Specialties of Hunan cuisine include chopped pepper fish head, chili pepper fried pork, Mao's braised pork, Xiangxi grandmother's dish, Jishou sour meat, beef noodle, goldfish play lotus, Yongzhou blood duck, Jiuyi mountain rabbit, Ningyuan stuffed tofu, preserved meat and steamed, sister dumplings, Ningxiang taste snake, Yueyang ginger and spicy snake and so on. Hunan cuisine, or Hunan cuisine, is also known as Honmai cuisine in the Changsha area, and is one of the eight major cuisines in China with a long history, having formed a cuisine as early as the Han Dynasty.

1, chopped pepper fish head is a famous Hunan cuisine. Red chili peppers, green cilantro, black edamame beans, white scallions, yellow minced ginger, fragrant garlic and then with a big mouth fish head, absolutely gorgeous and appetizing. It is considered a superior delicacy in sight, taste and smell.

2, Mao's braised pork is a common home cooking in Hunan, Master Shi Yinxiang used the kind of meat that is not fat and not lean, cut into cubes and then add soy sauce and sugar and other seasonings burned to make the most authentic braised pork.

3, blood duck is a special traditional dish in Yongzhou City, Hunan Province, known for its red color, crispy and crisp, spicy and salty. It has the characteristics of delicious, appetizing and cooling blood. Yongzhou blood duck is represented by Ningyuan blood duck.