The cuisine of Hunan and Sichuan represents a great history and tradition that translates into the produce of that area and eating habits. The regional cuisine boasts of a vast range of taste and flavours but, to sum it up, the dishes are mainly spicy and sour. Pickling, smoking and drying are the widely practiced preservation methods prevalent in these regions.
Cultural Influence and Diversity
It is a known fact that the history and culture of both countries have had a significant influence on their respective cuisines, which are supreme in terms of richness, tradition, scientific value, variety, and global acceptance. In both India and China, the socio politics, economy and trends of life have influenced every aspect of society at large – whether it is the country’s produce, profession or the way the population lives and eats. These trends have further led to establishments of eating habits and, subsequently, to cuisine. It was the advent of business and international activities that catapulted their cuisine and religion beyond geographical boundaries.
Cooking Style and Eating Habits
Traditionally, the guests are engaged with a salad and served the meal promptly with the dishes coming in one after the other rather than serving it all in one go. This way the guests are able to focus on and enjoy all the dishes. The utensils are user-friendly and chiefly comprise bowls and platters, with all guests helping themselves with chopsticks or spoons.
An ideal Sichuan or Hunan meal consists of some cold starters or salads, which are followed by a choice of meats and vegetables – these could be stir-fried or long braised depending upon the choice of the guests. The choice of food is mostly traditional so that the guests can enjoy themselves and have a great meal. Hot pot is an important tradition which makes it an enjoyable experience for families feasting together.
Sichuan and Hunan Cuisine in India
The growth factor of Sichuan and Hunan cuisine in India is simply due to the fact that Indians love spicy food and Sichuan and Hunan cuisine brings a host of such dishes through its cooking methods and range of ingredients. It is a success story that is half explored, only due to the fact that Cantonese cuisine arrived earlier than Hunan. Put together, Sichuan and Hunan cuisines are a far superior bet considering the preferences of Indian guests.
So, if you are eyeing to set up a Sichuan and Hunan cuisine restaurant, you must be apt in choosing the right kind of utensils, ingredients, equipment and, above all, the team of chefs. Also, the menu should amply explore and offer the cuisine for its wide variety.
Since food lovers are always on the lookout for true taste and flavour, the dishes should not be customised unless and until a guest demands so. However, such demands are, by and large, very few because Indian guests are considerably flexible when it comes to trying different kinds of dishes and they do have a tremendous liking for spicy food that is as varied as Sichuan and Hunanese.
Since Chinese cuisine is well established in India, it is not so difficult to find staff but the training thereafter is critical to establish a benchmarked standard.