Red-braised pork (hongshao rou) is Changsha's most celebrated meat dish, associated in popular mythology with Mao Zedong's preference for the preparation. The Hunanese version differs from Shanghai-style red-braised pork in its use of dried chilli and a more assertive spice balance; the pork belly is braised in soy sauce, rice wine, brown sugar, and star anise until the fat layers become almost transparent and the sauce reduces to a glossy coat.
Every Hunanese restaurant serves a version. The best are made from pork belly with a high fat-to-lean ratio and braised for three to four hours; shortcuts produce a different and inferior result. Budget around ¥60–90 for a portion at a mid-range restaurant. Restaurants near Qingshui Tang and Hunan First Normal University often market their versions with Mao-era decor and the obligatory revolutionary connection; the food is usually reliable regardless of the decoration.