Peking Duck: Peking Duck has a profound historical background. Its production process is unique and meticulous. High-quality Peking ducks are selected and go through multiple strict procedures such as preparing the base and air-drying. Then, they are roasted over an open fire with fruitwood in either a hanging oven or a closed oven. This process not only requires superb roasting techniques but also precise control over the heat. The roasted duck has an alluring reddish-brown color and a crispy skin that is astonishingly delicious. When you take a bite, the fat bursts in your mouth without being greasy at all, while the meat inside is tender and juicy. When eating, it is paired with sweet bean sauce, scallions, and wrapped in lotus leaf pancakes. The crispy skin of the duck, the tender meat, the sweet and salty flavor of the bean sauce, and the unique aroma of the scallions blend together to form a rich and unique taste profile that is unforgettable for every diner. It has become a shining name card of Chinese cuisine in the world.

Sweet and Sour Mandarin Fish in the Shape of a Squirrel: As a traditional famous dish in Suzhou, Jiangsu, Sweet and Sour Mandarin Fish in the Shape of a Squirrel occupies an extremely important position in Suzhou cuisine. Its production process has extremely high requirements for knife skills. A mandarin fish weighing about one kilogram needs to be carefully selected. The fish bones are skillfully removed from the meat and the meat is turned outward. Then, with superb skills, diamond-shaped patterns are carved on it. After being fried, the fish takes on a vivid shape like a squirrel with its head slightly raised and its tail high in the air, extremely ornamental. In terms of taste, the fried fish meat is crispy and delicious. After pouring on the appropriately sweet and sour sauce, it is not only visually appealing but also has a taste that is sweet, sour, and relieves greasiness, which can greatly stimulate the appetite of diners. Whether in traditional banquets in the south of the Yangtze River or in the hearts of the majority of diners, it has a very high status and is widely loved.

Buddha Jumps Over the Wall: As a traditional famous dish in Fuzhou, Buddha Jumps Over the Wall is reputed as the 'top dish' and 'king of Fujian cuisine'. Its ingredients are rich and extremely expensive, including more than twenty selected materials such as ginseng, tendons, shark fins, and abalone. The production process is extremely complex and lengthy. It requires careful proportioning of these ingredients and long hours of boiling to make them blend with each other and achieve the best taste and flavor. After completion, the dish has a thick and rich flavor with an overflowing aroma. When eating, the flavors of various ingredients intermingle and penetrate each other, creating a multi-layered taste. Its unique flavor is not only widely popular in China but also enjoys a high reputation internationally. It is a bright pearl in traditional Chinese cuisine and is often served in state banquets, fully demonstrating the rich food culture and superb cooking skills of China.

Yangzhou Meatballs: Yangzhou Meatballs are a traditional flavor dish in Yangzhou and one of the classic dishes in Huaiyang cuisine. In production, streaky pork from black-skinned local pigs is selected, and there are strict requirements for the proportion of fat and lean meat. Generally, the fat and lean layers should be more than five or six layers. During the production process, the meat is first separated into fat and lean parts, sliced into pieces, roughly cut into shreds, and finely cut into dices respectively. Then, through unique procedures such as pounding, it is shaped. During cooking, it is simmered over a small fire to keep the soup in a state of almost boiling but not quite. The cooked meatballs have the characteristics of being fatty but not greasy, tender, crispy, and delicious. They truly achieve a perfect combination of rich meat flavor and refreshing taste without any trace of greasiness, sauce, sugar, or wine. After eating, a long-lasting aftertaste lingers in the back of the tongue. It has a long history and has gone through evolution and improvement over the generations, possessing a rich historical and cultural background and occupying an important position in Chinese cuisine.