Rice tofu (Mi Doufu) is a traditional rice-based food product that has long been popular in the southern regions of China, particularly in Yunnan and Guizhou provinces. Despite its name including the word ""tofu,"" it does not use soybeans; rather, it is primarily made from non-glutinous or glutinous rice, which is a distinctive feature of this food. Due to its unique production method and characteristic jiggly texture, it is widely eaten locally as a light meal or snack (""xiaochi""), and has also spread to neighboring areas such as Sichuan, Chongqing, and Guangxi. In recent years, with the rise of health consciousness and diverse cooking variations, rice tofu is not only enjoyed as a traditional food but is also served in urban restaurants and food courts, making it popular among a wide range of people.

Spring Bamboo is a contemporary dessert served at ""Super Wenheyou,"" a food complex in Shenzhen, China. It is characterized by its deep green color, reminiscent of matcha ice cream popular in Japan and China, with the product name strongly reflecting the imagery of bamboo. Combining the aroma and components of bamboo with the flavor of matcha, this ice cream offers a new way to enjoy traditional ingredients. It has gained attention as an example of modern food culture that fuses rapid urban change with nostalgic cultural elements in Chinese cities.

Ebi Shumai (虾皇烧麦) is a type of dim sum popular primarily in the Guangdong region of China, consisting of dumplings filled mainly with shrimp, wrapped in a wheat flour skin, and steamed. Originating as a variation of traditional shumai, it is particularly noted for its luxurious use of fresh shrimp, resulting in a vibrant appearance and concentrated umami flavor. Along with the development of dim sum culture in Chinese-speaking regions, such as teahouses in Guangdong and Hong Kong, Ebi Shumai has spread worldwide, gaining popularity while blending with local food cultures and ingredients.

Shuangpi Nai is a traditional type of milk pudding enjoyed mainly in Guangdong Province, China. Made primarily from milk, egg whites, and sugar, it is characterized by its unique double milk skin and smooth texture. Originating from Shunde, Shuangpi Nai is widely served as a dessert after meals or as a café menu item throughout the Guangdong region, including cities such as Guangzhou and Shenzhen. Its simple sweetness and rich flavor have made it beloved among people. In recent years, variations featuring fresh fruits such as mango have gained popularity, and the dessert continues to evolve within modern food culture.

Stinky tofu is a traditional food originating from China, made primarily from fermented tofu. Characterized by its distinctive strong odor and unique flavor, it is widely enjoyed across various Chinese-speaking regions, including mainland China, Taiwan, and Hong Kong. The methods of preparation and seasoning vary by region, with diverse styles such as frying, steaming, and stewing. Stinky tofu is also a representative street food, commonly found in urban markets and stalls.

The shaved ice dessert (Sea Salt Cheese Shine Muscat) is a modern type of kakigori-style dessert characterized by the use of Shine Muscat grapes and sea salt cream cheese. It is served in establishments such as the dessert cafe ""Congtian Niunai Bing"" in Shenzhen, China. Drawing on the tradition of Taiwanese baobing, it has evolved to meet new preferences by incorporating abundant fruits, dairy products, and unique flavorings. The dessert is especially notable for its fluffy, shaved milk ice, generous Shine Muscat grapes, and a variety of toppings such as tapioca, nata de coco, and vanilla ice cream. Its popularity has increased in recent years, aided by market growth and exposure on social media.

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.