Editing Hunan cuisine (section)

==History==
The history of the cooking skills employed in Hunan cuisine dates back to the 17th century.<ref name="Serious" /> The first mention of [[Chili pepper|chili peppers]] in local gazettes in the province date to 1684, 21st year of the [[Kangxi Emperor]].<ref>{{Cite web|url=http://nautil.us/issue/35/boundaries/why-revolutionaries-love-spicy-food|title=Why Revolutionaries Love Spicy Food|date=14 April 2016|access-date=21 May 2019|archive-date=23 September 2020|archive-url=https://web.archive.org/web/20200923004411/http://nautil.us/issue/35/Boundaries/why-revolutionaries-love-spicy-food|url-status=dead}}</ref> 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 ({{zh|s=麻辣鸡丁|t=麻辣雞丁|p=málà jīdīng|labels=no}}) and smoked pork with dried long green beans ({{zh|s=干豆角蒸腊肉|t=乾豆角蒸臘肉|p=gāndòujiǎo zhēng làròu|labels=no}}).

Hunan cuisine consists of three primary styles:<ref name=":0">{{Cite web |title=Hunan Government Website International-enghunan.gov.cn Hunan Cuisine |url=http://www.enghunan.gov.cn/hneng/AboutHunan/HistoryCulture/CTC/201507/t20150714_1796385.html |access-date=2024-03-13 |website=www.enghunan.gov.cn}}</ref>
* [[Xiang River]] style: Originating from [[Changsha]], [[Xiangtan]] and [[Hengyang]]. The dishes are quite oily with a attractive colour, and the dishes are spicy, fresh, and have a strong aroma. Dishes include Stir-fry chicken with Chili, Braised Meat with Black Bean Sauce and [[Changsha stinky tofu|Changsha Stinky Tofu]].
* [[Dongting Lake]] style: Originating from [[Yueyang]], [[Yiyang]] and [[Changde]]. This style is also oily but is also starchy, accompanied with spiciness and saltiness. Stewing is more common in this form of Hunan cuisine, and fish is commonly used too. Notable dishes include Dongting Gold Tortoise and Lotus Seedpod with Crystal Sugar.
* Western Hunan style: Originating from [[Zhangjiajie]], [[Jishou]] and [[Huaihua]]. Preserved meats and pickled vegetables are more commonly used. The taste is influenced by the ethnic minorities in the region, which results in a sour, spicy, and salty taste. Notable dishes include braised mushrooms and Xiangxi Sour Meat.