Hu' nan cuisine detailed information daquan

Hunan cuisine, also known as Changsha local cuisine, is one of the eight major cuisines with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three major local flavors.

Hunan cuisine is well-made, widely used, diverse in taste and variety; The color is bright, thick and practical; Pay attention to spicy, fresh and tender taste; The making method is called stewing, stewing, waxing, steaming and frying.

The representative dishes of official Hunan cuisine are Anzu Hunan cuisine, such as Anzu tofu and Anzu shark's fin. The representative dishes of folk Hunan cuisine include fish head with chopped pepper, fried meat with pepper, grandma from Xiangxi, sour meat from Jishou, beef powder, Hengyang fish powder, Dong 'an chicken, goldfish playing lotus, Yongzhou blood duck, Jiuyishan rabbit, Ningyuan stuffed tofu, steamed bacon, sister jiaozi, Ningxiang delicious snake, Yueyang ginger and spicy snake and so on.