The cuisines from all over the country are as follows:

1. Fried liver:

Fried liver is one of the traditional snacks in Beijing. It has the characteristics of bright soup, red sauce, fat liver sausage, strong but not greasy taste, and thin but not sticky. Stir-fried liver is a Beijing snack developed from folk food "Boiling liver" and "Stir-fried lung" in Song Dynasty. It is made of pig liver, large intestine, garlic and starch.

2. Enema:

Enema is one of the traditional famous foods in Beijing. It is a popular street snack that Beijingers like. Enemas began to spread in the Ming Dynasty. "Hundred Chants of Food in the Old Capital" mentioned that the fried enema said: "The pork intestines are fried for a while, and the spicy garlic is salty and delicious. Rotten oil smells like bacon, and it's pitiful for Tumen to chew. " There are often hawkers selling this food on the streets of old Beijing.

3. Pea yellow:

Pea yellow, also known as pea yellow, is a traditional snack in Beijing and a seasonal delicacy in Beijing in spring. When making, peas are usually ground, peeled, washed, boiled, fried in sugar, coagulated and cut into pieces. The finished product is light yellow in appearance, sweet in taste, cool and refreshing.

4. braise in soy sauce circle:

braise in soy sauce circle is a traditional dish in Shanghai, which belongs to local cuisine. Golden color, thick marinade, fragrant and fat, tender as gluten, salty and slightly sweet. Raw materials include pig rectum, ginger, rice vinegar, cooking wine, soy sauce, white sugar, wet starch and tender leek buds.

5. Fried river shrimp:

Fried river shrimp is a traditional dish in Shanghai, Jiangsu and Zhejiang. It is a table treasure, but also into the homes of ordinary people, suitable for family drinks. After the dish is finished, the river shrimp is generally round, ruddy and shiny, crisp outside and tender inside, salty and sweet, and delicious. After eating the shrimp, there is no marinade left in the plate.