Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asian nations.
The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences.
Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period.
The Beauty of Chinese Foods.

Hunan cuisine, also called Xiang cuisine, consists of the cuisines of the Xiang River area, Dongting Lake, and western Hunan province in China. It truly is among the Eight Great Traditions of Chinese cuisine and is popular for its hot spicy flavour, fresh aroma and deep colour. Common cooking techniques comprise stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the area, fixings for Hunan dishes are varied and many.


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