Hunan hot pot series

Many people like to eat hot pot no matter in summer or winter, especially at parties. Among them, Hunan hotpot is loved by many people. So, do you know what series of Hunan hotpot there are? Speaking of this issue, I would like to first tell you about Hunan cuisine. Once you know the history and characteristics of Hunan cuisine, you can also find a Hunan hotpot that suits your taste.

Hunan cuisine is a local cuisine with a long history in my country. Xiangxi cuisine is fragrant, sour and spicy, with a strong rural flavor. Hunan cuisine has a long history. It was formed as early as the Han Dynasty, and its cooking skills have reached a very high level. Hunan is located in the central and southern part of my country, with a warm climate, abundant rainfall and superior natural conditions. Western Hunan is mountainous and rich in bamboo shoots, mushrooms and wild game; southeastern Hunan is hilly and basin-like, with well-developed animal husbandry, sideline production and fishing; northern Hunan is the famous Dongting Lake Plain, known as the "land of fish and rice." It was recorded in the "Records of the Grand Historian" that the Chu area "has abundant food and no worries about famine."

Xiaoxiang flavor, represented by Hunan cuisine, referred to as "Hunan cuisine", is one of the eight major cuisines in my country (Zhejiang cuisine, Jiangsu cuisine, Hunan cuisine, Sichuan cuisine, Fujian cuisine, Cantonese cuisine, Anhui cuisine, and Shandong cuisine). Hunan Province is located in the south-central region, on the south bank of the middle reaches of the Yangtze River. The climate here is warm, with abundant rainfall, plenty of sunshine and distinct four seasons. In the south there is the majestic and towering Mount Heng, in the north there is the vast and serene Dongting Lake, and the Xiang, Zi, Yuan and Li rivers flow through the province. The natural conditions are favorable, which is conducive to the development of agriculture, animal husbandry, sideline production and fishery, so the products are particularly rich. Northern Hunan is the famous Dongting Lake Plain, which is rich in fish, shrimp and Xiang lotus. It is a famous land of fish and rice. It was recorded in "Records of the Grand Historian" that the land of Chu was "rich in food and there was no worry about famine." For a long time, the proverb "If Huguang is prosperous, the whole world will be prosperous" has been widely circulated. Southeastern Hunan is hilly and basin-like, with well-developed agriculture, animal husbandry, sideline production and fishery. Western Hunan is mountainous and rich in bamboo shoots, mushrooms and wild game. The rich products provide exquisite raw materials for food. The famous specialties include Wuling soft-shelled turtle, Junshan silver needle, Qiyang pen fish, Dongting golden turtle, Taoyuan chicken, Linwu duck, Wugang goose, Xiang lotus, whitebait, as well as bamboo shoots, mushrooms and wild game from the Xiangxi mountainous area. In the long-term food culture and cooking practice, Hunan people have created a wide variety of dishes. According to research, as early as the Western Han Dynasty more than 2,000 years ago, Changsha was able to use a variety of ingredients such as animals, poultry, and fish to prepare various types of dishes by steaming, simmering, boiling, and roasting. With the progress of history and the continuous exchange of cooking techniques, the Hunan cuisine has gradually formed, with the three local flavors of Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area as the main features.

Hunan cuisine has a wide variety and a complete range of categories. As for the dishes, there are folk dishes with local flavor, economical and convenient popular dishes; there are also banquet dishes with practical value, elegant banquet dishes; there are also home-cooked dishes with casual taste and medicinal dishes for curing diseases and improving health. According to relevant statistics, Hunan currently has more than 800 local dishes and specialties of different flavors. There are more than a dozen basic knife techniques in Hunan cuisine. Through long-term practice, the chefs have mastered their techniques and are able to apply them according to the specific ingredients, and to adapt and integrate them into the process of cutting, slicing and chopping with ease. Make the dishes varied and changeable. The skin of a whole chicken is peeled, the water is filled without leaking, and the melon cup is "loaded with treasures". The lifelike shape often makes people applaud and marvel.

Hunan cuisine has always attached great importance to the matching of ingredients and the penetration of flavors. Hunan cuisine is particularly seasoned with sour and spicy flavors. Due to its geographical location, Hunan has a mild and humid climate, so people like to eat chili peppers to refresh themselves and remove dampness. Dishes cooked with sour kimchi as seasoning and chili peppers are appetizing and refreshing, and are very popular, becoming a unique local food custom.

Hunan cuisine has a long history of cooking methods, and dozens of cooking methods have been formed. Among the three major categories of cooking techniques: hot cooking, cold cooking, and sweet cooking, there are at least a few techniques in each category, and as many as dozens. Relatively speaking, Hunan cuisine's stewing skills are better, almost reaching the level of perfection. Stewing can be divided into red stewing and white stewing based on color changes, and can be divided into clear soup stewing, thick soup stewing and milk soup stewing in terms of seasoning. Simmer over low heat to preserve the original flavor. Some dishes are crystal clear and mellow, some have pure nourishing juice, some are soft and glutinous, and some are crispy, tender and fragrant. Many stewed dishes have become famous delicacies in Hunan cuisine.