1. Jiangnan Baihua Chicken was originally a special dish of Guangzhou Wenyuan Restaurant, which was made by steaming shrimp glue on the inside of chicken skin. When the dish is loaded, it is accompanied by the famous flower cordate telosma or white chrysanthemum in the south of the Yangtze River, so it is called "Baihua Chicken". This dish is bright in color, crisp and soft in texture, light and refreshing, with both the sweetness of chicken and the delicacy of shrimp. However, due to the cumbersome production and high cost, it is now on the verge of being lost.

2. Because of its complicated craftsmanship, Hengshan Duck Foot Tie was only produced in some high-end restaurants in the past, and now it can only be eaten in some restaurants with nostalgic style. In fact, the raw materials of duck feet are available everywhere, which are the most common duck feet, duck intestines and barbecued pork, but they need to be cooked carefully by the master for a long time, belonging to the traditional handmade dishes made of coarse materials. Soak the tasty duck's paw in white brine, wrap the barbecued pork and soft duck liver marinated in secret barbecued pork sauce, then roll it up and tie it tightly with duck intestines, color it with soy sauce, coat it with maltose, and bake it slowly. One dish has three flavors, and the three flavors are independent and integrated. The bittern flavor is matched with the barbecued pork flavor, and the more you chew, the more fragrant it is, and the wine is the best. Because it takes too much time, it can only be seen in some restaurants that implement retro dishes at present.