Stir-fried pork belly with Chili is a delicious dish with Chili and pork belly as the main raw materials and lobster sauce, garlic, soy sauce, salt, monosodium glutamate and ginger as the auxiliary materials. Spicy and delicious. Moreover, fried meat with Chili peppers can be said to be a signature home-cooked dish that every household in Hunan must eat, and it is also one of the most representative Hunan dishes.

2. Fish head with chopped pepper

Fish head with chopped pepper is a traditional dish of Han nationality in Xiangtan and Hunan-Jiangxi border areas. Mainly made of bighead and chopped pepper as raw materials, with soy sauce, ginger, onion, garlic and other accessories steamed. It combines the "fresh" taste of fish head and the "spicy" taste of chopped pepper, and has a unique flavor, which is also called "good luck" and "a good start". The dishes are bright red in color, rich in flavor, tender in meat, fat but not greasy, soft and waxy in taste, fresh and spicy and palatable.

3. Shi Mao braised pork

Shi Mao braised pork, also known as Maojia braised pork, is a famous traditional dish and belongs to Hunan cuisine. Braised pork with pork belly as the main material and white sugar and cooking wine as colored seasonings. After cooking, the color is golden, oily but not greasy. After cooking, the color is bright red, the meat is fragrant, and there is no greasy feeling. Because a little pepper is added in the firing process, it tastes sweet and salty, salty and spicy, sweet but not greasy.

4. Donganzi chicken

Also known as Dong 'an Chicken and Guan Bao Chicken, it is a traditional dish of Han nationality in Hunan, with a history of 1000 years. It was named Dong 'an Chicken because it was cooked with new hens. It is also one of the national banquet recipes and the first of the eight Hunan dishes. Dong cuisine has four colors: red, white, green and yellow. The chicken is tender, sour and delicious.

5. Waiwo cuisine in Xiangxi

The raw materials are kohlrabi, white radish, cowpea, sword bean, eggplant and so on. Dry it with the traditional folk production method of Xiangxi and pickle the altar. According to legend, when every daughter in Xiangxi got married in ancient times, the elders at home would cook a dish for her to get married. Because it is difficult for a married daughter to visit her family, this runaway dish contains various flavors such as salty, sour, spicy, crisp and sweet.