Q: I would like to learn more about Hunan cuisine. Could you give some information about it?

A: Hunan cuisine, also known as Xiang cuisine, is one of the eight regional cuisines of China.

Hunan cuisine is renowned for elaborate cooking processes, various ingredients, varied tastes, and wide varieties, featuring hot and sour flavor, fresh aroma, and strong colors.

Iconic dishes such as stir-fried pork with chili peppers, steamed fish head with chopped chili, Changsha stinky tofu, tang you baba (deep-fried glutinous sweet rice dumplings), braised pork, and cured delicacies from Western Hunan are must-eat foods for non-locals visiting Hunan.

In Zhangjiajie, you can enjoy a long-table banquet that features ethnic characteristics. Some local specialties include free-range chicken stewed with mushroom, stir-fried lamb chops, and spicy poached fish.

In Fenghuang Ancient City, traditional snacks are popular among tourists and satisfy their taste buds, such as Miao-style cured meat, sour soup fish, Fenghuang fried shrimp cakes, sticky rice dumplings mixed with Chinese mugwort leaves, and Shefan, a traditional food made of glutinous rice, preserved meat, artemisia annua, green onion and other vegetables. 

Hunan food features various varieties, including numerous classic dishes and distinctive local specialties. These dishes not only reflect the profound cultural heritage of Hunan, but also provide a solid foundation for the province's culinary tourism development.

If you plan a trip to Hunan, you can experience the charm of Hunan cuisine at century-old brands such as the Yuloudong and Huogongdian restaurants. Hunan cuisine, as an important cultural symbol of Hunan, has been shining brightly in overseas markets in recent years. Data shows that the number of Hunan restaurants abroad has approached 2,000.

Chinese sources: Hunan Daily; rednet; Xiaoxiang Morning Herald; official website of the Ministry of Culture and Tourism