Liuyang steamed vegetables is a traditional Han Chinese dish in Hunan, belonging to Hunan cuisine. According to legend, it originated in the Ming Dynasty and developed over more than 500 years.

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

Liuyang steamed dishes are mainly steamed waxed vegetables. The basic dishes are: steamed diced dried lentils and waxed meat, steamed ham, steamed potatoes with chopped peppers, steamed Tujia waxed meat, steamed eggs, steamed eggplant, and steamed dried vegetables. Beans, steamed taro, as well as steamed white tofu, dry tofu, yellow tofu, black tofu, stinky tofu, white sand tofu, braised tofu, steamed green pepper, etc. There are also many ways to make steamed vegetables in Liuyang.

On August 30, 2011, the China Cuisine Association approved Liuyang to be awarded the title of "Hometown of Chinese Steamed Vegetables".

In January 2013, Liuyang steamed vegetables obtained the "China Geographical Indication Collective Trademark".