Regional dishes & banquets 地方菜与宴席

Flower Shiitake with Yolkless Eggs 花菇无黄蛋

Flower Shiitake with Yolkless Eggs (花菇无黄蛋) is a traditional Hunan dish of eggs whose yolks are taken out: each egg is pierced, emptied, and refilled with its beaten white mixed with stock, then steamed in the shell.

Red-Braised Double Seafood 红烧海双味

Red-Braised Double Seafood (红烧海双味) is listed among the local specialties of Hunan. 红烧 describes red-braising.

Perilla-Marinated Peaches and Ginger 紫苏桃子姜

Perilla-Marinated Peaches and Ginger (紫苏桃子姜) is a sweet-and-sour summer snack from Changsha (长沙), Hunan: slices of crisp peach and young ginger steeped with perilla leaves (紫苏), sugar and white vinegar.

Kouwei Spicy Snake 口味蛇

Kouwei Spicy Snake (口味蛇) is a Changsha (长沙) dish of snake meat cooked with a heavy load of chilli.

AI illustration · AI 示意图（仅供参考，非实拍）

Zhuzhou Mixed Pickles 株洲什锦菜

Zhuzhou Mixed Pickles (株洲什锦菜) combine several separately salted vegetables into one pickle mixture.

Sweet Layered Lard Rolls 脑髓卷

Xiangtan's naosui juan are tender steamed wheat rolls layered with sweet pork fat; the name does not denote a brain filling.

AI dish illustration / AI 菜品示意图 — not a restaurant photograph

Hengdong Country Cooking 衡东土菜

Hengdong Country Cooking (衡东土菜) is the home-style cooking of Hengdong County (衡东县) in Hengyang (衡阳), Hunan.

Leiyang Jar-Pickled Vegetables 耒阳坛子菜

Leiyang Jar-Pickled Vegetables (耒阳坛子菜) are salted vegetables cured in earthenware jars in Leiyang (耒阳), Hunan, a city Hunan Daily's food paper Daxiangcai Bao (大湘菜报) says is known as the "坛子菜之乡" ("home of jar vegetables").

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Longhui Three Spicy Specialties 隆回三辣

Longhui Three Spicy Specialties (隆回三辣) is listed among the local specialties of Shaoyang, Hunan. It is grouped here with regional dishes & banquets; retain the complete Chinese name when comparing local menus.

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Pingjiang Spiced Dried Tofu 平江酱干

Thin squares of Pingjiang dried tofu absorb soy, aromatic spices and chicken stock before repeated baking and sesame-oil finishing.

AI dish illustration / AI 菜品示意图 — not a restaurant photograph

Pingjiang Pressed Dried Tofu 平江香干

Pingjiang Pressed Dried Tofu (平江香干) is also called Pingjiang jianggan (平江酱干). It comes from Changshou (长寿) in Pingjiang (平江), where soybeans pass through eighteen stages, including three rounds of braising and three of drying.

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Bozi Tabletop Pot Dishes 钵子菜

Bozi Tabletop Pot Dishes (钵子菜) are dishes from Changde (常德) in Hunan that are stewed in a bozi (钵子), a pot that Xinhunan, the news site of the Hunan Daily group, equates with the ancient ding (鼎) vessel.