1. Steamed rice bran sausage, which is a non-smoked sausage, is made by mixing and frying rice husk and large intestine, and then steamed with Liuyang lobster sauce and pepper. It is spicy and delicious, tough but not firm.

2. Dongxiang striped pork, a special dish of Liuyang Dongxiang, is made from local pork, sliced into thin slices, and simmered with special soy sauce for one hour. The sauce is red and shiny, the soup is sticky and delicious, the striped pork rises neatly, fat but not greasy, and the food is soft, rotten and mellow.

3. Steamed fish in a big bowl is made from grass carp or carp raised in good water as the main material, after primary processing, pickled and flavored, and steamed with cooked vegetable oil, Liuyang lobster sauce and red pepper foam. This dish is salty, pure, fresh and refreshing, and it is delicious to eat.

4. stir-fry donkey meat, which is tender and delicious, easy to digest, and has the functions of invigorating qi and blood and benefiting viscera. Liuyang people constantly innovate and improve the cooking methods of donkey meat, and donkey meat has become the new "online celebrity" in Liuyang cuisine, and the whole donkey feast is famous far and wide in Hunan and Jiangxi provinces.

5. Steaming preserved meat, preserved chicken and preserved fish with chicken soup and seasoning is simple. Its wax fragrance is strong, both wax and spicy, flexible and not greasy. In 217, he appeared at the opening ceremony of China Food and Beverage Party and the Chinese Food and Beverage Culture Tasting Meeting. In 218, he was named one of the top ten classic dishes in Hunan as "Chinese food".