Calculate.

The State Council approved and announced the second batch of national intangible cultural heritage lists, totaling 510 items, of which 30 are catering items.

After 8 traditional food-making techniques were selected into the first batch of national "intangible cultural heritage" lists in 2006, the second batch included 30 traditional beverages and dishes including wine, tea, pickles, pasta, poultry, etc.

skill.

Erguotou, braised pork elbow, roast duck, mutton-boiled meat, pickles, Beijing people’s favorite delicacies and wine making techniques have become protected intangible cultural heritage.