A Carolina-style hot dog is a hot dog topped with chili, slaw, onions, and mustard.

Cat head biscuits are giant Southern biscuits roughly the size of a cat’s head.

Eastern North Carolina barbecue is whole hog pork cooked low and slow, chopped, and dressed with a sharp vinegar-pepper sauce.

Hatteras Island-style clam chowder is a clear-broth chowder made with clams, potatoes, onions, and often bacon or salt pork.

Lexington-style barbecue is pork shoulder smoked over hardwood coals, chopped or sliced, and served with a tangy vinegar-ketchup “dip.”

Livermush is a western North Carolina pork loaf made with pig liver, pork scraps, cornmeal, and spices, then sliced and fried until crisp.

North Carolina pulled pork is slow-cooked pork, pulled or chopped, and dressed with a tangy vinegar-based sauce.

Red slaw is Lexington-style barbecue slaw made with cabbage and a vinegar-ketchup barbecue dressing instead of mayonnaise.

Sonker is a Surry County dessert made with fruit and dough, something like a deep-dish cobbler but with its own North Carolina personality.