1, Changsha stinky tofu belongs to Hunan cuisine and is also called smelly dry by Changsha locals; Deep color, tender outside and fresh inside, spicy and fresh, crisp but not rotten, tender but not greasy, smells foul at first sight, and smells attractive.

2. Taste shrimp, also known as spicy crayfish, Changsha taste shrimp, spicy crayfish and so on. , a traditional dish in Hunan Province, belongs to Hunan cuisine. This dish is made of crayfish, spicy and delicious, bright red in color, smooth in texture, spicy and delicious. At the end of the 20th century, it spread all over the country and became a classic snack in street beer stalls on summer nights. Lobster, as the main ingredient, originated in North America. It was introduced to Japan from the United States in 19 18, and then introduced to China from Japan in 1929, and grew in rivers and lakes in southern China.

3. Sugar and oil Baba, a traditional dish in Changsha, Hunan, belongs to Hunan cuisine. Its cost is low. The main raw materials are glutinous rice flour and sugar, but its production technology is exquisite and has special production technology. Although it is not as elegant as delicacies and shark's fin paws, it is precisely because of its cheap status that it can enter and leave the homes of ordinary people and be loved by the people.

4. Fried shredded pork with Chili is a dish with Chili and pork belly as the main ingredients and lobster sauce, garlic, soy sauce, oil and salt, monosodium glutamate and ginger as the auxiliary materials. It tastes very spicy.

5. Changsha rice noodle is a traditional food in Changsha, Hunan Province, which belongs to Hunan cuisine. This dish is one of the favorite foods of Changsha citizens. This dish is made of rice flour, shredded pork, salt, monosodium glutamate, soy sauce, pork bone soup, chopped green onion, cooked lard and so on.

6. Fish head with chopped pepper is a traditional dish in Hunan Province, belonging to Hunan cuisine. According to legend, the origin is related to Huang Zongxian, a scholar in Qing Dynasty. Generally, the head of bighead and chopped pepper are the main ingredients, and steamed with soy sauce, ginger, onion, garlic and other accessories. The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.

7. Mamen crispy duck is a famous dish in Hunan and belongs to Hunan cuisine. Because of its exquisite craft modeling, raw material collocation, beautiful modeling and soft color, it is deeply loved by guests from all over the world.