2026 Culinary Culture Tasting Event -- A Taste of Hunan in the Mediterranean | Early Spoiler

“湘菜出海”进入倒计时，后厨的气氛已经到了最紧张的关头！

The countdown is on for the global journey of Hunan cuisine, and the kitchen atmosphere is at its tensest moment!

炉火正旺，镬气蒸腾。20个优质湘菜品牌、30余名行业翘楚即将启程，横跨法国、意大利两国，在巴黎与米兰各摆一场湘菜盛宴。

这场“味道湖南·湘飘地中海”的出海行动，已进入最后冲刺阶段。

Hot woks emit rich smoky aromas. 20 premium Hunan brands and 30+ industry experts are setting off soon. The journey spans France and Italy, with exclusive banquets in Paris and Milan. This campaign, 2026 Culinary Culture Tasting Event -- A Taste of Hunan in the Mediterranean, has entered its final sprint.

2026米其林新榜首次点将长沙、衡阳、益阳——这份来自国际餐饮界的认可，让此次“湘菜出海”承载了更深远的意义：不止于展示，更聚焦高端餐饮对标与国际厨艺交流。

The 2026 Michelin Guide has newly acknowledged Changsha, Hengyang and Yiyang, which gives the tour deeper meaning: it's not just a showcase, but a platform for high-end catering benchmarking and international culinary exchange.

后厨试菜现场，大师们反复打磨每一道菜品的呈现。

At the in-kitchen trial tastings, master chefs keep refining the plating of every dish.

“OK！”“很好！”——简单的评价背后，是近乎严苛的标准。“平常这样出菜可以，但你交流的时候，就要中西结合嘛。”中国湘菜大师吴云贵一边调试摆盘边说。

Short praises like "OK!" and "Very good!" reflect extremely strict standards. "It works for regular service, but for international exchanges, we need a Chinese-Western fusion approach," said Wu Yungui, a Hunan cuisine grandmaster, as he adjusted plating.

“健康湘菜”，是此行贯穿始终的理念。

Healthy Hunan cuisine is the core concept throughout the journey.

一道用湖南经典黄精配衡山寒菌熬制的鸡汤，成为后厨探班时备受瞩目的作品。“我们是亲自上山去挖的黄精，”中国饭店协会青年名厨委执行主席刘鹏透露，“在起伏那天出发的，还真被我们找到了！有几个还是15年、17年以上的黄精。”

A chicken soup stewed with Hunan's classic polygonatum roots and Hengshan lactarius deliciosus stands out during our kitchen visit. "We dug polygonatum roots ourselves on the mountain," shared Liu Peng, Executive Chairman of the Young Chefs Committee, China Hotel Association. "We set out on ‌the first day of Sanfu (the hottest period of summer), and luckily, we found them! Some roots have grown for more than 15 or even 17 years."

药食同源，山林至味。每一碗，都装着湖南人对食材的敬畏。

One origin links remedy and fare; supreme tastes dwell in mountain air. Every bowl holds Hunan people's reverence for natural ingredients.

在第一站巴黎，湘菜将以最地道的姿态登场——剁辣椒的鲜辣、豆豉的醇厚、辣酱的浓烈、臭豆腐的霸道、酱板鸭的韧香，皆是湖南风物的味觉签名；到第二站米兰，主厨们尝试贴合欧洲人的用餐习惯，去骨拆刺，让湘菜的辣意以一种更从容的方式，走进欧洲人的餐桌。

For the first stop in Paris, authentic Hunan cuisine takes center stage: bright spicy chopped chilies, mellow fermented black beans, bold chili paste, robust stinky tofu aroma and chewy spicy salted duck -- all iconic flavorsof Hunan. At the second stop in Milan, chefs adapt dishes to European eating habits by deboning all meat and fish bones, letting the distinctive spice of Hunan dishes find its gentle, poised way onto European dining tables.

湘菜的地中海之旅，从这一口开始，敬请期待！

The Mediterranean journey of Hunan cuisine starts with this very bite. Stay tuned!

记者｜黄思婷 辜鹏博

摄像｜辜鹏博

剪辑｜黄思婷

通讯员｜周烨 张博涵

作者：黄思婷 辜鹏博

责编：黄思婷

一审：秦慧英

二审：张权

三审：文凤雏

来源：湖南日报·新湖南客户端

版权作品，未经授权严禁转载。湖湘情怀，党媒立场，登录华声在线官网www.voc.com.cn或“新湖南”客户端，领先一步获取权威资讯。转载须注明来源、原标题、著作者名，不得变更核心内容。