Niubian hot pot refers to cow dung hot pot. Cow dung hot pot is a Miao and Dong cuisine in southeastern Guizhou and southwestern Guangxi, also known as beef flat hot pot. Before slaughter, feed the cattle with fine grass and Chinese herbal medicine. After slaughter, take out the undigested food in the stomach and small intestine, squeeze out the liquid, add bovine bile and seasoning, and put it in a pot for slow cooking.

Niubian hot pot refers to cow dung hot pot. Cow dung hot pot is a Miao and Dong cuisine in southeastern Guizhou and southwestern Guangxi, also known as beef flat hot pot. Before slaughter, feed the cattle with fine grass and Chinese herbal medicine. After slaughter, take out the undigested food in the stomach and small intestine, squeeze out the liquid, add bovine bile and seasoning, and put it in a pot for slow cooking.

Characteristics of dishes: Before the hot pot is cooked, it smells a faint smell of rotten grass, and then the beef offal is poured into the hot pot, just like Chongqing people eat soup pots, but it smells a little cow dung when cooked. It tastes like medicine, a little bitter. Although you can make your own dip, you still can't restrain the taste. Spices such as Rhizoma Acori Graminei and Rhizoma Chuanxiong are added to the soup, which will be more tasty.