What are the cuisines of the second season of the tip of the tongue in China?

Salted duck eggs, roasted taro, Gulin hot and spicy chicken, stir-frying see hand green, artemisinum poi, Chongqing noodles, hot dry noodles, iced moon cake, block wonton noodles, steamed grouper, chicken fir, taro rub, hand-held mutton, wild leek flower sauce, sand crab juice, Huazi fish, shellfish, 眷村牛肉面, Xinjiang big dish chicken, Shanghai fried pork chop, snow vegetable bamboo shoots noodle, dunked soup dumplings, ponzu, hot pot in Chongqing, portobello mushrooms in original broth roasted in the north and the south, the next rice dish. Watermelon sauce, carp and papaya soup with dates, quail egg and white fruit sugar water, roasted pork with bamboo shoots, kimchi from Meishan, braised pork from Shanghai, steamed vegetables from Heaven's Gate, steamed vegetables from Heaven's Gate, jujube steamed buns, stewed fish in an iron pot with pancakes, wild goose mushrooms with ginger sauce, nine-layered skin, boiled dried flying fish, Wuhu shrimp and small knife noodles, steamed yellow mud arches with salted meat, fried conch with shiso, rice from Xinjiang, sautéed preserved meat with quinoa, three threads of vegetables with knife and artemesia, Shanghai's native dishes, Yangzhou hot dry threads, oyster roasters from Shantou and rice cakes with fern roots, Northern Suzhou pastries, Shaanxi noodles, canola oil, Leshan bean curd, Taizhou stewed fish, Quanzhou turnip rice, Linyi pancake rolled with scallions, Shiyan mushrooms, Lantian noodles, Linzhi honey, Sanmen Bay fried white crab noodles

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