Thrice Wrapped Chicken 三层套鸡

Yolkless Eggs with Mushroom 花菇无黄蛋

Crisp Sesame Duck 长沙麻仁香酥鸭

Spicy Chicken Cubes (Mala Zi Ji) 麻辣子鸡

Chairman Mao's Red-braised Pork (Maoshi Hongshaorou) 毛氏红烧肉

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Thrice Wrapped Chicken 三层套鸡
Modern legend has it that in the 1920’s, the wife of a government official was stricken with a headache that simply wouldn’t go away. A doctor was called in, who recommended that her cook buy a black-boned hen, a pigeon and a sparrow. When the cook brought him the three birds, the doctor stuffed the sparrow inside the belly of the pigeon, and then stuffed the pigeon into the belly of the still larger hen.  The hen, with the two other birds in its belly, was steamed with medicinal herbs and spices, and served in a flavorful broth.  History neglects to mention whether or not the woman’s headache was cured, but it does leave us with a delicious meat dish that is still enjoyed today. 

Yolkless Eggs with Mushroom 花菇无黄蛋
This steamed soup is almost custard-like in appearance and taste, and diners are usually surprised to discover that the delicate eggs are missing their yolks. To achieve this effect, the chef makes a tiny hole in the eggshell during preparation, and removes the runny contents. After the whites and the yolk are separated, the whites are returned to the egg and then cooked. This results in a subtle, melt-in-your-mouth texture. 

Crisp Sesame Duck 长沙麻仁香酥鸭
Duck meat is fried it peanut oil, then doused in chilies and sesame. The meat can then be used in hot or cold dishes, or put on a plate and served as-is.

Spicy Chicken Cubes (Mala Zi Ji) 麻辣子鸡
Chicken meat is first diced, then stir fried in shaoxing wine along with capsicum, peppers and vinegar. Spicy Chicken Cubes is considered one of Hunan cuisines representative dishes.

Chairman Mao's Red-braised Pork (Maoshi Hongshaorou) 毛氏红烧肉
This was Chairman Mao's favorite meal: a sweet and spicy dish of pork belly chunks cooked with Shaoxing wine, chillies, ginger, star anise and other spices.
 

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