Does the preservation of national cuisine count as intangible cultural heritage

The State Council approved the publication of the second batch of national intangible cultural heritage list, *** counting 510 items, of which 30 are food and beverage items.

Following the 2006 eight traditional food production techniques were selected as the first batch of national "intangible cultural heritage" list, the second batch was selected, including wine, tea, sauces, pasta, poultry and meat and other 30 traditional beverages, dishes production techniques. Erguotou, elbows in sauce, roast duck, shabu-shabu, pickles, Beijingers' favorite delicacies and wine-making techniques have become protected intangible cultural heritage.