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Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours, [ 1 ] fresh aroma and deep colours.
Yongfeng chili sauce (Chinese: 永丰辣酱; pinyin: Yǒngfēng làjiàng) or Yongfeng hot sauce [1] is a traditional product made at Yongfeng, Shuangfeng County, Hunan, China. [2] It is recognized by China as a Geographical Indication Product. [3] [4] Yongfeng chili sauce is made of Yongfeng chili, polished glutinous rice, wheat, soybeans, and ...
Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce ( 沙茶酱 ) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
Stinky tofu can be eaten cold, steamed, stewed, or, most commonly, deep-fried, and it is often accompanied by chili sauce or soy sauce. The color varies from the golden, fried Zhejiang-style to the black, typical of Hunan-style stinky tofu. [1] From a distance, the odor of stinky tofu is said to resemble that of rotten garbage or smelly feet.
The scents of cinnamon and star anise add big flavors to this quick soup. Butter adds body and a silky texture. Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well ...
In 1998, a major flood disaster occurred in Hunan, which led to a serious loss of agricultural products. Soybean, the main raw material for sauce industry, experienced a large decline in production. This directly caused a devastating blow to the dried sauce industry. In order to support the family, farmers urgently needed a new approach.
Shredded potato, a few eggs and fresh herbs bake together for just under an hour. The result? A potato kugel with a crunchy top and bottom and a soft shredded-potato center.
This dish may have originally come from the "tangerine chicken" dish from Hunan, China. In Chinese, this dish is known as "陳皮雞", literally "dried citrus peel chicken", referring to dried orange or tangerine peel. However, the taste and recipes of this dish differ due to cultural and geographical factors.