Xiaolongbao is a traditional spot in the south of China, especially in Shanghai and Wuxi. It is famous for its thin skin, juiciness, tender stuffing and fresh soup. The dough is made of fermented dough. After fine kneading, it is as thin as cicada wings, with high transparency and clear inner filling. The stuffing is usually pork-based, adding skin jelly, and the skin is frozen and thawed into soup during steaming, making the characteristic of "a mouthful of soup" of Xiaolongbao particularly prominent. When eating small steamed buns, they are usually served with balsamic vinegar and ginger shreds to neutralize greasiness and add flavor. It is not only a kind of delicious food, but also an important part of Chinese food culture, reflecting the exquisite food culture and cooking skills in Jiangnan region.

It is a classic Asian cuisine, especially popular in Chinese cuisine. With tender fish as the main material, with a strong braised sauce, the color is red and bright, the taste is delicious, with a strong sauce and a slight sweetness. When making braised fish, usually choose fresh fish, such as grass carp, carp or crucian carp. It is characterized by red and bright color, tender and juicy fish, rich and mellow sauce, with a sweet, salty, fresh and fragrant compound taste. It is a dish suitable for family dinners and often appears on restaurant menus. With a bowl of white rice, braised fish can instantly improve the happiness of the table, which is good for many people.