Unlike Nanlan Private Cuisine and Master Restaurant, which have innovated their own characteristics in terms of cuisine, the dishes of Changle Private Cuisine are more ordinary, but the restaurant has taken great pains in seasoning and improved several foreign dishes to be as spicy as Changsha cuisine, which has won the love of many locals.

The signature steamed pork is made from Liuyang steamed pork, which was originally seasoned with only Liuyang tempeh, while the Changle private dish is steamed with additional chili noodles, chopped peppers and a chef's homemade sauce. The pork belly selected is soft and glutinous, the fleshy fiber is already crispy, and the addition of several chili peppers also relieves the fatiness of the fat, which can be regarded as a successful improvement. Yellow stewed chicken is a home-cooked Lu dish, which has become popular in the fast food market in recent years, and Changle's private cuisine has also "Changshaized" this dish. Yellow stewed chicken is made of lean chicken thighs, green peppers are used to replace potatoes, and then dried chili peppers, fresh peppers and other seasonings are added to simmer, and the chicken is still simmered slowly in a casserole after serving, the chicken is tender and smooth, and the more it is cooked, the more flavorful it is. The most popular is the chicken broth, which is rich and has a hint of green pepper fragrance, especially when it comes to rice.

The menu changes frequently, and the restaurant will introduce corresponding dishes according to the trend or seasonal changes, so it can also maintain the freshness of regular customers for a long time. However, the quality of the ingredients in the restaurant is not as good as that of the previous restaurants, and many meals are made of frozen products, which occasionally are not fresh enough.