The history of the cooking skills employed in Hunan cuisine dates back many centuries. During the course of its history, Hunan cuisine assimilated a variety of local forms, eventually evolving into its own style. It now contains more than 4,000 dishes, such as fried chicken with Sichuan spicy sauce (
simplified Chinese:
麻辣鸡丁;
traditional Chinese:
麻辣雞丁;
pinyin:
málà jīdīng) and smoked pork with dried long green beans (
simplified Chinese:
干豆角蒸腊肉;
traditional Chinese:
干豆角蒸臘肉;
pinyin:
gāndòujiǎo zhēng làròu).
Hunan cuisine consists of three primary styles:
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