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Chinese cuisine
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Hunan cuisine, sometimes called Xiang cuisine (Chinese: 湖南菜 or 湘菜; pinyin: hú'náncài or xiāngcài), consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in The History of Chinese cuisine in China can be traced back to the Chinese Stone age, where the cultivation of Rice and the production of Anhui cuisine ( is one of the Eight Culinary Traditions of China. Cantonese ( Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton Fujian cuisine (Chinese 闽菜 POJ: Ban chhai or 福建菜 POJ: Hok-kian chhai is derived from the native Cooking style of the province of Jiangsu cuisine (Simplified Chinese 苏菜 or 江苏菜 Traditional Chinese 江蘇菜 is one the Eight Culinary Traditions of China. Shandong cuisine ( more commonly known as Lu cuisine ( is one the Eight Culinary Traditions of China. Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine ( is a style of Chinese cuisine originating in Sichuan Province of southwestern Zhejiang cuisine (Chinese 浙菜 or 浙江菜 is one of the Eight Culinary Traditions of China. Beijing cuisine ( is a Cooking style in Beijing, China. It is also formally known as Mandarin cuisine. Chinese imperial cuisine (Chinese 御膳 or 宫廷菜 is derived from a variety of cooking styles of the regions in China mainly Shandong cuisine and Jiangsu cuisine Chinese aristocrat cuisine (Chinese 官府菜 traces its origin to the Ming and Qing dynasties when the Imperial officials stationed in Beijing brought Liaoning cuisine (Chinese 辽菜 or 辽宁菜 is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Tianjin cuisine (津菜 or 天津菜 is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine Buddhist cuisine is a kind of East Asian Cuisine which is followed by some believers of Buddhism. Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine or Chaoshan cuisine ( originates from Chaoshan, a region of China in the Hubei cuisine (Chinese 鄂[[wikt 菜|菜]] or 湖北[[wikt 菜|菜]] is derived from the native cooking styles of the Hubei province of China Jiangxi cuisine (Chinese 赣菜 or 江西菜 is derived from the native cooking styles of the Jiangxi province of southern China. Hakka cuisine is the cooking style of the Hakka people who are primarily found in southeastern China ( Guangdong and Fujian) but also may be found in Shanxi cuisine (Chinese 晋菜 or 山西菜 is derived from the native cooking styles of the Shanxi region in China and it is famed for Noodles, its fried The cuisine of Hong Kong is Cantonese cuisine with extensive influences from parts of non-Cantonese-speaking China (especially Chaozhou, Dongjiang, Huaiyang cuisine ( is one of the major traditions of the Cuisine of China. Chinese Islamic cuisine (清真菜 or 回族菜 is the cuisine of the Hui (ethnic Chinese Muslims and other Muslims living in China. Northeastern Chinese cuisine (东北菜 Pinyin: dōngběi cài is a style of Chinese cuisine in Northeastern China. Guizhou cuisine (Chinese 黔[[wikt 菜|菜]] or 贵州[[wikt 菜|菜]] is derived from the native cooking styles of the Guizhou region in China Shaanxi cuisine (Chinese 秦菜 or 陕西菜 is derived from the native cooking styles of northwestern China. Shanghai cuisine (上海菜 also known as Hu cai (滬菜 Pinyin: hù cài is a popular style of Chinese cuisine. The Cuisine of Xinjiang (新疆菜 is the food of the Uyghurs ( Uyghur Yemekliri) known for cooking fiery lamb Kebabs and homemade Macanese cuisine is unique to Macau, China and which consists of a blend of southern Chinese and Portuguese cuisines with significant influences Henan cuisine (Chinese 豫菜 or 河南菜 is derived from the native cooking styles of the Henan region in China Yunnan cuisine ( 滇[[wikt 菜|菜]] Pinyin: Diāncài or 云南[[wikt 菜|菜]] pinyin Yúnnán cài is an amalgam of Han Chinese and American Chinese cuisine refers to the style of food served by certain Chinese Restaurants in the United States. The Burmese Chinese or Chinese Burmese are a group of Overseas Chinese born or raised in Burma (Myanmar Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. Caribbean Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines. Chifa is a term used in Peru to refer to a style of food produced by the fusion of Creole Limean food with Chinese food brought by Chinese There are many types of foods in the Philippines because of inhabitants residing in the country Indian Chinese cuisine is the adaptation of Chinese Seasoning and Cooking techniques to Indian tastes Indonesian Chinese cuisine is characterized by the mixture of Chinese with local Indonesian style. Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. Korean Chinese cuisine ( Korean: Junghwa yori; hangul 중화요리 hanja 中華料理 is derived from traditional Chinese cuisine but has been strongly Malaysian cuisine reflects the multi-racial aspects of Malaysia. Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend The cuisine of Singapore is often viewed by people as a prime example of the ethnic diversity of the Culture of Singapore. Cuisines in Taiwan ( POJ: Tâi-oân liāu-lí have several variations The Thai Chinese are an Overseas Chinese community who live in Thailand. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use The Xiang River (also as Xiangjiang, Xiangjiang River, or simply as Xiang, Chinese: 湘江 湘水 or 湘 Pinyin: Xiāng Jiāng Lake Dongting, or Dongting Lake ( is a large shallow Lake in northeastern Hunan Province of China. ( is a province of China, located in the middle reaches of the Yangtze River and south of Lake Dongting (hence the name Hunan, meaning China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National Hunan cuisine is consisted of three styles: Xiang River style which is represented by dishes of Changsha, Dongting Lake style which is represented by dishes of Hengyang, and western Hunan style which is represented by dishes of Xiangtan. The Xiang River (also as Xiangjiang, Xiangjiang River, or simply as Xiang, Chinese: 湘江 湘水 or 湘 Pinyin: Xiāng Jiāng Changsha ( is the Capital city of Hunan, a province of south-central China, located on the lower reaches of Xiang river a branch of the Lake Dongting, or Dongting Lake ( is a large shallow Lake in northeastern Hunan Province of China. Hengyang ( is the second largest city of China 's Hunan Province ( is a province of China, located in the middle reaches of the Yangtze River and south of Lake Dongting (hence the name Hunan, meaning Xiangtan ( is a city located in the center of Hunan province China.

Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy flavor, fresh aroma and deep color. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National 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.

Known for its liberal use of chilli peppers, shallots and garlic, Xiang cuisine is known for being dry hot (干辣) or purely hot, as opposed to the better known Sichuan cuisine to which it is often compared to. The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade The term shallot is used to describe two different Allium species of plant Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine ( is a style of Chinese cuisine originating in Sichuan Province of southwestern Known for its distinctive málà (hot and numbing) seasoning and other complex flavour combinations, Sichuan cuisine frequently employ Sichuan peppercorns along with chilies which are often dried, and utilizes more dried or preserved ingredients and condiments. Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny Fruit of a number of species in the genus Zanthoxylum (most commonly Hunan Cuisine, on the other hand, is often spicier by pure chili content, contains a larger variety of fresh ingredients, tends to be oilier, and is said to be purer and simpler in taste. Another characteristic distinguishing Hunan cuisine from Sichuan cuisine is that, in general, Hunan cuisine uses smoked and cured goods in its dishes much more frequently. Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine ( is a style of Chinese cuisine originating in Sichuan Province of southwestern

Another feature of Hunan cuisine is that the 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. Summer is one of the four Temperate Seasons Summer marks the warmest time of year with the longest days In winter, a popular choice is the hot pot, thought to heat the blood in the cold months. For the style of "hot pot" cooking that uses a clay pot see Clay pot cooking. A special hot pot called (鸳鸯火锅 yuān yāng hǔo gūo) lover's hot pot is famous for splitting the pot into a spicy side and a milder side.

History

The history of the cooking skills employed in the Hunan cuisine dates back many centuries. During the course of its history, Hunan cuisine assimilated a variety of local forms, eventually evolving into its own style. Now it contains more than 4000 dishes, among which over 300 dishes are very famous, such as fried chicken with Sichuan spicy sauce (麻辣鸡丁) and smoked pork with dried long green beans（干豆角蒸腊肉). ( Postal map spelling: Szechwan and Szechuan) is a province in western China with its capital in Chengdu.

Representative dishes

See also

Mao Zedong ( 26 December 1893 – 9 September 1976) was a Chinese Military and political leader who led Red cooking is an English Umbrella term used to describe two slow braising Chinese cooking techniques hóng shāo ( Traditional Chinese Changsha ( is the Capital city of Hunan, a province of south-central China, located on the lower reaches of Xiang river a branch of the Rice vermicelli are thin noodles made from Rice, sometimes also known as Rice noodles or rice sticks. Spare ribs (also called spareribs) are a variety of Pork ribs, cooked and eaten in various cuisines around the world Steaming is a method of Cooking using Steam. Steaming is considered a relatively healthier cooking technique and capable to cook almost all kinds of food Bamboo is a group of Woody perennial Evergreen Plants in the True grass family Poaceae, subfamily Changsha ( is the Capital city of Hunan, a province of south-central China, located on the lower reaches of Xiang river a branch of the Stinky tofu is a form of fermented Tofu, which as the name suggests has a strong Odor. Lotus seeds or Lotus nuts are the seeds of plants in the genus Nelumbo, particularly the species Nelumbo nucifera. Rock candy (also called rock sugar) is a type of Confectionery composed of relatively large Sugar Crystals Homemade rock candy is commonly formed Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine ( is a style of Chinese cuisine originating in Sichuan Province of southwestern Cooking is the process of preparing Food by applying Heat, selecting measuring and combining of ingredients in an ordered procedure for producing safe and edible
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