Chenzhou cuisine includes: jar meat, fish meal, Dongjiang fish, hot and sour fish head, Martin tofu and so on.

1, jar meat: jar meat is a traditional specialty of Chenzhou, which began in the Qing Dynasty. Its characteristics are rosy color, thick and rotten soup, fat but not greasy, and fragrant taste, which makes this dish famous far and wide. Because meat is stewed in a magnetic jar, it is named "jar meat".

2. Fish meal: Fish meal is a famous local snacks in Chenzhou, Hunan Province, which is made of fresh silver carp and rice flour. It has been circulating for many years and cannot be verified. The common practice is to slaughter silver carp and boil it into fish soup, add the local five-claw red pepper powder in Chenzhou, add seasonings such as bean paste and tea oil, and then add dry-cut powder to make it.

3. Dongjiang fish: Dongjiang fish is one of the specialties in Hunan. It is fresh and fragrant, dense and easy to tear, moderate in hardness, without muddy smell, chewy, spicy and salty.

4, hot and sour fish head: hot and sour fish head is made of fish as the main raw material, and then add some vegetables, red peppers and so on. This is a hot and sour and refreshing dish with bright color and spicy taste, fresh but not fishy.

5. Matian Tofu: Matian Tofu is one of the snacks in Chenzhou. It is mellow and delicate, white and tender, or fried or boiled, and with seasonings such as shallots, peppers and sesame oil, it is fragrant and sweet.