Since Hunan cuisine was officially included in China's eight major cuisines in 1978, it has spread in China, and in recent years, it has become very popular, quite a tendency to compete with Sichuan cuisine. Both cuisines are known for their spicy taste, Sichuan cuisine is spicy with a hint of sweetness, while Hunan cuisine is straight to the point salty, sour and spicy, and there is no lack of fresh peppers and chopped peppers that are a striking red color, just like the strong and straightforward character of Hunan people. As the base camp of Hunan cuisine, Changsha brings together the essence of cuisine from all over Hunan, with tens of thousands of Hunan restaurants all over the streets and alleys, and many restaurants have been in operation for more than 20 years and have a long history. Xiangchun Restaurant is the best representative of the long stream of fine water, and it has the home-style taste that Hunan veterans love the most.

Xiangchun Restaurant is named after its location on Xiangchun Road, and the old store has been relocated three times and is still stuck at No. 286 Xiangchun Road. 2018 is the 30th year of Xiangchun, and the restaurant was also included in the Changsha catering giant Wen Heyou, becoming its 8th sub-brand, and opened a new flagship store in the landmark IFS. Although it has undergone a change of owners, Xiangchun's production has not been affected in the slightest, and the owner, Lu Wuming, knows that diners come here for the "taste of home", so he rarely changes the dishes, and all the dishes maintain a super high standard as always.

Hunan cuisine is good at steaming, and Liuyang steamed cuisine is its important branch, which is as famous as Hubei Xiantao steamed cuisine, known as "no vegetable no steaming". Steamed eggs are the signature of Xiangchun's steamed dishes, all the meatloaf is soaked in golden soup, and the pores on the surface absorb enough soup, soft and delicate. The addition of white pepper not only removes the smell of meat, but also relieves the oiliness. Steamed pork ribs are also a classic dish of 30 years, the pork ribs are steamed to a shiny shine, the entrance has a rich woodwood fragrance, and the tongue can gently remove the bones, and the meat is tender but not firewood. Regulars who know how to eat will also serve pork rib soup for bibimbap, which is especially enjoyable to eat with a spicy taste.

In addition to steamed dishes, stir-fry is also the most common dish of Hunan cuisine, and Fan Minghui, a master of Hunan cuisine culture, once said that "Changsha's catering specialty is Changsha stir-fry". Perilla Sichuan bean eel has been firmly in the first place in Xiangchun stir-fry for many years, and this dish will also show the characteristics of Changsha stir-fried "hot and heavy oil pot". The freshly killed eel segment is large and thick, and after being stir-fried over high heat, the aroma of the perilla is fully stimulated, which well masks the fishiness of the eel, and the meat is thick and flavorful. The sour and spicy chicken offal is not stingy, cowpeas, pickled peppers, chili peppers and other condiments complement each other with the chicken offal, the entrance is sour and spicy but not too salty, it is the perfect side dish.

The most rare thing is that fried bean sprouts and leeks, which "look simple and difficult to fry", can also be impeccable. Before stir-frying, the bean sprouts are soaked in water to ensure that the bean sprouts are moist, and the chef's heat is in place, so the bean sprouts are tender and yellow in color and crisp in taste. The ratio of spicy dishes to non-spicy dishes in Xiangchun is well balanced, and even non-spicy diners can taste several authentic Hunan dishes here.

Xiangchun can stand out in Changsha, in addition to the rich dishes and stable production for 30 years, the service of the store is also indispensable. The service staff is warm and friendly, familiar with the dishes and can recommend them in detail, and the ordering, serving, and pouring tea are very timely, and the level is far beyond that of other old restaurants. The old store on Xiangchun Road is full of age, and the environment and tables and chairs are slightly old; The IFS flagship store is equipped with a hollow carved partition with a large depth of field, and the hexagonal palace lamps and square windows are scattered, which shows the atmosphere of the restaurant. The dishes and tastes are basically the same at both restaurants, and diners can choose according to their needs.