It is the fourth time that I have come to Changsha. I was not on a business trip or recording a program. A few days ago, I rushed to "lie down for a few days" and re-recognize the city again. This time I chose to stay at the Intercontinental Hotel in Changsha, Beisha. I booked the hotel pick-up service early. The driver master drove along the Liuyang River all the way to the Xiangjianghuikou, and went to the hotel. It is next to the ancient city downtown, and the location is unique. Standing on the balcony of the room, you can see the last bend of the Liuyang River into the Xiangjiang River, a quiet paradise. Right, when I live, I catch up with the star record, it seems to be the messy online drama man who recently fired. I booked a luxury executive river view balcony room, which was previously recommended by friends. This room is very cost-effective, with 270 degrees of invincible river Jingyang, you can see the panoramic view of Xiangjiang. The room of about 70 square meters, the price is generally controlled at around 1800 yuan, the price is very high. To measure a hotel, the restaurant is definitely an important factor. There are three restaurants in the main area, and it is highly recommended to be on the first floor of Xiangxiu. The administrative deputy chef and Hunan cuisine master Luo Lin from the Hunan cuisine master Wang Moquan master, concentrated on studying Hunan cuisine for more than 20 years. This time I am coming to catch up with the "Looking for Xiangxiang" summer limited menu. Chef Luo visited all parts of Hunan and brought 14 local Hunan cuisines. [Crayfish ball stinky tofu] and [old Changsha sugar oil fried chicken], remember the names of these two dishes.