Hunan cuisine
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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,<ref name=Serious>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> fresh aroma and deep colours. Despite this, only about 20% of the cuisine uses capsicum to produce a strong spicy taste.<ref>Template:Cite book</ref> Common cooking techniques include stewing, frying, pot-roasting, braising and smoking. Due to the high agricultural output of the region, many different ingredients are used in Hunan dishes.
History
The history of the cooking skills employed in Hunan cuisine dates back to the 17th century.<ref name="Serious" /> The first mention of chili peppers in local gazettes in the province date to 1684, the 21st year of the Kangxi Emperor.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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 (Template:Zh) and smoked pork with dried long green beans (Template:Zh).
Hunan cuisine consists of three primary styles:<ref name=":0">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
- Xiang River style: Originating from Changsha, Xiangtan and Hengyang. The dishes are quite oily with a attractive colour, and the dishes are spicy, fresh, and have a strong aroma. Dishes include stir-fry chicken with chili, braised meat with black bean sauce and Changsha stinky tofu.
- Dongting Lake style: Originating from Yueyang, Yiyang and Changde. This style is also oily but is also starchy, accompanied with spiciness and saltiness. Stewing is more common in this form of Hunan cuisine, and fish is commonly used too. Notable dishes include Dongting gold tortoise and lotus seedpods with crystal sugar.
- Western Hunan style: Originating from Zhangjiajie, Jishou and Huaihua. Preserved meats and pickled vegetables are more commonly used. The taste is influenced by the ethnic minorities in the region, which results in a sour, spicy, and salty taste. Notable dishes include braised mushrooms and Xiangxi sour meat.
Features
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With its liberal use of chili peppers, shallots and garlic, Hunan cuisine is known for being gan la (Template:Zh)<ref name=":1">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> or purely hot, as opposed to Sichuan cuisine, to which it is often compared.<ref name="Serious" /> Sichuan cuisine uses its distinctive ma la (Template:Zh)<ref name=":1" /> seasoning and other complex flavour combinations, frequently employs Sichuan pepper<ref name="Serious" /> 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.<ref name=":1" /> Another characteristic distinguishing Hunan cuisine from Sichuan cuisine is that Hunan cuisine uses smoked and cured goods in its dishes much more frequently.<ref name=":0" />
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 hot pot, thought to heat the blood in the cold months. A special hot pot called yuanyang huoguo (Template:Zh) is notable for splitting the pot into a spicy and a mild side.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
List of notable dishes
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| English | Traditional Chinese | Simplified Chinese | Pinyin | Notes | |
|---|---|---|---|---|---|
| Changsha-style rice vermicelli | lang}} | lang}} | lang}} | ||
| Changde-style stewed beef with rice vermicelli | lang}} | lang}} | lang}} | ||
| Changsha stinky tofu | lang}} | lang}} | lang}} | ||
| Cured ham with cowpeas | lang}} | lang}} | lang}} | ||
| Dong'an chicken | lang}} | lang}} | lang}} | ||
| "Dry-wok" chicken | lang}} | lang}} | lang}} | ||
| Home-style tofu | lang}} | lang}} | lang}} | ||
| Lotus seeds in rock sugar syrup | lang}} | lang}} | lang}} | ||
| Mao's braised pork | lang}} | lang}} | lang}} | ||
| Mala chicken | lang}} | lang}} | lang}} | ||
| Mashed shrimp in lotus pod | lang}} | lang}} | lang}} | ||
| Pearly meatballs | lang}} | lang}} | lang}} | ||
| Pumpkin cake | lang}} | lang}} | lang}} | ||
| Sautéed pork with chili pepper | lang}} | lang}} | lang}} | ||
| Smoky flavours steamed together | lang}} | lang}} | lang}} | ||
| Spare ribs steamed in bamboo | lang}} | lang}} | lang}} | ||
| Spicy crawfish | 香辣口味蝦 | 香辣口味虾 | xiāng là kǒu wèi xiā | citation | CitationClass=web
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| Steamed fish head in chili sauce | lang}} | lang}} | lang}} | ||
| Stir-fried duck blood | lang}} | lang}} | lang}} | ||
| Stir-fried meat with douchi and chili peppers | lang}} | lang}} | lang}} | ||
| Yongfeng chili sauce | lang}} | lang}} | lang}} |
A discussion of Hunan cuisine overall may list a number of piquant dishes, usually but not always very hot and spicy.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
See also
References
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