Xiang Cuisine

Xiang cuisine is the cuisine of the Han people who speak the Xiang(湘) language and live mainly in Hunan Province of China. Xiang cuisine is known for its fragrant spicy(香辣) flavor. Though many dishes use chilies, they aren’t usually too spicy.

Changsha(長沙) is a Xiang cultural center.

Ingredients

Rice is a major staple. It is eaten steamed and made into rice noodles(米粉).

soybean

Chili has a long history in Hunan. It is commonly fermented and made into a condiment known as duo jiao(剁椒).

Dishes

• changsha mi fen(長沙米粉): rice noodles, typically served in broth with meat and garnish
• homestyle tofu(家常豆腐): stir-fried tofu and vegetables
• changsha stinky tofu(長沙臭豆腐): black, fried fermented tofu with chili sauce
• duo jiao eggplant(剁椒蒸茄子): steamed eggplant with fermented chili
• duo jiao fish head(剁椒蒸魚頭): steamed fish head with fermented chili