The flavors of Sichuan cuisine include the characteristics of local dishes from Chengdu, Chongqing, and Leshan and Zigong. The basic flavors of Sichuan cuisine are six types: numbing, spicy, sweet, salty, sour and bitter. Sichuan cuisine is characterized by prominent numbness, spiciness, aroma, freshness, oil, thick flavor, heavy use of "three peppers" (chili peppers, peppercorns, peppercorns) and fresh ginger. The main feature is the variety of flavors. Chili, pepper, pepper, bean paste is the main condiment, different ratios, made of dry burning, spicy, hot and sour, pepper, sesame sauce, garlic, ginger, red oil, sweet and sour, fish, strange taste and other flavors, all thick and mellow, with a "one dish, one frame", "a hundred dishes, a hundred flavors "
American cuisine has a special flavor, and all kinds of dishes are popular.
There are Sichuan restaurants in the United States, Japan, France, Canada and Hong Kong, which are highly praised by foreign guests from various countries.
Sichuan cuisine in the cooking method, good at frying, sliding, stir-frying, popping, stir-frying, deep-frying, boiling, simmering and so on. Especially small fry, small fried, dry stir-fry and dry burning has its own unique features. From the high-level feast "three steam nine buckle" to the public casual meals, folk snacks, home-style, etc., a wide variety of dishes, novel styles, fine workmanship. There are fried, pan-fried, dry-roasted, deep-fried, smoked, soaked, stewed, simmered, braised, pasted, exploded and so on thirty-eight kinds of Oh! In the taste of special attention to color, aroma, taste, shape, both north and south of the long, to taste more, wide, thick known. Historically, there are "seven flavors" (sweet, sour, spicy, spicy, bitter, fragrant, salty), eight Zi (dry burning, sour, spicy, fish, dry-fried, strange flavor, pepper, red oil) said. Sichuan cuisine therefore has a wide range of materials, flavored with a variety of dishes to adapt to the strong three characteristics. It consists of five categories: banquet dishes, popular casual dishes, home-style dishes, three steamed and nine button dishes, and flavorful snacks, which form a complete flavor system. In the international reputation of "food in China, taste in Sichuan".
The most famous dishes are: dry-roasted rock carp, dry-roasted osmanthus fish, shredded pork with fish flavor, strange chicken, Kung Pao Chicken, steamed beef, Ma Po Tofu, tripe hot pot, dry stirred shredded beef, husband and wife's lungs, lampshade beef, dan dan mian, lai dumplings, dragon hand, and so on.
Cantonese cuisine draws on the strengths of various cuisines, with a variety of cooking techniques and a wide range of exotic ingredients. In the cooking to stir-fry, explosion-based, with braising, frying, baking, pay attention to clear and not light, fresh and not vulgar, tender and not raw, oil and not greasy, there are "five nourishment" (fragrant, fluffy, soft, fat, thick), "six flavors" (sour, sweet, bitter, spicy, salty, fresh) said. Seasonal, summer and fall is still light, winter and spring for rich.
Cantonese cuisine has a long history. It is the same as other regions of the diet and cuisine, have the same Chinese food culture ****. As early as in ancient times, the ancient Yue people in Lingnan had a close interaction with the Chu land in the Central Plains. With the historical changes and dynastic changes, many of the Central Plains
For the escape of war and southward, the Han-Yue ethnic groups are increasingly integrated. The southward movement of the culture of the Central Plains, the combination of the Central Plains food production techniques, cooking utensils, eating utensils and the rich agricultural and fishery products of the Baiyue, which is the origin of Cantonese cuisine. It is by virtue of this history that Cantonese cuisine originated in Han.
After the Southern Song Dynasty, the techniques and characteristics of Cantonese cuisine became more mature. This has to do with the fact that the Song Dynasty moved south and many imperial and official chefs gathered in Guangdong, especially concentrated in Yangcheng. Starting from the Tang Dynasty, Guangzhou became the main inbound and outbound trade port of China, and was a world-famous harbor. After the Song and Yuan Dynasties, Guangzhou became a port and harbor city where internal and external trade was concentrated, and commerce became increasingly prosperous, which led to the development of food service as a commercial industry, and provided a very important condition and place for the growth of Cantonese food, especially Cantonese cuisine.
The Ming and Qing dynasties were a period of real maturity and development for Cantonese cuisine, Cantonese desserts and Cantonese-style food. At this time, Guangzhou had already become a big commercial city, and Cantonese cuisine, Cantonese desserts and Cantonese-style food had really become a system. The downtown area was dotted with teahouses, hotels, restaurants and eateries, and each eatery competed with each other for the abundance of food and the variety of styles, which was praised by the world, and gradually there was a saying of "food in Guangzhou".
The formation and development of Cantonese cuisine is closely related to the geographical environment, economic conditions and customs of Guangdong. Guangdong is located in the subtropics, near the South China Sea, abundant rainfall, evergreen, rich in produce. Therefore, Guangdong's diet has always been blessed with natural resources. As early as in the Western Han Dynasty, "Huainanzi - Spirit" contained the fine and extensive selection of ingredients for Cantonese cuisine, and it is conceivable that more than a thousand years ago, the Cantonese people were already comfortable with cooking different flavors with different cooking methods. Before that, the Tang poet Han Yu, who was deported to Chaozhou, described in his poems that the people of Chaozhou felt bad when they ate horseshoe crabs, snakes, cattails, frogs, octopuses, river scallops, and dozens of other exotic foods. However, by the time of the Southern Song Dynasty, sea food such as octopus was already a top quality delicacy in many local dishes. In terms of ingredients and flavors, the use of raw food. To later raw food pigs, cows, sheep and deer has not much,
But raw food fish, including raw fish congee and other habits retained to this day. And it is still the custom today to serve white-cut chicken cooked only with a little blood on the thigh bone. Cantonese cuisine will be exquisite knife work, ingredients to complement each other, the taste of attention to the characteristics of the light and not light, performance specific.
Cantonese cuisine is also good at taking the strengths of each family, for my use, always learning new. Suzhou cuisine in the famous dish squirrel Mandarin fish, reputation, but not on the Cantonese banquet. Although Cantonese people like to eat rat meat, but the name of the rat does not make it to the hall. Famous Cantonese chefs use skillful knife work to change the fish into a small chrysanthemum type, called chrysanthemum fish. With this change, it can be eaten in one bite, and it is convenient and hygienic to eat it with chopsticks and knife and fork, and after the modification of Su Cai, it becomes Cantonese Cai. In addition, the Cantonese cooking methods of bubbling, grilling, grilling, Sichuan is transplanted from the northern dishes of popping, grilling, grilling, boiling. The new method of frying and deep-frying is to learn from similar methods in Western cuisine
After the improvement of the formation. However, the transplantation of Cantonese cuisine is not rigid, but a combination of Guangdong's wide range of raw materials, tender texture, and people's tastes like fresh and new features, to develop, by analogy. Such as northern cuisine steak, usually the raw material is seasoned, baked until crispy, pushed thickening to hit the bright oil on the plate, known as clear steak. While the Cantonese cuisine steak, is the raw material pot or steamed to greasy, and then pushed broad gravy steak on the performance of more material steak. Representatives of the eight treasures grilled duck, chicken wire grilled dried meat and so on. Guangdong's food culture and the Central Plains all over the same lineage. One of the very important reasons is that historically there have been a number of another dynasty of mainlanders. Successive dynasties sent to rule Guangdong and deposed officials, etc., have brought the northern food culture, during which there are many government chefs or pass their skills to their local counterparts, or set up their own stores in the marketplace to make a living, will be introduced directly to the food culture of the people of Lingnan, so that it has become an important part of the Cantonese cuisine. After the Han Dynasty, Guangzhou became the transportation hub of the Western and Eastern sea routes; in the Tang Dynasty, most foreign merchants gathered in Yangcheng, and merchant ships arrived in convoys. At that time, the economy of the Guangzhou area developed faster compared with that of the inland places.
Besides formal dishes, Guangdong's snacks and dim sum are also well-made, and the food customs of each region have their own unique features, such as Guangzhou's morning tea and Chaoshan's Kung Fu tea, which have gone beyond the scope of "eating" to become Guangdong's food culture.
Lu Cuisine, also known as Shandong Cuisine, has a long history and wide influence, and is an important part of Chinese food culture. As one of the eight major Chinese cuisines, it is famous at home and abroad for its fresh, salty, crispy and tender taste, unique flavor, and fine preparation. It is good at seasoning with green onion, such as "Roast Duck", "Roasted Suckling Pig", "Pot Roasted Toki", "Fried Toki", and "Fried Toki". They are good at seasoning with scallions, such as "roast duck", "roast suckling pig", "pot-roasted time", "deep-fried fat cap", etc.
Lu cuisine originated in Qi and Lu (present-day Shandong Province) during the Warring States period, and was formed in the Qin and Han dynasties. After the Song Dynasty, Lu Cuisine became the representative of "Northern Food", and it is the most widely covered local flavor cuisine in China, spreading across Beijing, Tianjin, Tangshan and the three northeastern provinces.
Factions: Coastal Jiaodong Cuisine (seafood-based) and inland Jinan Cuisine, as well as a self-contained system of Confucian Cuisine. Characteristics:Lu Cuisine is purely flavored, with a salty taste and freshness, tenderness, aroma and crispness. It pays great attention to the preparation of clear soup and milk soup, which is clear and fresh in color, and white and mellow in color.
The masterpiece: Lu Cuisine commonly used cooking techniques have more than 30 kinds, especially the explosion, steak techniques unique and specialized. Popping method pay attention to rapid fire frying; steak technique for the original Lu Cuisine, raw materials marinated in sticky powder, oil frying yellow on both sides, slow fire juice; steak method of the finished product neatly molded, taste and quality of rotten, tight juice thick thick. The first of the eight cuisines when push Lu Cuisine.
Lu Cuisine's formation and development and by the Shandong region's cultural history, geography, economic conditions and customs preferences. Shandong is one of the ancient cultural birthplaces of China, located in the lower reaches of the Yellow River, the climate is mild, the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. It has mountains and rivers, rivers and lakes, thousands of miles of fertile land, abundant produce, convenient transportation and developed culture. Its grain production ranks third in the country; a wide variety of vegetables, good quality, is known as "the world's three major vegetable garden" one. Such as Jiaozhou cabbage, chapter Qiu onions, Cangshan garlic, Laiwu ginger are famous at home and abroad; fruit production in the country's first, only apples accounted for more than 40% of the country's total output; pigs, sheep, poultry, eggs and other production is also extremely considerable; aquatic products production is also the country's third, which valuable seafood fins, sea cucumbers, prawns, Gaji fish, halibut, abalone, swan's eggs, Xishi Tongue, scallops, red snails, seaweed, and so on. They are famous in China and abroad. Brewing industry has a long history, many varieties, excellent quality, such as Luokou vinegar, Jinan soy sauce, Jimo old wine, etc., are prestigious products. Such a wealth of products for the development of Lu cuisine provides an inexhaustible source of raw materials.
Lu cuisine has an extremely long history. The Shangshu-Yugong contains "Qingzhou Tribute Salt", indicating that at least in the Xia Dynasty, Shandong has been seasoned with salt; as far back as the Zhou Dynasty, the "Poetry" has been consuming the Yellow River pomfrets and carp records, and now sweet and sour Yellow River carp is still the best in Lu cuisine, which is evident of its far-reaching and long-lasting history. The embryonic form of Lu cuisine can be traced back to the Spring and Autumn Period and the Warring States Period. The two countries were blessed with natural conditions, especially Qi, which was located near the mountains and by the sea, and made the Duke Huan of Qi the first to achieve hegemony by virtue of the advantages of fish, salt and iron.
The legend says that Yi Ya, who steamed his son and offered him to the king of Qi, was actually a master cook who was good at seasoning. Lu cuisine in the soup, color clear and fresh, milk soup white and mellow, unique flavor, may be the inheritance of the ancient tradition of good soup; and Jiaodong cuisine to seafood, is inherited from the seaside ancestors of the custom of eating fish. And "food is not too fine, chopping is not too fine" Confucius, there are a series of "do not eat" proposition, such as "fish discouragement and meat failure do not eat, color evil do not eat, smell evil do not eat, lose discouragement do not eat, do not eat from time to time, cut incorrectly do not eat, do not have its sauce! Do not eat ......". That the Lu cuisine at that time has been quite scientific, pay attention to health, but also the pursuit of knife work and seasoning artistry, has reached the point of exquisite.
The Qin and Han Dynasties, Shandong's unprecedented economic prosperity, landlords, the rich and powerful out of the interlocking car and horse, living in the Qiongtai Pavilion, living a "bells and whistles, the levy song and choose to dance," the luxury of life. According to "Zhucheng Former Liangtai Kitchen Portrait", you can see that the top is full of pig's head, pig's legs, chickens, rabbits, fish and other kinds of livestock, poultry, game, below the water, stove, firewood, slaughtering goats, pigs, chickens, slaughtering dogs, fish, meat, washing, mixing, baking cakes, kebabs, and so on, a variety of busy cooking operations. This painting depicts the complexity of the scene, the division of labor of the fine, not less than the whole process of cooking operations, can be comparable to modern culinary processing. The Northern Wei Dynasty's "qimin yaojutsu" on the Yellow River Basin, mainly in Shandong region of the cooking technology for a more comprehensive summary. Not only detailed description of the frying, burning, frying, boiling, baking, steaming, pickling, waxing, stewing, bad and other cooking methods, but also recorded the "roast duck", "roast suckling pig" and other famous dishes production methods. This book has a profound influence on the formation and development of Lu cuisine. Through the Sui, Tang, Song and Jin generations of improvement and refinement, Lu Cuisine has gradually become the representative of the northern cuisine, and even the Song Dynasty, Shandong's "northern food store" has been flourishing.
During these long years, Wu Bao, Cui Hao, Duan Wenchang, Duan Chengshi, Gongdu or others were famous culinary masters or gourmets, and they all made important contributions to the development of Lu cuisine. By the Yuan, Ming and Qing Dynasties, Lu Cuisine had a new development. At this time, a large number of Lu Cuisine entered the palace, became the treasures of the imperial meals, and was widely spread throughout the north. Emperor Hongli of the Qing Dynasty visited the Kong Mansion eight times, and when he visited the Kong Mansion for the fifth time in 1771, he married his daughter to Kong Xianpei, the 72nd generation grandson of Confucius, and at the same time rewarded him with a set of "Man Han Banquet" silver-pointed copper-tin antique hieroglyphic water and fire tableware "to the Kong Mansion. This is more prompted by the Lu cuisine in the wonders of the "Confucius dishes" to the high, refined, pointed direction.
After a period of development and evolution, Lu cuisine gradually formed two schools, including Qingdao, represented by the Fushan Gang of the Jiaodong School, and Jinan School, including Dezhou, Tai'an, and so on. There is also the elegant and noble Kongfu Cuisine, which can be called "Yangchunbaixue", as well as a wide range of local dishes and flavorful snacks. Jiaodong cuisine is good at popping, deep-frying, grilling, stir-frying, steaming; taste to fresh people, favoring light; selection of materials are mostly shrimp, conch, abalone, oyster, kelp and other seafood. One of the famous dishes are "扒原壳鲍鱼", the main ingredient for the Changshan Island sea treasures abalone, cooked in the traditional techniques of Lu Cuisine, fresh and tender, stimulate the appetite. Other famous dishes include crab roe and shark's fin, hibiscus and dried scallop, roasted sea cucumber, grilled prawns, deep-fried oyster shells and steamed Gaji fish.
Jinan school is famous for soup, supplemented by popping, stir-frying, grilling, deep-frying, dishes to clear, fresh, crispy, tender. Among the famous dishes are clear soup with assorted vegetables and milk soup with bushels of vegetables, which are fresh and elegant, distinctive. The sweet and sour Yellow River carp which is tender inside and burnt outside, the crispy and tender oil-exploded double-crisp, and the pot tofu which is the treasure of vegetarian dishes show the fire power of Jinan School. In the Guangxu period of the Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan shuffled the pig intestines, boiled them in boiling water with spices until they were soft and crispy, then cut them into segments and added soy sauce, sugar and spices to make fragrant and fat braised intestines, which were famous in the city. Later in the production of improvements, the cleaned large intestine into the boiling water after cooking, into the frying pan, and then add seasoning and spices cooking, this dish tastes more delicious. Literati based on its production of fine as the Taoist "nine refinement of the golden elixir" in general, it will be named "nine-turn large intestine".
"Eight Immortals over the sea haunted Lohan" is the first dish of the Confucius House birthday banquet, the choice of shark's fin, sea cucumber, abalone, fish bones, fish maw, shrimp, asparagus, ham for the "Eight Immortals". Chicken breast minced into mud, in the bottom of the bowl made of money in the shape of Luohan, known as "Luohan". Made in a round ceramic jar, arranged in eight square, the center of the Lohan chicken, sprinkled with slices of ham, ginger and boiled leaves, and then boil the chicken soup poured on that is complete. In the old days, this dish on the table that the gong singing, in the taste of delicious at the same time listening to the theater, lively and extravagant
Jiangsu is located in China's southeastern coast, the lower reaches of the Yangtze River. It has a mild climate and fertile land, producing rice, wheat, cotton, silkworms, fish and other specialties, and is known as the "land of fish and rice". "In spring there are crabs, in summer there are perch, in autumn there are fat ducks, and in winter there are vegetables. All kinds of eggs, fruits and vegetables, aquatic products, and native products are constantly on the market throughout the year, which provides favorable conditions for the formation and development of Jiangsu cuisine. After a long period of evolution and development, Jiangsu's food culture has accumulated a wealth of culinary experience in cooking technology has been perfected, and gradually formed to Huaiyang, Nanjing, Jiangsu and Tin three local dishes as the main body of the Jiangsu cuisine.
Jiangsu cuisine has a long history and many varieties. According to the Records of the Grand Historian and the Spring and Autumn Annals of Wu and Yue, as early as 2,400 years ago, there were different cooking methods such as sizzling fish, steaming fish and fish fillets. Cooking with duck, the origin is also earlier, in 1400 years ago duck has been Jinling folk favorite food.
Because of the similarity between Suzhou and Zhejiang cuisines, they are collectively called Jiangsu and Zhejiang cuisines. It is mainly composed of three kinds of local dishes from Nanjing, Yangzhou and Suzhou. As early as more than 2,000 years ago, the Wu people were good at making sizzling fish, steamed fish and fish fillets.
More than a thousand years ago, duck was already a delicacy in Jinling. In the Southern Song Dynasty, Su Cuisine and Zhejiang Cuisine were the two major pillars of "Southern Food". Suzhou cuisine is good at stewing, stewing, steaming, stir-frying, and attaches importance to adjusting the soup to keep the original juice, the flavor is fresh, thick but not greasy, light but not thin, fluffy and off the bone without losing its shape, smooth and crisp without losing its taste.
During the Qing Dynasty, Su cuisine was popular throughout the country and was equivalent to the current status of Sichuan and Cantonese cuisine. Huaiyang Cuisine, a branch of Su Cuisine, was once the court cuisine, and most of the dishes in the current state banquet still belong to Huaiyang Cuisine. Therefore, Huaiyang Cuisine is also known as the national cuisine. Suzhou cuisine was also very popular in history. Emperor Qianlong's southern tour, once to Suzhou's moon building as a guest, tasted Jiangnan delicious, very happy, mouth called Suzhou for the world's first restaurant.
Nanjing cuisine and mellow taste, exquisite; Yangzhou cuisine, light and palatable, fine knife work; Suzhou cuisine tends to sweet taste, elegant and colorful. Its famous dishes are roasted square, crystal hooves, stewed crabmeat lion head, Jinling meatballs, white sauce round vegetables, yellow mud simmered chicken, stewed chicken Fu, salt water duck (Jinling duck), Jinxiang cake, chicken soup boiled dried silk, meat stuffed with bran, phoenix-tailed prawns, three sets of ducks, Wuxi meat bones, Lu draft recommended sauce pork, Peixian dog meat.
Su cuisine is one of the main traditional cuisines in China and enjoys a high reputation abroad.
From the Liangzhu in Hangzhou suburbs and Yuyao Hemudu in east Zhejiang Province, two ancient sites of human activities were found from the bones of pigs, cows, sheep, chickens, ducks and so on, proving that the cooking raw materials of Zhejiang Cuisine have been quite abundant 4,000 to 5,000 years ago. Dongpo meat, salty pieces of children, honey fire square, called the children's chicken and other traditional dishes are inseparable from these cooking ingredients.
Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight cuisines in China, its mountains and waters, rich in delicacies and beautiful, so the proverb says: "heaven above, under the Suzhou-Hangzhou". Zhejiang Province is located in China's East China Sea, the northern waterways into a network, claiming to be the home of fish and rice in the South. Southwest rolling hills, rich in mountain treasures and game. The eastern coast of the fishing grounds are densely packed, rich in aquatic resources, there are more than 500 species of economic fish and shellfish, the total output value of the country's first, rich in produce, delicacies from the United States, unique features, reputation.
The Zhejiang cuisine system consists of four local schools represented by Hangzhou, Ningbo, Shaoxing and Wenzhou.
Min cuisine, one of the eight major Chinese cuisines, has been gradually formed through the mixing and exchanges between the Han culture of the Central Plains and the local ancient Yue culture. According to the cooking utensils used by the ancestors of Fujian in the Neolithic period, such as ceramic tripods and connecting stoves, preserved in the Neolithic ruins of Tanshishan in Hengxin Village, Ganji Town, Minhou County, it is proved that the Fuzhou area has entered the era of cooking from baked food 500 years ago. Fujian is a famous hometown of overseas Chinese, and the new varieties of food and some novelty condiments introduced by overseas Chinese from overseas have also had a non-negligible impact on enriching the food culture of Fujian and enriching the content of Fujian cuisine system. After a long period of interaction between the people of Fujian and overseas, especially the people of the Nanyang Islands, overseas dietary practices have gradually penetrated into the dietary life of the people of Fujian, thus making Fujian cuisine a unique cuisine with open characteristics.
Min Cuisine, also known as Fujian Cuisine, is one of the eight major Chinese cuisines. It first originated in Minhou County, Fujian Province, and later developed into the Fuzhou, Minnan and Minxi genres. Fuzhou cuisine, including Quanzhou, Xiamen dishes, dishes light and fresh, heavy sweet and sour, pay attention to the soup to mention fresh, southern Fujian cuisine, including the Zhangzhou area, pay attention to the seasoning, heavy sour and spicy: western Fujian cuisine, including Changting and the southwest of the area, favoring salty and spicy, cooking more for the mountain treasures with mountainous regions of the flavor. Therefore, Min cuisine formed three major characteristics, one long in red lees seasoning, two long in the production of soup, three long in the use of sugar and vinegar. This tradition has remained unchanged even after it entered Shanghai, where it was drenched in the flavors of the sea. Min cuisine is the early 20's into the people of Shanghai, a few years ago, only one Minjiang Hotel, and now after the network adjustment, Minjiang Hotel has become a history, only the city restaurant still have Min cuisine supply. In addition to the recruitment of monument Lei "Buddha jumped over the wall", there are seven stars fish balls, Uliuju, snow chicken, Min Sangguo, drunken pork ribs, red fish steak, etc., are unique flavor.
Huizhou cuisine flavor including southern Anhui, along the river, along the Huaihuai of the dish characteristics. South Anhui cuisine, including Huangshan, Ge County (ancient microstate), Tunxi and other places, pay attention to the fire, good cooking game, the amount of oil heavy, simple and affordable, to maintain the original flavor. Many dishes are taken with charcoal small fire stew, burn, steam and become, soup clear flavor mellow, the original pot on the table, the aroma is overflowing. South Anhui Province, although not much aquatic products, but the cooking of the marinated "stinking Gui fish" is very high visibility.
The river dish to Wuhu, Anqing area as the representative, later also spread to the Hefei area, it is to cook river food, livestock, pay attention to the knife, pay attention to the color, shape. Good use of sugar flavoring, especially smoked dishes are unique. Along the Huai cuisine to Bengbu, Su County, Fuyang and other places as a representative of the dishes to pay attention to salty and spicy, soup color thick mouth heavy, also used to use cilantro color and seasoning.
The famous flavor dishes of Hui Cuisine are: WUWEI smoked duck, MaoFeng smoked fish, FuLiJi roasted chicken, FangLa fish, ShiErBing chicken, YunWu meat, mung bean pancake, butterfly noodle and so on.
Siaoxiang flavor, represented by Hunan cuisine, referred to as "Hunan cuisine", is one of China's eight major cuisines. Hunan Province, located in the south-central region, the south bank of the middle reaches of the Yangtze River. It has a warm climate, abundant rainfall, plenty of sunshine and four distinct seasons. In the south, there is the majestic Nanyue Hengshan Mountain, in the north, there is a blue dongting, and the Xiang, Zi, Yuan and Cheng waters flow through the province. The natural conditions are favorable for the development of agriculture, animal husbandry, by-products and fishery, so the products are especially rich. The north of Hunan is the famous Dongting Lake Plain, which is rich in fish and shrimp and Xianglian, and is the famous land of fish and rice. It is recorded in the Records of the Grand Historian that "the land is rich in food, and there is no famine". For a long time, the proverb of "the world is full when the lake and the country are ripe" has been widely spread. Southeast Hunan is a hilly area and a basin, where agriculture, animal husbandry and fishery are very developed. The western part of Hunan is mountainous and rich in bamboo shoots, mushrooms and mountain treasures. The rich produce provides exquisite raw materials for the diet, and the famous specialties are: Wuling turtle, Junshan silver needle, Qiyang penfish, Dongting golden turtle, Taoyuan chicken, Linwu duck, Wugang goose, Xianglian, silver fish and bamboo shoots in the mountainous areas of western Hunan, mushrooms and mountain treasures and wild game. In the long history of food culture and cooking practice, Hunan people have created a variety of dishes. According to evidence, as early as the Western Han Dynasty, more than 2,000 years ago, the Changsha area was able to use a variety of raw materials such as beasts, birds and fish to make various styles of delicacies by steaming, boiling, poaching and sizzling cooking methods. With the advancement of history, and the continuous exchange of culinary techniques, Hunan cuisine was gradually formed with the three local flavors of the Xiangjiang River Basin, the Dongting Lake area and the western mountainous areas of Hunan.
The western Hunan cuisine is good at fragrant, sour and spicy, with a strong mountainous flavor. Hunan cuisine has a long history, as early as in the Han Dynasty has formed a cuisine, cooking skills have been quite high level. Hunan is located in the south-central region of China, with warm climate, abundant rainfall and favorable natural conditions. Western Hunan is mountainous, producing bamboo shoots, mushrooms and mountain delicacies; southeast Hunan is hilly and basin, with well-developed domestic animal husbandry and fishery; north Hunan is the famous Dongting Lake Plain, known as "the land of fish and rice". In the "Records of the Grand Historian", it has been recorded that "the terrain of the Chu region is rich in food, and there is no danger of starvation".