Xiangcai, also known as Hunan cuisine, is one of biggest Chinese cuisine with a long history which formed in Han Dynasty, Xiangjiang River Basin, Dongting Lake District and Xiangxi Mountain are three main represent areas of Xiangcai.

Xiangcai is elaborated and use many materials, the taste is multiple and various in style. The color is deep and shining, the taste focus on hot and sour, fragrant fresh, soft tender, cooking is famous for stew, smoke dry, steam, fried and so on.

Dongan chicken, goldfish opera, Yongzhou blood duck, wax flavor steamed, sister dumpling, Ningxiang taste snake, Yueyang ginger spicy snake, Duojiao head are representative dishes for Xiangcai.