1, persimmon tangyuan: a "wonderful" snack, its "wonderful" is different from the sweet white stuffing in the north. Instead, local high-quality sweet potato starch, sweet potatoes and fresh meat are used as raw materials. After traditional craft, with red pepper dipped in water, it attracts many tourists to taste with its unique eating method.

2. Sweet candy: crisp and delicious. It is made of glutinous rice and sweet potato as main materials and peanut kernel, sesame kernel and vegetable oil walnut as auxiliary materials. It is refined through 36 processes such as steaming, boiling, frying, kneading, kneading and pressing. Crisp and refreshing, instant in the mouth, sweet but not greasy.

3. Stone Mill Tofu: Bright and full-colored soybeans, soaked in well water, in close contact and running-in with the stone mill, have made the predecessor of tofu-soybean milk, a stove of light fire, a little timid water, a reward for waiting for time, a plate of Chili dishes, sprinkled with chopped green onion, coriander and a few drops of wood ginger oil, and it tastes just right!

4. Potentilla anserina: The prepared Potentilla anserina will turn black after frying, which looks particularly like kelp, but it tastes completely different. It tastes sweet and soft, fried with garlic sprouts and bacon. Jueba is extremely tough and elastic, with the fragrance and spicy taste of bacon. The two have their own characteristics and do not conflict, which makes people eat a big bowl of rice.

5. Xishui tofu skin: Xishui tofu skin is an intangible cultural heritage of Guizhou Province. It's thin, non-sticky and has good tendons. Can't pinch. Cook with oil pepper, add pepper, garlic and various seasonings, put in a pot, and decorate with green onions and broken ears. As for charcoal fire, some beer is just right.