Eel, famous for its tender, delicious and nutritious flesh, appeals to many foodies in Changsha.
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.
Combining cauliflower, preserved pork, red peppers and a spicy sauce, this simple dish packs a flavorful punch and is popular nationwide.
This Hunan classic beloved by many, features as the name suggests, steamed preserved pork, chicken and fish.
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.
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.
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.
The selected spare ribs are rubbed with spices and seasoning including starch, oyster sauce, chicken powder, black beans and red pepper.
This Hunan classic, known across the globe, blends color and fragrance with fresh fish and spice.