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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).
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 ...
Located on Central Hunan and the west of Xiangtan, Xiangxiang is bordered by Ningxiang County and Shaoshan City to the north, Xiangtan County to the east, Shuangfeng County to the south, Louxing District of Loudi City to the west, it has an area of 1,912.7 km 2 (738.5 sq mi) with a population of rough 850,000 (as of 2012). [3]
Xiang Chinese or Hunanese, a branch of the Chinese language, spoken in Hunan, China; Hunanese people, people born or native in Hunan, China; Hunan cuisine, one of the eight culinary traditions of Chinese cuisine, comes from Hunan, China
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.
In February 1972, when then-U.S. President Richard Nixon visited China, Mao Zedong entertained Nixon with Hunan dishes such as Dong'an chicken at a banquet. [ 3 ] It has evolved through three dynasties, named "mature vinegar chicken" in the Western Jin dynasty , "Guanbao chicken" in the late Qing dynasty , and "Dong'an chicken" in the Republic ...