"Silky" Road

Spicy. Delicious. Tasty. These are some of the words that many use when they describe Hunan cuisine. Henry Chung was a pioneer of Hunan cuisine. In 1976, New Yorker magazine called his Hunan restaurant “the best Chinese restaurant in the world.”

What would make an established food critic call Hunan cuisine the best in the world? There were plenty of Chinese restaurants in San Francisco in the mid-1970s. However, Tony Hiss was blown away by the unique Hunan cuisine. Hiss also developed a friendly relationship with Henry Chung and helped pen his book HUNAN STYLE CHINESE COOKBOOK. In the book, Chung shared many of his cooking secrets.

Hunan Cuisine

The secrets of Hunan cuisine are derived from the history of the province. Hunan has a history of well-balanced meals. In the province, people are used to eating three square meals a day. These dishes include beef, fish and pork.

Hunan cuisine does not rely on salt for seasoning. Instead, the province heavily relies on a balance of spice to deliver a unique blend of tastes.

In the introduction of Chung’s book, it says “Hunanese originally started eating peppers with meat to get rid of any wild taste in the meat. The result is subtle cooking that has simultaneously any number of smoky, steamy, spicy and redolently mixed fresh, sharp, pungent, toothsome tastes. So you leave a Hunanese meal full but with your palate curiously sharpened.”

The Hunanese use spice to promote perspiration. In the summer, they want to sweat more in order to cool their bodies.

The Secrets: According To Henry Chung

Fresh Ingredients – In Hunan, it is always best to use fresh vegetables, along with meat, poultry, and fish. The freshness will bring out a better taste with each meal.

The Right Ingredients – Every good chef who makes Hunan cuisine knows the correct amount of spice needed for every dish. In Hunan, if you don’t know how to add the seasoning correctly, you’re called “half a cook.” According to Chung, there is no set formula for cooking. Each dish requires a unique combination of seasoning.

Meat and Fish – Pork, chicken, duck, and meat are the core components of every Hunan meal. Since Hunan is a farming province, most people raise their own chicken and ducks. There is an abundance of fish sold in Hunan, due to a plentiful supply from the four major rivers that flow into the province.

The portions of meat must be cut properly. Traditionally, Chinese people do not eat with a fork and knife. Hunan cooks and those who apprentice in the craft have to learn how to cut the meat and vegetables properly. There is a technique to cut beef, pork, poultry.

Spices – More than pepper is used for seasoning. Hunan cooks rely on fermented black beans to and texture and flavor to many dishes. Black pepper is routinely used as well.

Cornstarch is added to meat and poultry. Garlic is a necessity for Hunan cuisine. Garlic powder should not be used. Fresh ginger helps bring out the flavor of many dishes.

Dried hot red pepper and fresh hot green peppers are a necessity for any Hunan dish. In Hunan, many families grow their own peppers. Chung recommends that if you want to use Hunan peppers in your recipe, but have a hard time finding them, then try to get any type of Chinese pepper. Mexican peppers are too sweet.

Peanut butter, leeks and scallions are also helpful ingredients. You’ll find sugar, wine, vinegar and soy sauce also used in many of the Hunan dishes.

Cooking Methods – The most popular form of cooking Hunan food is stir-frying.