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.
BThe Xiangqun Pot Sticker in Changsha dates back to the early Republic of China (1912-1949) with its earliest site on Huangxing Middle Road.
The Li Hesheng Muslim restaurant has been filling the bellies of satisfied customers since the Qing Dynasty (AD 1644 – 1911).
The award-winning Yuloudong restaurant has plied its trade over the years serving classic Hunan specialties such as Chairman Mao's red braised pork.
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.
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.
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.
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.
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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. .
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.
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.