1. Jiacheng’s fried Chencun noodles; Jiajue’s salty pork bone porridge; Siji’s pig offal porridge; and Daiji’s Tingzi porridge.

2. Fish fillet porridge from Dadadi; raw rolled porridge from Xiangxing; fish porridge and fried pumpkin powder from Hua Kee.

3. Salted chicken porridge from Hongxing; raw porridge from Nanyuan and Big Banyan Tree; rice rolls from Tiange, Xiaopo and Liu Yishou.

4. Yonghua’s pork bone porridge and rice rolls; Hongqi’s boiled beef, fried noodles, corn cakes, salt and pepper bones, and fried dumplings.

5. Wonton noodles from Runji and Hu Hong; Western food from Xishangxuan, Laiyinge, Mengban, and Blue Moon.

6. Western food and desserts from Baicaotang and Green Caotang; double-skinned milk and desserts from Minxin and Xinjiang.

7. Black Swan’s Northeastern cuisine; Nanjing Farm’s goose and salmon; Hengyi’s medicated pigeon.

8. Haihao’s porridge-based hot pot; Hongxing’s claypot rice; Guang’an’s winter melon chicken.