The top ten delicacies in China include hot pot, Beijing roast duck, Lanzhou ramen, Sichuan Chuan Chuan Xiang, Chongqing hot and sour noodles, Wuhan hot and dry noodles, Xi'an Roujiamo, Changsha crayfish, Guangdong rice rolls, and Xiao Long Bao , Guangxi Guilin rice noodles, Liuzhou snail noodles, Tianjin pancakes and fruits, Shandong pancakes, Northeastern pot-roasted pork, Fujian Buddha jumping over the wall, Henan braised noodles, Shanxi shaved noodles, Nanchang crock pot soup, Hebei donkey meat fire

1. Guilin Rice noodles are a traditional snack in Guilin City and belong to the Gui cuisine; this dish uses early indica rice and brine as raw materials. It has now been listed as a national intangible cultural heritage.

2. Snail noodles are one of the specialty snacks in Liuzhou City, Guangxi Zhuang Autonomous Region. It has a unique flavor of spicy, refreshing, fresh, sour and hot. It is the most famous snack with local characteristics in Liuzhou. The deliciousness of snail noodles is also due to its unique soup. The soup is made from snails, kaempferol, star anise, cinnamon, cloves, various chili peppers, and other natural spices and seasonings. On August 20, 2018, "Liuzhou Snail Noodles" obtained the National Geographical Indication Trademark. In 2008, Liuzhou's snail noodle hand-making skills were selected into the second batch of intangible cultural heritage list of Guangxi Zhuang Autonomous Region. In 2020, it was included in the national intangible cultural heritage list.

3. The authentic pancake fruit originated in Tianjin, and pancake originated in Qingdao, Shandong. According to legend, when an old man lost his home and lived on the street, he was so hungry that he put two pieces of "fried cypress" he picked up and the flour he picked up together to make cakes. However, although this pancake tastes delicious, it has no taste. In addition, Shandong people like to eat green onions with dipping sauce, so they put the green onions and sauce into the pancake. This is the original Shandong pancake fruit. Later, with the development of food culture and the improvement of taste, the pancakes now no longer contain green onions, but more vegetables and meat that everyone likes to eat, and paired with soybean paste, it has become delicious. The pancakes are fruity.

4. Shandong pancakes, traditional pasta. Originating from Tai'an, this is the earliest written record in Qilu Evening News. The date when the modern method of making pancakes was created is difficult to verify, but the use of the word "pancake" in Shandong pancakes can be traced back a long time. It is said that when Meng Jiangnu cried at the Great Wall, the food she brought with her was pancakes.

5. Northeastern Guobao Pork, a famous Northeastern dish, was created by Zheng Xingwen, a generation more than a hundred years ago. At that time, Zheng Xingwen changed the original salty "charred pork cubes" into sweet and sour dishes. This change made Harbin the origin of Guobao Pork. Zheng Xingwen called it "guobaorou", which was evolved into the so-called "guobaorou" by foreigners.

6. Buddha Jumps Over the Wall, as the name suggests, means that monks will remember to jump over the wall when they smell it. It started in the Daoguang period of the Qing Dynasty and was originally cooked by Zheng Chunfa of Juchunyuan Restaurant in Fuzhou City. In his early years, Zheng worked as a cook in the mansion of Zhou Lian, the Qing governor. Once, the Fuzhou Official Money Bureau invited Zhou Lian to a banquet at his home. During the banquet, there was a dish made by processing chicken, duck, mutton knuckles, ham and other raw materials, then simmering them in a Shaoxing wine jar. Zhou Lian couldn't stop praising her after eating. After returning home, he asked Zheng Chunfa to try making this dish, but the taste was not good, so Zhou took Zheng to the Guanqian Bureau for advice. When Zhou returned to the Yamen, he studied carefully and added delicacies from mountains and seas. The result was a stronger aroma and better flavor.

7. Henan braised noodles, a staple food born in Zhengzhou City, Henan Province, China. The braised noodles are made of high-quality high-gluten flour, supplemented with stock and a variety of side dishes. The soup is cooked with top-quality tender mutton and mutton bones (split to reveal the marrow in the middle) for more than five hours. It is first boiled over high heat and then Stew it over low heat, add seven or eight Chinese medicines, preferably boil out the bone oil, and the resulting soup will be bright and white, just like milk, so some people call it white soup. The auxiliary ingredients are kelp shreds, Qianzhang shreds, vermicelli, coriander, quail eggs, etc. When served, small plates of coriander, chili oil, sugared garlic, crushed chili, etc. are taken out, and it is divided into two types: soup noodles and noodles.

8. Knife-shaped noodles originated in Datong, Shanxi Province in the 12th century. They are soft and smooth, easy to digest, and are known as the four major pasta dishes in Shanxi along with stretched noodles, fish noodles and knife-shaped noodles. They are also closely related to those in Beijing. Zhajiang Noodles from Shandong, Yifu Noodles from Shandong, Hot Dry Noodles from Wuhan, and Dandan Noodles from Sichuan are known as the top five famous noodles in my country. They are truly the "King of Noodles".