Kinoway

Laziji (Simplified Chinese: 辣子鸡; Traditional Chinese: 辣子雞; Pinyin: là zǐ jī) is a classical Shandong cuisine. Generally the whole chicken is cooked with addition of onion, dry chili, prickly ash, salt, pepper and glutamine etc. while the cooking method of this dish may differ in different region with their own characteristics.

Sichuan Hot Pot (Simplified Chinese: 四川火锅 or 成都火锅; Traditional Chinese: 四川火鍋 or 成都火鍋; Pinyin: Sìchuān huǒguō or chéngdū huǒguō;) is famous for its peppery, spicy, fresh and fragrant flavor. It originated from the folk and sublimed in the imperial court. Whether ordinary or distinguished, male or female, young or old, its consumer group covers a wide range and the per capita consumption frequency is large, which is beyond the reach of others. As a kind of food, hotpot has become the representative food in Sichuan and Chongqing. Chongqing Hot Pot is also popular in local.

Sichuan Boiled Fish or Shui Zhu Yu (Simplified Chinese: 水煮鱼 or 水煮鱼片; Traditional Chinese: 水煮鱼 or 水煮鱼片.; Pinyin: shuǐ zhǔ yú or shuǐ zhǔ yú piàn) is a traditionally famous local speciality with superior color, flavor and taste. In the earliest time, it was quite popular in Cuiyun Township, Yubei District of Chongqing. Original materials included cyprinoid, black carp and chilli sauce,etc. This dish belongs to Sichuan cuisine or Chongqing cuisine.

Zongzi ([tsʊ̂ŋ.tsɨ]; Chinese: 粽子) or simply zong (Cantonese Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species Indocalamus tessellatus), or sometimes with reed or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings.