Subtropical Hunan Province sits on the southern side of the mighty Yangtze River and has spawned one of China’s most famous cuisines, Xiang cuisine. Little wonder, as the area is exceedingly fertile, producing more rice than any other province and comes second in producing the most pork, beef and lamb. Although often lumped in with the food of nearby Sichuan, its cooking is rather distinct, with over 4000 unique dishes. Orange beef epitomises the region’s cuisine beautifully, incorporating chillies, ginger and citrus. Traditional recipes use dried orange or tangerine peel, but we’ve added a modern twist by using fresh orange.