What is Hunan's kitchen?

Hunan Cuisine is the style of Chinese food that came from Hunan province in southern central China. It is known for its rich, fiery flavors created using chili peppers and garlic. This style of regional Chinese cuisine is also known for complicated techniques of preparation and beautiful meals presentation. There are approximately 4,000 documented Hunan dishes, many of which are sweet, hot, hot, acidic or hot and spicy. Crispy duck, dong'an chicken and garlic eggplants make some of the most famous Hunan dishes. Other main ingredients include fish and poultry, especially chicken and duck. Hunan kitchen also has ingredients such as frog legs and turtle.

Hunan province is the main agricultural area that produces a wide range of fresh vegetables, especially green beans and eggplant. Rice is one of Hunan's most abundant crops and, again, accompanies many meals. Tofu and noodles are also widely used in the kitchen Hunan.

In addition to garlic and chili peppers include spices used for oWalking the kitchen Hunan, Star, Szechuan Peppers and Fennel. Many Hunan dishes are served with fresh, all chili peppers. Oils flavored chili, garlic and sesame can be used as an aroma aroma for many foods. In some Hunan beds, wine and spices such as chili paste and salty black paste can also be used.

preparation techniques include frying, deep frying and baking. Repetition, cooking and steaming are also common techniques for preparing Hunan kitchen. Some meals may also require more than one cooking method and many Hunan meals may also require marinating, either fast or overnight.

Hunan kitchen varies according to the seasons. Cold meals are often served during the hot, humid summer months and the famous hot pots in the region are popular during the cold winter months. Chili peppers, however, are served all year because they believe they will openThe pores are pores to cool the body during the summer and warm the body in winter.

also known as Xiang Cuisine, Hunan Cuisine has developed for many centuries and is now considered one of the eight regional Chinese cuisine. It is also divided into three sub -regions: Xiang Greeks, Dongting Lake and Western Hunan. Hunan province has its own distinctive style; However, it was influenced by the style and flavor of the kitchen of the surrounding provinces, especially Szechuan, Chonqing and Yunnan.