The second stop of Changsha food stop was the spicy waterloo. I was defeated directly by the "Steamed Xiangli Preserved Duck". This trip to Changsha was twice spicy, this time, and the other time was the duck shank from another restaurant, which was so spicy. The waterfall sweat was so spicy that my head was buzzing. The dish "Vinegar Steamed Chicken" is definitely a bait. The quality of the chicken is very good. It is most likely a free-range chicken. The vinegar steaming has a bit of sourness, which is very appetizing. It is tender and refreshing. Although it is a bit spicy, it can also be used. The scope of acceptance is endless. Until we came to the Steamed Xiangli Cured Duck, my mother-in-law brought the dish and helped us stir the covered chili evenly. While stirring, she asked us how spicy it was. We naively said it was okay. The cured duck itself has spiciness, and When the two kinds of chili peppers are mixed, they are really fragrant and spicy. It is so spicy that my throat hurts, but I don't want to stop. I am enjoying myself. "Perilla snail meat" has a strong perilla flavor. At first, I was timid and put aside the peppers and ate them one by one. However, I gave up on eating the cured duck. I scooped a spoonful of it, covered it with rice and put it in my mouth. Chewing inside, my face turned red, and the little locomotive in my head started to whistle. It was so exciting. Only now did I realize that the spiciness of Hunan cuisine in Shanghai was deceiving local Shanghainese. It's really spicy, but now I'm starting to miss that feeling a little bit while writing this review.