Maocai

Hot pot, called "antique soup" in ancient times, gets its name from the sound of "Gudong" when food is put into boiling water. It is one of the original Chinese delicacies and is also a kind of food suitable for all ages.

Chuanchuanxiang, originated in Chengdu, Sichuan, is not only one of the characteristic traditional snacks in Sichuan, but also the most popular embodiment of grass-roots cuisine. Chuanchuanxiang is actually another form of hot pot, so people often call it

Maocai is a dish made of meat, bean products, green vegetables, seafood and mushrooms. It originated in Chengdu and is a traditional snack with Sichuan characteristics.

Dry pot, also known as dry pot dish, is one of the production methods of Sichuan cuisine, which originated in Deyang City, Sichuan Province. It is characterized by spicy and delicious taste. Then it became popular in Chongqing, Hunan, Hubei and Jiangxi, b

Zongzi, a food steamed from glutinous rice wrapped in zongzi leaves, is one of the traditional festival foods in China. Zongzi, as one of the most profound traditional foods in Chinese history and culture, has also spread far. The custom of eating zongzi