Hunan cuisine
Hot and sour, fresh and fragrant, pay attention to seasoning and color, good at using chili and pickled products. Representative dishes include chopped pepper fish head, Mao's braised pork, and steamed preserved pork.
Hunan Boiled Beef
Look, I’ve spent most of my life around fire and smoke. That’s my comfort zone. BBQ has its own set of rules—steady heat, slow smoke, and you wait on the meat. No rushing. Ever.
minced fish with pepper
With bighead carp (fat head fish) fish head, covered with chopped pepper and steamed over a large fire. The fish head is fresh and tender, the fresh and spicy of chopped pepper is completely infiltrated, the soup mixed with rice is a must, and the color is red and bright and attractive.
Dongan Chicken
State banquet-level Hunan cuisine has a long history. The chicken is fried and braised with rice vinegar, red pickled pepper and pepper. It is sour and spicy and appetizing. The chicken is firm and not fireproof. The balance of sour and spicy flavor is just right.
Blood Bake Tofu
Intangible cultural heritage cuisine. Tofu, pig blood, pork cubes mixed, smoked with pine branches. Steamed slices or stir-fried with bacon for a rich aroma and a firm and chewy taste.
Spicy Crawfish
Crayfish is fried with a large amount of chili, pepper, minced garlic and perilla. It is red and bright in color, Q-bomb in meat, spicy and tasty. It is the soul of Hunan night food stall.