What are the five specialties of Hunan?

Hunan cuisine is developed from the local dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Xiangtan Valley cuisine, centered on Changsha, Hengyang and Xiangtan, is the main representative of Hunan cuisine. Fine production, wide range of materials, a wide variety, characterized by strong oil color, pay attention to efficiency; Pay attention to fragrant, fresh, sour and tender flavor; In the production method, it is famous for simmering, stewing, waxing, steaming and frying. The dishes in Dongting Lake area are good at cooking seafood and poultry, and cooking methods such as burning, stewing and waxing are often used. It is characterized by rich, salty, spicy and fragrant oil. Xiangxi cuisine is good at cooking delicacies, bacon and all kinds of bacon, with emphasis on fresh, fragrant, sour and spicy flavors. Charcoal is often used as fuel and has a strong mountain game. Hunan local famous dishes are; Anzu shark's fin, Xiangxi sour meat, boiled belly, pagoda waist, Dong 'an chicken, spicy chicken, crystal sugar Xianglian, steamed bacon, money fish, etc.