Changsha cuisine is classified as part of Hunan Cuisine, one of China’s eight major culinary disciplines. Hunan cuisine is characterized as ‘hot and sour’, and its dishes are often as chili-laden as those of Sichuan. Garlic, shallots, and the infinitely famous Liuyang Lobster sauce also play large parts in Hunan cuisine’s seasoning process. These peppers and other piquant spices open the pores, helping residents keep cool in the blazing, humid climate. In addition to being spicy, food is typically greasy with an enlivening aroma.

Hunan cuisine (also called “Xiang cuisine” because of Hunan’s proximity to the Xiang River), boasts over 4,000 dishes, many of which are nation-wide favorites. Its great variety of ingredients – one factor that distinguishes it from comparable Sichuan cuisine – is due to Hunan’s lush natural resources and diverse ecosystem.

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