Intangible cultural heritage foods include: Tongshengxiang beef and mutton bread in soup, Hubei fish cake, Guangdong Chang 'an potted vegetable, Sichuan Qiaojiao beef and Beijing roast duck.

1. tongshengxiang beef and mutton paomo

tongshengxiang beef and mutton paomo is the only national intangible cultural heritage of catering in Shaanxi, which is regarded as the representative of Shaanxi cuisine. Its materials are very elegant, the soup is delicious, and the buns are smooth. Its eating method is also very particular. First, put coriander and hot sauce on the steamed bread to enhance the flavor, and then eat it from one place along the edge of the bowl. You can't stir it back and forth, so as to keep the flavor of beef and mutton steamed bread.

2. Hubei Fish Cake

Hubei has always had the reputation of "the province of thousands of lakes", which is a famous land of plenty of fish and rice, and its fishery products are also very rich. In Hubei, fish practices are varied, and the most famous and popular one is fish cake. Fish cake is made of fresh fish, boned and peeled, only fish, steamed with fresh pork and eggs. It looks a bit like lunch meat, but it tastes more tender.

3. Guangdong Chang 'an Potted Cuisine

Chang 'an Potted Cuisine is very famous in the local area and is a traditional folk culture dish. It has a long history. After so many years of improvement, it has changed from the original five floors to the current nine floors and ten floors, which means long and perfect. The ingredients have also changed from radish, vegetable head, squid, meat and floating skin to roast duck, south milk pork, boiled chicken, squid, eel, yuba, mushroom, sea cucumber and pigskin.

4. Sichuan Tiaojiao Beef

Tiaojiao Beef is a traditional snack in Leshan, Sichuan. It is said that there were so many people who ate beef soup at that time that they had no place to sit, so they had to eat it with their feet up on the steps with bowls, hence the name Tiaojiao Beef. The meat quantity of Tiaojiao beef can be said to be quite rich, which can be said to include all parts of the cow, even the internal organs.

5. Beijing Roast Duck

Beijing Roast Duck is made of high-quality meat duck and roasted with fruit charcoal. After roasting, it has a faint fruity flavor, fat but not greasy meat, and attractive golden color. The most common and popular way to eat Beijing roast duck is to slice it into small pieces, dip it in sauce, wrap it in a thin dough, put cucumber strips and shredded onion on it, and bite it down in one bite, leaving its lips and teeth fragrant and delicious.