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Eating and drinking
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A predilection for strong flavours and copious chillies places
Hunanese food
firmly inside the Western Chinese cooking belt - Mao himself claimed that it was the fiery food that made locals so (politically) "red". Pungent
regional specialities
include air-cured and
chilli-smoked meat
;
dongan
chicken, where the shredded, poached meat is seasoned with a vinegar-soy dressing;
gualiang fen,
a gelatinous mass of cold, shaved rice noodles covered in a spicy sauce;
chou dofu
(literally "stinking tofu"), a fermented bean-curd dish which actually tastes good; and a mass of less spicy snacks - preserved eggs, pickles, buns and dumplings - that form the regular restaurant fare in town. In addition to the places listed below, you'll find a huge number of open-air restaurants and
food stalls
outside the south entrance to Martyrs' Park, serving everything from eels to hotpots. Other useful information
for tourists (each section contains more specific sub-sections): |
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China,
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