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Hunan Cuisine (Xiang Cuisine)The cooking skills employed in the Hunan cuisine reached a high standard as early as the Western Han Dynasty, giving it a history of more than 2,100 years. Hunan is located in southeastern China along the middle reaches of the Yangtze River, north of the Five Ridges. It contains rivers, lakes, mountains, rolling hills, plains, and pools, which provide abundant delicacies, such as game, fish, shrimp, crab, and turtle. Making full use of these rich resources, local people created a wide variety of delicacies. Hunan cuisine consists of more than 4,000 dishes, among which more than 300 are very famous. Hunan food is characterized by its hot and sour flavor, fresh aroma, greasiness, deep color, and the prominence of the main flavor in each dish. It consists of regional cuisines from the Xiangjiang River Valley, the Tongting Lake region, and the western mountainous area.
Hunan Cuisine has three characteristics: 1. Skilful use of a kitchen knife, a delicious taste and a beautiful
shape. Famous dishes: Spicy Young Chicken, Fried Fish Slices, Steamed Soft-Shell Turtle, Steamed Cured Meat, Huofang Whitebait, Dongting Fat Fish Maw, Jishou Sour Meat, Oily and Spicy Tender Bamboo Shoots, and Chinese Chestnuts and Hearts of Cabbages.
Well-known Snacks: Huogongdian Fried, Fermented Bean Curd, Sisters¡® Glutinous Rice Balls, Xiangtan Roll, Hengyang Pailou Tangyuan (stuffed balls made of glutinous rice flour served in soup), Shrimp Cake, Rice Tea, etc.
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