1. Food culture: it involves the development and utilization of food sources, the application and innovation of tableware, the production and consumption of food, the service and reception of catering, the operation and management of catering and food industry, and the relationship between catering and national security, catering and literature and art, catering and life realm, which is profound and profound;

2. Cultural heritage: conceptually divided into tangible cultural heritage and intangible cultural heritage. Including material cultural heritage and intangible cultural heritage. Material and cultural heritage is a cultural relic with historical, artistic and scientific value; Intangible cultural heritage refers to various forms of traditional cultural expressions that exist in intangible forms, are closely related to people's lives and are passed down from generation to generation;

3. Local culture: refers to the unique or particularly famous products in a certain place. Generalized native products include not only agricultural and forestry products, but also mineral products, textiles, handicrafts and so on. Generally speaking, native products refer to high-quality agricultural and forestry products or processed products, which can be directly harvested raw materials or products processed by special processes. Compared with similar products, both raw materials and product quality should be superior or distinctive.