About Us
HUNAN CUISINE
Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours, fresh aroma and deep colours. Despite this, only about 20% of the cuisine uses capsicum to produce a strong spicy taste. Common cooking techniques include stewing, frying, pot-roasting, braising and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.
The history of the cooking skills employed in Hunan cuisine dates back to the 17th century. The first mention of chili peppers in local gazettes in the province date to 1684, 21st year of the Kangxi Emperor. During the course of its history, Hunan cuisine assimilated a variety of local forms, eventually evolving into its own style. Some well-known dishes include fried chicken with Sichuan spicy sauce and smoked pork with dried long green beans.
Hunan Pork Stir-fry
XIAO CHAO ROU
Stir-fried pork is a traditional Hunan dish, belonging to the Hunan cuisine. It is made of pork belly, beauty pepper, Hangzhou pepper, salt, soy sauce, etc., and none of these ingredients can be missing. Hunan-style stir-fried pork is spicy and refreshing, tender and rich in meat flavor. Hunan-style stir-fried pork is fragrant but not greasy, and can increase appetite. It is spicy and rich in flavor. It is not only the best dish to go with wine, but also an excellent dish to mix with rice!
45 Grafton Way
London
W1T 5DQ
MON-SAT 12:00-22:00
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020 7387 8599
