Main recommendations:
Three-in-one soup: this dish was founded in the late Ming and early Qing dynasties. Fresh buffalo blood, beef tenderloin and tripe are selected, and star anise, cinnamon, fennel, mountain pepper and rice vinegar are added. Stir-fry beef at high temperature, shovel it out quickly after a few minutes, then stir-fry beef blood and beef belly slices respectively, and finally combine the three into one, and sprinkle pepper and chives when taking out the pot. Its colorful color, sweet and sour taste, sweating on the top of the head, saliva in the mouth and wide appetite are the signature dishes in Xinhua cuisine. At present, it has been selected as one of the three major dishes in Hunan for the 2008 Olympic Games.