Hunan Cuisine－Xiang Cai， Shandong Cuisine－ Lu Cai

hunan cuisine	shandong cuisine

Hunan Cuisine
Hunan Cuisine, called Xiang Cai in Chinese, consists of three local cuisine styles, namely Xiangjiang River valley, Dongting Lake area and mountain area in west Hunan
Changsha local cuisine is the representative of the cuisine of the Xiangjiang River valley, which is characterized by aromas, freshness, softness, tenderness and a sour and spicy taste. The cuisine of the Dongting Lake area is very popular in Changde, Yueyang and Yiyang. With Jishou, Huaihua and Dayong as centers, cuisine of the mountain area in west Hunan is mainly prepared with delicacies from land and river, and preserved pork, with salty, fragrant, sour and spicy tastes and a local flavor.
 Hunan Cuisine has been famous not only for its delicious taste and beautiful shape, but also for its sour and spicy dishes by adding various kinds of seasonings by adopting a wide variety of techniques.

 

Shangdong Cuisine
Shandong Cuisine, or Lu Cai, one of the major styles of cuisine in China, took shape in the Ming (1368-1644) and Qing (1644-1911) dynasties, and was later introduced to the Yellow River valley and the areas to the north of the valley.
Shandong Cuisine is known for its excellent seafood dishes and delicious soup, with a pure, strong and mellow taste, rather than a mixed taste. The most important feature of it is made of a variety of materials, ranging from aquatic products to melons, fruits, vegetables and peppers.
For its own unique style and characteristics, Shandong Cuisine’s good advantages have been absorbed by the Imperial and Beijing cuisine.