Both known for their spicy dishes, Hunan and Sichuan cuisine are frequently compared, but Hunanese food has the highest number of restaurants.
Photo from CFP
By WU Rong
Emerging Hunan restaurant chain "Chef Fei" set up its first store outside Hunan province in May, and is now open for business in Beijing, Guangzhou, Shanghai and Shenzhen. But Chef Fei is not the first. and business is booming.
Hunan is known for its spicy dishes, much like Sichuan, making them frequent subjects of comparison. Hunan has the highest number of restaurants among Chinese cuisines, accounting for 18.5 percent, followed by Sichuan at 17.5 percent.
Hunanese food features simple stir-fried dishes with bold flavors. In the 1990s, development focused on fast food. By 2015, numerous full-service restaurants emerged and by 2020 Hunanese eateries were common in shopping center dining areas, with some chain brands emerging.
The soaring popularity is attributed to several factors. Dishes tend to be flavorful, and compared to elaborate Cantonese cuisine, more down-to-earth. Prices are low prices, allowing typically 50 yuan - 100 yuan per head.
Additionally, opening a Hunanese restaurant come at a relatively low cost. An apprentice chef can graduate within a few months, and the store decor is usually unassuming.
Hunan Cuisine chain brands emphasize home-style dishes and classics, leading to little differentiation, as everyone emphasizes "authentic" flavor.
Some, like Chef Fei train all their teams in Changsha, the provincial capital, while others focus on sourcing ingredients from Hunan.
The supply chain for ingredients remains underdeveloped, with limited cooperation among enterprises, impeding nationwide expansion. Upgrading supply chains will be crucial for Hunan cuisine to become the nation's undisputed top choice.
