This famous dish of spicy chicken fully reflects the local characteristics of Hunan: First, Hunan has a humid climate and is prone to rheumatism, thus forming a habit of eating chili and ginger. Second, Hunan chicken has a large yield and is rich in nutrients. Spicy chickens are usually made from the mother chicken, with chili as the auxiliary material, refined by cooking oil, and then cooked with seasoning, yellow vinegar, garlic and other spices. After the dish is cooked, the chicken is golden and the outside is tender and tender. It tastes delicious.

Changsha’s traditional dishes are famous in the 1930s. Knock the lower end of the raw egg into a small hole, remove the egg white egg yolk to remove the egg yolk, leave the egg white, and then add the egg yolk equal amount of chicken broth, lard, salt, monosodium glutamate, etc. to the egg white, and then inject into the empty eggshell, and then put Steamed on the steamer, peeled out is still a complete egg, but no egg yolk. Then add the seasonings such as mushrooms. The taste is fresh and delicate. The key to making mushrooms without yellow eggs is to master the heat, not only steaming, but also letting the egg whites flow out and destroy the shape. The egg noodles are smooth and the texture is unusually fresh. Customers who eat such eggs without egg yolk are often amazed.

Mao's braised pork, also known as Maojia braised pork, is a traditional Hunan dish with a full range of flavors and flavors. Mao's braised pork is made from pork belly, and white sugar and cooking wine are fired from colored seasonings. After becoming a dish, the color is golden, oil is not greasy. After the dish is formed, the color is red and bright, the meat is rich in flavor, and there is no greasy feeling. Because a little pepper is added during the firing process, the taste is sweet and salty, salty and spicy, sweet but not greasy.

The fish head is a traditional dish in Hunan Xiangtan and the junction of Hunan and Jiangxi. The flavor of the fish head is “sweet” and the “spicy” of the pepper is unique. The color of the dish is bright and the taste is strong. The steaming method makes the fresh fragrance of the fish head be kept in the meat as much as possible. The taste of the pepper is just infiltrated into the fish. According to legend, the origin is related to the Qing Dynasty literati Huang Zongxian. It is usually made from squid fish head and scallions, steamed with oyster sauce, ginger, onion, garlic and other accessories.

Lawei Wei steaming is a traditional dish in Hunan, belonging to Hunan cuisine. It is made from steamed pork, waxed chicken, bacon, chicken soup and seasoning. The method is simple, the waxy fragrance is strong, salty and sweet, palatable, flexible and not greasy, and has the effects of appetizing, cold, and digestion. The terrain in Hunan is low and the climate is warm and humid. Fresh meat products should not be stored, but the smoked bacon is preserved and stored. Gradually, the people also developed a eating habit of eating bacon. As early as the Han Dynasty, Hunan ancestors used bacon to make delicacies. In the Qing Dynasty, such dishes were well known, and “wax and steamed” is one of many bacon dishes.

The red dragonfly fish skirt claw is the traditional famous dish of Hunan Xiangtan, belonging to Hunan cuisine. The color is bright red, delicious and nutritious. The water fish skirt is cut into cubes of 3 cm in size, and the pork belly is cut into two large pieces. Cook the lard in a pot, stir-fry the garlic cloves, and fry the skirt. When the water is dry quickly, stir the wine, the pork belly and the seasoning. Stir in cold water, then pour in the corrugated pot and cover for 20 minutes. Remove the onion ginger and pork belly, add the fried garlic cloves, and then simmer for 10 minutes to serve.

Leigong duck is a traditional dish of Hunan cuisine, dry and spicy. The ducklings are air-dried after pickling, steamed and then burned, the color is red and bright, and the flavor is rich. After the whole duck is smashed into the corrugated, it is beautiful and generous.

Also known as the mushroom soup, it is one of the specialty dishes of the Yulou East Restaurant in Changsha City. It is also a traditional dish of Hunan, and it is spread all over the place. After studying this dish in Beijing, Xu Jichuan, a famous drama research expert, left an impromptu poem and praised him: "I am a singer and singer, I don’t know how to drunk and slaughter, I have a taste of Hunan, and I have a soup." The capital.” Its vegetables are white and green, the mushrooms are soft and tender, the tip of the belly is crisp and tender, and the soup is mellow and refreshing.

The hair venetian leaves are crispy and tender, slightly spicy and extremely refreshing. The hundred-page beef belly is soft and tough, and the fried dish is crisp and tender. Hair venetian blinds and red yak tendon tendons, yak brain, praised as "three cattle in the cattle", from the Qing Dynasty 11 years (1885) Hui people restaurant Li Hesheng. “Zizhong Sanjie” is known as “a unique dish in Hunan cuisine”. In 1938, the famous social activist and poet Guo Moruo came to Changsha and was invited to taste "Li Hesheng". After eating it, he was full of praise and put the scene into the famous "Hong Bo Qu", which was passed down as a beautiful talk.