1, fried river noodles , is the traditional flavor of Guangzhou City, Guangdong Province, China snacks, belonging to the Guangzhou snacks, which was first popular in the town of Shahe, Guangzhou City, and later spread to all parts of Guangdong, for the Cantonese cuisine. Fried river noodle is common in Guangdong, Hainan, Guangxi, Fujian, Jiangxi and other places, the production of raw materials are river noodle, pork, eggs, a variety of green vegetables and so on.

2, fried rice noodles is a classic traditional snack. The main ingredient is rice noodle, plus cabbage and other vegetables fried and become. Fried rice noodles is a kind of Guangdong snack, the classic fried noodles is to add an egg, and then put some seasonal vegetables, this side dishes are mostly bean sprouts (all year round), cabbage (summer), lettuce (spring, fall, winter).

3, Mutton Buns , also known as mutton buns, also known as the ancient name of "sheep soup", Guanzhong Han flavor cuisine, originating from the town of Weinan City, Shaanxi Province, the city of solid. It is fine cooking, heavy material taste mellow, meat rotten soup thick, fat but not greasy, the aroma overflowing, tantalizing appetite, after eating a lot of aftertaste.

4, Gourd Chicken is a traditional flavor food in Xi'an City, Shaanxi Province, which began in the Tang Dynasty. The production of gourd chicken is divided into three processes: boiling, steaming and deep-frying. The color is golden red, the skin is crispy and the meat is tender, the aroma is rotten and the taste is mellow, and the chopsticks are bone-deep.

5, meat buns is one of the traditional specialties of Shaanxi Province, China. The name means "steamed bun with meat filling". Shaanxi region, there is the use of white bread "meat buns", Baoji Xifu's meat bacon buns (meat bacon in the vinegar), Tongguan's Tongguan meat buns (different from the white bread, the appearance of the bun charred, clear stripes, the internal layer, the cake body swelling, crispy skin, tender inside, the fire to the home, the temperature of the consumption of the best to scalding, and the old Tongguan meat buns). (It is hot bun with cold meat, the cake is crispy and meat is fragrant, cool but not greasy).