Traditional specialties given modern, trendy twists

A new product of a fast-food chain has brought "tribute vegetables," a delicacy from the southern regions of China, in the spotlight.

The new trial wraps crispy chicken sticks and tribute vegetables together, served with chili sauce. The crunchy and refreshing texture of the newly added ingredient has made the wrap irresistible to many young consumers.

Heated discussions have begun on what exactly the tribute vegetables are.

The dried vegetables, one of the common ingredients found in hot pot meals, are made from a few special kinds of Chinese stem lettuces which are best known for their tall, tender stems.

The crunchy delicacy is gaining in popularity across China, thanks to restaurant chains which have innovatively included it among their ingredients.

Similar to tribute vegetables, many other local specialties have also been presented in a trendy way in recent years to attract young consumers.

Fish mint, an herb with a slightly fishy flavor that is used in the cuisine of southwest China, has become famous nationwide as its disputed flavor is often a hot topic online.

The herb has been introduced into coffee, milk tea, pizza and many other foods and drinks, accumulating more fans.

As a medicinal herb, fish mint has also been consumed by many people for health purposes.

Suancai, a type of traditional pickled Chinese cabbage, has various flavors in different regions across China. The popularity of fish cooked with suancai, and new culinary creations such as "sour pickled cabbage barbecue" and "sour pickled cabbage burger," has broadened the pickled vegetable's appeal.

Sweet fermented rice, known as laozao or jiuniang in different regions of China, is a traditional Chinese snack and cooking ingredient made of glutinous rice. Many tea brands have introduced it into their products, effectively expanding the reach of this distinctive delicacy.