Editing Hunan cuisine (section)

== List of notable dishes ==
[[File:Sautéed Pork with Chili Pepper at Chef Fei's (20190319121754).jpg|thumb|Sautéed pork with chili pepper]]
[[File:Yongzhou Xueya at Beijing Yongzhou Guild Hall (20240204130200).jpg|thumb|''Xueya'', sautéed duck with duck blood, originated from [[Yongzhou]]]]
{| class="wikitable"
|-
! English !! Traditional Chinese !! Simplified Chinese !! Pinyin !! Notes
|-
| Changsha-style [[rice vermicelli]] || {{lang|zh-hant|長沙米粉}} || {{lang|zh-hans|长沙米粉}} || {{lang|zh-Latn|chǎngshā mǐfěn}} ||
|-
| Changde-style stewed beef with rice vermicelli || {{lang|zh-hant|常德牛肉粉}} || {{lang|zh-hans|常德牛肉粉}} || {{lang|zh-Latn|chángdé niúròu fěn}} ||
|-
| [[Changsha stinky tofu]] || {{lang|zh-hant|長沙臭豆腐}} || {{lang|zh-hans|长沙臭豆腐}} || {{lang|zh-Latn|chǎngshā chòu dòufu}} ||
|-
| Cured ham with [[cowpea]]s || {{lang|zh-hant|酸豆角炒臘肉}} || {{lang|zh-hans|酸豆角炒腊肉}} || {{lang|zh-Latn|suān dòujiǎo chǎo làròu}} ||
|-
| [[Dong'an chicken]] || {{lang|zh-hant|東安子雞}} || {{lang|zh-hans|东安子鸡}} || {{lang|zh-Latn|dōng'ān zǐjī}} || 
|-
| "Dry-wok" chicken || {{lang|zh-hant|乾鍋雞}} || {{lang|zh-hans|干锅鸡}} || {{lang|zh-Latn|gānguō jī}} || 
|-
| Home-style [[tofu]] || {{lang|zh-hant|家常豆腐}} || {{lang|zh-hans|家常豆腐}} || {{lang|zh-Latn|jiācháng dòufǔ}} || 
|-
| [[Lotus seed]]s in [[Rock candy|rock sugar]] syrup || {{lang|zh-hant|冰糖湘蓮}} || {{lang|zh-hans|冰糖湘莲}} || {{lang|zh-Latn|bīngtáng xiānglián}} || 
|-
| [[Hongshao rou|Mao's braised pork]] || {{lang|zh-hant|毛氏紅燒肉}} || {{lang|zh-hans|毛氏红烧肉}} || {{lang|zh-Latn|Máo shì hóngshāo ròu}} || 
|-
| Mala chicken || {{lang|zh-hant|麻辣子雞}} || {{lang|zh-hans|麻辣子鸡}} || {{lang|zh-Latn|málà zǐjī}} || 
|-
| Mashed shrimp in lotus pod || {{lang|zh-hans|蓮藕蝦仁}} ||{{lang|zh-hans|莲藕虾仁}} ||  {{lang|zh-Latn| lián'ǒu xiārén}}|| 
|-
| Pearly meatballs || {{lang|zh-hant|珍珠肉丸}} || {{lang|zh-hans|珍珠肉丸}} || {{lang|zh-Latn|zhēnzhū ròuwán}} || 
|-
| Pumpkin cake || {{lang|zh-hant|南瓜餅}} || {{lang|zh-hans|南瓜饼}} || {{lang|zh-Latn|nánguā bǐng}} || 
|-
| Sautéed pork with chili pepper || {{lang|zh-hant|農家小炒肉}} || {{lang|zh-hans|农家小炒肉}} || {{lang|zh-Latn|nóngjiā xiǎo chǎoròu}} || 
|-
| Smoky flavours steamed together || {{lang|zh-hant|臘味合蒸}} || {{lang|zh-hans|腊味合蒸}} || {{lang|zh-Latn|làwèi hézhēng}} || 
|-
| [[Spare ribs]] steamed in bamboo ||  {{lang|zh-hant|竹筒蒸排骨}} ||  {{lang|zh-hans|竹筒蒸排骨}}  || {{lang|zh-Latn|zhútǒng zhēng páigǔ}} || 
|-
|Spicy crawfish
|香辣口味蝦
|香辣口味虾
|''xiāng là kǒu wèi xiā''
|<ref>{{Cite web|title=一城一味丨长沙：最令人神魂颠倒的，是口味虾的那口香辣 - 寻味湖湘 - 新湖南|url=https://www.hunantoday.cn/article/201901/201901081631492719001.html|access-date=2021-08-31|website=www.hunantoday.cn}}</ref>
|-
| Steamed fish head in chili sauce || {{lang|zh-hant|剁椒蒸魚頭}} || {{lang|zh-hans|剁椒蒸鱼头}} || {{lang|zh-Latn|duòjiāo zhēng yútóu}} || 
|- 
| Stir fried duck blood || {{lang|zh-hant|炒血鴨}} || {{lang|zh-hans|炒血鸭}} || {{lang|zh-Latn|chǎoxuéyā}} || 
|-
| Stir fried meat with [[douchi]] and [[chili pepper]]s || {{lang|zh-hant|豆豉辣椒炒肉}} || {{lang|zh-hans|豆豉辣椒炒肉}} || {{lang|zh-Latn|dòuchǐ làjiāo chǎoròu}} || 
|-
|[[Yongfeng chili sauce]]|| {{lang|zh-hant|永豐辣醬}} || {{lang|zh-hans|永丰辣酱}} || {{lang|zh-Latn|yǒng fēng làjiàng}} || 
|-

|}

A discussion of Hunan cuisine overall may list a number of piquant dishes, usually but not always very hot and spicy.<ref>{{cite web | last=Jiang | first=Yan | title=Top 10 Hunan dishes you have to taste | website=Discover.china.org.cn | date=Apr 27, 2016 | url=https://discover.china.org.cn/food-drink/top-10-hunan-dishes-you-have-to-taste/ | archive-url=https://web.archive.org/web/20160814204703/https://discover.china.org.cn/food-drink/top-10-hunan-dishes-you-have-to-taste/ | archive-date=2016-08-14 | url-status=dead | access-date=}}</ref>