What to Eat in Xiangtan?
“A trip to Xiangtan without buying Long Brand Soy Sauce is no trip at all.” This is no empty saying.
Xiangtan Long Brand Soy Sauce not only boasts a bright color, rich soy aroma, delicious umami taste, balanced sweet-savory flavor, long shelf life with no turbidity, sediment or mold film, but also contains over 260 aromatic compounds and essential amino acids for the human body, making it a superior nutritional condiment.
Sliced Ox Tripe with Scallions (Fasi Baiye)
Originally the top dish of the “Three Beef Delicacies” at the old Muslim restaurant Li Hesheng, it has long been famous far and wide.
Made from beef omasum, which is processed, boiled, and then cut into hair-thin strips, it is quickly stir-fried with bamboo shoots.
The dish is crisp, tender, fragrant, smooth, slightly spicy, and extremely refreshing. Though the tripe is naturally chewy, it becomes wonderfully crisp and tender after stir-frying — a true culinary marvel.
Spicy Diced Chicken (Mala Ziji)
One of the authentic Hunan classics with a strong local flavor, so iconic that locals say: “To eat Mala Ziji is to eat Hunan cuisine.”
It uses young hens (about 500g). The chicken is gutted, head and feet removed, deboned, and cut into cubes. The cubes are deep-fried, then stir-fried quickly with chili peppers, Sichuan peppercorns, Shaoxing wine, and yellow vinegar.
The finished dish is golden in color, crispy on the outside and tender inside, deeply infused with spicy and numbing flavors, richly oily and fragrant.
Mao’s Cuisine (Mao Jia Cai)
- Home-style favorites loved by Mao Zedong, Zhou Enlai, Liu Shaoqi, Zhu De, Chen Yun, and Ye Jianying, such as baked river mussels with greens and jade-like cabbage hearts;
- Jiangzhe-style delicacies favored by the leaders, like crab meat lion heads, braised pork with dried vegetables, and tofu in a mirror box;
- Traditional coarse grains: millet porridge, small pancakes, roasted sweet potatoes;
- Banquet classics served to state guests in Hangzhou, including braised turtle skirt, arhat prawns, and crab meat soup dumplings (for Kim Il-sung, Ho Chi Minh, Nixon, etc.).
Today, Mao’s Family Restaurant is world-renowned, and Mao’s Cuisine is loved by more and more people.
Braised Turtle Skirt in Red Sauce (Hong Wei Shui Yu Qun Bian)
Soft-shelled turtle (shuiyu), also known as bie or tuanyu, is widely found in Hunan’s rivers, marshes, and ponds, especially in the Dongting Lake area.
It has fine, tender, rich, and delicious meat, and is a high-grade nourishing food. It can be braised, steamed, or stewed.
The traditional lake method:
The turtle is slaughtered and bled, head and entrails removed. Bile is spread evenly over the body, then it is steamed with white pepper and other spices. The result is sweet and delicious meat, with a thick, non-greasy broth.
Stir-Fried Cured Meat with White Chili (Bai La Jiao Chao La Rou)
A traditional Xiangtan dish.
Hunan has long been a major exporter of pigs, with famous local breeds like Ningxiang Liushahe pig, Changsha Daweizi pig, Xiangtan Shaziling pig, and Western Hunan black pig — all prized for their tender meat, great flavor, high lean meat ratio, and consistent size.
Xiangtan’s dish leverages this quality, curing the pork using traditional rural methods.
Method:
- Rinse the cured meat and slice thinly.
- Chop the white chili.
- Lightly stir-fry the cured meat in oil.
- Add the white chili and stir-fry for 1–2 minutes.
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