Three-Boxed Birds (San Ceng Tao Ji)

This name may seem a little strange and doesn't tell the story clearly. It was said that in 1920s, an official's wife had a stubborn headache and a doctor suggested that she buy a sparrow, a pigeon and a black-bone hen as ingredients for a Chinese herbal medicine soup. The doctor first put the small sparrow into the pigeon and then put the pigeon into the black-bone hen, hence the name three-boxed birds. Then the boxed birds were steamed with herbs for a long time and the finished dish comprised both the soup and meat for eating. The story doesn't say whether the lady's headache was cured or not. However, the dish became popular in the country.

Crisp Sesame Duck (Maren Xiangsu Ji)

A duck is fried in peanut oil until its skin turns golden. Spicy seasonings and sesame oil are then added to the fried duck. The finished duck is cut into pieces and made into assorted cold dishes. It is crisp, tender and has a savory taste.

Non-Yolk Eggs with Mushroom (Huagu Wu Danhuang)

No one will be surprised by a plate of eggs with a mushroom soup. However, when you try it, you will find the tender eggs have no yolk inside and the delicious soup will melt in your mouth.

The chef makes a tiny hole in the botton of the eggshells and removes the eggs. Then the egg white with a prepared chicken soup and salt are put back into the shells again and cooked. The most delicate of these will have a smooth cover and tender taste.

Spicy Chicken Cubes (Mala Zi Ji)

This is probably the most typical local dish. It was said that the one who hasn't eaten this dish equals is one who has never eaten Hunan Cuisine.

Simply stir-fry the chicken dices with pepper, capsicum, vinegar, shaohsing wine over high heat. The finished dish should have a bright color and spicy flavor. It is easy to describe, but very hard to cook.