My favorite food- Hot pot.

Hot pot is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table, in a manner similar to fondue. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood. The cooked food is usually eaten with a dipping sauce.

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Mantou

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Mantou (馒头), often referred to as Chinese steamed bun, is a type of cloud-like steamed bread or bun popular in Northern China. Mantou is staple food in my home town. Steamed bread is usually eaten as a staple food in northern China, where wheat is grown instead of rice. They are made of ground wheat flour, water and bulking agents. Traditionally, steamed bread, and wheat noodles are the main carbohydrates in the diet of northern China, similar to rice, and they are the main pillars of the diet of southern China.
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Chinese dumpling

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Jiaozi  are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular in other parts of Asia and in Western countries. Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo) and are traditionally served with a black vinegar and sesame oil dip.
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Yuxiang shredded pork 鱼香肉丝

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Yuxiang shredded pork (Chinese: 魚香肉丝; pinyin: yúxiāng ròusī; sometimes translated as fish-flavored pork slices, or more vaguely as shredded pork with garlic sauce) is a common dish in Sichuan cuisine. Yuxiang is one of the main traditional flavors in Sichuan. Yuxiang shredded pork appeared in recent decades. The creator is a chef from Sichuan who lived during the early Chinese republic. Yuxiang (sometimes translated as "fish flavor") is made of paolajiao, Chuan salt, soy, white sugar, bruised ginger, garlic and green star but no fish. This seasoning has nothing to do with fish, instead of imitating the seasoning and method, which people in Sichuan use when cooking fish. The seasoning contains salty, sweet, sour, hot, and fresh tastes, making the food more delicious.
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