Xiaoxiang flavor represented by Hunan cuisine is one of the eight major cuisines in China. Hunan province is located in the south-central part, on the south bank of the middle reaches of the Yangtze River. The climate here is warm, with abundant rainfall and sunshine, and the four seasons are distinct. There is Hengshan Mountain in Nanyue in the south and vast Dongting in the north. Four rivers, Hunan, Guizhou, Yuan and Cheng, pass through the whole province. Rich natural conditions are conducive to the development of agriculture, animal husbandry, sideline and fishery, so the products are particularly rich. Xiangbei is a famous Dongting Lake plain, which is rich in fish, shrimp and xianglian, and is a famous land of fish and rice. According to Records of the Historian, Chu is "rich in terrain and has no hunger". For a long time, the proverb "the lake is wide and ripe, and the world is full" has been widely circulated. Southeast Hunan is hilly and basin, and agriculture, animal husbandry and by-product fishery are well developed. Xiangxi is mountainous and rich in bamboo shoots, mushrooms and delicacies. Rich products provide exquisite raw materials for diet. Famous specialties are: Wuling soft-shelled turtle, Junshan silver needle, Qiyang basin fish, Dongting scarab, Taoyuan chicken, Linwu duck, Wugang goose, Xianglian, whitebait bamboo shoots, mushrooms, and mountain delicacies in western Hunan. In the long-term food culture and cooking practice, Hunan people have created a variety of dishes. According to research, as early as the Western Han Dynasty more than 2,000 years ago, Changsha was able to cook various styles of delicacies with various raw materials such as animals, poultry and fish through cooking methods such as steaming, boiling, boiling and baking. With the development of history and the continuous exchange of cooking skills, three local flavors of Hunan cuisine have gradually formed: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area.

The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan, and are the main representatives of Hunan cuisine. It has fine production, extensive materials, diverse tastes and various varieties. Its characteristics are: strong oil color, emphasis on practical benefits, and emphasis on hot and sour taste, fragrant and fresh, soft and tender. In the production method, it is known as simmering, stewing, waxing, steaming and frying. Stew and stew pay attention to small fire cooking, thick juice stew, clear soup like a mirror; The production methods of bacon include smoking, marinating and barbecued pork. The famous Hunan bacon is a smoked product, which can be cold dishes, stir-fried or steamed with high-quality original soup. Cooking is fresh, tender, fragrant and spicy, which is well known in the market. The famous representative dishes are: "Steamed Sea Cucumber in Pot", "Steamed Bacon", "Braised Meat with Douchi Oil" and "Spicy Chicken", all of which are very famous.

The dishes in Dongting Lake area are good at cooking seafood, poultry and family words. They are often stewed, roasted and waxed, and are characterized by thick oil, salty, spicy and soft. Stews are often dominated by hot pot, while folks use steamed bowls to stew on mud stoves, commonly known as steamed bowl stoves. Often cooked while eating, hot and tender, with relish. There is a local folk song called "Don't want to go to the court, just steam the cooker", which fully shows that stew is widely loved by the people. Representative dishes are: the golden turtle in Dongting Lake, the mandarin fish stewed in pure oil in Dongting Lake, the butterfly floating on the sea and the fragrant lotus with rock sugar, all of which are famous dishes in Dongting Lake area.

Xiangxi cuisine is good at making delicacies, smoked bacon and all kinds of bacon. It has a strong Shan Ye flavor, and its taste is mainly salty, fragrant and sour, with firewood as the fuel. Representative dishes are: braised cold sauce, boiled chestnut heart, Xiangxi sour meat and fried blood duck, all of which are well-known delicacies in Xiangxi.

Looking at Hunan cuisine, the same flavor is spicy and bacon. Pepper is famous for its strong spicy taste, which is produced all over the province and is the main raw material for making spicy dishes. The production of bacon has a long history, which has been circulated in China for more than 2,000 years. The cuisines in the three regions have their own characteristics, but they are not completely different. But there are differences in similarities, similarities in differences, interdependence and mutual communication. Looking at the whole picture, the knife is exquisite, the shape is delicious, the seasoning is changeable, the sour and spicy are famous, the original juice is emphasized, and the techniques are diverse, especially the simmering. With the progress of the times and the development of national economy, this wonderful flower of Hunan cuisine will bloom more brilliantly.