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Hunan cuisine

Hunan cuisine

Hunan 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 spicy flavour, fresh aroma and deep colour. 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.

 

1.Stinky tofu


Stinky tofu is a form of fermented tofu that has a strong odor. It is a snack that is usually sold at night markets or roadside stands or as a side dish in lunch bars rather than in restaurants.

 

2.Dong'an chicken


Dong'an chicken is a very popular dish in Hunan which can be found at most restaurants, snack bars, street stalls and vendors; this food being said to date back in the 8th century, when Tang Dynasty was at power in China. The chicken is cooked in rice vinegar, ginger and has a hot and spicy taste with an appetizing flavor.

 

3.General Tso's chicken


General Tso's chicken is a sweet, slightly spicy, deep-fried chicken dish that is popularly served in North American Chinese restaurants. The dish is named after General Tso Tsung-tang, or Zuo Zongtang, a Qing dynasty general and statesman, although the connection is tenuous. He is said to have enjoyed it, and perhaps helped create a dish, but there are no recorded recipes.

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