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Steamed fish head with chopped bell peppers

The fish head should be large, probably from an enormous carp or similar freshwater species, thus comical, and it should be frosted with the chopped blend of dried, fresh and fermented chiles that give Hunanese cooking its reputation for head-snapping heat.The huge fish head features splendid colors and bold flavors.The ingredients include red pepper crusted tuna, onions, ginger, salt and cooking wine and peanut oil.

Yellow catfish
The name of this dish is derived from the yellow color of the catfish and the strange duck-like noise they makes when they are caught. The dish itself is fried until crispy, and is beloved by Changsha locals for its fragrant, fresh and spicy flavor. The head of the fish is a delicacy in itself, and is often reserved for the most senior person at the dining table.Yellow Catfish, a typical Hunan crusine popular among local people.it was well received at Orange Isle in the 1970s. Known for its spicy flavor, fresh fish and surprisingly delicious taste, it has become a hot choice in the restaurants.

Sauteed pork with pepper
Sautéed pork with pepper is a classic dish in Hunan cuisine, and it is very simple and only needs several commonly used sauces. The taste is surprisingly good. It is cooked in country style and thus available in all kinds of Hunan restaurants. Easy to cook yet delicious, do you want to have a try? Please kindly note that the proportion of pepper and pork is about 3:5. You would be hard pushed to find a single person in Hunan who didn't love this dish. Made from fresh slices of pork, green peppers and garlic, you may ask what makes this dish particularly Hunan in style. 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.

Spicy Salted Duck
This is a famous specialty in Hunan. The way of preparing Hunan dishes (material for local unique Teal), involves thirty rare Chinese traditional medicine soaking techniques, more than 10 kinds of dried spices, baking and 15 refined processes, with the finished product having dark red color, crispy flesh, rich Maotai, long-lasting taste. It enjoys functions of promoting blood circulation, Qi, targeting spleen and stomach problems, and enhancing beauty. It is a kind of flavored food popular on both sides of the Yangtze River, Zuojiu cuisine, and widely used as a gift. The product’s aroma, spicy, salty, sweet, crisp, soft, moderate, mellow taste, color, fragrant, low fat and not greasy qualities, take a person to endless aftertastes, and a pleasure journey.

Stewed eel

Eel, famous for its tender, delicious and nutritious flesh, appeals to many foodies in Changsha. Combined with refreshing cucumber it is considered a great dish to combat the summer heat.

Hand-torn cabbage
It is crispy, pleasant, fresh and a little bit sour. The most distinctive feature of this dish is that the cabbage isn’t cut with a kitchen knife, but torn with hand.This is a typical vegetable dish in Hunan cuisine, usually served as the last course of a meal after the meat dishes. Cabbage is rich in vitamin C the health properties of which may be destroyed easily if met with metals, so people choose to tear it instead of cutting with a kitchen knife. Besides cabbage, other vegetables are also suitable for being torn to protect their nutrition.

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Griddled chicken with peppers
This dish popular among locals is not only rich in nutrition but also a flavorful pot of crispy, sour, spicy and colorful surprises. The crispy griddled chicken is mixed with soft carrots, celery, lotus root and other vegetables that melt in the mouth. The unique smoky flavor of this dish comes from the chili oil and various spice extracts.