Characteristics
Hunan cuisine, also known as Xiang cuisine, is one of the eight major cuisines in China, originating from Hunan Province. Its history can be traced back to the Spring and Autumn Period and the Warring States Period, with a history of over two thousand years. According to historical records, Hunan already boasted a rich culinary culture during the Spring and Autumn Period and the Warring States Period. By the Tang and Song dynasties, Hunan cuisine had taken shape, featuring dishes made primarily from fish, meat, poultry, eggs, tofu, and other ingredients. During the Ming and Qing dynasties, Hunan cuisine gradually flourished and developed into one of the nationally renowned cuisines.
Known both domestically and internationally for its unique flavors, diverse varieties, and exquisite culinary skills, Hunan cuisine boasts a renowned reputation. Characterized by its prominent spiciness, Hunan cuisine's distinct heat originates from the province's specialty chili peppers and chili oil. The people of Hunan are adept at utilizing various chili peppers and spices to create deliciously spicy dishes that leave one with an enduring aftertaste. Beyond spiciness, Hunan cuisine also emphasizes the use of sourness and Chinese pepper. By adding appropriate amounts of vinegar, pickled vegetables, and pepper, the dishes achieve a more delicious taste, while also promoting appetite and aiding digestion.
The people of Hunan also possess unique culinary customs and traditions in their dietary habits. They excel in preparing various pickled vegetables, dried vegetables, and fermented dishes according to the seasons. Whenever guests visit, locals always take it upon themselves to cook several dishes to showcase their culinary skills. Additionally, the people of Hunan have a penchant for bitter and exotic flavors, enjoying dishes such as Liuyang fermented black beans and bitter gourds, as well as special snacks like stinky tofu and oddly flavored beans.
The snacks of Hunan are incredibly diverse, attracting countless food lovers with their unique tastes and flavors. Whether it's spicy, sour, or savoury, you can find it all in Hunan cuisine. Additionally, the region's distinctive ingredients and dishes offer diners even more options and delightful surprises.
Changsha Cuisine
Changsha stinky tofu（长沙臭豆腐）
Changsha stinky tofu
Stinky tofu is a form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack. The Stinky tofu after marinated in brine is black and shiny. It needs to be charred on the outside and tender on the inside. Then, pick up the middle incision and pour garlic juice, chili, coriander, and pickled vegetables over it, allowing the juice to fully penetrate into the small pores of the tofu. Some stores also add various sauces, seafood sauces or meat sauces to make it more diversified.
Sugar oil Baba（糖油粑粑）
Sugar oil Baba
Sticky rice flour and sugar are used as the main raw materials. After frying, the sticky rice ball is crisp on the outside and soft on the inside, coated with a layer of sugar which produces a unique taste. Whether it is for breakfast, afternoon tea or night snack, it is a very delicious choice. Even though it may appear ordinary at first sight, its fla leaves you with an unforgettable aftertaste.
Tasty crayfish（口味虾）
Tasty crayfish
Changsha tasty crayfish, with its spicy and fresh characteristics, conquers the taste buds of countless diners. The fresh crayfish, with Hunan special chili and pepper, after careful cooking, absorbs the flavor of the seasoning. The initial bite reveals a perfect blend of fiery chili peppers and fragrant spices, igniting a sensation that dances across the tongue. The succulent meat of the crayfish is tender yet firm, complementing the spicy sauce that coats it perfectly. The heat gradually builds up, leaving a lingering warmth that tantalizes the taste buds and stimulates the appetite. Accompanied by a cooling beer or refreshing beverage, the spicy crayfish is a flavor explosion that will leave you wanting more.
Sister balls（姊妹丸子）
Sister balls
In the early 1920s, there are two pretty young Jiang sisters. The dough they made was both good-looking and delicious, and was widely praised. Sister balls therefore get the name. The balls are small, white and exquisite. This snack takes sticky rice as the main raw material and is divided into two kinds: sugar filling and meat filling. The sugar filling is made of north sugar, osmanthus and red dates, and it is tender, sweet, and not greasy. The meat one is made of fresh pork, with shiitake mushrooms, and the taste is delicious.
Cuisine in Fenghuang Ancient Town
Blood cake duck（血粑鸭）
Blood cake duck
"Blood cake duck" is a renowned specialty dish of Xiangxi, almost a must-have delicacy on the locals' dining tables. The process of making Xueba (blood cake) is quite elaborate. First, duck blood is poured into pounded sticky rice to coagulate, and then steamed in a pot. After cooling, it is cut into cubes and fried in oil. Finally, the duck meat and fatty pork are stir-fried with seasonings such as peppercorns and vegetable oil, and the Xueba is added to cook together. This dish combines the delicious flavor of duck meat with the fragrant aroma of Xueba, making it extremely tasty.
Xiangxi rice noodles（湘西米粉）
Xiangxi rice noodles
Among the numerous distinctive snacks of Xiangxi, the “rice noodles” stands out as a unique delicacy. Made from selenium-rich rice, Xiangxi Rice Noodles is exceptionally chewy and distinctive in both nutrition and taste, setting it apart in the world of rice noodles. The distinctive flavor of Xiangxi rice noodles comes from the variety of "shao zi" (toppings) used to make the soup, which includes a wide range of ingredients such as black fungus, shredded meat, pork ribs, beef, and mutton. This is a major feature of Xiangxi rice noodles. A visit to Fenghuang Ancient Town would not be complete without trying this delicious snack from Xiangxi.
Cuisine in Furong Town
Xiangxi small skewered food（湘西小串）
Xiangxi small skewered food
"Xiangxi small skewered food" is one of the most famous delicacies in Furong Town. Common ingredients for these skewered food include tripe, duck feet, and pork cartilage. Not only do they look appetizing, but they also have a tender, juicy texture. With every bite, you can taste the freshness of the meat and the spiciness of the seasoning. Both local residents and tourists alike praise them highly. In addition to the traditional flavors, there are now various innovative flavors to choose from, such as spicy, cumin, and five-spice, to satisfy the preferences of different visitors.
Rice tofu（米豆腐）
Rice tofu
"Rice tofu" is a traditional delicacy with rich local characteristics. It is soft, smooth, and delicate in texture. However, it is not tofu, but named as such due to its resemblance in appearance. It is made from high-quality rice, which is soaked in water, drained, and then cooked in a pot until it becomes a paste. After cooling, it is cut into tofu-shaped pieces. When served, it is accompanied with seasonings and soup to suit individual tastes, such as crisp soybeans, peanuts, and chopped scallions.
