{"id":13830,"date":"2019-11-10T12:31:13","date_gmt":"2019-11-10T12:31:13","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/hunan-cuisine-xiang-cai-2\/"},"modified":"2019-11-10T12:31:13","modified_gmt":"2019-11-10T12:31:13","slug":"hunan-cuisine-xiang-cai-2","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/de\/hunan-cuisine-xiang-cai-2\/","title":{"rendered":"Hunan cuisine \u6e58\u83dc"},"content":{"rendered":"
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Hunan cuisine is called Xiang Cai for short.
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Representative dishes
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Spicy chicken, meat steamed together, Dong’an chick, Do<\/em>ngting Lake wild duck, Farewell to My Concubine, lotus seeds with rock candy, stewed shark’s fin in brown sauce, mo<\/em>ney fish, etc.
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Cooking techniques
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As far back as the early Western Han Dynasty, there were various techniques for making Hunan cuisine such as thick soups, roasting, mincing meat, washing, stewing, drying meat, moistening, preserving ingredients, and pickling etc. The most exquisite modern technique is that of simmering.
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The history of Hunan cuisine
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Hunan cuisine has a long history and is both well established and developing with great strength. Through evolution and development across successive dynasties, Hunan cuisine has gradually developed into being a renowned local cuisine. In the Warring States Period, the great patriotic poet Qu Yuan recorded many local dishes in his famous poem Evocation. In the Western Han Dynasty, Hunan cuisine’s dishes amounted to 109 in total and their cooking methods were divided into 9 categories, as testified by the historical relics unearthed from Mawangdui Han Tomb in Changsha in the 1970s. After the Southern Song Dynasty, the formation of Hunan cuisine as its own system had already come into being. Some dishes and cooking techniques were pre<\/em>valent among bureaucrats and gradually became popular among common people. After the Six Dynasties, Hunan culinary culture has become rich and active. Both Ming and Qing Dynasties were the golden age of Hunan cuisine’s development when travelling merchants came together in droves and the market was prosperous. At this time cooking techniques developed extensively and underwent a process of wild-range exchange. A special co<\/em>ndition at the time was the fact that teahouses and taverns were spread all over the province and the unique styles of Hunan cuisine had taken shape. Two factions of restaurants – Xuan Bang and Tang Bang – appeared successively in Changsha. The former provided services for people’s home and prepared banquets, whilst the latter gave priority to serving dishes in restaurants and soliciting customers in the market. By the early period of the Republic of China, the cooking techniques of these restaurants were increasingly improving and they possessed different individual strengths and characteristics. Various schools including the famous Dai (Yangming) School, Sheng (Shanzhai) School, Xiao (Lusong) School and Zu’an School etc. also appeared, laying the historical foundations of Hunan cuisine.
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Affected by many factors including local products, folk customs and natural conditions, Hunan cuisine gradually developed flavors ba<\/em>sed on the three local flavors of Xiang River valley, Do<\/em>ngting Lake region and the Western Hunan mountainous area. The dishes of Xiang River Valley are centered around Changsha, Hengyang and Xiangtan, of which Changsha is the principal source of origin. Changsha cuisine chefs devote particular care to the exquisite co<\/em>nnotations of a dish, its pleasing appearance as well as the harmony and unity of color, aroma, taste, utensils and quality. Changsha dishes have, therefore, become the mainstay of Hunan cuisine. The dishes of Do<\/em>ngting Lake region are mainly from Changde and Yueyang. The freshwater foods and wildfowl are most prized; dishes of the Western Hunan areas co<\/em>nsist of dishes with the ethnic flavors of Western Hunan and Northern Hunan: mountain cuisine is co<\/em>nsidered the best. The three aforementio<\/em>ned local flavors have their own individual advantages and characteristics. They are interdependent but lending to each other. These styles make up the colorful and varied patterns of Hunan cuisine.
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The features of Hunan cuisine
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Hunan chefs give priority to the exquisite co<\/em>nnotations and pleasing appearance of their dishes as well as their raw ingredients and the penetrating flavors. Hunan cuisine’s techniques are mainly those of smoking, braising and dry frying. Its flavors are predominantly sour and piquant. Spicy dishes and smoked bacon are flavors unique to Hunan cuisine.
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The selecions of raw ingredients which are incorporated in Hunan cuisine are extensive. Hunan lies in the southern part of the middle reaches of the Yangtze River, has a mild climate and abundant rainfall. The soil is fertile and bears great yields. Favorable natural co<\/em>nditions and abundant produce provide a steady flow of ingredients accounting for the great variety of Hunan cuisine.
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Hunan cuisine is rich and complete in variety. It includes folk dishes with local flavor, common dishes which are eco<\/em>nomical and practical, specialized and simple feast dishes, elegant and exquisite banquet dishes, easy flavorsome dishes and herbal dishes for curing disease and maintaining health.
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Cutting techniques are exquisite and delicate. There are more than ten basic methods for cutting in Hunan cuisine. As a result of long term practice, chefs’ techniques are impeccable and vary in relation to each ingredient. Chefs adjust and combine techniques according to actual situations. They cut, slice, chop and dice with skill and ease, making the dishes in thousands of appearances and with endless variations. The chefs can peel off the whole skin of the chicken and the skin can co<\/em>ntain water without any leakage. The melon cup co<\/em>ntaining treasure has a vivid shape and often makes people strike the table and shout bravo, acclaiming it as the peak of perfection.
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Hunan cuisine chefs are experts in seasoning. They always give priority to the complementing of raw materials, making flavors penetrate one another, interchangeable and mix well so as to achieve the purposes of deodorizing, adding flavor and defining tastes. The seaso<\/em>ning techniques vary according to ingredients and requirements for dishes are different. Some should be flavored by strong heat; some have taste with gentle heat; some are seaso<\/em>ned then cooked; some are cooked whilst being seasoned; some are seaso<\/em>ned before, during or after heating. Thus each dish will have a unique flavor. Sour and spicy flavors are the predominant in seaso<\/em>nings in both dishes cooked with single flavors and those with complex flavors. The climate in Hunan is mild and wet due to its geographical location. Locals, therefore, enjoy eating peppers so as to refresh themselves and become dry. It is also a very popular regio<\/em>nal custom to use sour pickles as a co<\/em>ndiment along with the dishes cooked with peppers. They whet the appetite; being both tasty and refreshing.
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Hunan cuisine boasts great variety in technique. Hunan cuisine cooking methods have a long history: there are now dozens of cooking methods resulting from the co<\/em>nstant evolution, summarizing and innovative efforts of chefs in successive dynasties. The cooking methods of hot dishes, cold dishes and desserts, are each divided into several categories or even more than ten categories. Relatively speaking, the simmering and stewing techniques of Hunan cuisine are rated more highly than those of others. They are believed to be almost the height of excellence. Simmering techniques can be classified into those of red simmering and white simmering in terms of colors, and clear soup, thick soup and milk soup in terms of seasoning. Stewing with gentle heat preserves the original flavors of a food. Some dishes are clear and mellow; some have pure soups and are nourishing; some are soft, glutinous and with rich flavor; some dishes are crisp, fresh, fragrant and with rich color. Many simmered and stewed dishes are famous and high-quality of Hunan cuisine.
 
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