{"id":13707,"date":"2019-11-05T20:06:39","date_gmt":"2019-11-05T20:06:39","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/hunan-cuisine-xiang-cai\/"},"modified":"2019-11-05T20:06:39","modified_gmt":"2019-11-05T20:06:39","slug":"hunan-cuisine-xiang-cai","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/my\/hunan-cuisine-xiang-cai\/","title":{"rendered":"Hunan Cuisine \u6e58\u83dc"},"content":{"rendered":"<div><span>  <\/p>\n<p>Also known as Xiang Cai, Hunan cuisine has already  developed into a famous culinary school in China. Hunan dishes consist  of local dishes from the Xiangjiang River area, Dongting Lake area and  Western Hunan mountain area. Hunan&#8217;s culinary specialties are akin to  those of the chili-rich Sichuan dishes. It is also characterized by  thick and pungent flavor. Chili, pepper and shallot are usually  necessaries in this division. However, Chili, peppers, garlic (suan) and  an unusual sauce, called &quot;strange-flavor&quot; sauce (guai wei jiang) on  some menus, enliven many dishes, with a somewhat drier intensity than  that of their Sichuan counterparts. Sweetness, too, is a Hunan culinary  passion, and honey sauces are favored in desserts such as water chestnut  or cassia flower cakes.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/p>\n<p>Hunan is known as &quot;the land of fish and rice&quot;. Like the west in  latitude, it has the added bonus of lowlands for rice cultivation and a  rich ocean&#8217;s edge for fish.<\/p>\n<p>  <span>  <\/p>\n<p>Hunan food is characterized by its hot and sour  flavor, fresh aroma, greasiness, deep color, and the prominence of the  main flavor in the dishes. Hunan food is hot because the climate is very  humid, which makes it difficult for human body to eliminate moisture.  The local people eat hot peppers to help remove dampness and cold. The  main cooking methods for Hunan dishes are braising, double-boiling,  steaming and stewing. It is also renowned for its frequent use of  preserved meat in cooking.<\/p>\n<p>Rice is the staple in Hunan, but northern-style side dishes and  fillers are also popular: bean curd &quot;bread&quot; rolls or dumplings and  savory buns. They are further signs that Hunan is one of China&#8217;s  culinary heartland, incorporating many flavors and regional influences.<\/p>\n<p>Typical courses include: Dong&#8217;an chick; peppery and hot chick,  stir-fried tripe slivers, tripe in duck&#8217;s web soup, lotus seed with rock  candy, Xiaoxiang turtle, steamed pickled meat, and hot and spicy frog  leg.<\/p>\n<p>  <\/span><\/p>\n<p>  <\/span><\/div>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-117886452\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Also known as Xiang Cai, Hunan cuisine has already  developed into a famous culinary school in China. Hunan dishes consist  of local dishes from the Xiangjiang River area, Dongting Lake area and  Western Hunan mountain area. Hunan&#8217;s culinary specialties are akin to  those of the chili-rich Sichuan dishes. It is also characterized by  thick and pungent flavor. Chili, pepper and shallot are usually  necessaries in this division. However, Chili, peppers, garlic (suan) and  an unusual sauce, called &quot;strange-flavor&quot; sauce (guai wei jiang) on  some menus, enliven many dishes, with a somewhat drier intensity than  that of their Sichuan counterparts. Sweetness, too, is a Hunan culinary  passion, and honey sauces are favored in desserts such as water chestnut  or cassia flower cakes.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-13707","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":191,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts\/13707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/comments?post=13707"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts\/13707\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/media?parent=13707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/categories?post=13707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/tags?post=13707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}