1、Hunan Cuisine（pinyin: hnnci or xingci）,湘 菜,湖南 Hunan,History of Hunan cuisine,The history of the cooking skills employed in the Hunan cuisine dates back many centuries. During the course of its history, Hunan cuisine assimilated(吸收) a variety of local forms, eventually evolving into its own style. It

2、 now contains more than 4,000 dishes, such as fried chicken with Sichuan spicy sauce (麻辣雞丁) and smoked pork with dried long green beans（干豆角蒸臘肉).,Characteristics of Hunan cuisine,sometimes called Xiang cuisine. consists of local Cuisines of Xiangjiang River, Dongting Lake and Western Hunan. It charac

3、terizes itself by thick and pungent flavor, fresh aroma and deep color. Chili(紅辣椒), pepper(胡椒) and shallot(蔥) are usually necessaries in this division. menu changes with the seasons. Common cooking techniques: stewing(燉), frying, pot-roasting(烤), braising(燜), and smoking(熏).,Hunan cuisine,Xiangjinag

4、 river,Dongting lake,Western Hunan,Menu changes,comparison,some dishes (English name and Simplified Chinese name),Changsha-style stinky tofu 長(zhǎng)沙臭豆腐,Changsha-style rice vermicelli 長(zhǎng)沙米粉,Changde-style stewed beef with rice vermicelli 常德（津市）牛肉米粉,Beer duck 啤酒鴨,Lotus seeds in rock sugar syrup 冰糖湘蓮,Stir-fried duck blood 炒血鴨,duck with rice cake supplemented duck blood 血粑鴨,Dongan chicken 東安子雞,麻辣子雞 Numbing-and-hot chicken,Maos braised pork 毛氏紅燒肉,Smoky flavours steamed together 臘味合蒸,Steamed fish he