Hunan cuisine has a long history, as early as the Han Dynasty when cooking skills had been a high level. Hunan cuisine pays special attention to seasoning, especially hot and sour, salty.

Hunan cuisine is characterized by its spicy flavor and a wide variety. The color is rich, the taste is spicy, fragrant, soft, and tender. Because of its geographical location, the climate in Hunan is mild and humid, so people like to eat chili peppers to refresh themselves and remove dampness. With pickle as a seasoning, chili-cooked dishes, appetizing and refreshing, deeply favored, become a unique local food custom.

Hunan cuisine is fine, with a wide range of materials, varied tastes, and various varieties. Focus on the taste of spicy, fresh, soft, and tender; The method is known as simmering, stewing, waxing, steaming, and stir-frying. Relatively speaking, Hunan cuisine is better at simmering, almost to the point of perfection. The color change can be divided into red simmering, white simmering, in the seasoning of clear soup simmering, thick soup simmering, and milk soup simmering.

Hunan cuisine consists of three local flavors based on the Xiangjiang River basin Dongting Lake area and Xiangxi Mountain area. Xiangjiang River basin cuisine to Changsha, Hengyang, and Xiangtan as the center. Among them, is Changsha, and Hengyang two places mainly, pay attention to the connotation of fine and beautiful appearance, color, fragrance, taste, instrument, and quality harmonious unity, thus becoming the mainstream of Hunan cuisine.

Representative dishes of Hunan cuisine: chopped chili fish head, steamed with preserved flavor, Dong 'an Chicken, spicy chicken, etc.