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 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.
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.
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.
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.
