Hunan cuisine

Hunan 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 spicy flavour, fresh aroma and deep colour. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.

1.Stinky tofu

Stinky tofu is a form of fermented tofu that has a strong odor. It is a snack that is usually sold at night markets or roadside stands or as a side dish in lunch bars rather than in restaurants.

2.Dong'an chicken

3.General Tso's chicken

General Tso's chicken is a sweet, slightly spicy, deep-fried chicken dish that is popularly served in North American Chinese restaurants. The dish is named after General Tso Tsung-tang, or Zuo Zongtang, a Qing dynasty general and statesman, although the connection is tenuous. He is said to have enjoyed it, and perhaps helped create a dish, but there are no recorded recipes.