Steam-themed nameplates are a Hunan specialty? Also original flavor home cooking

Liuyang Steamed Vegetables is a Hunan traditional Chinese food, belonging to Hunan cuisine. It is said to have originated in the Ming Dynasty and has been developed over 500 years.

Liuyang steamed vegetables have unique ingredients, nutrition and health, original flavor, convenience and safety.

Liuyang Steamed Vegetables are mainly steamed waxy vegetables, and the basic dishes include: steamed diced waxed pork with dried lentils, steamed ham meat, steamed potatoes with chopped peppers, steamed waxed pork, steamed eggs, steamed eggplants, steamed dried bean curd, steamed taro, and steamed white tofu, dried tofu, yellow tofu, black tofu, stinky tofu, white tofu, marinated tofu, and steamed green chili peppers, etc. The steamed dishes are also made in a variety of ways, including steamed tofu, dried tofu, yellow tofu, black tofu, stinky tofu, white tofu, and steamed green chili peppers. There are also many ways to make Liuyang steamed vegetables.

August 30, 2011, the Chinese Cuisine Association approved the granting of the title of "China's Steamed Vegetable Township".

In January 2013, Liuyang Steamed Vegetables was awarded the "Chinese Geographical Indication Collective Trademark".