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The history of the cooking skills employed in Hunan cuisine dates back to the 17th century. [1] The first mention of chili peppers in local gazettes in the province date to 1684, 21st year of the Kangxi Emperor. [3] During the course of its history, Hunan cuisine assimilated a variety of local forms, eventually evolving into its own style.
Hunan cuisine is called Xiāngcài in China, because the abbreviation of Hunan Province is Xiāng (湘). Some typical dishes of Hunan cuisine are steaming smoked meat, stew fish, and rice noodle soup. Besides spicy, Hunan cuisine, especially western Hunan, also emphasizes sourness.
Xiaolongbao originated in Changzhou, Jiangsu province, where is created by Wan Hua Tea House during the years of Daoguang Emperor (1820 to 1850). It evolved from the guantangbao (soup-filled dumplings/buns) of Kaifeng, in Henan province, which was the capital city of Northern Song Dynasty (AD 960–1127). [5]
A large number of exquisite ceramic cookware and wine utensils unearthed from the Southern Neolithic site, as well as the remains of cereals and animals, confirmed that the ancestors of Hunan people had eaten cooked food as early as 8000–9000 years ago. During the Spring and Autumn period, Hunan was mainly where the Chu people lived.
Xiang or Hsiang (Chinese: 湘; Changsha Xiang: [sian˧ y˦˩], [2] Mandarin: [ɕi̯aŋ˥ y˨˩˦]), also known as Hunanese, is a group of linguistically similar and historically related Sinitic languages, spoken mainly in Hunan province but also in northern Guangxi and parts of neighboring Guizhou, Guangdong, Sichuan, Jiangxi and Hubei provinces.
Hunan cuisine is very famous of its use of chili peppers and has a history of cooking skills employed in it dating back to the 17th century. [4]Mao Zedong once told Otto Braun: “The food of the true revolutionary is the red pepper, and he who cannot endure red peppers is also unable to fight.” [5]
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Although it is one of several sub-regional styles within Jiangsu cuisine, Huaiyang cuisine is widely seen in Chinese culinary circles [1] as the most popular and prestigious style of Jiangsu cuisine, to a point where it is considered to be one of the Four Great Traditions (四大菜系; Sì dà càixì) that dominate the culinary heritage of ...