Hunan cuisine has maintained a steady upward trend in eastern China, and in Shanghai, the traditional image of rugged and heroic Hunan cuisine restaurants has long been replaced by large chain stores or well-polished new brands. Known as the "focus on fish head for 25 years" of the most Hunan restaurant, in Shanghai Hunan restaurant can be a great background, as a real in Changsha has a physical store can "find roots" of Hunan restaurant, this "local certification" alone is enough to make it proud, qualified to compete for the most recommended Hunan restaurant in Shanghai.

The most Hunan is the "2.0 version" created in Shanghai by Changsha's "Food in Different Hunan Restaurant". As the main brand of Hunan Shixian Group, the local strength should not be underestimated. Founded in Changsha in 2010 by Chairman Wang Xinquan, it has seven stores so far. Its spokesperson is Li Rui, a well-known host of Hunan Satellite TV, and famous hosts such as He Jiong and Li Xiang have all dined at the store, and have been named "a must-eat restaurant in Changsha" by Hunan people. From the chef to the service staff, almost all of them are elites selected from different branches of various restaurants in Changsha, ensuring the same authentic production level as the Changsha store to the greatest extent. 

The first page of the most Hunan paper menu is a full-page picture of chopped pepper fish head in Laotan, which shows the status of this main signature dish. The fish head is divided into two methods: chopped pepper and pickled pepper. Choose the organic fish of the Great Lake that grows naturally and weighs more than 5 catties a year into the dish, and the fish head alone weighs 3 catties. The chili pepper is a Chaotian pepper from Longhui, Hunan, which is pickled in Laotan for a year and then airlifted to Shanghai. The method of chopping pepper is to seal the fish head and chop the pepper and steam it for 12 minutes, and then serve it on a utensil designed by the boss himself after it is baked, and the mist is shrouded. Take a bite, the fish meat is delicate, and the spicy chopped pepper makes you appetizing. After the fish head is almost eaten, you can order a bowl of Hunan rice noodles, so that the soft and glutinous rice noodles are soaked in a rich and sour sauce, which is smooth and spicy. The authentic spicy taste often provokes snot and tears in the eyes. Diners who are not very spicy can choose the sauce pepper method, which can also taste the flavor of fish head.

There are also three must-order dishes in the store, such as golden garlic and shrimp, steamed egg dumplings, and Xiangxi shredded chicken. Golden garlic falling in love with shrimp is a star dish that has been on Hunan Satellite TV's "Taste" column. The prawns selected are from Zhanjiang, Guangdong, and are neatly spread after being shelled, poured with sesame oil that has not covered the shrimp body, and finally sprinkled with full of minced gold and silver garlic. Once the food is ready, it is served by the waiter and served in three to four minutes. The plump shrimp meat is mixed with crispy minced garlic, and the umami of the shrimp is maximized and the aftertaste is aroused. The second air pot egg dumpling is the most original dish in Hunan Province, and there are four main ingredients in the soup pot: egg dumplings, corn, pork ribs, and chicken. It seems simple and simple, but in fact, the pork ribs and chicken have been steamed for two hours, and after the juice in the meat has been steamed, they are stewed with corn and egg dumplings, and finally a little salt is added. The golden color is very soothing, and the rich soup is sweet and healthy, making it perfect for warming up the stomach before meals. The third dish of Xiangxi shredded chicken is very appetizing. The golden skin is dotted with green green shallots, with hemp fragrance and fresh fragrance, moderate oil, delicious and juicy without showing greasy, in line with the taste of the public.

In addition to the basic signature dishes and Hunan flavor stir-fry, you can also taste Liuyang-style home-style steamed dishes in the most Hunan Province. Local dishes such as steamed artichoke with chopped pepper, steamed bacon in Xiangxi, and steamed pork ribs with taro can resonate most with Hunan villagers. The barbecue skewers that reflect the flavor of Xiangxi are also more realistic, not only small vegetarian skewers such as grilled corn kernels and shiitake mushrooms, but also various meat skewers such as grilled chicken gizzards, pork belly, beef tendons, mutton, etc., to meet the needs of diners who are not happy without meat. The price is 2-6 yuan a string, and the starting point of five strings. The barbecue room is located in the center of the restaurant, with a fully transparent window, allowing diners to see the chef grilling on the spot. The marinated vegetables in the southwest of Hunan represented by Wugang have long been famous. In the most Hunan Province, the price of a single 5-6 yuan can taste the old braised wind claw or the old braised duck head. These two have a mellow marinated aroma while maintaining the chewiness of the meat. The fat old marinated pork knuckle can make people can't wait to gnaw on it, and the size is moderate and easy to eat.

At present, there are two branches in Shanghai, which are located in the two shopping malls of Xujiahui Road Riyueguang Center and Yangpu Wanda, and there are no private rooms. The first branch, the Sun Moon Light Store, is very popular, and you need to wait for a table when you have a meal, so you can make a reservation in advance. When you enter the restaurant, you will find a drink station on the left, a barbecue workshop in front of you, and a dining area from the corridor on the right. The interior is mostly furnished with gold and logs, and the wall tiles specially transported from Changsha are very eye-catching. The restaurant's dim and warm yellow lighting, coupled with the windowless structure, makes it difficult for diners to distinguish between day and night. Diners who want a breathy and bright dining environment can opt for an outdoor counter outside the restaurant.

The distance between adjacent tables is not large, and the meal is slightly noisy, which is suitable for three or five friends who like a lively dining atmosphere, and is not suitable for serious business negotiations. Each dish on the menu has a spiciness label at the back, so you can tell the waiter in advance and ask the chef to adjust the spiciness. In addition to paper menus, restaurants also recommend diners to use WeChat QR code ordering mini programs, each dish has a picture display, one-click settlement, convenient and fast. Most of the chefs and waiters speak Mandarin with a Hunan accent, and the service is warm and generous, active and responsive, and the manager will greet guests and clean up the table when the meal is busy, and the team service atmosphere is harmonious.