National intangible cultural heritage delicacies include: Jinhua ham, Beijing roast duck, beef and mutton steamed buns, Tianfuhao sauce elbow, Pingyao beef, etc.

1. Jinhua ham Jinhua ham, which is made from the high-quality pig breed "Jinhua pig", has long been famous.

Jinhua pig has the title of "Chinese Panda Pig", commonly known as two-headed black pig. The prepared ham is divided into winter leg and spring leg, front leg and hind leg.

Generally speaking, the hind legs among the winter legs are the best and can be stored for a long time. The longer they are stored, the mellower the taste.

2. Beijing Roast Duck Beijing Roast Duck is divided into two techniques, both of which have been selected as national intangible cultural heritage, namely Bianyifang's braised oven roast duck and Quanjude's hanging oven roast duck.

Although Quanjude Roast Duck is well-known, when people really want to eat roast duck, they will still choose Bibi Fang, because Bibi Fang's braised oven roast duck can be regarded as the first roast duck restaurant in Beijing.

3. Beef and mutton steamed buns. The beef and mutton steamed buns in Shaanxi are a delicacy that must not be missed. Starting from the beef and mutton soup sacrificed in the pre-Qin Dynasty, it laid the foundation for Xi'an people to love eating beef and mutton.

The local Tongshengxiang is most famous for its beef and mutton meat. The meat is rotten in a thick soup and full of aroma. It has become one of the intangible cultural heritage delicacies.

4. Tianfuhao Sauced Elbows Beijing's Tianfuhao was founded in the third year of Qianlong's reign. It is said that the Empress Dowager Cixi loved the sauced elbows here, and she was given a "Tianfuhao waist plate" specifically to send the elbows to the Forbidden City for enjoyment every day.

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The sauced elbow has a shiny black appearance, is fat but not greasy, and is thin but not greasy.

5. Pingyao Beef One of the representative delicacies of the ancient city of Pingyao, Pingyao beef started in the Tang Dynasty. During the Ming and Qing Dynasties, with the rise of Shanxi merchants, Pingyao beef went nationwide.

The cooked beef will be red in color, salty and delicious.

When eating, cut the beef into thin slices, chew it carefully, and have endless aftertaste.