1. Changsha stinky tofu.

Changsha stinky tofu is a traditional specialty food in Changsha, Hunan. The locals in Changsha also call it stinky tofu.

Black in color, burnt on the outside and tender on the inside, fresh and spicy.

Crispy but not mushy, tender but not greasy, the smell is tangy at first, and the aroma is tempting when you smell it carefully.

2. Changsha flavor shrimp.

Changsha flavor shrimp is a very unique local snack. The main ingredient is crayfish. The ingredients are dried chili peppers, salt, and pepper, and it is cooked over a high fire.

3. Chop the fish head with pepper.

Fish head with chopped pepper is a traditional famous dish in Hunan Province and belongs to Hunan cuisine.

It is said that the origin is related to the Qing Dynasty scholar Huang Zongxian.

It is usually steamed with bighead carp head, chopped pepper as the main ingredients, and supplemented with soy sauce, ginger, onion, garlic and other auxiliary ingredients.

The dishes are bright red in color, rich in flavor and tender in texture.

Fat but not greasy, soft and waxy, fresh and spicy.

4. Liuyang steamed vegetables.

Liuyang steamed dish is a traditional Hunan dish. It belongs to Hunan cuisine. It contains less fat and calories and is easy to digest and absorb.

During the steaming process, water is used to infiltrate heat, regulate yin and yang, and nourish the stomach with lightness.

5. Spicy chicken.

Spicy chicken was created during the Tongzhi period of the Qing Dynasty. It is one of the famous Hunan dishes with strong local flavor.

Spicy chicken is usually made from hen chicken as the main ingredient, with chili as the auxiliary ingredient, stir-fried in edible oil, and then cooked with Shaoxing wine, yellow vinegar, garlic and other seasonings.

When cooked, the chicken will be golden in color, charred on the outside and tender on the inside, and taste delicious.