What’s good about Hunan?

I like Hunan cuisine. Hunan cuisine is exquisitely made, uses a wide range of ingredients, has varied tastes, and has a wide variety. It is fragrant and spicy, and there is a song that goes like this, "The eight major cuisines in Guangdong are the most popular." It is definitely Hunan cuisine red, if you don’t believe me, come and try it, the customers are in the queue at the front, the business is definitely Hunan cuisine red, the chili bacon is self-contained, the girl is on the Liuyang River, and the flower drum is leisurely in Guangdong." As one of our eight major cuisines, Hunan cuisine is widely spread in mainland China and has a diverse audience. I believe there are few other cuisines that can match it. The theme of Hunan cuisine is eating with rice. The spicy and translucent feeling requires a bowl of hot rice to be able to cope with the slight burning pain on the tip of the tongue. I still remember the fish head with chopped pepper, stir-fried pork with pepper, Jishou’s beef with sour beans, grandma’s dish from Xiangxi, Changde’s beef noodle, Chenzhou’s fish noodle, Yongzhou’s blood duck, Ningxiang’s flavored snake, these catchy names of the dishes, Every dish is a memory for me and contains my love for Hunan cuisine.