🍢 臭豆腐
Stinky tofu — the black-classic style, crisp outside, tender inside, soaked in chili broth.
💡 黑色经典
🐟 剁椒鱼头
Chopped-chili fish head — a Hunan icon, blanketed in red chili, fresh and fiery.
💡 坛宗剁椒鱼头
🍡 糖油粑粑
Sugar-oil baba — glutinous rice fritters glazed in syrup, soft and sweet.
💡 老街现炸
🦐 口味虾
Spicy crayfish — numb-hot and messy, the soul of a Changsha summer night.
💡 文和友/南门口
🧋 茶颜悦色
Chayan Yuese — Changsha's homegrown tea brand, the 'Orchid Latte' its signature, in a distinctly Chinese-court cup.
💡 街头门店
🍡 姊妹团子
Sister dumplings — glutinous rice balls in sweet and savory pairs, a Fire Palace specialty.
💡 火宫殿