1. The ingredients for making Di San Xian are three kinds of fresh seasonal ingredients: eggplant, potatoes and green peppers. It is not only about the fresh and strong taste and natural green ingredients, but also the nutrition of a variety of ingredients, allowing the three flavors of very ordinary ingredients to be made into extremely refreshing dishes.

2. Crispy Roast Pork is a traditional and famous dish that is full of color, flavor and flavor. The main raw materials include pork belly, rose dew, etc. It belongs to Cantonese cuisine. Delicious taste and rich nutrition.

3. Kung Pao Chicken is a famous traditional dish famous both at home and abroad. It is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine. Its raw materials and methods are different. The origin of this dish is related to the stir-fried chicken in Shandong cuisine and spicy chicken in Guizhou cuisine. It was later improved and promoted by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty, and formed a new dish - Kung Pao Chicken. It has been passed down to this day, and this dish is also classified as a Beijing palace dish. Later, Kung Pao Chicken also spread abroad.

4. Mapo Tofu is one of the traditional famous dishes in Sichuan Province and belongs to Sichuan cuisine. The main ingredient is: tofu, the auxiliary ingredients are: garlic sprouts and minced beef (other meat is also acceptable), and the seasonings are: watercress and pepper. Noodles and Sichuan peppercorn noodles, soy sauce, light soy sauce, dark soy sauce, sugar, starch, etc., the numbness comes from Sichuan peppercorns, and the spiciness comes from chili noodles. This dish is spicy, spicy, fresh, fragrant, hot, green, tender, and crispy, making Sichuan cuisine spicy. The characteristics of the flavor are vividly displayed. Nowadays, Mapo Tofu has traveled across the ocean and settled in the United States, Canada, the United Kingdom, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries. It has jumped from being a home-cooked side dish to the world of Daya. Tang has become an international famous dish.

5. White-cut chicken, also called white-cut chicken, is a Chinese specialty dish and a classic Cantonese dish that later became common in southern cuisine. It started in folk hotels in the Qing Dynasty. It is called "white-chopped chicken" because the chicken is boiled without seasoning and then chopped when eaten. The white-chopped chicken has a beautiful shape, yellow skin and white flesh, is tender and delicious, and tastes extremely delicious. The meat is white in color and buttery, with the aroma of scallion oil. The scallions are decorated with floral edges. It is served with minced ginger, minced garlic, and soy sauce, which maintains the freshness and original flavor of the chicken and gives it a unique flavor.