Hunan Cuisine is developed from the local food of the Xianjiang Valley, Dongting Lake Area, and western mountainous Hunan Province. Its characteristics are: a great variety of ingredients, shiny and strong colors, hot and spicy tastes, smoked and pickled flavors. Cooking techniques are pickling, smoking, spicing, simmering, steaming, braising and frying. The noted dishes are Hot and Spicy Chicken, Simmered Shark’s Fin in Brown Sauce, Gold-Coin Fish, Sweet Lotus Seeds Soup.

Simmered Shark’s Fin in Brown Sauce Gold-Coin Fish         Sweet Lotus Seeds Soup Hot and Spicy Chicken