Large volume, high yield, excellent quality, slow degradation, good taste, transportation resistance and storage resistance, and the yield and quality are at the first-class level in China. The content of potato starch and dry matter in Weining county is 1 times higher than that in other places, and the raw materials can be saved by half for each production of 1 ton of potato starch. The potato base in Mazha Township is the largest in Weining, and farmers in the county sell potatoes with backpacks. Sales in the county town are mainly in the vegetable market and fruit tree station at the foot of the railway bridge.

Su Qiao

"Qianxi, Dafang, Yihua, Weining and Hezhang Tartary Buckwheat" is an ancient folk saying, praising the traditional name of Weining-Su Qiao.

Weining is an alpine mountain area, rich in bitter buckwheat and sweet buckwheat, and often takes buckwheat as the staple food. Bitter buckwheat tastes bitter, but the crispy buckwheat made of bitter buckwheat powder is sweet and is the best of many Guizhou dishes.

Buckwheat crisp has a history of at least 600 years. According to legend, Zhu Yuanzhang, the founding emperor of the Ming Dynasty, once recognized Shexiang as his adopted daughter and demoted her husband Ai Cui as the ambassador to Guizhou in the early Ming Dynasty. 1368, Zhu Yuanzhang's birthday, She Xiang went to Beijing to celebrate his birthday, and wanted to make a birthday cake with buckwheat noodles unique to Guizhou for his father.

Little daddy

This is a special kind of food. First, stir-fry chopped ham, bamboo shoots, tofu, pickles, onions, ginger and garlic. Use oil, then mix buckwheat flour with water and beat it into skin, wrap the fried stuffing in it, put the small Baba in the pot, wrap it around a few times, put some water in the bottom of the pot, and cover it tightly to prevent air leakage until the water in the pot boils dry. After a while.

Weining ham

Weining ham is a traditional specialty of Guizhou, which has a history of more than 600 years and has long been famous at home and abroad. Weining ham is brownish red in color, bright in color, small in bone and thin in skin, tender in meat, delicious in flavor, and not tired of eating more. Weining ham is made entirely by traditional techniques. After killing the pig, shave it, then use a knife to repair the fresh legs into beautiful pipa legs or cross legs, remove the miscellaneous bones and coarse skin, break the tendons of the pig's trotters and squeeze out blood. Then put the fried salt on the fresh legs with a little seasoning such as fennel and pepper, and marinate it in a vat or jar for 5-7 days. After taking it out, dry the salty blood with a stone.