the cuisines in yueyanglou district include Yueyang sanzheng, braised eel slices, butterfly crossing the sea, Zhang Guying bean curd, ancient village bacon, fire-cultured fish and so on.

1. Three Steamed in Yueyang: Three Steamed in Yueyang is a special food in Yueyang City, Hunan Province. Yueyang Sanzheng is a famous traditional dish of Han nationality unique to Yueyang, Hunan Province, which belongs to Hunan steamed cuisine. The combination of three steams is reasonable, and there are three flavors, beef is home-cooked, meatballs are salty and delicious, and pumpkin is the original flavor.

2. Braised eel slices: Braised eel slices are mainly made of Monopterus albus. Monopterus albus, also known as eel, is commonly known as long fish and scalless son. Hunan is one of the main producing areas, with Dongting Lake area producing the most.

3. Butterflies crossing the sea: Butterflies crossing the river, also known as butterflies floating in the sea, are named because the fish slices are shaped like butterflies after scalding. Chefs in Yueyang replace the folk seven-star stove with hot pot, and first make fresh juice from chicken soup, fish head, fish bones and fish skin and pour it into the hot pot. When eating, put the fish fillets in the boiling hot pot, fry them and dip them in seasonings to serve.

4. Zhang Guying's bean curd: It is made from Zhang Guying's soybeans and Changshoujing Qingquan by traditional technology. Golden outside and milky white inside, fresh and delicious, rich in protein, vitamin A, vitamin B, iron, calcium and phosphorus.

5. Ancient village bacon: It is made of domestic pigs slaughtered in local cooked food, pickled in the twelfth lunar month, hung on a fireplace and scented with pine branches for a long time. Yellow outside and red inside, with a fragrant smell. It won't go bad after a long time, and it is sweet and delicious when burned, boiled, fried and steamed, with excellent taste.

6. Fostering fish by fire: Yueyang, near Dongting Lake, has its own unique taste for eating fish. Fostering fish by fire is a home-cooked dish cooked by every family in Pingjiang. Baked with slow fire, it is semi-dry and semi-wet, with yellow outside and fresh inside. It combines the freshness of live fish, the freshness of dried fish and the taste of salted fish, which can be fried and boiled.