Founded in Changsha in 2010, Peng Kitchen is now a national chain Hunan cuisine brand with more than 600 franchise stores. Peng Kitchen is represented by the founder Peng Dacang, and the decoration and menu in the restaurant are printed with Peng Dacang's cartoon portrait and quotations, etc., with a bright personality. In addition, Chef Peng once caught the eye-catching with a world-class record of 2,000 catties of chili fried meat and increased his popularity. Overall, Peng Kitchen has quickly become popular with its novel business model and creative new Hunan cuisine, and is one of the largest Hunan cuisine brands in China.

Hunan restaurants such as Duyijia and Jianhui Tucai have rarely modified their menus, capturing diners with classic dishes and stable productions, while Chef Peng focuses on innovative Hunan cuisine, adjusting the menu once a quarter and constantly developing new dishes, while signature dishes such as chopped pepper fish head, juicy buffalo brisket, and jujube soup are provided for a long time and rarely replaced. Peng's cuisine is diverse, including classic Hunan dishes such as chopped pepper fish head, stinky osmanthus fish, braised pork, etc., as well as roast duck, scallion oil chicken, meat sandwich buns and other local delicacies.

Chili peppers are the core of Hunan cuisine, and many Hunan restaurants choose to make their own chopped peppers and pickled peppers, one is to better control the production, and the other is to create unique flavors, and the same is true for Chef Peng. There are a lot of tile jars placed in the store, and the chopped peppers and pickled peppers used in the preparation of vegetables come from here, among which the pickled peppers are the most brilliant, and the pickled peppers made by Peng Kitchen remove the raw taste of fresh peppers, with a slight crispness, moderate acidity, and appetizing and refreshing.

Different peppers have differences in taste, appearance and texture, and they are not just a "spicy" word, but derivatives such as red pepper, millet pepper, wild pepper and chopped pepper are all commonly used condiments in Hunan cuisine. The red pepper is large in shape, bright in color, slightly sweet, and looks good on the plate but not very spicy; The spicy Hunan people prefer millet peppers, which are short but very spicy in appearance; Wild pepper has a high spiciness, and is often used to make pickled peppers. Traditional Hunan cuisine generally uses two or three kinds of chili peppers, but Peng Chu has launched a stir-fried pork with Chentan chili pork, which stir-fries a variety of chili peppers such as wild pepper, millet pepper, red pepper, chopped pepper, soy pepper and Thai pepper with pork belly and lean meat. Then add Dragon brand soy sauce, which is a local brand in Hunan, with strong fragrance and good color. Spicy, spicy, sour, sweet and other flavors are mixed and matched, and the hot and spicy raw pepper and the salty aroma of pickled pepper all penetrate into the pork, and the taste is full of layering, fresh and spicy aftertaste, and the sauce is fragrant.

The 18-second raw beef pot is full of gas, using tender beef cut into thin slices, adding chili peppers, garlic and other condiments to stir-fry for 18 seconds. The instantaneous high temperature locks the tenderness of the beef, and the meat is tender and smooth, without losing its strength, and it is permeated with the burnt aroma of the condiments after stir-frying, and the more you chew, the more spicy it becomes. After a few oily and heavy dishes, it is very suitable to add crisp and delicious bamboo shoots in the original sauce. With less oil and oligosalt, and no chili peppers, the original flavor of bamboo shoots retains the original sweetness of fresh bamboo shoots, with a crisp taste, mellow and delicious taste, and a lot of greasy feeling is reduced. 

Peng Kitchen now has only one branch in Xi'an, located on the second floor of Jinjiang Inn Wulukou, with a new décor, hand-drawn drawings of Changsha landmarks printed on the walls, and Peng Cannon's cartoon patterns and personalized slogans can be seen everywhere, leaving a deep impression on diners. The restaurant has a good environment, clean and spacious, and the middle is a bright file for making cold dishes, and the sanitary conditions are clear at a glance. The service level is high, responsive, timely attention to customer needs, familiar with the dishes, and can give diners a detailed introduction.