Nanxiang steamed bun.

Chinese cuisine, widely seen as representing one of the richest and most diverse culinary heritages in the world, is a reflection of the distinctive and profound Chinese culture.

Some of the food, though ordinary and familiar to us, is listed as the nation's intangible cultural heritage.

Let's take a bite of this amazing culinary heritage and explore the stories behind them to mark the 10th China Cultural Heritage Day, which falls on June 13 this year.

The national cultural heritage day, celebrated annually on the second Saturday of June since 2006, was initiated to enhance the recognition of the importance of protecting China's heritage.

1. Nangxiang steamed bun

Nanxiang steamed bun, also named Nanxiang xiaolongbao, is a traditional snack in Nanxiang town, East China's Shanghai municipality.

The snack was created by Huang Mingxian in 1871 and now has a history of 143 years. It has been inscribed on the fourth list of national intangible cultural heritage in China.

The steamed Bun is famous for its thin wrapping, sufficient filling, and fresh flavor. When you take a small bite, your mouth will be filled with juice.

Roast duck

With a history of more than 600 years, Peking roast duck is the most famous gourmet cuisine of Beijing and one of the most popular foods in China. It has also received worldwide recognition for its tempting shining color, crispy skin and tender meat.

The secret of the delicacy lies in the particular kind of ducks used, which are raised to a specific weight, slaughtered, dressed, syrup-coated, hung dry, and then roasted either in a closed oven or an open oven.

The roast duck will be sliced by the chef and placed beautifully on a plate before the diners, who then eat the meat with pancakes, cucumber, spring onion and a sweet bean sauce.

The stories about the origins of roast duck vary, but it is said that the Peking roast duck can be traced back to the Ming Dynasty. After Zhu Yuanzhang founded the Ming Dynasty in Nanjing, the royal chef roasted the local duck into a delicious dish. Later, as the capital moved to Beijing in the 15th century, the technique of roast duck was also brought there and developed further.

The hanging roast duck of Quanjude and the braise-oven duck of Bianyifang have been listed on the second catalog of national intangible cultural heritage.