Hunan cuisine, also known as Xiang cuisine, is one of the eight great culinary traditions of China and originates from the province of Hunan.
Hunan cuisine is known for its spicy, aromatic and piquant flavours and is characterised by the use of chilli peppers, garlic and sauces, which add depth and richness to the dishes. The unique climate and abundant agricultural resources in Hunan allow for a wide variety of ingredients, including fish, poultry, meat and vegetables.
Typical dishes from Hunan are steamed fish head with diced hot red peppers, red braised pork belly Mao Zedong-style smoked pork.
Pork with pickled green beans and spicy chicken feet. Hunan's cuisine not only reflects the bold and hearty nature of its people, but is also an expression of the region's rich culinary heritage.
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