Coin-shaped meat pie (金钱肉饼, jin qian rou bing)
Coin-shaped meat pie is fat but not greasy, giving it a unique texture.
Hand-torn cabbage (手撕包菜, shou si bao cai)
Hand-torn cabbage is both pleasant in its crispiness and sourness.
Egg in sweet fermented rice soup (酒酿甜酒粑, jiu niang tian jiu ba)
Egg in sweet fermented rice soup is a traditional but still popular Hunan dish.
Sister's rice balls (姊妹团子, zi mei tuan zi)
On happy occasions, one sweet ball and one salty one is presented side by side to symbolize harmony.
Liuyang huibing (浏阳茴饼)
With a round and convex shape and light golden color, Liuyang huibing is not only beautiful on the surface, but also tasty.
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.
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.
Griddled chicken with peppers (干锅鸡, gan guo ji)
This dish popular among locals is not only rich in nutrition but also a flavorful pot of crispy, sour, spicy and colorful surprises.
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.
