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Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours, [ 1 ] fresh aroma and deep colours.
Cuisine in the mountainous, landlocked southern province of Hunan (also known as Xiang cuisine) is often cooked with a generous portion of oil, salt and chili.
Xiang Opera is the main local opera in Hunan Province established in the Ming dynasty. There are 12 kinds of characters in Xiang Opera, including Sheng (male character), Dan (female character), Chou (clown or comic character) and "flower face" characters (jing or male characters that are popular because of elaborate facial paintings).
Hunan, sometimes called Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. The cuisine is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking.
Eventually, four of these branches were recognized as distinct Chinese schools themselves: Hunan's cuisine (called Xiang for its local river), Fujian's (called Min for its native people), Anhui's (abbreviated as Hui), and Zhejiang's (abbreviated as Zhe).
Xiang or Hsiang (Chinese: 湘; Changsha Xiang: [sian˧ y˦˩], [2] Mandarin: [ɕi̯aŋ˥ y˨˩˦]), also known as Hunanese, is a group of linguistically similar and historically related Sinitic languages, spoken mainly in Hunan province but also in northern Guangxi and parts of neighboring Guizhou, Guangdong, Sichuan, Jiangxi and Hubei provinces.
The cuisine of Yiyang (a species of Xiang cuisine) is very famous for its spicy food made from pure chili peppers. Yiyang has many famous people in the modern time of China. Ho Feng-Shan is very famous in the history of Chinese foreign affairs since he had saved many Jewish families in Europe and China when he worked as a diplomat for China ...
The Food of China. New Haven: Yale University Press. ISBN 0300047398. Chang, Kwang-chih (1977). Food in Chinese Culture: Anthropological and Historical Perspectives. New Haven: Yale University Press. ISBN 0300019386.