Kirin Riding through the Fire

Kirin Riding through the Fire is a delicious dish made from fresh fish. This dish with unique shape is bright in color and delicious in taste. It tastes sour and spicy, sweet and crisp. The sticky soup, in particular, adds extra flavor to the tender meat. It is deeply loved by the majority of diners. It is a traditional famous dish of Hunan cuisine.

Steamed Lap-mei

The Steamed Lap-mei is a steamed flavor dish composed of several different kinds of preserved meat.

The low-terrain Hunan province has warm and humid climate. Therefore, fresh meat products are not suitable for storage, but smoked bacon can be preserved and stored. Gradually, people in Hunan province developed a habit of eating such preserved meat. As early as the Han Dynasty, the early residents in Hunan used smoked bacon to make delicacies. By the Qing Dynasty, dishes of this kind had been very famous, and Steamed Lap-mei was one of the many kinds of Lap-mei dishes.

Dried Chicken Warped in Mud

Dried Chicken Warped in Mud is a traditional dish of Hunan cuisine with a long history. The name comes from its recipe. In making this dish, yellow mud is used to paste the whole chicken with its hairs and then the mud-wrapped chicken will be dried by wind. Dried Chicken Warped in Mud is processed in winter and eaten in spring. Chickens should stop eating 12 hours before they are killed, so that the chickens are cleaned of abdominal feces. After slaughter, the blood of the chicken will be drained and a small hole is made in the anus so as to take out the internal organs and throat, and the chicken cavity is rinsed with water or wiped with a clean cloth.

Sea Cucumber with Quail Eggs

Sea Cucumber with Quail Eggs, one of the Manchu Han Imperial Feast, is a famous traditional dish. The dish is fresh and strong, with a soft and smooth taste. The dish resembles a black Chinese dragon spitting out beads after plate-up. The oily sea cucumber, the delicate plate-up, and strong and tender flavor constitute its unique characteristics.

Fried Chicken Wing Ball with Bean Sauce

Fried Chicken Wing Ball with Bean Sauce is a famous Cantonese snack in Changsha city. The ingredients are exquisite, the method is simple, and the nutritional value is high. It is deeply loved by the locals.

Pork Tendon with Rose 

Pork Tendon with Rose is a characteristic traditional delicacy made from the finest tendons. After stewing, the soft and tasty tendon will have a tangy aroma with the flagrance of roses, which will leave your mouth scented after eating.

Stuffed Potato Balls with Syrup

Stuffed Potato Balls with Syrup is a traditional Hunan cuisine. The soft and well-cooked potatoes with simple recipe, rich ingredients, delicious taste as well as the high nutritional value make it a favorite dish of the locals.

Sifangping Local Chicken

Sifangping Local Chicken is a delicacy with a unique flavor. Its raw materials are premier varieties of native chicken, which can be stir-fried or made into chicken soup. However it is cooked, the chicken is tasty and tender with high nutritional value.

Tasty Snake with Skin

Tasty Snake with Skin is a famous traditional dish of Hunan cuisine. It was introduced with taste shrimp in 2000 to the Changsha market and then won over shrimps in food stalls and restaurants as shrimps went out of supply.

Glutinous Rice Dumplings

The glutinous rice dumplings are commonly known as “Zongzi” and also known as “tube dumplings”. Made from steamed glutinous rice wrapped in leaves, they are one of the traditional festival foods of the Chinese nation. Zongzi appeared as early as the Spring and Autumn Period. It was originally used to worship ancestors and gods. As one of the traditional foods with a long history, Zongzi has also been well recognized in many regions.

Edited by Li Ling