Kouwei shrimp [Photo/Changsha.gov.cn]
This is the dish that gives the Nanmenkou and Shahe streets their reputation as a culinary hotspot. This Stir-fry Spicy Shrimp is a popular choice for Changsha local and travelers alike. The shrimps are lightly boiled in hot water until they turn red. They are then sauteed in cooking oil, with hot chili, ginger, peppers, salt and garlic sauce, shallots and preserved bean curd for just twenty seconds while cooking wine and some water are added. The shrimps are then cooked for a further ten minutes to give them a spicy flavor. The resulting dish is spicy and hot, which earns it a "three peppers" indicator on the menu, meaning it is the hottest of the hot.