Is Hunan cuisine usually very spicy?

Hunan cuisine is generally very spicy.

Hunan cuisine (English: Hunan cuisine), also known as Hunan cuisine, is the general name of all dishes with distinctive local characteristics in Hunan. Hunan cuisine is famous for its spicy, rich and appropriate, rigorous production and outstanding original flavor.

Hunan cuisine is spicy and delicious. Because of the geographical location, the climate in Hunan is warm and humid, so people like to eat more peppers to refresh themselves and get rid of dampness.

Hunan cuisine is very elegant, rich in materials, complex in taste and various in variety; Heavy oil heavy color, pay attention to efficiency; Pay attention to spicy, fresh and tender taste; The making method is called stewing, stewing, waxing, steaming and frying.

The flavor of Hunan cuisine can be divided into basic flavor and compound flavor. The basic taste is a single taste, such as sweet, sour, bitter, spicy and salty, while the compound taste is a taste with more complicated taste experience.

Flavor types help to determine the basic taste and save seasonings when creating new dishes. There are 33 kinds of hot dishes with basic flavors in Hunan cuisine, mainly including: sour and spicy, salty and sour, spicy and salty, spicy and fragrant, soy sauce spicy, salty and fresh, smelly and fragrant.

Extended data:

Up to now, 30,000 Neolithic sites have been discovered in Hunan Province, especially in Dongting Lake Plain and Xiangjiang River Basin.

Among the unearthed cultural relics, tableware is the most common, which shows that Hunan's food culture has a long history. Due to the influence of climate and geographical environment, the diet at that time formed many characteristics different from those in the Central Plains, which were passed down to the Han Dynasty.

Hunan cuisine with its own system is called Hunan cuisine for short. Since its formation, it has been broadcast at home and abroad with rich connotations and strong local characteristics, and has become a vibrant part of China cooking, casting the essence of China's food culture.

It can be seen from "Evocation of Songs of the South" that the main food sources in Hunan at that time were

Rice, millet, pipe, wild duck, wild goose, swan, turtle, tortoise, etc. There are as many as 10 cooking techniques such as roasting, frying, steaming, stewing, boiling, vinegar boiling, halogen and sauce, which form four flavors: sour, bitter, salty and sweet, among which sour and bitter have become its unique local characteristics.

There is a saying in the Interpretation of Songs of the South of China: "It is bitter taste and also lobster sauce", which refers to the folk condiment lobster sauce in Hunan for two thousand years. The lobster sauce produced in Liuyang is still famous all over the country.

After the Han Dynasty, the local style of Hunan cuisine became more prominent. In the bamboo slips and food list unearthed from the Western Han Tomb in Mawangdui, Changsha, the diet at that time was recorded in detail.

Among them, there are nearly 100 kinds of exquisite dishes, including 24 kinds in 5 categories and 72 kinds of delicious food, such as fish skin, beef loin, deer parallel, braised chicken and so on. At this time, the cooking methods of Hunan cuisine have also developed to 16 kinds, including adding soup, roasting, boiling, frying, embryo, bacon, wax, cannon, sugar and so on.

Condiments are also recorded, mainly including salt, sauce, sugar, lobster sauce, distiller's yeast, honey, leek, plum, cinnamon, pepper, dogwood and so on. The unique sauerkraut has also increased a lot, and there are as many kinds of Lycium barbarum sour soup as 10 in the food list.

During the Tang and Song Dynasties, China society entered a stable mature period, and the food culture was more unforgettable in form.

Seeking novelty, Hunan cuisine culture is no exception, and has established a strong, fragrant and light style. Formally, it is a fashion to completely retain the natural form of raw materials, and it has also been endowed with various connotations. For example, chicken replaces "Phoenix", deer symbolizes "Lu", sheep symbolizes "auspiciousness" and turtle crane symbolizes longevity.

A fish symbolizes that there is more than one year. If you use osmanthus fish, it also means "wealth". At that time, the menu of Hunan cuisine began to be classified according to birthdays, weddings, funerals and promotions. , has been used to this day.

Hunan is located in the subtropical zone, wet and rainy. Since pepper was transplanted from South America to China in the late Ming Dynasty, lake merchants have been famous for their passion for spicy food.

The soil in Hunan is very suitable for the growth of pepper, which has the effect of expelling cold and removing dampness, promoting saliva secretion and increasing people's appetite. Therefore, the number of people who like spicy food in Hunan is increasing gradually, and spicy food has become the main part of Hunan cuisine with local characteristics.

There are many stresses on the spicy taste of Hunan cuisine, which can be divided into spicy, sour and spicy, spicy, spicy, oily, crisp, spicy, fresh, spicy, bitter and spicy. Unlike Sichuan cuisine, Lai Xiang's spicy taste is unsweetened.

In the style of Hunan cuisine, peppers can also be used as decorative materials. For example, the famous dish "Spicy Chicken" is decorated with red peppers and green garlic, which makes people think about food. Although Hunan home cooking is mainly spicy, there are usually only two spicy dishes in Hunan banquet.

The development of Hunan cuisine in modern times has reached a considerable scale and has become an influential cuisine at home and abroad. At the end of the Qing Dynasty and the beginning of the Republic of China, there were 49 Hunan restaurants in Changsha, such as Xiaoxiang, Quyuan, Yuloudong, Qizhen Pavilion, Yishuanglou and Li Hesheng. At that time, there were many famous chefs, such as Xiao Ronghua, Liu Sanhe, Mo Shanzhai and Bi Heqing. Now in Hunan.

Influenced by Hunan's products, folk customs, customs and natural conditions, Hunan cuisine has also formed a diversified structure, with three major local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The local flavor dishes in each region have their own characteristics, interdependence and mutual communication, forming a colorful pattern of Hunan cuisine.

Baidu encyclopedia-Hu' nan cuisine