Water is the soul of Xiangtan. The ingredients of the Xiangjiang River and its tributaries contribute to Xiangtan cuisine's distinctive local flavors, unique characteristics, seasonality, and freshness. Xiangtan dishes are savory, spicy, and fragrant, and are renowned for their culinary techniques, including stir-frying, curing, steaming, simmering, pan-frying, and roasting. Xiangtan residents have a tradition of eating chicken during the dog days of summer, and Hetang Medicinal Chicken has been selected as a "Taste of Hunan" dish. Influenced by its geographical environment and cultural history, several agricultural product brands with geographical indications have been created, including Xiangtan lotus seeds, Shaziling pigs, Hutian stone sheep, Majiahe black goats, Xiangtan short-legged white rice, and Jiuhua red cauliflower.
Mao's Braised Pork, also known as Mao's Family Braised Pork, is a traditional Hunan cuisine dish known for its vibrant color, aroma, and flavor. It's made with pork belly as the main ingredient, and sugar and cooking wine as the coloring seasonings. The finished dish is golden in color and not greasy. On September 10, 2018, "Chinese Cuisine" officially announced that "Mao's Braised Pork" was named one of the top ten classic Hunan dishes.
