1. Malatang: a traditional snack originating from Niuhua Town, Leshan, Sichuan. It is the most distinctive and representative of "Sichuan flavor" in the Sichuan and Chongqing regions. Malatang is a popular folk snack and the crystallization of the wisdom of many people;

2. Rice bowl: It is an ancient Han snack. It belongs to the northwest Gansu region. It is called risotto in the northeast and dish head rice in Guangdong. Vegetables and rice are eaten on a plate, and vegetables are poured on top of the rice, hence the name "donburi." Its characteristics are that the meals are combined, fast and hot. Different regions have different cooking methods, different materials, and each has its own characteristics;

3. Rice noodles: a traditional Chinese snack. Rice noodles are made of long strips with a round cross-section. They are white in color and tough. They are boiled in boiling water for a while, then taken out and put into the broth. Usually mixed with chopped green onion, soy sauce, salt, monosodium glutamate, spicy oil, etc. Meat sauce, eat it while hot;

4. Mutton steamed buns: The main raw materials include mutton, minced green onions, vermicelli, sugared garlic, etc. It was called "yokan" in ancient times and is famous for its beef and mutton steamed buns in Xi'an, Shaanxi. , it is cooked finely, the ingredients are heavy and the flavor is mellow, the meat is rotten and the soup is thick, fat but not greasy, rich in nutrients, full of aroma, tempting the appetite, and endless aftertaste after eating.

5. Dumplings: It is a traditional specialty food deeply loved by the Chinese people. It is a staple food and local snack in northern China.