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