2016长沙美食!

Ten cuisines you mustn't miss in Changsha
Here are 10 classic Hunan dishes not to be missed all year round.

No matter what time of year, there is one thing in Changsha that is sure to restore energy and ignite passion among its people. It's Food.

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Classical dishes

  • Steamed fish head with chopped bell peppers

  • Sauteed pork with pepper

  • Chairman Mao's red-braised pork

  • Numbing and spicy chicken

  • Yellow catfish (huang ya jiao)

  • Stir-fry spicy crayfish

Xiangqun Pot Sticker (Xiangqun Guojiao)

BThe Xiangqun Pot Sticker in Changsha dates back to the early Republic of China (1912-1949) with its earliest site on Huangxing Middle Road.

Li Hesheng Muslim Restaurant

The Li Hesheng Muslim restaurant has been filling the bellies of satisfied customers since the Qing Dynasty (AD 1644 – 1911).

Yuloudong Restaurant

The award-winning Yuloudong restaurant has plied its trade over the years serving classic Hunan specialties such as Chairman Mao's red braised pork.

Nanmenkou(南门口)

Night food markets are popular all across China and carry with them an heir of a somewhat guilty pleasure, for those after a late night snack. Even though you know you shouldn't, there it is, Nanmenkou.

Wenmiaoping(文庙坪)

Despite the city's reputation for hot and spicy dishes, Changsha's Wenmiaoping might just be one of those places where you can cool down, particularly in summer.

Taiping Street(太平街)

A favorite of sophisticated young people who love culture and arts, Taiping Street with its long history is also a smart choice for those wishing to dig up local delicacies.

The story of Changsha's stinky tofu and Mao Zedong

As a boy, Mao Zedong, founder of the People's Republic of China, frequented a restaurant named Huogongdian to eat one thing and one thing only – stinky tofu.

Sister's rice balls & Emperor Taizu of the Song Dynasty

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The story of steamed fish head with chopped bell peppers

Legend has it that during the reign of Emperor Yongzheng (1722-1735) in the Qing dynasty, Huang Zongxian, an anti-Manchu scholar, fled due to the nature of his stories written against literary inquisition at that time. .

Chairman Mao's red-braised pork

It is common knowledge that red-braised pork was the dish most favored by Chairman Mao, founder of the People's Republic of China. According to Zhou Shizhao and Jiang Zhuru, Mao's classmates at Hunan First Normal University, his passion for the dish can be traced back to his college years.

The story of numbing and spicy chicken

Numbing and spicy chicken is a specialty of the century-old Yuloudong restaurant. Zeng Guanggou, an academician and the grandson of Chinese statesman Zeng Guofan of the late Qing Dynasty (1644-1911), once dined in Yuloudong and spoke highly of the dish.


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