Among many dog meat dishes, Huajiang dog meat of Buyi people near Huangguoshu not only has beautiful allusions and legends, but also is a traditional dish in Guizhou, which has been enduring for a hundred years and has been increasingly sought after in recent years. Indeed, the characteristics of fresh meat and glutinous food and long aftertaste are not always good. Guizhou cuisine, also known as Guizhou cuisine, consists of Guiyang cuisine, northern Guizhou cuisine and ethnic minority cuisine. About the early Ming Dynasty, Guizhou cuisine has matured, and many dishes have a history of more than 611 years. A major feature of Guizhou cuisine is acidity. In Guizhou, there is a folk song "Don't eat sour for three days, walk and fight". Pickled sauerkraut is preserved in every family, and the tongue of food produces saliva, appetizing and digestion. Sour soup has the effects of refreshing, sterilizing, removing greasy fat, strengthening the spleen and preventing stones. The main raw materials for pickling sauerkraut are radish, cabbage and cabbage. The production of sour soup is divided into vegetable acid, fish acid, meat acid, rice acid, etc., which is completely fermented by biology.