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1、,Hunan cuisine,Cultural Background,Hunan cuisine, sometimes called Xiang cuisine (Chinese: 湖南菜 or 湘菜), consists of the cuisines of the Xiang River region, Dong ting Lake and western Hunan Province, in China. Hunan cuisine consists of three styles:,Cultural Background,Hunan cuisine is one of the eigh
2、t regional cuisines of China and is well known for its hot spicy(热辣，干辣) flavor（味道）, fresh aroma（香味） and deep color. Common cooking techniques include stewing（炖）, frying（煎）, pot-roasting（烤）, braising（焖）, and smoking（熏）. Due to the high agricultural output of the region, ingredients for Hunan dishes a
3、re many and varied.,History of Hunan cuisine,When it comes to the Hunan cuisine. What we all have in mind must be one adjective word pungent. As one of Chinas most famous eight cuisines. Hunan cuisine has a long history of more than 2000 years. Hunan cuisine has assimilated a variety of local forms,
4、 eventually evolving into its own style. It contains 4,000 dishes now, among which over 300 dishes are very notable, such as Dongan chicken (东安子鸡) and smoked pork with dried long green beans(干豆角蒸腊肉).,Character,The cuisine gives priority to abundance, fatness, smoothness and moistness, mostly take ch
5、ili as the main course. It not only has the saltiness of the North and the sweetness of the South, but also the hotness and sourness of local characteristics.,Character,It is characterized by fragrance, tenderness, clearness and crispness. Its selected materials are based on the principle of being f
6、resh and cheap but good. The cuisine is especially particular about the tastiness of raw materials.,Some Famous Food of Hunan cuisine,The dish is bright red in color and tastes delicious. It is prepared with the head of a bighead carp and spicy thick sauce is made according to a secret recipe.,Steam
7、ed fish head with chopped pepper （剁椒鱼头）,Maos braised pork with soy sauce (毛氏红烧肉),Red-braised pork is a dish that in Hunan is inseparably bound up with the memory of Chairman Mao.Mao Zedong loved it, ate it frequently, and is said to have insisted his Huananese chefs cook it for him in Beijing.,Donga
8、n Chicken(东安子鸡),Named by its materialthe pullet(young hen) Was handed down more than 1000 years from Tang Dynasty Is one of the most famous Hunan dishes.,Spicy Salted Duck（酱板鸭）,Spicy and Salted Duck, a local delicacy with a special flavor.This delicacy is eye-catching in color, crisp in flesh, fragr
9、ant in sauce and savory in taste. It is highly nutritious, and it is also a good choice as dish that goes with wine. It is not only a common local snack but also a speciality in a banquet.,Changsha Preserved Smelly Tofu（长沙臭豆腐）,Changsha stinky tofu features: crisp but not paste, delicate but not grea
10、sy, tangy smell bad smell early, fine smell inviting aroma, with white bean curd and fresh, crisp Fried tofu fragrance and crunchy.,Smoky flavours steamed together（腊味合蒸）,Its made by smoked and cured pork(腊肉）、chicken（腊鸡）and fish（腊鱼). Its one of the traditional style dishes of hunan cuisine.,THANK YOU!,
