Haiputao Zuijia (literally ""sea grape drunken clams"") is a modern seafood dish primarily served in southern China. The dish features ""sea grapes"" (green caviar), an edible seaweed popular in tropical and subtropical regions, and ""huajia,"" a type of bivalve (mainly Meretrix lusoria) widely enjoyed across China, as its main ingredients. The cooking method typically involves steaming the shellfish with rice wine and aromatic vegetables, with fresh sea grapes added as a garnish. This creates a unique texture and a refreshing ocean flavor. Originating in recent years in coastal cities of Guangdong and Fujian, the dish has become popular in urban restaurants—especially in cities like Shenzhen—as a creative cuisine that incorporates international ingredients into traditional Chinese seafood dishes.

Kaokun (Wet Spicy Beef Skewers) is a type of grilled skewer dish enjoyed throughout China. In particular, the wet spicy beef variant refers to beef that is marinated in a moist, flavorful, and spicy sauce before being grilled to a savory finish over charcoal or similar heat sources. In restaurants such as Li Xiao Tai Barbecue at Sea World Plaza in Shenzhen, a southern Chinese city, the traditional street-food style kaokun is given a modern twist and served with a variety of seasonings. Each skewer can offer a different flavor and aroma, making it popular in a wide range of settings from casual snacks to full meals.

Yibafantuan (Fantuan) is a type of fast food that has recently developed mainly in mainland China, originating from the traditional ""fantuan"" (rice ball) culture of China and Taiwan. Primarily made with glutinous rice or white rice and wrapped with various fillings, it is known for its portability and is widely enjoyed as a breakfast item, snack, or takeout option. In urban areas such as Shenzhen, specialty chain stores have emerged, offering variations that combine the traditional style with modern arrangements and a variety of flavors.

Kaolengmian is a teppan-fried noodle dish that originated in the northeastern region of China. Emerging in northern China in the early 2000s, it has become widely popular as a convenient street food. The dish features a chewy dough called ""lengmian pi,"" which is grilled on an iron plate along with eggs, vegetables, and spices, and finished with a special sauce. In recent years, various versions have appeared, particularly in urban areas across China. It is especially popular at food stands in pedestrian zones and youth districts, such as at the Huaqiangbei commercial street in Shenzhen.

Liangfen is a traditional Chinese cold dessert that is especially popular during the summer. It is made primarily from ingredients such as grass jelly, beans, and various starches, resulting in a jelly-like texture that is either black or translucent. Enjoyed in southern China, Taiwan, Hong Kong, and many regions of Southeast Asia, liangfen is known for its refreshing texture and light flavor. Locally, it is often served with syrup, brown sugar, and various toppings, and remains a widely cherished part of food culture for alleviating heat.

Chaofen is a stir-fried dish that uses rice noodles (bee hoon) as its main ingredient and is widely eaten in southern China. It is especially popular in the areas of Guangdong Province, Fujian Province, Shenzhen, and other regions of South China, where it is a staple menu item at local street stalls and eateries. The rice noodles are characterized by a chewy texture, and are quickly stir-fried at high heat together with vegetables, meat, and various seasonings. Chaofen varies in ingredients and flavorings depending on the region and has developed as part of a broad food culture, playing a significant role in the dim sum culture of places such as Fujian and Guangdong.

Tangcu Paigu is a popular pork dish in China. It is characterized by pork spare ribs cooked in a sweet and sour sauce based on sugar and vinegar, and is served in a wide variety of settings, from home-cooked meals to banquet dishes. Although its origins are believed to be in Jiangsu Province and the Shanghai area, it eventually spread throughout mainland China, leading to the development of numerous regional variations according to local traditions and food cultures. Today, it remains a representative Chinese dish in modern Shenzhen, served at many restaurants and highly popular among both locals and visitors.

Honghu Lotus Root Soup is a traditional local dish from Hubei Province, China, especially popular in the Honghu region. It is a soup made with lotus root, which is sliced or chopped, then simmered together with pork bones, chicken, ginger, and green onions in a clear broth. The slow cooking process brings out a rich and nourishing flavor, which is a distinguishing characteristic of the dish. As a representative home-style dish of Hubei cuisine, it is widely served not only throughout China but also in Chinese restaurants overseas.