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Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours,[1] fresh aroma and deep colours. Despite this, only about 20% of the cuisine uses capsicum to produce a strong spicy taste.[2] Common cooking techniques include stewing, frying, pot-roasting, braising and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.
The history of the cooking skills employed in Hunan cuisine dates back to the 17th century.[1] The first mention of chili peppers in local gazettes in the province date to 1684, 21st year of the Kangxi Emperor.[3] During the course of its history, Hunan cuisine assimilated a variety of local forms, eventually evolving into its own style. Some well-known dishes include fried chicken with Sichuan spicy sauce (麻辣鸡丁; 麻辣雞丁; málà jīdīng) and smoked pork with dried long green beans (干豆角蒸腊肉; 干豆角蒸臘肉; gāndòujiǎo zhēng làròu).
With its liberal use of chili peppers, shallots and garlic, Hunan cuisine is known for being gan la (干辣; gān là; 'dry and spicy') or purely hot, as opposed to Sichuan cuisine, to which it is often compared.[1] Sichuan cuisine uses its distinctive ma la (麻辣; má là; 'spicy and numbing') seasoning and other complex flavour combinations, frequently employs Sichuan pepper[1] along with chilies which are often dried. It also utilises more dried or preserved ingredients and condiments. Hunan cuisine, on the other hand, is often spicier by pure chili content and contains a larger variety of fresh ingredients. Both Hunan and Sichuan cuisine are perhaps significantly oilier than the other cuisines in China, but Sichuan dishes are generally oilier than Hunan dishes. Another characteristic distinguishing Hunan cuisine from Sichuan cuisine is that Hunan cuisine uses smoked and cured goods in its dishes much more frequently.[citation needed]
Hunan cuisine's menu changes with the seasons. In a hot and humid summer, a meal will usually start with cold dishes or a platter holding a selection of cold meats with chilies for opening the pores and keeping cool in the summer. In winter, a popular choice is the hot pot, thought to heat the blood in the cold months. A special hot pot called yuanyang huoguo (鸳鸯火锅; 鴛鴦火鍋; yuānyāng hǔogūo; 'Mandarin ducks hot pot') is notable for splitting the pot into two sides – a spicy one and a mild one. One of the classic dishes in Hunan cuisine served in restaurants and at home is farmer pepper fried pork. It is made with several common ingredients: pork belly, green pepper, fermented black beans and other spices.
List of notable dishesedit
Sautéed pork with chili pepperXueya, sautéed duck with duck blood, originated from Yongzhou
^Jiang, Yan (Apr 27, 2016). . Discover.china.org.cn. Archived from the original on 2016-08-14.
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This article relies largely or entirely on a single source Relevant discussion may be found on the talk page Please help improve this article by introducing citations to additional sources Find sources Hunan cuisine news newspapers books scholar JSTOR May 2016 Hunan cuisine also known as Xiang cuisine consists of the cuisines of the Xiang River region Dongting Lake and western Hunan Province in China It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours 1 fresh aroma and deep colours Despite this only about 20 of the cuisine uses capsicum to produce a strong spicy taste 2 Common cooking techniques include stewing frying pot roasting braising and smoking Due to the high agricultural output of the region ingredients for Hunan dishes are many and varied Hunan cuisineHunan cured ham with pickled yardlong beansChinese湖南菜TranscriptionsStandard MandarinHanyu PinyinHunan caiWade GilesHu nan ts aiXiang cuisineChinese湘菜TranscriptionsStandard MandarinHanyu Pinyinxiang caiWade Gileshsiang ts ai Contents 1 History 2 Features 3 List of notable dishes 4 See also 5 ReferencesHistory editThe history of the cooking skills employed in Hunan cuisine dates back to the 17th century 1 The first mention of chili peppers in local gazettes in the province date to 1684 21st year of the Kangxi Emperor 3 During the course of its history Hunan cuisine assimilated a variety of local forms eventually evolving into its own style Some well known dishes include fried chicken with Sichuan spicy sauce 麻辣鸡丁 麻辣雞丁 mala jiding and smoked pork with dried long green beans 干豆角蒸腊肉 干豆角蒸臘肉 gandoujiǎo zheng larou Hunan cuisine consists of three primary styles Xiang River style Originating from Changsha Xiangtan and Hengyang Dongting Lake style Originating from Yueyang Yiyang and Changde Western Hunan style Originating from Zhangjiajie Jishou and HuaihuaFeatures edit nbsp A bowl of Changsha rice noodlesWith its liberal use of chili peppers shallots and garlic Hunan cuisine is known for being gan la 干辣 gan la dry and spicy or purely hot as opposed to Sichuan cuisine to which it is often compared 1 Sichuan cuisine uses its distinctive ma la 麻辣 ma la spicy and numbing seasoning and other complex flavour combinations frequently employs Sichuan pepper 1 along with chilies which are often dried It also utilises more dried or preserved ingredients and condiments Hunan cuisine on the other hand is often spicier by pure chili content and contains a larger variety of fresh ingredients Both Hunan and Sichuan cuisine are perhaps significantly oilier than the other cuisines in China but Sichuan dishes are generally oilier than Hunan dishes Another characteristic distinguishing Hunan cuisine from Sichuan cuisine is that Hunan cuisine uses smoked and cured goods in its dishes much more frequently citation needed Hunan cuisine s menu changes with the seasons In a hot and humid summer a meal will usually start with cold dishes or a platter holding a selection of cold meats with chilies for opening the pores and keeping cool in the summer In winter a popular choice is the hot pot thought to heat the blood in the cold months A special hot pot called yuanyang huoguo 鸳鸯火锅 鴛鴦火鍋 yuanyang hǔoguo Mandarin ducks hot pot is notable for splitting the pot into two sides a spicy one and a mild one One of the classic dishes in Hunan cuisine served in restaurants and at home is farmer pepper fried pork It is made with several common ingredients pork belly green pepper fermented black beans and other spices List of notable dishes edit nbsp Sauteed pork with chili pepper nbsp Xueya sauteed duck with duck blood originated from YongzhouEnglish Traditional Chinese Simplified Chinese Pinyin NotesChangsha style rice vermicelli 長沙米粉 长沙米粉 chǎngsha mǐfenChangde style stewed beef with rice vermicelli 常德牛肉粉 常德牛肉粉 changde niurou fenChangsha stinky tofu 長沙臭豆腐 长沙臭豆腐 chǎngsha chou doufuCured ham with cowpeas 酸豆角炒臘肉 酸豆角炒腊肉 suan doujiǎo chǎo larouDong an chicken 東安子雞 东安子鸡 dōng an zǐji Dry wok chicken 干鍋雞 干锅鸡 ganguō jiHome style tofu 家常豆腐 家常豆腐 jiachang doufǔLotus seeds in rock sugar syrup 冰糖湘蓮 冰糖湘莲 bingtang xianglianMao s braised pork 毛氏紅燒肉 毛氏红烧肉 Mao shi hongshao rouMala chicken 麻辣子雞 麻辣子鸡 mala zǐjiMashed shrimp in lotus pod 蓮藕蝦仁 莲藕虾仁 lian ǒu xiarenPearly meatballs 珍珠肉丸 珍珠肉丸 zhenzhu rouwanPumpkin cake 南瓜餅 南瓜饼 nangua bǐngSauteed pork with chili pepper 農家小炒肉 农家小炒肉 nongjia xiǎo chǎorouSmoky flavours steamed together 臘味合蒸 腊味合蒸 lawei hezhengSpare ribs steamed in bamboo 竹筒蒸排骨 竹筒蒸排骨 zhutǒng zheng paigǔSpicy crawfish 香辣口味蝦 香辣口味虾 xiang la kǒu wei xia 4 Steamed fish head in chili sauce 剁椒蒸魚頭 剁椒蒸鱼头 duojiao zheng yutouStir fried duck blood 炒血鴨 炒血鸭 chǎoxueyaStir fried meat with douchi and chili peppers 豆豉辣椒炒肉 豆豉辣椒炒肉 douchǐ lajiao chǎorouYongfeng chili sauce 永豐辣醬 永丰辣酱 yǒng feng lajiangA discussion of Hunan cuisine overall may list a number of piquant dishes usually but not always very hot and spicy 5 See also editChinese cuisine Sichuan cuisine List of Chinese dishesReferences edit a b c d A Song of Spice and Fire The Real Deal with Hunan Cuisine 王 墨泉 March 2018 湘菜本色 湖南人民出版社 ISBN 978 7 5438 9232 3 a href Template Cite book html title Template Cite book cite book a CS1 maint date and year link Why Revolutionaries Love Spicy Food 14 April 2016 Archived from the original on 23 September 2020 Retrieved 21 May 2019 一城一味丨长沙 最令人神魂颠倒的 是口味虾的那口香辣 寻味湖湘 新湖南 www hunantoday cn Retrieved 2021 08 31 Jiang Yan Apr 27 2016 Top 10 Hunan dishes you have to taste Discover china org cn Archived from the original on 2016 08 14 Retrieved from https en wikipedia org w index php title Hunan cuisine amp oldid 1207059228, wikipedia, wiki, book, books, library,
