Most tourists who visit China get to know the spicy red hot flavors of Sichuan cuisine since it is a tourist favorite. But in Hunan Province, the food is maybe even hotter. Their food tastes less numbing and sourer.
It includes lakes, rivers, mountains, plains, rolling hills, and pools, which supply ample delicacies, like game, fish, shrimp, crab, and turtle. Making full use of these abundant resources, local folks created an extensive assortment of delicacies. Hunan food is defined by its hot and sour flavor, fresh fragrance, deep color, greasiness, and the bulge of the primary flavor in each dish. It contains regional cuisines from the Tongting Lake region, the Xiangjiang River Valley, and the western mountainous place.
Human food is hot because the air is very humid, making it hard for the body to remove moisture. The local folks eat hot peppers to help remove cold and dampness.
Changsha, Xiangtan, and Hengyang represents the Xiangjiang River Valley. The area has ample resources, gifted individuals, and good transport. Local dishes need scrupulous attention of pressure cutting ability and the raw materials, duration and level of look, colour, and cooking. Cooking approaches include curing, simmering, stewing, steaming, stir frying, frying, and quickly – frying. The flavors are thickly aromatic, chili, fresh and aromatic, and pungent.
The Dongting Lake region is a tourist area. The Narrative of Yueyang Tower, written by Fan Zhongyan, a man of a statesman and letters during the Song Dynasty, gave a cultural aspect, and stressed the great thing about the landscape. Deep color, hot and salty flavor, aroma, softness, and wonderfully patterned and shaped serving dishes qualify these well-known local dishes.
Jishou, Huaihua, and Dayong symbolize the western mountainous region. Because this region is mountainous, it’s fungi, mushrooms, and ample game. Its dishes are pure, rich, and easy. The mountain dwellers additionally make smoked, cured meats which are tasty, aromatic, hot, sour, and salty. Hunan cuisine stresses a pungent flavor, and dishes made from cured products make an important contribution to food that is Hunan.