The Characteristics of Hunan Cuisine

Food 2012/08/22 View：3069

Xiang dishes: The Xiang school puts much emphasis on the appropriate combination of different foods and delicacy of shapes within dishes, as well as the mixing of ingredients and how flavors are combined. Xiang dishes especially emphasize sour and spicy flavors. As early as the Western Han dynasty, a variety of cooking techniques had been used in cooking Xiang dishes, such as, toasting, mincing, boiling, and salting and now chefs are especially skilled at the technique of simmering when cooking Xiang dishes.

Translated by Sophia

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Changsha Tofu with odor

This is most famous snack in Changsha that almost nationally well-known. People say that the tofu smells weird but it tastes great!

HOT 2022-09-12 23:34 View：4924
How to Have Healthy Bite of Steamed Crabs

Do you cast a covetous eye at the steamed crabs? There is no denying that it is the time to taste steamed crabs. But, how to have healthy bite is a worthy of your attention.

2013-02-07 17:08 View：3349
Zhangjiajie cili seven sisters chili

Recently, Dongxi seven sisters chili passed the national geographical indication products trial. “Dongxi seven sisters chili” won the gold award in provincal agricultural fair.

2013-09-04 01:32 View：4799
Zhangjiajie Lactarius delicious-Wild mushroom

Wild mushroom is a wide family with various members. In Zhangjiajie, when talking about wild mushrooms, you must learn something and had better have a taste of Lactarius delicious, a kind of rare wild mushroom.

2013-09-18 21:41 View：4981
Zhangjiajie stone agarics

Zhangjiajie is famous for mountains.Being richly endowed by nature, wild plants in Zhangjiajie are of tough vitality. Take the local specialty stone agarics as example; stone agarics are living in the sandstone cliffs in Wulingyuan scenic zones, Zhangjiajie. On the one hand, stone agarics are delicious food for their rich nutrition; on the other hand, they are medicine for anti-inflammation and nourishing.

2013-08-28 21:39 View：4535
Fried pork with salted pepper

Fried Pork with Salted Pepper is bright in color and tastes salty, fresh and a little bit hot. Pork slices are crispy and delicious.

2013-09-11 08:10 View：4742
Zhejiang Sweet and Sour Pork Fillet

It is reddish in color, sweet and just a little sour, crisp on the outside and tender on inside.One of the well-known dishes in Zhejiang Cuisine, this dish is popular among all the people regardless of age or gender. Everyone loves its special taste of sweet mixed with sour, its freshness,

2013-06-03 08:06 View：5600
Fermented Soya Beans with Poached Eggs

Ingredients:Two eggs, garlic bolt, red peppers, garlic, fermented soya beans, vinegar, sugar and salt.Cooking methods:1.Soften fermented soya beans with water. Slice prepared garlic and cut garlic bolt into pieces and cut red pepper up.2.After heating the pot, pour defined amount oil and heat it with big fire. Then, whip up 2 eggs and turn to moderate fire at the same time. Fill out the eggs when they turn solidified and cut them into pieces.3.Add a little oil. Then fry red pepper after heating the oil.4.Add garlic bolt and garlic pieces into red pepper and stir fry.5.Stir fry quickly and then add egg pieces into it.6.Add a little salt and sugar according to personal taste.

2012-10-25 21:47 View：3059
Sichuan Twice-Cooked Pork

Twice-cooked pork is a Special Sichuan Cuisine but has a warm welcome in zhangjiajie. It is red and green in color, rich in taste. The pork slices in it is fat but not greasy.

2013-05-15 21:40 View：3215
Chinese liquor

Chinese liquor beverages are traditionally warmed before being consumed. The temperature to which the liquor may be warmed ranges between approximately 35 and 55℃, well below the boiling point of ethanol. Warming the liquor allows its aromas to be better appreciated by the drinker without losing too much alcohol. Optimal temperature for warming depends on the type of beverage as well as the preference of the drinker.

2011-08-17 01:09 View：3090