Steamed wuchang fish (English name: steam Wuchang Fish) is a traditional dish in Hubei Province. Wuchang fish, also known as Megalobrama amblycephala, is named after it is produced in Liangzi Lake in Ezhou. Its head is high, its face is flat, its back is thick, it is rhombic, it is rich in fat and its meat is delicious.

2. Spicy chicken is a classic Sichuan dish. Generally, the whole chicken is the main material, with onion, dried pepper, pepper, salt, pepper, monosodium glutamate and other materials refined. Although it is the same dish, it is also made in different places. Spicy chicken has its own characteristics because of different production methods in different places, and it is deeply loved by people everywhere. This dish is brown, red, shiny and spicy.

3. Dongpo meat, also known as rolled meat and braised pork, is a traditional dish of Han nationality in Jiangnan area, belonging to Zhejiang cuisine, with pork as the main ingredient. The main components and shapes of Dongpo meat are similar. The main ingredient is half fat and half lean pork. The finished dishes are neatly packed mahjong pieces with bright red and agate colors. Pick up a piece and taste it. It is soft but not rotten, fat but not greasy.

4. Mapo Tofu (Pinyin: ǐ; English: Braised tofu is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine. On September 201August 18, Chinese Cuisine was officially released, and Mapo Tofu was rated as one of the top ten classic Sichuan dishes.

Roast duck is a world-famous Beijing dish, which originated in the Southern and Northern Dynasties in China. Roast duck was recorded in the "Food Collection" and was the court food at that time. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of these two schools. Because of its red color, tender meat, mellow taste, fat but not greasy, it is known as "delicious in the world"