Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake, and western Hunan province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot spicy flavour,[1] fresh aroma and deep colour. The history of the cooking skills employed in Hunan cuisine dates back to the 17th century.[1] 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 and etc.