Eating, drinking and entertainment Predilection for strong favors and copious chilies places Hunan. Seafood firmly inside the Western Chinese cooking belt - Mao himself claimed that it was the fiery food that made locals so (politically) red. Pungent regional spew- calamities include air-cured and chilli-snloked meat; dong’all chicken, where the shredded, poached meat is seasoned with a vinegar-soy dressing;,gualiang fen, a gelatinous mass of cold, shaved rice noodles covered in a spicy sauce; chon dofu (literally “stinking tofu”), a fermented bean curd dish which actually tastes good; and a mass of less spicy snacks - preserved eggs, pickles, buns and dumplings - that form the regular fare in town. Canteens around the train station are unusually good for these things, as are several up markets but still inexpensive restaurants.
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