: It is the traditional first course of a family banquet to show that the whole family is happy and prosperous. The ingredients used for the family meal are relatively simple. Generally the main ingredients are: fried meatballs, egg meat rolls, fried pork skin, net asparagus, bamboo shoots, water hair, water hair fungus, vegetarian meat, cooked belly slices, alkaline hair cuttlefish slices, chicken gizzard, chicken liver and so on. Accessories: refined salt, monosodium glutamate, pepper, scallions, soy sauce, water gravy powder, fresh meat soup. Production is relatively easy: the above main and auxiliary materials ready to do a complete after the first asparagus into a pot of boiling water for about five minutes and fished out, cut into willow leaf blade, and then cut the bean shoots into an inch long, and then will be cleaned, tearing the fungus, the skin meat batch knife into the dominoes block, chicken gizzard and chicken liver sliced into thin slices of cuttlefish cut into a one-inch square piece of meatballs and egg rolls buckled into the steaming bowl and steamed, when the dish is taken out of the compound into the large soup pot.

Hundred Birds in the Phoenix

: This is a traditional Hunan dish that symbolizes the joy of gathering together. Choose a fat tender hen slaughtered, remove the blood fade all the chicken hair, remove the mouth shell, feet skin, from the neck between the wings with a knife cut about an inch long chicken skin, take out the esophagus, food pouch, trachea; and then from the anus across the opening of an inch and a half long or so of the mouth, take out the rest of the chicken viscera, cleaned up, so that the whole chicken form has not been destroyed. Then the whole chicken steamed with high fire until the chicken meat is soft, and then put into the shell of the cooked egg, continue to steam for about 20 minutes, that is, from the steamer out of the steamer, pour out the original soup in a clean pot, turn the chicken into a large bowl, pick off the ginger, the original chicken broth boiled, add vegetables, mushrooms, and then boiled when the pot was sung into the chicken bowl, sprinkled with the appropriate amount of pepper. At this point, a chicken body rises, eggs and cabbage hearts appear around the whole chicken in the shape of a hundred birds facing the phoenix, a delicious dish. Shark's fin with red simmered shark's fin is a traditional Hunan dish. The ingredients used in this dish are very delicate and the preparation is unique. The shark's fin should be selected from the fins, and the fins should be removed from the coarse ones; another hen, a pork elbow, shrimps, dried scallops, mushrooms and other condiments should be used. Hen, pork elbow at the same time with medium heat, small fire simmering good soup. After the shark's fin is distended and steamed with animal soup, it is then simmered with shrimps, dried scallops, mushrooms and other condiments, which makes this dish mellow in flavor, soft and glutinous shark's fin, rich in nutrients, which is really a treasure in the dish. Before liberation, the Qu Yuan restaurant operation of this dish, quite appreciated by diners.

The Dragon's Robe

: It is a traditional Hunan dish with eel as the main ingredient. Because of its eel in the production process needs to be broken fish, picking bones, head, peeling and other procedures, especially eel peeling, shaped like an ancient general to take off the robe, so the dish will be named ZiLong take off the robe. Before the liberation, when Li Zongren was the Acting President of the Republic of China, he had a big banquet at the Nanjing branch of the Qu Yuan, during which he praised the Zi Long Takedown Robe, therefore, the Qu Yuan was famous in the ancient capital of Jinling. ZiLong off robe is not only a unique method, and the name of the dish chic novelty, intriguing, has been attracting a lot of celebrities. For example, Qi Baishi, Wu Han, Tian Han and so on once patronized Qu Yuan and tasted this dish. After the liberation, the old chef of Qu Yuan was also called to Zhongnanhai to offer art for Chairman Mao Zedong. Nowadays, only Furong Hall of Yiyicun Hotel makes reservation for production and supply.

Farewell My Concubine

Traditional Hunan cuisine, introduced in the late Qing Dynasty. In this century, it is often served in Changsha's Yuludong, Quyuan, Xiaoxiang and Laoyiyuan restaurants. The dish is made with turtle and chicken as the main raw materials, supplemented with mushrooms, ham, cooking wine, green onion, ginger, garlic and other condiments, and refined by the cooking method of boiling and then steaming. The system is exquisite, unique eating method, fresh flavor, rich in nutrients, once tasted, leaving the teeth is still fragrant, is the feast on the feast of good food.

Three-layer chicken

: traditional Hunan cuisine, three-layer chicken for the Changsha chef Liu Sanhe specializes in one of the famous dishes. the late 1920s, Lu Polyester Ping, Xiang Xiang, his side room Mrs. Sha headache, the doctor recommended a sparrow, a turtledove, a chicken, with a tianma set of steamed drinking soup to cure the disease. Liu Sanhe according to the formula easy to put a pigeon inside the hen, pigeon inside a sparrow, sparrow inside the put asparagus, goji berries and so on, the three sets of steam, made of three sets of chicken and famous for a while, quite appreciated by the upper class. When He Jian was in charge of Hunan, he often hosted banquets at Sanhe Restaurant.

Changsha Ma Ren Crispy Duck

: Changsha special first-class chef Shi Yinxiang boldly launched the excellent work. This dish combines fluffy, crispy, soft, tender, fresh and fragrant in one, y praised by guests from all directions. This dish selects the good breed of fat duck. Cooking in the pot into the peanut oil, burned to 60% hot, down into the hemp Yan duck crispy fried, the surface of the oil pouring fried, to hemp layer was golden yellow when the oil, sprinkle pepper, dripping sesame oil, removed cut into strips, neatly placed on the plate, with the next head, wings, palms, in order to show that the duck into the table, spelling around the parsley, beautiful styling, soft tone, crispy and fresh aroma, aftertaste is long.

Flower Mushroom Eggs

: Changsha's traditional dish of flower mushroom eggs was famous as early as the 1930s. The key to making yolkless eggs with mushrooms lies in mastering the heat, so that they are steamed, but not allowing the egg white to flow out and ruin the shape. Cai Haiyun's yolkless eggs have a smooth, unbroken surface and an unusually tender texture. Customers often marvel when they eat such eggs without yolks.

Three masters of the cow

: The three masters of the cow were once prominent at Li Hesheng Restaurant. The so-called three masters of beef are: hairy beef peper, braised beef trotters and braised beef brain marrow. When Tian Han, a famous playwright, was in Hunan, he had a special feeling for the Three Masters of Beef in Li He Sheng Beef Restaurant. One day, Tian Han and Xiangxiang celebrity Deng Youyuan *** drink, Deng drunkenly blurted out a line: Muslim joint venture to open a beef restaurant; Tian Han responded to the voice: Li boss hospitality Xiang on the drinkers. Right into the Li Hesheng three words, Li Daxi, bring pen and ink stone, please Tian Han book gift souvenirs, rumors. Cow in the three masters of craftsmanship. Hair silk cow Bai page to choose the inner wall of the folds of the tripe parts, cut fine as hair, beautiful color, taste sour and spicy, texture crisp, entry sour, spicy, salty, fresh, crisp five flavors. Braised Beef Tendon is made of beef tendon, plus cinnamon, shaoxing wine, green onion, ginger and other refined products, soft and delicious, fresh flavor.

[edit]Hunan specialties

Dong'an chicken, taste snake goldfish play lotus, Yongzhou blood duck, goldfish play lotus wax steamed, sister dumplings wax steamed, Ningxiang taste snake, Yueyang ginger and spicy snake, etc.