Hunan Hunan Restaurant's specialties include Shi Mao braised pork, Dong chicken, peasant stir-fried pork, minced fish head, dry pot Agrocybe aegerita, fried beef with garlic, Changsha rotten salmon, spicy crab with saliva, beggar's fragrant ribs, boiled yellow duck, Hunan spicy chicken, spicy vermicelli bone, old duck braised with green pepper, tasty shrimp, Dong 'an chicken, salted duck, Linwu duck, minced fish head and preserved duck.

Hunan cuisine:

Hunan cuisine, also known as Hunan cuisine, is one of the eight great dishes with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three major local flavors. Hunan cuisine is well-made, widely used, diverse in taste and variety; The color is bright, thick and practical; Pay attention to spicy, fresh and tender taste; The making method is called stewing, stewing, waxing, steaming and frying. A large number of exquisite pottery vessels and wine vessels unearthed from the Neolithic sites in Hunan Province, as well as the remains of grains and animal bones unearthed with these pottery, confirm that Xiaoxiang ancestors broke away from the original state of eating animals and cooked food as early as 89,000 years ago. Hunan cuisine has always attached importance to the collocation of raw materials and the mutual penetration of tastes. Hunan cuisine is particularly spicy when seasoned. Due to the geographical location, Hunan has a mild and humid climate, so people like to eat peppers to refresh themselves and get rid of dampness. At the same time, stir-frying is also a major feature of Hunan cooking.