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1、HunancuisineHunancuisine3.HistoryofHunancuisine4.Character5.WhyPungent6.SomeFamousFoodofHunancuisine1.CulturalBackground2.TheNorthandSouthdietarydifferencesCulturalBackgroundHunancuisine,sometimescalledXiangcuisine(Chinese:湖南菜or湘菜),consistsofthecuisinesoftheXiang
2、Riverregion,DongtingLakeandwesternHunanProvince,inChina.Hunancuisineconsistsofthreestyles:StyleOriginatingregionsXiangRiverChangshaXiangtanHengyangDongtingLakeYueyangChangdewesternHunanZhangjiajieJishouHuaihuaCulturalBackgroundHunancuisineisoneoftheeightregionalc
3、uisinesofChinaandiswellknownforitshotspicy(熱辣，干辣)flavor（味道）,fresharoma（香味）anddeepcolor.Commoncookingtechniquesincludestewing（燉）,frying（煎）,pot-roasting（烤）,braising（燜）,andsmoking（熏）.Duetothehighagriculturaloutputoftheregion,ingredientsforHunandishesaremanyandvaried
4、.TheNorthandSouthdietarydifferencesReferredtothedifferencesoftheNorthandSouth,wewillfirstthinkoftheSouthernstaplefoodisrice,Northernisflour.Thestaplefood’sdifferents,causingtheentiredietandeathuge’sdifferences.Smallfineandlargerough小而精與大而粗Itrainsallthoughttheyear
5、inthesouthandavarietyofvegetablesareavailable.Onthecontrarywegotonlyseveralvegetableswhenthewintercomes.Fromtheamountoffood,Southernmajorityissmallbutexcellent,Thenorthismultibutthick.Southernallyearroundvegetablesrich.Thenorthtowintermostlyediblecabbage.Historyo
6、fHunancuisineWhenitcomestotheHunancuisine.Whatweallhaveinmindmustbeoneadjectivewordpungent.AsoneofChina'smostfamouseightcuisines.Hunancuisinehasalonghistoryofmorethan2000years.Hunancuisinehasassimilatedavarietyoflocalforms,eventuallyevolvingintoitsownstyle.Itcont
7、ains4,000dishesnow,amongwhichover300dishesareverynotable,suchasDong’anchicken(東安子雞)andsmokedporkwithdriedlonggreenbeans(干豆角蒸臘肉).CharacterThecuisinegivesprioritytoabundance,fatness,smoothnessandmoistness,mostlytakechiliasthemaincourse.Itnotonlyhasthesaltinessofthe
8、NorthandthesweetnessoftheSouth,butalsothehotnessandsournessoflocalcharacteristics.CharacterItischaracterizedbyfragrance,tenderness,clearnessandcrispness.Itssel
