1, the ground three fresh production materials are three seasonal fresh ingredients in the ground: eggplant, potatoes and green peppers. It is not only in the fresh flavor, natural green ingredients, more than it covers a variety of ingredients nutrition, so that the three very ordinary ingredients into a fresh and crisp delicacy.

2, crispy barbecued pork is a colorful and aromatic characteristics of traditional dishes, the production of raw materials are mainly five-flower brisket, rose dew, etc., belongs to the Cantonese cuisine. The flavor is delicious and nutritious.

3, Kung Pao Chicken, is a famous Chinese and foreign characteristics of the traditional dishes, in Lu Cuisine, Sichuan Cuisine, Guizhou Cuisine are included, its raw materials, practices differ. The origin of the dish and the Lu Cuisine in the sauce burst chicken, Guizhou Cuisine in the hu chaozi chicken related to the Qing Dynasty Shandong Governor, Sichuan Governor Ding Baozhen improved and developed a new dish - Gongbao Chicken, and passed down to the present day, this dish is also categorized as the Beijing Palace Cuisine. The dish was also categorized as a Beijing court dish. Later, Kung Pao Chicken was also spread abroad.

4, Ma Po Tofu is one of the traditional dishes of Sichuan Province, belongs to the Sichuan cuisine, the main ingredient is: tofu, auxiliary ingredients are: garlic cloves, beef froth (other meats can also be), seasoning: bean curd, chili pepper and pepper, soy sauce, soy sauce, soy sauce, sugar, starch, etc., numbness from the peppercorns, hot pepper from chili pepper, the dish into the dish of numbness, spiciness, freshness, aroma, hot, Cui, tenderness, crispness, the spicy Sichuan cuisine, the flavor of spicy characteristics of the dish shows the best, nowadays, the dish has been categorized as Beijing Palace Palace Cuisine. Now, Ma Po Tofu across the ocean, in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries to settle down, from a flavor of home cooking and a leap on the hall of elegance, has become an international dish.

5, white chicken, also known as white cut chicken, is a Chinese national specialty dishes, is a classic Cantonese cuisine, and later prevailed in the southern cuisine. Started in the Qing Dynasty folk hotel, because the chicken cooking without seasoning white boiled and eaten with chopping, so it is called "white chopped chicken". White chopped chicken has a beautiful shape, yellow skin and white meat, fat, tender and delicious, the taste is very delicious. Meat white belt butter, with scallion oil flavor, scallion section playing flower edging, eaten with ginger, garlic, soy sauce, to maintain the freshness of the chicken, the original flavor, eat it with a different flavor.