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Hunan Cuisine |
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Hunan Cuisine, one of most renowned eight local flavor dishes, features hot, sour taste and full-bodied incense. Formed as early as the Han Dynasty, the cuisine has already developed a long history, and the cooking technique has reached a very high level. Hunan Province is located in the South China region. In the western part of Hunan, continuous mountainous connect one another where bamboo shoots, mushroom and other delicacies are largely growing; in the southeastern area is mostly hills and basins, where stock raising and planting are highly developed; in the northern area is the famous Dongting Lake Plain, named the "land of plenty." ue to the favorable natural ecological conditions, in the "Historical Records" the Chu country, original area of today’s Hunan, has been
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| recorded "a terrain of spare food, without the risk of famine." It can be said that characteristics of Hunan Cuisine are inseparable with the local superior natural basis. |
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Hunan Cuisine is called Xiang Cuisine for short. It bears a long history and gradually developed into a prestigious local cuisine.
Located in the south of the Yangtze River, Hunan has earned itself the name "land of plenty" for the mild climate, abundant rainfall, fertile soil, and rich production. These favorable natural conditions and rich properties provide abundant of choices for Hunan Cuisine in terms of raw materials and condiments.
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| Hunan Cuisine consists of three local flavors centered by three different places, Xiangjiang River, Dongting Lake and western Hunan mountains. The Xiangjiang River flavor is flourishing in Changsha, Hengyang, and Xiangtan cities, especially in the former two, paying attention to the precise and appropriate food content and aesthetic appearance, color, smell, taste, and quality in harmony, and thus become the mainstream of Hunan Cuisine. The flavor of Dongting Lake area is flourishing in Changde and Yueyang cities, being good at waterfowl production or freshwater fishes; the western regional flavor is mainly composed of Western and Northern ethnic dishes, well-known by cooking delicacies of game. |
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Hunan Cuisine has two distinguish features – one is its numerous varieties, the other is its astonishing changeful ways of chipping.
According to official statistics, the existing local food and flavor dishes with different tastes are up to more than 800 in Hunan province. The dishes, from the angel of style, cover local flavor of folk dishes, economic, convenient popular dishes, substantial banquet dishes, and elegant court dishes. In addition, they also contain the common dishes of casual style and the therapy dishes of fitness and diet.The basic chipping ways used in making Hunan Cuisine reach as much as a dozen.
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| Chefs in the long-term practice acquired many practical kills, and passed them down for one generation to another. For specific material, specific use of knife will be adopted, which makes the food varied with endless formation. For example, chefs can skin a whole chicken without breaching a crevice; the skin, when filled with water, does not even leak. For another example, the exquisite carved melon cup that contains "treasure" (soup, in general) is always with vivid shape, after steamed, tastes very good too. |
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Hunan Cuisine has always attached importance to the components’ proportion of raw materials so that the taste can penetrate to each other. Because of the geographical location, it is a mild and humid climate in Hunan, and most people like to eat chili for refreshing and dehumidification. With sauerkraut for seasoning, served along with chili, Hunan dishes are really appetizing and life-giving, deeply favored to become the unique customs of the local diet.
The long history has fostered dozens of cooking methods. The main techniques contain at least three categories - hot cooking, cold cooking, and sweet seasoning, each category of techniques ranging from a few to even dozens more. In contrast, the simmer technique of Hunan Cuisine has more superior effort, almost consummate the point. Simmer in color can be divided into red simmer and white simmer; in broth seasoning can be divided into bree simmer, bisk simmer and milk simmer.
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With small fire to simmer, the dishes are representing their authentic flavors, where the taste is not only smooth but also mellow and redolent.
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Three-Boxed Birds (San Ceng Tao Ji)
This name may seem a little Strange and doesn’t tell the story clearly. It was said in 1920s, an official’s wife had a stubborn headache and a doctor suggested that she buy a sparrow, a pigeon and a black-bone hen as ingredients for a Chinese herbal medicine soup. The doctor first put the small sparrow into the pigeon and then put then pigeon into the black-bone hen, hence the name three-boxed birds. Then the boxed birds were steamed with herbs for a long time and the finished dish comprised both the soup and meat for eating.
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| The story doesn’t say whether the lady’s headache was cured or not. However, the dish became popular in the country. |
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Crisp Sesame Duck (Maren Xiangsu Ya)
A dusk is fried in peanut oil until its skin turns golden. Spicy seasonings and sesame oil are then added to the fried duck. The finished duck is cut into pieces and made into assorted cold dishes. It is crisp, tender and has a savory taste.
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Non-Yolk Eggs with Mushroom (Huagu Wu Danhuang)
No one will be surprised by a plate of eggs with a mushroom soup. However, when you try it, you will find the tender eggs have no yolk inside and the delicious soup will melt in your mouth. The chef makes a tiny hole in the bottom of the eggshells and removes the eggs. Then the egg white with a prepared chicken soup and salt are put back into the shells again and cooked. The most delicate of these will have a smooth cover and tender taste.
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Spicy Chicken Cubes (Mala Zi Ji)
This is probably the most typical local dish. It was said that the one who hasn’t eaten this dish equals one who has never eaten Hunan Cuisine. Simply stir-fry the chicken dices with pepper, capsicum, vinegar, shaohsing wine over high heat. The finished dish should have a bright color and spicy flavor. It is easy to describe, but very hard to cook.
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