Stewed eel (黄焖鳝鱼, huang men shan yu)
Eel, famous for its tender, delicious and nutritious flesh, appeals to many foodies in Changsha.
Roasted peppers with preserved eggs (烧辣椒皮蛋, shao la jiao pi dan)
After the peppers are roasted, their skins peeled and the flesh finely chopped into slices, they are immersed in vinegar to give them a sour and tangy taste.
Stir-fried cauliflower (大盆花菜, da pen hua cai)
Combining cauliflower, preserved pork, red peppers and a spicy sauce, this simple dish packs a flavorful punch and is popular nationwide.
Steamed preserved meats (腊味合蒸, la wei he zheng)
This Hunan classic beloved by many, features as the name suggests, steamed preserved pork, chicken and fish.
Chairman Mao's red-braised pork (毛主席红烧肉，mao shi hong shao rou)
This Hunan braised pork dish was said to be so adored by Chairman Mao that he insisted that his chefs in Beijing cook it for him.
Sauteed pork with pepper (辣椒炒肉，la jiao chao rou)
The secret comes from the local thin green or red peppers commonly found in the province. These peppers absorb the oil from the pork, giving the dish a uniquely savory taste.
Yellow catfish (黄鸭叫，huang ya jiao)
The name of this dish is derived from the yellow color of the catfish and the strange duck-like noise they make when they are caught.
Steamed spare ribs with black bean and pepper (豆豉辣椒蒸排骨，dou chi la jiao zheng pai gu)
The selected spare ribs are rubbed with spices and seasoning including starch, oyster sauce, chicken powder, black beans and red pepper.
Steamed fish head with chopped bell peppers (剁椒鱼头，duo jiao yu tou)
This Hunan classic, known across the globe, blends color and fragrance with fresh fish and spice.
