Hunan is the Chinese province associated with Xiang cuisine, one of China’s Eight Great Culinary Traditions.
The name Xiang comes from the Xiang River, which flows through much of Hunan. The cuisine draws from three broad regional styles: the Xiang River area around Changsha, Xiangtan, and Hengyang; the Dongting Lake area; and western Hunan. Together, they are known for bold seasoning, fresh ingredients, deep colors, and frequent use of chilies, garlic, and shallots.
Hunan food is often confused with Sichuan cuisine because both can be intensely spicy. The distinction is that Hunan cooking is traditionally associated with gan la, or “dry heat,” while Sichuan cooking is famous for ma la—the numbing sensation of Sichuan peppercorn combined with chili. Hunan cuisine also makes especially strong use of smoked and cured meats, pickled vegetables, and fresh chilies.
Chili peppers were introduced to China from the Americas and appeared in Hunan records by 1684, but local cooks soon made them central to the region’s cooking.