The hotel has a dining hall capable of accommodating 400 guests simultaneously and serving Chinese and Western cuisines dominated by Hu¨nan dishes while featuring the flavor of Tujia Nationality. With an elegant, quite, warm and comfortable environment, it enables you to experience the food culture of West Hu¨nan while getting carried away by the breathtaking natural scenes

     
  
  Introduction to the Tujia cuisines:
  Zhangjiajie is abundant with paddy, corn, kaoliang, sweet potato, buckwheat, chestnut and various beans, those who inhabit on the level ground mainly feed on rice, and the diet of Tujia ethnic group people living in mountain areas is staple food mixing with non-staple food while sometimes dominated by corns.
  The Tujia cuisines are all about the sour, fragrance and spicy taste just as the saying goes: ^without sour and spicy taste for three days, feeling unwell as if being scratched by a cat¨s claws inside, weak as if walking on sponge and dizzy as if wearing wrong glasses ̄, which is reflected by the fact that the Tujia cuisines pay particular attention to the preppy and thick-in-fragrance condiments such as the chili, pepper, prickly ash pepper, garlic, shallot, Chinese chive and Chinese toon. According to the ancient records, it¨s all because that ancient Tujia people inhabited in ^jungles, caves and valleys with cold streams and humid air, therefore only the spicy food could warm the stomach and invigorate the spleen ̄.
  Most women of Tujia Nationality are experts in preparing sour, fragrant and hot dishes, for example, they turn vegetables from all seasons, edible wild herbs and flesh of livestock of various sorts into dried dishes, cured dishes, spicy dishes and sour dishes by drying, preserving and roasting processes to make their life as multi-taste as the dishes they make.
  Among all the famous Tujia dishes, there¨s one called ^Rock tripe stewed with chicken and duck ̄. During Ming Dynasty and Qing Dynasty, the rock tripe harvested in Zhangjiajie was offered by Tusi (local ethnic chieftain) to the emperor as articles of tribute, and the ^rock tripe stewed with chicken and duck ̄ was a must-have at the annual banquet held by the emperor to treat his courtiers. Other famous dishes include blood tofu, Yuanguping cured pork, Bangbang pork, dished cooked in pottery jar and edible wild herbs. The ^Tusi King Feast ̄ handed down from the Tusi King needs 18 bowls and dishes on which food of 24 series cooked with 8 recipes are served and is able to parallel with other major styles of cooking well known in China. The ^San Xia Guo ̄, in particular, is infused with a unique flavor. It¨s said that during the reign of Jiaqing Emperor in Ming Dynasty, the soldiers of the Tusi in the western Hu¨nan and Western Hubei was deployed to the frontier to fight the Japanese pirates, as the deployment was ordered at the end of the lunar year, to avoid any delay, the Tusi King gave a command that advanced the New Year for one day, then when the early new year came the soldiers put cured pork, bean curds and radishes in one pot to make ^He Cai ̄, which was renamed to ^San Xia Guo ̄ later on . Tourists are recommended to taste ^San Xia Guo ̄ in small restaurants.
  In addition, at the holidays and the New Year, Tujia people are all busy with making sticky rice cakes, stuffed buns wrapped with bamboo leaves, fried rice and sticky rice balls; while in springtime, sticky wheat cakes wrapped with lakka-leaves are frequent on their dinning tables.
 
 Hu¨nan-flavor spicy chicken RMB 58
 Tujia chunk pork RMB 58
 Cured pork and smoked bamboo shoot pot RMB 68
 Appetizing fish head RMB 68
 Kung-FU beef RMB 78
 Rock tripe scrambled with eggs RMB 108
 Mao braised pork with grown sauce RMB 38
 Crystal pig elbow RMB 48
 Steamed spareribs with fragrant sticky rice RMB 48
 Appetizing frog cooked in wooded tub RMB 48
 Steamed perch with scallion and black beans RMB 28
 Steamed eggplant with green cayenne pepper RMB 68
 Stir-fired rock tripe RMB 98
 Ciliolaris Kranzl stir-fried with green cayenne pepper RMB 28
 Wild edible mushroom pot RMB 88
 Farm-style stir-fried pork RMB 38
 Stir-fried beef with dried onion shreds RMB 58
 Stir-fried cured pork with dried asparagus lettuce RMB 58
 
 Stewed cured hoof with radish peel RMB 98
 Three-material crispy tripe RMB 118
 Farm-style spring chicken seasoned with soy sauce RMB 128
 Bamboo rat stewed in soy sauce hotpot RMB 188
 Golden dried tofu slices cooked with firewood RMB 68
 Miao-style hay-wrapped chicken hotpot RMB 108
 Farm-style mandarin fish hotpot RMB 168
 Fresh pork stewed with edible mushroom hotpot RMB 128
 Rock tripe stewed with local chicken hotpot RMB 128
 Smelly bean curd with a-thousand-mile fragrance RMB 28
 Steamed chunk cured pork RMB 78
 Cured hoof in clay pot RMB 58
 Stir-fried cured with garlic and sausage RMB 58
 Coating fish with red peppers RMB 38
 Freshwater fry flavored with spicy salt RMB 68
 Fried pork stewed with baby cabbage RMB 48
 Cured pork stir-fried with root kudzuvine RMB 58
 Crispy fried pumpkin blossom RMB 28
 Stewed pork mince with pumpkin leaves RMB 28
 
 Tea tree mushroom fried with chives RMB 38
 Mountain baby cabbage with green pepper & black bean sauce RMB 22
 Noodle and Chinese Yam roll RMB 38
 Fragrant crispy root kudzuvine roll RMB 38
 Tujia stir-fried rice ball RMB 28
 Locally flavored Di Mi Er RMB 38
 Bracken cooked with wild bamboo shoots RMB 28
 Green cayenne pepper and baby tomato paste RMB 18
 Stir-fried dried tomato RMB 38
 Fried rice tofu RMB 26
 Tujia paddy residue RMB 26
 Stir-fried pumpkin peel RMB 28
 Stir-fried cucumber peel RMB 28
 Stir-fried cured Laba beans with local eggs RMB 26
 Stir-fried duck feet RMB 22
 Stir-fried pickled cabbage RMB 22
 Purslane with minced garlic RMB 22