The history of the cooking skills employed in Hunan cuisine dates back to the 17th century. During the course of its history, Hunan cuisine assimilated a variety of local forms, eventually evolving into its own style. Some well-known dishes include fried chicken with Sichuan spicy sauce () and smoked pork with dried long green beans (). Hunan cuisine consists of three primary styles: •
Xiang River style: Originating from
Changsha,
Xiangtan and
Hengyang. The dishes are quite oily with a attractive colour, and the dishes are spicy, fresh, and have a strong aroma. Dishes include stir-fry chicken with chili, braised meat with black bean sauce and
Changsha stinky tofu. •
Dongting Lake style: Originating from
Yueyang,
Yiyang and
Changde. This style is also oily but is also starchy, accompanied with spiciness and saltiness. Stewing is more common in this form of Hunan cuisine, and fish is commonly used too. Notable dishes include Dongting gold tortoise and lotus seedpods with crystal sugar. • Western Hunan style: Originating from
Zhangjiajie,
Jishou and
Huaihua. Preserved meats and pickled vegetables are more commonly used. The taste is influenced by the ethnic minorities in the region, which results in a sour, spicy, and salty taste. Notable dishes include braised mushrooms and Xiangxi sour meat. == Features ==