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1、湘菜XiangCuisine(HunanCuisine)湘菜即湖南菜。湖南地处长江中游南部，气候温和，雨量充沛，土质肥沃，优越的自然条件和富饶的物产为湘菜在选料方面提供了物质条件。湘菜调味尤重酸辣。因地理位置的关系，湖南气候温和湿润，故人们多喜食辣椒，用以提神去湿。用酸泡菜作调料，佐以辣椒烹制出来的菜肴，开胃爽口。就菜式而言，既有乡土风味的民间菜式、经济方便的大众菜式，也有讲究实惠的筵席菜式、格调高雅的宴会菜式；还有味道随意的家常菜式和疗疾健身的药膳菜式。据统计，湘菜现有不同品味的地方菜和风味名菜800多种。东安子鸡：早在唐玄宗开元年间（713～741年），湖南东安人就开始烹制东安鸡，至
2、今已有1200多年的历史。此菜造型美观，色泽鲜艳，营养丰富，具有香、辣、麻、酸、甜、脆、嫩等特点。腊味合蒸：“腊味”是湘菜的重要特点之一，原料有很多种，如猪肉、牛肉、鸡肉、鱼肉、鸭肉等，经风干、烟熏制成。这道菜以各种腊熏制品同蒸，腊香浓重，咸甜适口，色泽红亮，柔韧不腻，稍带厚汁，且味道互补，各尽其妙，是湘菜中传统风味名菜。XiangCusinereferstoHunanCuisine.HunanProvinceliesinthesouthofthemiddlereachesoftheYangtzeRiver;ithasamoderateclimate,abundantrainfallan
3、dfertilesoil.ThesuperiornaturalconditionsandrichproduceprovidetheingredientbaseforthedevelopmentofHunanCuisine.HunanCuisinefavorssourandspicyflavors.Duetoitsgeographicalposition,theclimateofHunanProvinceismildandwet,sothepeopletheremostlylovetoeatredpeppertorefreshthemselvesandgetridofwetness.Dis
4、heswithpickledvegetablesandredpepperareappetizingandrefreshing.Withrespecttothestyleofdishes,therearefolkdishes,economicalpopulardishesaswellassubstantialbanquetandelegantfeastdishes.Therearealsohomedishesanddisease-curingandbody-buildingdishescookedwithmedicinalherbs.Therearemorethan800localdish
5、esandfamouscoursesoflocalflavors.Dong'anVinegarChicken:AsearlyasthereignofKaiyuanintheTangDynasty(618-907),thepeopleofDong'anofHunanProvincebegantocookDong'anChicken.Thedishisgracefullysculptedandbrightcoloredaswellasnutritious,fragrant,spicy,sour,sweet,crispandtender.SteamedMixedPreservedMeat:Cu
6、redmeatisanimportantcharacteristicsofHunanCuisine,withmanykindsofingredientssuchaspork,beef,chicken,fish,duck,etc.,curedbyair-dryingorsmoking.Thedishissteamedwiththickfragrantcuredmeatwithsalty,sweetflavor.Itisbrightred,tender,notgreasy,servedinthicksoup.Thetastes毛氏红烧肉：原料选用半瘦半肥的猪肉，将其切成匀称的块状，再用上等酱
7、油加少量的糖和少许辣椒烧制而成，味道甜中带咸、咸中有辣、甜而不腻，色泽呈金黄。这道菜因当年深受毛泽东喜爱而得名。complementeachotherwiththeiruniquefeatures.BraisedPork,Mao'sFamilyStyle:Thisdishusesporkmuscleandfatinequalportionscutintocubesandbraisedinasaucewithalittlesugara
