1. Japanese cuisine is a local snack in Nantong, Jiangsu Province and one of the Dragon Boat Festival dietary customs. When Nantong people celebrate the Dragon Boat Festival, in addition to eating rice dumplings, fermented glutinous rice (fermented glutinous rice), roasted garlic heads, etc., the lunch dishes also include some holiday specialties, often including a bowl of colorful dishes called Hecai (He Fang Yin He). It's not a delicacy from the mountains and seas, and it doesn't qualify as a recipe, but it has a local Nantong flavor. In addition, southern Zhejiang also has Japanese cuisine, a holiday dish, but the cooking method is very different from Jiangsu.

2. Jiangsu Hecai can be said to be an assortment of vegetables. It generally has five kinds of noodles (light green), egg skin, leeks, lean pork shreds, and mung bean sprouts. It is a combination of meat and vegetables, nourishing the stomach, refreshing, and rich in nutrients. , is a specialty dish of Nantong. When Nantong people celebrate the Dragon Boat Festival, in addition to eating rice dumplings, fermented glutinous rice (fermented glutinous rice), roasted garlic heads, etc., the lunch dishes also include some holiday specialties, often including a bowl of colorful dishes called Japanese dishes. It's not a delicacy from the mountains and seas, and it doesn't qualify as a recipe, but it has a local Nantong flavor.

3. The ingredients for making Japanese dishes are very common, usually five kinds: vermicelli (a kind of light green), egg skin, leeks, lean pork shreds, and mung bean sprouts. Does it represent the Dragon Boat Festival? The five kinds of dishes are not just stir-fried together to become a Japanese dish. Except for the egg skin, which needs to be spread out in advance, the other items should also be treated separately and fried in the same pan. Moreover, the heat must be controlled well, the shredded pork must be stir-fried until tender, and the mung bean sprouts must not be shriveled. Finally, stir-fry.