"A Bite of China" is a gourmet cooking program that shows the production of Chinese gourmet food on camera, allowing viewers to experience Chinese gourmet food without leaving home.

There are too many local special foods in "A Bite of the Tongue". Let's list some of the representative foods from some places: Beijing roast duck, Tianjin twists, Hebei donkey meat barbecue, Chongqing spicy hot pot, Shanghai's Pan-fried buns, Shanxi's shaved noodles, Liaoning's chicken racks, Jilin's cold noodles, Heilongjiang's pot-roasted pork, Jiangsu's salted duck, Zhejiang's Jinhua ham, Anhui's Huangshan mandarin fish, Fujian's Buddha Jumps over the Wall, Jiangxi's clay pot soup, Shandong’s pancakes rolled with green onions, Henan’s braised noodles, Hubei’s hot dry noodles, etc.

Although I was born in the south, I like to eat pasta. Jilin's cold noodles are sour, sweet, smooth and delicious. The method is as follows: soak the noodles in warm water for 3-5 minutes, boil them in boiling water for 3-4 minutes, rinse them with cold water 3 times to increase the consistency, and pour in the bone broth cold noodle soup. Juice and add your favorite dishes. Although the method is simple, it tastes unique. Speaking of the Northeast, we should also mention Heilongjiang’s Guobao Pork. The Guobao Pork looks a bit like sweet and sour pork ribs. The method is: take a piece of lean meat, cut it into slices, add salt and mix evenly, add flour, and add water and oil. Stir evenly, prepare shredded radish, ginger and coriander. After heating the oil in the pot, put the lean meat in and fry it. After frying until half cooked, pick it up. After frying everything, put it in and fry it again. Fry until golden, pick it up and heat the oil again. Add an egg, tomato sauce, and sugar, simmer over high heat until foaming, add the prepared coriander to the pan and stir-fry, then stir-fry the fried pork over high heat.

"A Bite of China" also visited the Chaoshan area, and the photos were about raw and pickled food. Chaoshan is a coastal area with a lot of seafood. Raw pickling can preserve the original flavor of seafood to the greatest extent. The tradition of raw pickling originated from the Song Dynasty of China a thousand years ago. Raw pickled shrimps, crabs, etc., if the seafood has a strong fishy smell, marinate it with garlic and chili. Firstly, it can cover the fishy smell, and secondly, it can remove bacteria in the seafood. Raw pickled seafood is very popular in Chaoshan. One sip of beer and one mouthful of seafood is simply delicious. The smoked duck in Chaoshan also tastes very good. The duck is smoked with sugarcane bagasse. The process is as follows: stir brown sugar, five-spice powder, vinegar, and salt evenly to make a sauce to marinate the duck. The marinated duck is hung on the inner wall of the barrel and baked over charcoal fire for 40 minutes until the sauce is fully infiltrated. When it's time to smoke the inside of the duck, put the bagasse into the bucket and light it until the duck is cooked.