1, Changsha stinky tofu. Changsha stinky tofu is a traditional specialty of Changsha, Hunan province, also known as stinky dry son of Changsha locals. It is black in color, burnt on the outside and tender on the inside, fresh and spicy. It is crispy but not mushy, tender but not greasy, smelly at first, but attractive when you smell it carefully.

2, Changsha flavor shrimp. Flavor shrimp, also known as spicy crawfish, a very distinctive local flavor snacks, the main production ingredients are crawfish. Made after the taste of spicy and fragrant, red color, smooth texture, taste spicy. It has become a classic snack for Changsha people's summer night street beer stalls.

3, Liuyang steamed vegetables. Liuyang steamed vegetables, is a traditional dish in Hunan cuisine, has a history of development of more than 500 years, mainly steamed preserved vegetables, food characteristics: healthy, tasty, inexpensive, fast.

4, chopped pepper fish head. Minced pepper fish head, Hunan signature dish. Fat fish head cleaned, chopped open, a small amount of vegetable oil and cooking wine, ginger sprinkled on the fish head, evenly into the Hunan chopped pepper, into the steamer, high-fire steaming for 10 minutes, out of the pot, sprinkled with small green onions, sour, spicy, fresh, slippery, especially this spicy, let you spicy addiction, incidentally can be tasted out of the fish fresh, especially the juice of the chopped pepper seeped into the fish head, simply wonderful!

5, sauce plate duck. Sauce plate duck, selected materials for the local duck, after more than thirty kinds of precious Chinese medicine soaking, more than 10 kinds of spices, after air-drying, baking and other 15 procedures and become exquisite, finished product color deep red, skin and meat crispy, sauce aroma, taste long, with blood, smooth gas, spleen, stomach, beauty effect.