1. The cookies are like chewing the moon, with crispy and sweet fillings in them.

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

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

4. Eat three hundred lychees a day and live a long life as a Lingnan native.

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

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

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

8. 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.

9. 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.

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

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

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

13. The skin of salted duck is white and tender, fat but not greasy, fragrant, crispy and tender.

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

15. 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.

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