Liuyang steamed cuisine is a traditional Hunan cuisine, belonging to Hunan cuisine. It contains less oil and heat and is easy to digest and absorb. In the process of steaming, water permeates heat, yin and yang are combined, and the stomach is lightly nourished.

The formation of steamed vegetables is closely related to the cooking habits of Liuyang people. In the past, rural families had a large population and a lot of farm work, so they didn't have much time to cook lunch and dinner. So they usually cook rice three times in the morning, put the rice in a big pot and cook it until it is six or seven minutes cooked, then take it out and steam it in an electric cooker. Pour the rice soup into a wok, mix it with rice bran and feed it to pigs, and at the same time carry out the whole cooking process. It not only saves time but also makes delicious food, which is a simple and practical wisdom of life.

The basic dishes are: dried lentils, diced bacon, steamed ham, steamed potatoes with chopped peppers, steamed Tujia bacon, steamed eggs, steamed eggplant, steamed dried beancurd, steamed taro, steamed white tofu, dried tofu, yellow tofu, black tofu, stinky tofu, white tofu, braised tofu, steamed green peppers, steamed fish heads, steamed grilled fish, and more. Steamed vegetables are rich in color, mostly spicy. However, because steam can extinguish fire, detoxify and moisten the lungs.