Xiang Cuisine: The Fiery & Complex Flavours of South-Central China
Come learn more about Xiang cuisine, the spicy Chinese culinary tradition with a mastery of chilli heat and rich savoury depths!
China loves noodles, and in Hunan province, rice noodles are the proud staple, meticulously made in unique traditional methods, and served up in fabulous specialty dishes. More than a ‘fast food’ favourite, rice noodle is absolutely integral to Hunan culinary culture, savoured everywhere from street food markets and late-night diners, to famed restaurants and everyday households.
Types of Hunan Rice Noodles
Hunan rice noodles can be broadly categorised into round and flat types. However, each region has its own intricate process to make them, resulting in a variety of thickness and textures. The local adage ‘seven round, seven flat’ denotes the nuanced diversity of Hunan rice noodles.
Round rice noodles generally have a silky, bouncy bite; best suited for ‘dry’ saucy dishes. Flat rice noodles are softer and smoother, with a slightly gelatinous and springy texture, especially favoured for soupy delights. That said, the two types are also frequently interchangeable in Hunan cuisine. A typical rice noodle menu at a diner would offer both of them with various toppings and flavours.
The 4 components of Hunan Rice Noodle Dishes
Hunan rice noodle dishes are distinguished by their layers of taste and flavours.
First, the selection of rice noodles. Round rice noodles give a bouncy, chewy bite, while thinner ones are smoother and more delicate in texture. Flat rice noodles provide a cosy slurp. Each type also takes on the soup’s flavour to different degrees, offering a variety of tastes to choose from.
The soup is the base flavour layered below the blanched rice noodles. Typically, a beef bone or pork bone broth infused with ingredients like garlic, ginger, soy sauce and aromatic spices.
Toppings are generally called ‘Ma Zi’ in Hunan cuisine. These usually feature braised meats like shredded pork, pork ribs, trotters, or diced chicken, as well as stir-fried toppings like fried pork with chillies, beef with coriander; all layered atop the rice noodles.
Lastly, the garnish and seasoning condiments to toss with the assembled noodles, soup base and toppings. Diners enjoy a wide selection of free-flowing garnishes. Coriander and spring onion are the most common garnish, while condiments are usually piquant, spicy, and savoury, such as chopped salted chillies, pickled snake beans, pickled mustard greens, and toasted chilli powder.
3 Popular Ways to Savour Hunan Rice Noodles
Gan Lao style or Hunan ‘dry’ rice noodle is the simplest and fastest to make. The noodles are typically blanched in boiling water or broth. Strained, then laid over a savoury sauce blend. Topped with bold-flavoured meats, like stir-fried pork or braised beef, and paired with pickled greens. Garnished with coriander or spring onion, then tossed and served with a spicy condiment.
Lu Fen, a Hunan braise-style noodle dish, is a relatively new addition to the cuisine. Introduced from the neighboring region of Guangxi in the 1990s, Lu Fen became all the rage, and was quickly adapted and evolved into a spellbinding Hunan specialty. It features an umami-rich master stock gravy called ‘Lushui’ to coat the rice noodles, made from braising pork and beef bones with bold herbs and aromatic spices into a thick, hearty broth. Lu Fen is typically topped with juicy beef slices and crunchy toasted peanuts. Richly fragrant and scrumptious, with yummy textures and satiating flavours.
Tang Fen style Hunan rice noodle soups are by far the most popular and the most complex, with a plethora of savoury, spicy and tangy broths, as well as meaty, umami toppings. The Changde Beef Rice Noodles is one of many prized Hunan specials, with a piquant savoury soup and hearty beef chunks. Try it with our recipe!
These 3 styles of Hunan rice noodles are also highly customisable. Eateries would typically offer a selection of noodle types, soups, broths, toppings and condiments, with extras to add as you please!
Learn More About Hunan Cuisine
Hunan cuisine is also known as Xiang cuisine, and broadly covers the culinary traditions of south-central China. Come dive deeper into Hunan cuisine’s fascinating heritage and its complex depths of sensational fiery flavours in our special feature!
