口味香辣为主，品种繁多。色泽上油重色浓，讲求实惠;香辣、香鲜、软嫩。重

Spicy flavors based variety. Color color thick heavy oil, on substantial; spicy fragrance fresh, soft and tender. Importance of raw materials to match, taste penetrate each other. Hunan flavor especially heavy sour. In contrast, the Hunan simmer effort better, almost reached a high degree. Simmer, a change in color simmer be divided into red, white simmer with respect flavored broth simmer, and simmer soup Naitang simmer. Simmer over low heat, authentic.

Spicy flavor mainly, a wide variety. Color on the oil heavy color, to demand the benefits; Pay attention to the combination of raw materials, taste each other penetration. Xiang cuisine flavoring is particularly sour and spicy. Relatively speaking, Xiang cuisine's kung fu is better, almost to the point of pure green fire. In the color change can be divided into red, white, in the seasoning has a clear soup, thick soup and milk soup. Small fire slow stew, original.

The main flavor is spicy and the variety is various. The color is oily, heavy and thick, which emphasizes material benefits; spicy, fragrant, fresh, soft and tender. Pay attention to the combination of raw materials and taste. Hunan cuisine is particularly spicy and sour. Comparatively speaking, Hunan cuisine is better at simmering, which is almost perfect. Simmer can be divided into red simmer and white simmer in terms of color change. In terms of seasoning, there are clear soup simmer, thick soup simmer and milk soup simmer. Slow stew with small fire, original taste.<br>