Antique soup is a modern hot pot. It has a history of nearly three thousand years in our country. Because when the meat is put into boiling water, it will make a "gudong, gudong" sound, so people call it "antique soup". ". Bai Juyi's poem "Ask Liu Nineteenth" of the Tang Dynasty: "Green ants newly fermented wine, red clay small stove. It's snowing in the evening, can you drink a cup without water?" vividly describes the scene of eating hot pot at that time.

Dongpo meat is said to have been created by Su Dongpo, a poet of the Northern Song Dynasty. Su Dongpo's poem "Eating Pork" goes: "... slow the fire and use less water. When the fire is sufficient, he will be beautiful." Dongpo Pork belongs to Zhejiang cuisine, using pork as the main ingredient. Dongpo pork is stewed with pork. The dish has thin skin and tender meat, bright red color, rich flavor and juicy, crispy but not broken, fragrant and glutinous but not greasy. It is usually a square piece of pork about two inches long, fat but not greasy, and very delicious.

Dumplings, traditional Chinese delicacies. Eating dumplings is also a unique folk tradition of northerners during the Spring Festival. Because it means "Gengsuijiaozi", it is very popular among the people. There are many famous dumplings from various places, such as shrimp dumplings made from Chengfen in Guangdong, potsticker dumplings in Shanghai, steamed crab roe dumplings in Yangzhou, soup dumplings from Shandong, Laobian dumplings from Shenyang, Zhongshui dumplings from Sichuan, etc. They are all popular among people. Variety welcome.

Zongzi, also known as rice dumplings, is one of the traditional festival foods of the Chinese nation. It was originally used as a tribute to ancestors and gods. Legend has it that rice dumplings were passed down to commemorate Qu Yuan, who threw himself into the river. Zongzi in the north are mostly stuffed with dates. In the south, there are various fillings such as mung beans, pork belly, bean paste, eight treasures, ham, mushrooms, egg yolks, etc.