Mao's braised pork, also known as Maojia braised pork, is a traditional Hunan dish with a full range of flavors and flavors. Mao's braised pork is made from pork belly, and white sugar and cooking wine are fired from colored seasonings. After becoming a dish, the color is golden, oil is not greasy. After the dish is formed, the color is red and bright, the meat is rich in flavor, and there is no greasy feeling. Because a little pepper is added during the firing process, the taste is sweet and salty, salty and spicy, sweet but not greasy.

The fish head is a traditional dish in Hunan Xiangtan and the junction of Hunan and Jiangxi. The flavor of the fish head is “sweet” and the “spicy” of the pepper is unique. The color of the dish is bright and the taste is strong. The steaming method makes the fresh fragrance of the fish head be kept in the meat as much as possible. The taste of the pepper is just infiltrated into the fish. According to legend, the origin is related to the Qing Dynasty literati Huang Zongxian. It is usually made from squid fish head and scallions, steamed with oyster sauce, ginger, onion, garlic and other accessories.

The red dragonfly fish skirt claw is the traditional famous dish of Hunan Xiangtan, belonging to Hunan cuisine. The color is bright red, delicious and nutritious. The water fish skirt is cut into cubes of 3 cm in size, and the pork belly is cut into two large pieces. Cook the lard in a pot, stir-fry the garlic cloves, and fry the skirt. When the water is dry quickly, stir the wine, the pork belly and the seasoning. Stir in cold water, then pour in the corrugated pot and cover for 20 minutes. Remove the onion ginger and pork belly, add the fried garlic cloves, and then simmer for 10 minutes to serve.