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Hunan Cuisine

Hunan Cuisine
Hunan Cuisine
Hunan Cuisine
Hunan Cuisine
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Hunan cuisine (Xiang Cai) is another one of the Eight Regional Cuisines of China. Spice and eye watering chilies are the highlights of Xiang Cai. There are similarities between Hunan Cuisine and Sichuan Cuisine but there are notable differences. Hunan Cuisine is sour and spicy whereas Sichuan Cuisine is mouth-numbing and spicy due to the use of peppercorns.

Hunan Cuisine is made up of three cooking styles from different regions which are the Xiang River Region, Dongting Lake and Western Hunan Province. Xiang Cuisine uses a blend of oil with deep color, saltiness with sharp spicy taste and fragrant spice. Xiang River region is the most renowned region for authentic Hunan Cuisine consisting of Changsha, Hengyang and Xiangtan. Roasting, stewing, simmering, stemming and smoking are the main cooking methods for Xiang cuisine, among which simmering and smoking are the two distinguished methods.
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Recommended Xiang Cuisine Dishes


Steamed Fish Head with Hot Red Peppers
Steamed Fish Head with Hot Red Peppers is a must try dish of Xiang cuisine. This dish is popular for its use of mixed flavors of spice and tender fish meat. The white tender fish blended with the red hot peppers gives you a taste of freshness and spice at the same time.

Stir Fry Cured Meat
Hunan cured meat is particularly famous in the Xiangxi Tujia region and is known for its crisp, moist and fragrant texture. Using garlic, ginger and dried chilies to stir fry the cured meat creates an unforgettable spicy yet delectable dish.

Dry Pot Frog Legs 
Frog legs are known for its tenderness and can easily absorb the flavors of fresh chilies, dry chilies and garlic. Once the ingredients are all stir fried together and put into the dry pot allowing the frog legs to simmer you can eat, whilst you eat the dish will become spicier as it simmers. 
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