The cooking techniques of national intangible cultural heritage are: Daoxiao Noodles in Datong, Shanxi, Steamed Buns in Nanxiang, Stinky Tofu in Shaoxing, Stinky Mandarin Fish in Huizhou and Distiller's Grains in Hukou, Jiangxi.

1. Datong Daoxiao Noodles. Datong is also known as "the hometown of Daoxiao Noodles, China". This kind of noodles looks good, just like willow leaves, with thick middle and thin sides. It tastes stronger than straight noodles, and the more you chew it, the more fragrant it becomes.

2. Shanghai Nanxiang steamed buns. The small cage looks crystal clear, as if you can see the meat stuffing inside, which looks like a pagoda. When you take a bite of the soup bag, your mouth will be full of saliva, and the delicious soup will flow into your mouth.

3. Shaoxing stinky tofu. It's really how smelly it smells, and how fragrant it tastes. The stinky tofu that has just been fried looks golden and crisp, but the smell is tangy. At this time, pour the sauce on it and take a bite, and the tofu juice will flow into the mouth along the tofu. The bite is soft and tender, and the mouth is fragrant.

4. Huizhou stinky mandarin fish. It can really be described as "peach blossom and flowing water mandarin fish fat". This kind of fish has been salted first and then burned, which seems to smell smelly. Actually, it tastes delicious, its meat is tender and delicious, and it exudes a unique fermentation flavor.

5. Jiangxi Hukou distiller's grains fish. Since the Wanli period of the Ming Dynasty, the bad fish in Hukou has been sent to the imperial court as a local tribute in Hukou. The product is made of fresh grass, carp, high-quality glutinous rice and ground sesame oil produced by Poyang Lake, the largest pollution-free freshwater lake in Asia, supplemented by more than ten kinds of natural spices, and refined by scientific pickling, brewing, steaming, vacuum packaging and high-temperature sterilization. It is a natural green food.