Hunan cuisine consists of three flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The dishes in Xiangjiang river basin are represented by Changsha, which is delicious, sour and tender. Dongting Lake dishes centered on Yueyang and Changde are good at cooking seafood and poultry. They are thick and salty, spicy and soft. The dishes in mountainous areas of western Hunan, represented by Jishou and Huaihua, are good at cooking bacon and preserved meat, especially at making delicacies and game. Their food is salty, fragrant and sour, with a Shan Ye flavor.

● Representative dishes: Jishou sour meat, boiled belly, spicy chicken, steamed bacon, sashimi, steamed water fish, etc.

● Pasta snacks: fried stinky tofu in Huogong Palace, sister jiaozi, Xiangtan brain marrow roll, Hengyang Pailou glutinous rice balls, Dongting glutinous rice balls bait, shrimp cakes, healthy rice tea, big side stoves and so on.

The traditional famous dishes in Hunan began in the Tang Dynasty. According to legend, during the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, a businessman came to a small restaurant in Dong 'an County, Hunan Province one night and asked for some delicious dishes. When the food in the store was sold out, the store caught two live chickens, slaughtered them, washed them, fried them in exothermic oil, braised them with spices and poured sesame oil on them. When the chicken was served, it was delicious and tender. After eating it, the businessmen were very satisfied and praised it everywhere, so many businessmen came here and this dish became famous. Dong' an county magistrate didn't believe it at first, but later he personally went to the store to taste it. He found this dish really good and called it "Dong 'an Chicken". Later, this dish was made of tender hens, so it was called "Dong 'an Chicken". This dish has been handed down from the Tang Dynasty and has a history of 1000 years. It is one of the famous dishes in Hunan.

The basic methods are as follows: wash the chicken to 70% maturity, remove the head, neck, claws and bones, and cut it into long strips for later use; Put lard in another pot, stir-fry the raw materials and seasonings after heating, then stew the fresh meat soup for a few minutes until the soup is dry, thicken it with starch, pour out the sesame oil from the pot and put it on a plate. This dish is characterized by bright colors, tender chicken and hot and sour taste.