Hunan cuisine is the abbreviation of Hunan cuisine. It is a combination of three major genres: Xiangjiang River Basin cuisine, Dongting Lake region cuisine and Xiangxi mountainous area cuisine. Its rich connotations and strong local characteristics are well-known at home and abroad. It is a fragrant flower in my country's culinary garden. "Hunan people are not afraid of spicy food, Guizhou people are not afraid of spicy food, Sichuan people are not afraid of spicy food, and Hubei people are not afraid of spicy food." Spicy is a major feature of Hunan cuisine. Commonly used flavors include spicy, sour and salty home-cooked flavors and various compound flavors including salty, sweet, sour and spicy soup. Hunan cuisine is good at steaming, smoking, roasting, and stewing. It is also very good at pickling, pickling, soaking, and curing edible raw materials. Hunan cuisine attaches great importance to the combination of raw materials and the interpenetration of flavors, emphasizing the coordination of meat and vegetables and balanced nutrition. It is very good at making medicinal dishes for treating diseases and keeping fit. This book is richly illustrated with text, focusing on home-cooked Hunan cuisine, including both traditional and famous dishes as well as new and innovative dishes. The whole book is divided into ten categories: "cold dishes", "livestock meat", "aquatic products", "boxed eggs", "beans and copper products", "vegetable stems and mushrooms", "soups and stews", "desserts", "swallows, abalone and ginseng wings", and "staple foods". There are more than a thousand dishes, with accurate ingredients and detailed recipes, allowing you to enjoy the authentic deliciousness of Hunan cuisine without leaving home. Hunan cuisine is the abbreviation of Hunan cuisine. It is a combination of three major genres: Xiangjiang River Basin cuisine, Dongting Lake region cuisine and Xiangxi mountainous area cuisine. Its rich connotations and strong local characteristics are well-known at home and abroad. It is a fragrant flower in my country's culinary garden. "Hunan people are not afraid of spicy food, Guizhou people are not afraid of spicy food, Sichuan people are not afraid of spicy food, and Hubei people are not afraid of spicy food." Spicy is a major feature of Hunan cuisine. Commonly used flavors include spicy, sour and salty home-cooked flavors and various compound flavors including salty, sweet, sour and spicy soup. Hunan cuisine is good at steaming, smoking, roasting, and stewing. It is also very good at pickling, pickling, soaking, and curing edible raw materials. Hunan cuisine attaches great importance to the combination of raw materials and the interpenetration of flavors, emphasizing the coordination of meat and vegetables and balanced nutrition. It is very good at making medicinal dishes for treating diseases and keeping fit. This book is richly illustrated with text, focusing on home-cooked Hunan cuisine, including both traditional and famous dishes as well as new and innovative dishes. The whole book is divided into ten categories: "cold dishes", "livestock meat", "aquatic products", "boxed eggs", "beans and copper products", "vegetable stems and mushrooms", "soups and stews", "desserts", "swallows, abalone and ginseng wings", and "staple foods". There are more than a thousand dishes, with accurate ingredients and detailed recipes, allowing you to enjoy the authentic deliciousness of Hunan cuisine without leaving home.
Reader comments
The recipes for home-cooked Hunan cuisine are detailed, and there are also many new and innovative dishes, allowing me to try to make authentic Hunan cuisine at home. Thinking of the various delicacies introduced in "A Bite of China", the Hunan cuisine in this book also made me feel the charm of Chinese cuisine. I plan to follow the recipes in this book and try to make green vegetables and toon sprouts. It will be very good!
The recipes for home-cooked Hunan cuisine are detailed, and there are also many new and innovative dishes, allowing me to try to make authentic Hunan cuisine at home. Thinking of the various delicacies introduced in "A Bite of China", the Hunan cuisine in this book also made me feel the charm of Chinese cuisine. I plan to follow the recipes in this book and try to make green vegetables and toon sprouts. It will be very good!