Hunan (Xiang) Cuisine

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.

Hunan cuisine is well known for its hot spicy flavor, fresh aroma, deep color and the liberal use of chilli peppers, shallots and garlic. 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.

Xiang cuisine is featured with being dry hot or purely hot, as opposed to the better known Sichuan cuisine, to which it is often compared. 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. 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.

Representative dishes:
    Dongan chicken
    Mao's braised pork
    Beer duck
    Steamed fish heads in chili sauce
    Spare ribs steamed in bamboo
    Changsha-style stinky tofu
    Mashed shrimp in lotus pod
    Spicy frog leg
    Oxtail porridge