Hunan Cuisine consists of the major cuisine of Changsha, Hengyang and Xiangtan. It’s one of Chinese Eight Regional Cuisines and is well known for its perfect cooking, various ingredients, diversified flavor and numerous styles. The characters of taste focus on sour spicy, fresh aroma and tender texture. Common cooking techniques include pot-roasting, braising, preserving, stewing and frying, Pot-roasting and braising are particular about slow cooking. Pot-roasting pursues deep color, conversely, braising pursues light and clear. Preserving includes smoking, salting and marinating & roasting. Preserved food can be appetizer, stir- fried or stewed with soup. Frying stresses fresh, tender, spicy and hot. Recent years, Hunan Cuisine is the most popular taste in China. More than one year since opening, Hunan Taste receive praise of its regional Chinese cooking and good taste.