1, Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a local famous dish in Fuzhou, Fujian Province, belonging to the Fujian cuisine department. According to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Restaurant, during the light year of sweeping the road.

2, snowballing usury, is one of the traditional snacks in old Beijing and Tianjinwei. Because the yellow bean sprinkled in its final production process is like the bursts of loess raised by wild donkeys in the suburbs of old Beijing, it is named snowballing usury;

3. Zongzi, steamed with glutinous rice wrapped in Zongzi leaves, is one of the traditional festival foods of the Chinese nation. It appeared as early as the Spring and Autumn Period, and was originally used to worship ancestors and gods. In the Jin Dynasty, Zongzi became a food for the Dragon Boat Festival.

4. jiaozi, an ancient traditional pasta in China, originated from Wancheng in the Central Plains and is deeply loved by the people of China. It is a must-eat food in most parts of northern China during the Spring Festival every year.

5. Noodles, which originated in China, have been made and eaten for more than 4,000 years. They are simple to make and convenient to eat, and can be used as both staple food and fast food.