Hello ladies and gents this is the Viking telling you that today we are talking about
HUNAN CUISINE
With its liberal use of chili peppers, shallots and garlic, Hunan cuisine is known for being gan la or purely hot, as opposed to Sichuan cuisine, to which it is often compared. Sichuan cuisine uses its distinctive ma la seasoning and other complex flavour combinations, frequently employs Sichuan pepper along with chilies which are often dried. It also utilises more dried or preserved ingredients and condiments. Hunan cuisine, on the other hand, is often spicier by pure chili content and contains a larger variety of fresh ingredients.
Both Hunan and Sichuan cuisine are perhaps significantly oilier than the other cuisines in China, but Sichuan dishes are generally oilier than Hunan dishes. Another characteristic distinguishing Hunan cuisine from Sichuan cuisine is that Hunan cuisine uses smoked and cured goods in its dishes much more frequently.
Hunan cuisine's menu changes with the seasons. In a hot and humid summer, a meal will usually start with cold dishes or a platter holding a selection of cold meats with chilies for opening the pores and keeping cool in the summer. In winter, a popular choice is the hot pot, thought to heat the blood in the cold months. A special hot pot called yuanyang huoguo; ('Mandarin ducks hot pot') is notable for splitting the pot into two sides – a spicy one and a mild one. One of the classic dishes in Hunan cuisine served in restaurants and at home is farmer pepper fried pork. It is made with several common ingredients: pork belly, green pepper, fermented black beans and other spices.
And as always have a chilled day from the Viking
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