Dining of page 2 | govt.chinadaily.com.cn

Originating from Shangheng, Doumen, Hengshan Arrowroot becomes a milky soup with a light fragrance and delicate flavor when well cooked.

Baiteng Lake has been a magnet for holidaymakers not only for its beauty, but for Baiteng Lotus Root.

Muyejia features a stuffed glutinous dumpling between two jackfruit or banana leaves.

Mazhang pork has a golden luster and tempting smell.

The soup uses bighead carp raised in a reservoir, and features a milky, sweet and palatable taste.

Spring and summer is a great time for jellyfish – it is rich, nutritious and delicious.

Sticky rice is rinsed and sundried, then fried with fresh lard oil.

Naozhou abalone is known for its fresh taste, tender meat and rich nutrition.

Steamed vermicelli rolls are white as snow and thin as paper, and have a glistening luster and delicious taste.