1. The small cakes are like chewing the moon, with crispy and sweet fillings in the middle.

2. Sometimes I would go around the wheat fields looking for wild shepherds and force myself to cook soup for the monks.

3. When the Yangtze River surrounds Guo, you will know the beauty of the fish, and the mountains with good bamboos will feel the fragrance of bamboo shoots.

4. There are no plums to break in the warmth of the mountains, but only crabs in Jiangqing can hold on.

5. Eat 300 lychees a day and live a long life as a Lingnan native.

6. Shu people value celery, buds, spinach, and mixed dove meat.

7. Qin cooks only sheep soup, while Long delicacies include bear wax.

8. Buy pig bones at Dongmen, and some orange scallions with fermented glutinous rice paste. The steamed chicken is the most famous, and the fish and turtles are even more beautiful.

9. Xiao Huan Chao is small and thin-skinned. Just scoop it into boiling water, put it into a bowl, and take a bite. It’s so delicious!

10. There are no plums to break in the warmth of the mountains, but only crabs in Jiangqing can hold on.

11. When I first visited Tang An, I cooked barley, and the cooking was as beautiful as the carved ones. It's as big as amaranth and as white as jade, and it's so slippery that it fills the room with fragrance.

12. Shu people value celery, buds, spinach, and mixed dove meat.

13. The color is like jade-like cat head bamboo shoots, and the taste is as good as the hump of an oxtail orangutan.

14. Xinjin leek yellow is unparalleled in the world, the color is as yellow as a goose for more than three feet, the Dongmen pig meat is even more amazing, and the fatness of the Huyang crisp is not reduced.

15. Fresh crucian carp eats shredded clams, parsley and green soup; Sichuan wine is rich and strong, and river fish are delicious.

16. The skin of salted duck is white and tender, fat but not greasy, fragrant and delicious, and has the characteristics of fragrant, crispy and tender.

17. This dish is full of colors and makes my mouth water. Looking at the other dishes, I was dazzled.

18. No bamboo makes people vulgar, and no meat makes people thin. Nice and not too thin, braised pork with bamboo shoots.

19. Rub it with delicate hands until the jade color becomes uniform, and fry it in green oil until it becomes tender and deep yellow. When spring comes at night, I know the importance of sleeping, and the gold wrapped around the arms of a beautiful woman is flattened.

20. Everyone in the world learns about the years, but they don’t realize that the years are in the present. I learned Wanqiu's (immortal's name) simple method, and only ate porridge to bring immortality to me.

21. Cooking delicious food is like being a human being. You must use real ingredients and select the best. Cooking with care makes for a delicious meal.

22. From the moment you enter the kitchen, you shoulder the responsibility of cooking delicious food. This has nothing to do with experience or position.

23. Taste the food, not the menu. Cooking a pot of good food is definitely not a waste of money.

24. Show off the scenery, show off the food, show off your work, show off your love, and show off your children. Opening Renren’s Weibo circle of friends, it seems that everyone is doing well.

25. Every city has different street scenes, different food, and different cultural customs, but without you, everything seems to be the same.

26. You always see goddesses taking selfies of delicious food, but she never gets fat no matter how much she eats. In fact, she put down her chopsticks after taking one bite of each dish.

27. Every city has different street scenes and different food, but without you, everything seems to be the same.

28. How I wish you were a delicacy. I will make a vacuum box to keep you fresh in my heart forever. No one can do it. You are my exclusive memory.

29. When I first visited Tang An, I cooked barley, and the cooking was as good as the beautiful ones. It's as big as amaranth and as white as jade, and it's so slippery that it fills the room with fragrance.

30. The crispy soup of seabass fat and wild rice is delicious, and the freshly made cakes with (Mai Qiao) cooked oil are fragrant. Since ancient times, great people despised wealth and honor, but fell in love with the local flavor and recalled their hometown.

31. Little Chaos is small and thin-skinned. Just scoop it into boiling water, put it into a bowl, and take a bite. It’s so delicious!

32. Those candied haws on a stick are red and sparkling in the sunlight, attracting the longing eyes of many children.

33. I brought a water bottle and poured boiling water into the tea cup. Suddenly, the Longjing tea in the water was like thousands of small fish flying up and down, which was really beautiful.

34. When will the bright moon come, I will ask the blue sky for my wine. I can’t finish the cup, and the half-drinking taste will last longer. Occasionally, I will enjoy the wine, and I will always hold the empty cup.

35. Nostalgia is a longing for the sense of taste. No matter how many years a person has traveled abroad, even if his accent has changed, he still has infinite thoughts about the food of his hometown.

36. The roasted sweet potatoes are burnt and covered with grass ash. Take a sniff and the fragrant smell will immediately enter your internal organs and make your mouth water three thousand feet.

37. Stinky tofu is "warm and hospitable". It always fills the surrounding air with its strong and powerful fragrance, making people pay attention to its fragrance first.

38. Zongzi is made of pure white glutinous rice and red dates wrapped in green reed leaves. After being cooked, peel off the reed leaves and you will see that there are a few dark red shiny agates embedded in the rice balls. ,very nice.

39. The skin of the soup-filled dumplings is thin, even translucent. Open your mouth and take a bite, and the delicious juice inside will flow into your mouth. Bite the meat ball soaked in the juice. It is not fat or fat. It's greasy and smooth in the mouth...it's so beautiful!

40. A green cauldron emerges from the peak of the purple camel, and the water essence is coiled on the plain scales; the rhinoceros chopsticks and glutinous rice cakes have not been lowered for a long time, and the luan knife cuts through the empty space; the yellow gate's flying hawks do not move, and the imperial chefs are coming. Send eight treasures.