The Hutong » Hunan http://thehutong.com/blog connecting cultures Fri, 10 Sep 2010 04:30:34 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Chinese Regional Cuisine Cooking Class:Hunan http://thehutong.com/blog/hunan/ http://thehutong.com/blog/hunan/#comments Sun, 29 Nov 2009 04:01:02 +0000 Stacey Shine http://thehutong.com/blog/?p=3075 Hunan cuisine is characterized by its hot and sour flavor. Known for being dry hot (干辣) or purely hot, as opposed to Sichuan which is has a more distinctive hot and numbing flavour (málà ), Hunan cuisine (Xiang cuisine 湖南菜 ) is also famous for its liberal use of chilli peppers, shallots and garlic. This cuisine is usually oilier and spicier with more chillies and contains a larger variety of fresh ingredients than Sichuan cuisine. Common cooking techniques include stewing, simmering, frying, pot-roasting, braising, smoking, curing, steaming, stir-frying, frying, and quick – frying.
The menu changes according to the seasons, during the hot and humid summers the meal will usually start with cold dishes containing selection of cold meats with chilies to opening the pores and keeping cool in the summer. In winter, a popular choice is the hot pot, to heat the blood in the cold months. With over 4,000 dishes Hunan cuisine there is a lot to learn from the Hunanese, when it comes to dining with flavour.

Cost: 220RMB, 200RMB for members

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