I have long heard that fried pork with chili pepper is one of Changsha's specialty dishes, and I am very curious how such a home-cooked dish that everyone knows how to cook can become a representative of Hunan cuisine.

Thanks to our friends 'Amway, our first stop in Changsha was Chef Fei, who is famous for his chili stir-fried pork. We experienced the taste of authentic Changsha chili stir-fried pork for ourselves.

It was lunch time and there were so many people that we could see Chef Fei's popularity. Drinks and snacks were also provided when waiting for the table. The enthusiasm was comparable to Haidilao, which was super considerate! The environment of the entire store is mainly green and white, and the lighting is also very gentle, giving people a very warm and comfortable feeling.

The turntable was turned over quite quickly. It took us more than 20 minutes to arrive. The waiter was very enthusiastic, helping us set the tableware, and also explained to us that "this is disinfected by high temperature." The dining experience was also very good.

When I first saw the menu, I felt that there were so few dishes and I was a little disappointed. After all, I wanted to check in more Changsha delicacies at once. But after serving and eating, it completely changed. It was simply delicious. First of all, I was surprised by the utensils used to stir-fry pork with chili. I used a small stove for the first time to eat home-cooked small stir-fry dishes. Perhaps it was to ensure that the stir-fry pork with chili was always warm and maintained the aroma and delicacy that had just been baked.

The whole fried meat with chili is super large. The slices of meat that look very smooth and tender are mixed with fat and thin. Coupled with the oily peppers, the first bite is amazing. The meat is tender and tender. You can eat the slices wrapped in the aroma of chili peppers with each bite. Coupled with crisp fungus, the taste is super rich, the spiciness is just right, and it is also very delicious. The aftertaste also has a salty aroma unique to Hunan cuisine.

It is indeed a classic Hunan cuisine. It is worthy of being Chef Fei's signature dish. It is full of color, aroma and flavor. It is sprinkled with rice bibimbap with oil sauce. Every bite of rice carries the aroma of fried pork with chili peppers, which is super served with the rice. The rice was actually filled in an electric rice cooker. The rice was also well-defined, with its own luster, and had a very warm and waxy taste. Coupled with stir-fried pork with chili peppers, the two of us ate the entire pot of rice and were unwilling to waste any soup. It was super satisfying.

Many people say that today's pork is not as fragrant as it used to be, but Chef Fei's pork really has the fragrance of pork he ate when he was a child.

I heard that Chef Fei's chili stir-fried meat is freshly slaughtered local pigs from Changsha. The chili is also a designated variety of green peppers. The freshness of the ingredients is guaranteed from the source. You can also see the chefs stir-fried meat when you enter the door. It is indeed the chef's product. It can be said that by controlling every aspect of delicious food production, we have the first-class reputation and taste of Chef Fei Chili fried pork. Super worth a try!

Other dishes did not disappoint. Pan-fried crucian carp is also very delicious. I don't usually like fish, but I also ate a lot of this pan-fried crucian carp. The fish skin and fish bones are fried until crisp and crisp. The fish still maintains a very tender and smooth taste and is super delicious.

Freshly braised five-grain eggs. This is the first time I have eaten eggs in this way. The taste is not bad. There are also meat minced and vermicelli inside. It feels better than steamed eggs.

The loofah stuffed clam shell meat is also relatively light. The clam shell meat is handled very well and has no earthy smell. The taste is more chewy and chewy. The more you chew, the more fragrant it becomes. The soup can also be drunk, which is very suitable for people with children. Come and eat.

At the end of the meal, the waitress gave us free old popsicles to relieve spicy food. The whole meal process felt the enthusiasm and considerate service of Hunan people from beginning to end. Although there are not many dishes, each of them is a classic of Hunan cuisine. If you don't know what to eat, you will not step on it. Jimei people who come to Changsha must check in for a check-in fee for the chef's chili stir-fried pork. Don't miss the delicious food.