Hunan cuisine is the delicacy of Hunan.

Hunan cuisine is one of the eight major cuisines with a long history in China, which was formed as early as the Han Dynasty.

The Xiangjiang River Basin, the Dongting Lake area, and the mountainous areas of western Hunan are the three main local flavors.

The characteristic of Hunan cuisine is spicy food.

Due to its good geographical location, comfortable temperature and humid air, locals like to eat chili peppers because they can dispel dampness and refresh people.

So Hunan people are always unhappy if their food is not spicy.

In addition, Hunan’s cooking characteristics are stir-frying and simmering, forming unique Hunan food customs.

Representative dishes of Wanxiang cuisine are represented by Anzu Hunan cuisine, such as Anzu tofu, Anzu shark's fin, etc.

Representative dishes of Hunan cuisine include fish head with chopped pepper, fried pork with pepper, Xiangxi granny tile, Jishou sour pork, beef powder, Hengyang fish meal, Johnnie To fish meal, Dong'an chicken, goldfish lotus, Yongzhou blood duck, Jiuyi mountain rabbit, Ningyuan stuffed tofu,

Steamed bacon, sister dumplings, Ningxiang flavored snake, Yueyang spicy ginger snake, etc.