Chinese kitchens are often "a different world": drifting on the vast ocean, shuttling between the vast forests; there are ancient fire pits that use the sky and the earth as furnaces, and there are super kitchens with steel gears. From severe cold to scorching heat, from micro to macro, Lahu chicken, fish ball soup, braised eel, water chestnut roasted meat, sponge cake, dragon boat cubes, milk tofu and nearly dozens of other Chinese delicacies have appeared in turn, not only exploring traditional characteristics, but also paying attention to the new tastes born under technological changes.