1£®Chinese people think a triple­principle of their food which refers to color, aroma and taste is very important.(T)

2£®Food is often decorated by carving in a specific appearance, which actually requires no more than a few years' hard training by chefs.(F)

3£®The cooking styles of Hunan and Sichuan are the similar.(T)

Hunan Cuisine (Ïæ²Ë)—Spicy and Sour

Hunan Province provides a menu rich with a potent punch of chili (À±½·), so the uninitiated may easily mix up the cooking styles of Hunan and Sichuan.

Yet the special characteristics of Hunan Cuisine focus on pickled chilies and vegetables, sour relish and a heavier use of a kind of fatty preserved meat called larou in Chinese, tasting a bit like smoky bacon.

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