Delicate Hu'nan (Xiang) Cuisine Brings A "Hot" Spring

Wok-fried Pork Fristle with Scallion, Chilli and Celery [More Photos]

Hunan Province, our northern neighbor gets its name from its location on the south of Lake Dongting, hence Hunan, meaning 'South of the lake'. It is also sometimes called Xiang, from the Xiang River which runs through the province. Hunan cuisine is well known for its fresh aroma, savory taste and hot spicy flavor. It consists of three major styles, namely the Xiang River, Dongting Lake and Western Hunan styles. The mountainous and riverine geography of Hunan shapes its cuisine, endowing in diverse poultry, meats and seafood, generous amounts of chili. It is believed that chili keeps the Hunanese healthy in their hot, humid climate, a point that distinguishes it from other provincial cuisines.

This Spring Festival, Summer Palace at Shangri-La Hotel, Guangzhou assembles the culinary prowess of Chef Jacky Chan and three Hunan guest chefs to create authentic Xiang cuisines. Gather round in this cold spring weather with friends and family, colleagues and business associates for a table full of tempting dishes. Start with Hunan pickles and taste your way through Stewed turtle in supreme soup, Boiled Mandarin fish with chilli and preserved bean sauce, Stewed pork in homemade 'Mao' style sauce, and a finale of Fish head with two flavors. Beat back the chill with expert cooking and exquisite ingredients.

Deep -fried shrimp with home-make sauce [More Photos]

 

Tips for the Hu'nan (Xiang) Cuisine:

When: available from 11 to 26 January 2008

Prices: start from RMB48 ++ per dish for ala carte and RMB880++ for a set menu for four people

Hunan a la Carte Dishes	Regular (RMB)
Hunan Pickles  (湖南泡菜)	18
Stewed Turtle with Chilli, Garlic and Vinegar in Supreme Soup (金汤甲鱼)	88
Fish Head with Two Flavors: Combination of steamed Fish Head with fresh Chilli and marinated Chili  (鸳鸯鱼头)	68
Boiled Mandarin Fish with Chilli and Preserved Bean Sauce  (泉水煮桂鱼)	88
Deep-fried Cod-fish with Special Sauce (黄金银雪鱼)	88
Deep-fried Shrimp with Home-made Sauce  (秘制串烧虾)	98
Stewed Chicken and Tea Tree Mushroom in Supreme Stock with Chili  (干锅茶树菇土鸡)	68
Stewed Pork in Home-made "Mao" Style Sauce  (毛氏红烧肉)	48
Steamed Assorted Preserved Meat  (腊味合蒸)	68
Wok-fried Pork Gristle with Scallion, Chilli and Celer  (干锅脆骨)	58

(Reported by Carrot Chan) 

Source: www.lifeofguangzhou.com

Editor: Carrot Chan