Hunan Cuisine

It is well known for its hot and spicy flavours, fresh aroma and deep colours

Hunan cuisine, also known as Xiang 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 and spicy flavours, fresh aroma and deep colours. 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.

Stinky Tofu

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

Dongan Chicken

Dong'an chicken (simplified Chinese: 东安鸡; traditional Chinese: 東安雞; pinyin: Dōng'ānjī) is a Chinese cuisine cold parboiled chicken dish from Hunan cuisine, flavoured with chili peppers, ground sichuan peppercorns, white rice vinegar, scallions and ginger. It is named after Dong'an County.[1] It is one of the signature dishes of Hunan chefs.

Red Braised Pork Belly

Red braised pork belly or hong shao rou is a classic pork dish from mainland China, red cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilli peppers, sugar, light and dark soy sauce, and rice wine.

Rice Vermicelli

Guilin mǐfěn (桂林米粉) comes from the southern Chinese city of Guilin, where it is a breakfast staple. Rice vermicelli are a thin form of rice noodles.

Pepper Fish Head