Central China’s Hunan Province on Friday [13 October 2017] clarified criteria for the making of some classic and local Hunan dishes, in a bid to preserve local food culture for future generations. This is the second set of provincial standards on Hunan cuisine…Full Article: Xinhua Oct 2017

Key Point

  • In 2013, Hunan Province’s quality supervision bureau published required standards for quintessential Hunan dishes including capsicum fried meat [stir-fry meat with peppers], steamed fish head with chopped hot chili, and Mao’s red-braised pork. The new 2017 standards will impact some classic Hunan cuisine and local specialties.

ChinaAg Comment

  • Hunan cuisine, aka Xiang cuisine, comprises three different styles including Xiang River style, Dongting Lake style, and Western Hunan style. There are approximately 4,000 Hunanese dishes, of which 300 are well-known and culturally significant.

Hong Kong Trends

Similar Posts by ChinaAg

Spread the word. Share this post!