Hunan Cuisine

Hunan cuisine lays a stress on the use of oil, dense color, and techniques that produce crispness, softness and tenderness as well as the savory flavors and spices. Stewed fins, fried fresh cabbage with chestnuts, Dong Anzi chicken, immortal chicken with five elements, are of the highest reputation. Chairman Mao, together with other leaders praised the Hunan cuisine in 1958.

Stewed fins - had been famous during the Qing Dynasty. Choice fins, chickens, pork are stewed in chicken soup and sauce, tasting really fresh and mellow.

Immortal chicken with five elements - means to put five elements, litchi, longan, red dates, lotus seeds, and medlar, into the body of a chicken, then to braise. The taste is rather peculiar but it is said to have the effect of strengthening the constitution.

                                               湖南菜

湖南菜以油重色浓为特点，口味和烹饪上注重酸辣，酥脆，软嫩。红煨鱼翅、板栗烧菜心、东安子鸡和五元神仙鸡都颇负盛名。毛主席和其他的领导人在1958年曾高度赞扬了湖南菜的美味。。

红煨鱼翅—在清朝的时候就已经颇负盛名。精挑细选的鱼翅，鸡肉和猪肉一起放到鸡汤里面炖，其味道鲜香嫩美。

五元神仙鸡—其实就是把荔枝，龙眼，红枣，莲子和枸杞五种原料一起放入鸡肚内，然后再一起炖，其味道独特，据说还有滋补、增强体质的功效。