Local specialties
- Tujia three-pot (sandixiaguo): Zhangjiajie’s signature — meat and vegetables dry-fried in one pot, spicy and moreish;
- Western-Hunan cured meats: bacon and sausage, great steamed or stir-fried;
- Sour fish / sour pork: pickled, sour-spicy and appetizing;
- Rock-ear chicken stew and rock fungus: mountain delicacies in a rich, savory broth;
- Zhangjiajie rice noodles: a bowl for breakfast, savory broth and generous toppings.
Where to eat
- Restaurants cluster in Wulingyuan town and around the entrance — plentiful and good value;
- Local eateries beat in-park restaurants on price — eat after leaving the park;
- For local flavor, pick the homestyle places popular with locals.
Ordering tips
- Local food is spicy — ask for “mild” or “no chili” if you can’t take heat;
- Order the three-pot dish by headcount; portions are generous;
- In-park food is limited and pricey — have main meals down the mountain.
