History
The history of the cooking skills employed in Hunan cuisine dates back many centuries. During the course of its history, Hunan cuisine assimilated a variety of local forms, eventually evolving into its own style. It now contains more than 4,000 dishes, such as fried chicken with Sichuan spicy sauce (simplified Chinese: 麻辣鸡丁; traditional Chinese: 麻辣雞丁; pinyin: málà jīdīng) and smoked pork with dried long green beans (simplified Chinese: 干豆角蒸腊肉; traditional Chinese: 干豆角蒸臘肉; pinyin: gāndòujiǎo zhēng làròu).
Hunan cuisine consists of three primary styles:
| Style | Regions it originated from |
|---|---|
| Xiang River | Changsha |
| Xiangtan | |
| Hengyang | |
| Dongting Lake | Yueyang |
| Changde | |
| Western Hunan | Zhangjiajie |
| Jishou | |
| Huaihua |
Read more about this topic: Hunan Cuisine
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