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Who’s Hu? Hunan and Hubei cuisines on the rise in Singapore
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Hunan food – known as Xiang cuisine – stands out for its complex combination of spicy and sour flavours derived mainly from sour pickles and chilli peppers.
PHOTOS: CHU SHUI FU RONG, XIANG XIANG HUNAN CUISINE
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SINGAPORE – Move over, Sichuan food.
The cuisines from its eastern neighbours Hunan and Hubei – landlocked provinces separated by the Yangtze River – are on the rise. Each has distinctive characteristics, with Hunan food being sour and spicy, while Hubei food is famous for its sauces, spices, and use of lotus root.
