Hunan cuisine features fish head with chopped pepper, Yongzhou blood duck, steamed bacon, Dong 'an chicken, Waiwaicai and so on.

1. Fish Head with Chopped Pepper

Fish Head with Chopped Pepper is one of the top ten classic dishes in Hunan, and it is a very appetizing dish. Fat fish heads are generally chosen for cooking, because fat fish heads are generally larger. It combines the "fresh taste" of fish head with the "spicy taste" of chopped pepper, and has a unique flavor.

2. Yongzhou Blood Duck

Yongzhou Blood Duck is a famous dish in Yongzhou City, Hunan Province, which belongs to Hunan cuisine. There are many kinds of Yongzhou blood duck, such as Jiangyong, Daoxian, Xintian, Ningyuan, Lanshan, Dongan, Shuangpai, etc. In the local area, almost every household will make this dish, which is deeply loved by local people. Blood duck is a characteristic traditional dish in Yongzhou, which is famous for its ruddy color, crisp taste, spicy and salty taste. "China on the Tip of the Tongue" once called blood duck a must in Yongzhou, and there is no one who is good at eating duck.

3. Steamed bacon

This is a famous local dish in Hunan, belonging to Hunan cuisine. It is made of preserved pork, preserved chicken, preserved fish, chicken soup and seasoning by steaming in a pot. The method is simple, its wax fragrance is strong, salty and sweet, and it is flexible and not greasy. Steamed bacon was rated as "Chinese food" and one of the top ten classic dishes in Hunan. It is a human delicacy that the people of Luoxi Yao nationality in Dongkou, Hunan Province must eat in the New Year. It is really delicious.

4. Donganzi Chicken

Donganzi Chicken is a traditional dish of Han nationality belonging to Hunan cuisine, so it is named because it is cooked with Dongan hens. Donganzi Chicken originated in Dongan County, Hunan Province, formerly known as vinegar chicken. According to legend, during the Kaiyuan period of the Tang Dynasty, Dongan people began to cook Dongan chicken-vinegar chicken. Dong 'an Chicken is bright in color, fresh and tender in meat, sour and refreshing, fat but not greasy, and never tired of eating too much. It is listed as one of the national banquet recipes and the first of the eight Hunan dishes.

5. Waipocai

Waipocai in Xiangxi is a delicious dish with Xiangxi flavor, which belongs to Hunan cuisine series and is also a common home-cooked dish in Xiangxi. The raw materials are kohlrabi, white radish, cowpea, sword bean, eggplant, etc., which are dried by traditional folk production methods in western Hunan and pickled in an altar. Waipocai originated from a beautiful legend: "It is said that when the daughter of every family in Xiangxi got married in ancient times, the elders at home would cook a dish for their daughter."

this dish has been handed down from generation to generation because of the mother's love for her daughter.