Lai Xiang is a local cuisine with a long history in China. Cuisine was formed as early as the Han Dynasty, and it was recorded by Qu Yuan, a great patriotic poet in the Spring and Autumn Period and the Warring States Period. Hunan cuisine, with a history of more than 2,000 years, is famous for its fragrance, sour and spicy taste, and has a strong mountain flavor. The choice of Hunan cuisine is mainly local, focusing on the taste of raw materials. Hunan cuisine is characterized by heavy oil, strong color, sour, spicy and fresh. There is a saying that "Guizhou people are not afraid of spicy food, Sichuan people are not afraid of spicy food, and Hunan people are not afraid of spicy food". Hunan cuisine is famous for its unique spicy taste. Today's Hunan cuisine is mainly famous for its dishes in Xiangjiang River Valley and Dongting Lake. Hunan cuisine has developed into one of the eight major cuisines in China.

In order to meet the needs of readers and friends, we have compiled the complete works of classic Hunan cuisine. Because Hunan cuisine has a long history, many readers have a certain understanding of Hunan cuisine, such as the well-known classic dishes such as braised pork in Shi Mao, fried winter bamboo shoots with bacon and fried fat sausage. Moreover, in order to meet the readers' demand for innovative dishes, we have compiled many new schools of Hunan cuisine, such as braised eggplant with minced meat and cumin mutton, which makes people relish. Whether it is classic or new Hunan cuisine, for the convenience of readers, we have classified each part in detail, such as cold dishes, hot dishes, aquatic products and clay pots.

Hunan cuisine pays special attention to the prominence of the main flavor. There are many kinds of condiments used in Hunan cuisine, and the seasoning techniques vary with the texture of raw materials, such as "frying" with fast fire, "simmering" with slow fire, "baking" after seasoning, and "steaming" while cooking. Not only that, Hunan cuisine also pays special attention to knife work. Fine and changeable knife work directly affects the beauty and taste of Hunan cuisine. In order to let every reader master the essence of Hunan cuisine, this book also introduces the cooking methods, knives, seasonings and other details of Hunan cuisine to readers without reservation.

Every dish in this book is carefully made by us for readers, and the raw materials and seasonings needed for each dish are easy to buy. It is also accompanied by detailed steps, beautiful pictures and intimate cooking experience. I hope every reader who finishes reading this book can become a master of Hunan cuisine.

Due to the limited writing time, mistakes will inevitably appear in the book. I would appreciate it if you could ask your experts and friends to correct me.

Dong guocheng

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