If you are fortunate enough to visit Changsha, don't miss these Hunan dishes

As one of the eight major cuisines, Hunan cuisine has always been highly sought after. With the strong promotion by Hunan TV, many tourists come to check it out. With so many classic dishes, tourists with decision fatigue may feel overwhelmed. Below, I recommend five must-eat Hunan dishes when visiting Changsha.

1. Mao's Braised Pork Belly

This is one of the essential dishes in Hunan cuisine. Chairman Mao, the great leader, particularly enjoyed this dish. Mao's Braised Pork Belly is also rated as one of Hunan's top ten classic dishes. Many Hunan restaurants feature this dish as their signature.

Because this dish is a specialty of Hunan cuisine, it inevitably contains some chili peppers. However, this does not detract from its deliciousness; instead, it gives a sweet with a hint of saltiness, and salty with a hint of spiciness. It is sweet but not greasy, making you want another piece after finishing one.

2. Stir-fried Pork with Peppers

This dish is definitely the most common one on Hunanese dining tables. Whether at roadside stalls or high-end restaurants, wherever Hunan cuisine is served, stir-fried pork with peppers is always present.

The most recommended is Fei Dacui's Stir-fried Pork with Peppers, which has been named "Changsha's Landmark Food Icon". Many tourists come specifically for it. When you enter the restaurant, you can see the chefs busy in the kitchen through the glass. The dish is served in a large bowl, with vibrant colors and perfect fat-to-lean ratio. It has the aroma of pork, the spiciness of peppers, and the crunch of white fungus, offering rich layers of texture. A big mouthful gives you a full, savory taste. As it slides down from the esophagus to the stomach, under the effect of the chili, a warmth spreads through your stomach. Enjoying a bowl of this stir-fried pork with peppers in winter is incredibly satisfying. The steaming hot dish pairs perfectly with rice; don't waste the sauce either—mixing it with rice is super delicious, and eating three bowls of rice is not excessive.

3. Spicy Crayfish (Mala Xiaolongxia)

This dish is now a favorite of foodies across the country. In Changsha, it is also called "Tasty Crayfish" (Kouwei Xia) and is one of Hunan's specialty snacks, originating from places like Nanmenkou in Changsha.

Changsha-style spicy crayfish emphasizes the word "spicy", and the essence of its flavor lies in the chili peppers. Made with fresh crayfish and seasoned with appropriate amounts of Sichuan peppercorns, facing heaven chili, and dried chilies, it is marinated well, stir-fried over high heat until fragrant. When served, it is bright red and glossy. It packs a spicy punch on the palate, fragrant without being greasy. The chilies used in this dish are somewhat different, mostly dried chilies, dried Sichuan peppercorns, and chili powder. The seasonings emphasize the word "fragrant", often adding thirteen-spice seasoning during cooking to enhance the aroma.

4. Spicy Diced Chicken

This is a local-style Hunan dish. As its name suggests, it is indeed both numbing and spicy.

The dish looks golden on the outside, with slightly crispy skin, while the meat inside is very tender. It is especially well-seasoned, making you unable to stop eating despite the intense spiciness.

5. Cold Jelly (Liang Fen)

This snack can be found all over the streets of Changsha. We have all eaten cold jelly before – the kind that is shaped like jelly. But the cold jelly in Changsha is the real deal. It is quite different from the cold noodles or cold skin we usually eat. The main reason is that the jelly itself is so delicious.

The snack looks white and smooth on the outside, somewhat like an inverted bowl placed on a plate. After cooking, it is placed in a steamer basket, then topped with pickled vegetables, soy sauce, chopped green onions, and other seasonings. Just the smell is appetizing!