Spicy and spicy, a one-month limited Hunan cuisine taste experience in Chengdu.

"Out of Hunan and into Sichuan" Hunan Cuisine Food Festival October 13 - November 12 Fengxuan Chinese restaurant at InterContinental Chengdu Global Center Specially invited Hunan chef from InterContinental Changsha Beichen Chef Xie Chunbo and his team are the guest hosts Foodies can come and seek A Taste Exploration Tour of Spicy Hunan Cuisine Chef's recommended special dishes: Xiangyin sun-dried peppers: strong pepper aroma, crisp and juicy flesh, rich fragrance without astringency, full of fragrance. The fourth generation of chopped pepper reservoir fish head: the spicy taste of chopped pepper and the freshness of fish head blend together to form a unique spicy taste. Mao's Braised Pork: Bright red in color, with a blend of sweet and meaty aromas, giving it a mellower taste. Green pepper, basil and osmanthus fish: Green pepper and basil are commonly used seasonings in Hunan cuisine, bringing a unique spicy and refreshing flavor to the osmanthus fish. Stinky tofu and shrimp: The stinky tofu absorbs the deliciousness of the shrimp, and the shrimp blends into the mellowness of the stinky tofu. The two flavors complement each other and are very layered.