In terms of traditional characteristics, it is worth mentioning that this Hunan restaurant has also been recommended by Fan Jinhui, a master of catering culture, and a famous chef of Guangdong Hunan cuisine is in charge of the art of local cooking. Because of its distinctive characteristics, the art of local cooking is unique in the Hunan cuisine industry in Guangzhou, and the price is reasonable and the cost performance is first-class, so many diners come here. Hunan cuisine is known for its salty aroma, sour and spicy, and has a rich interpretation of spicy taste. If you want to eat authentic Hunan spicy dishes in Guangzhou, the local cooking art will not disappoint you, the local cooking art including chili peppers and other Hunan cuisine special ingredients are from Hunan local, Hunan spicy green pepper, Chaotian pepper, chopped pepper, etc., in addition, Hunan green eggplant, winter amaranth, wild celery, hairy cabbage, etc., for the native Hunan people will not be strangers. As far as the production of local cooking art is concerned: the quality of the ingredients accounts for 40%, the freshness of the ingredients accounts for 30%, and the chef's craftsmanship accounts for 30%. Locally pressed vegetable oil and local ingredients from Hengyang, Yiyang, Changde and Yueyang in Hunan Province are displayed in the restaurant. The art of local cooking wins by practice, the taste is authentic, and the uniqueness of the dishes is difficult to taste in chain Hunan restaurants such as Tongxianghui. In the local cooking art order, almost will not step on the thunder, the signature dish Yongzhou blood duck is even more brilliant, the duck meat is chewy, the duck blood does not have the bitter smell of excessive cooking, but makes the duck meat easier to eat, increasing the refreshing feeling, at the same time, the spicy taste is immersed in the duck meat, very tasteful. In addition, the beef offal bowl with Changde rice noodles is also authentic enough, and the beef offal is boiled with a slightly sour soup, which can be eaten with rice noodles; The sugar and oil baba is made of moderate size, one bite at a time, soft and glutinous and tough, and the sweetness is very spicy. A major feature of the home-cooked art is the way to order dishes, where a wooden sign with the name of the dish is placed in front of the corresponding dish sample, and diners can self-order. The samples of dishes are all real materials of finished or semi-finished products, and the selection of dishes is intuitive. Looking up is the fully transparent kitchen, where the chef does not wear a white coat or hat, and the shape of the homespun shirt and turban is very old Xiangxi style. The overall style of the restaurant is similar to the Tongfu Inn in "Wulin Gaiden", and it is decorated with solid wood. There are relatively few waiters in the configuration, and once there are more customers, it is difficult for the waiters in the hall to take care of each table, making the service quality a shortcoming.