It is difficult to judge the dishes of Shizong simply by color, aroma and taste. For example, a dish of "rice spicy bug" is inferior in color, but superior in aroma and taste. If you want to organize a master's menu, there may be hundreds of varieties. To sum up, the dishes for entertaining guests have several characteristics: first, the meat is mainly "earth", and the optional materials are mostly original ecological varieties, such as local pigs and chickens; Mainly "wild", such as wild vegetables, bracken, mushrooms and so on. Second, hot and sour, supplemented by light; Third, there are various cooking techniques and different ingredients. For example, the traditional "smoked fire" method is made of miscellaneous wood, such as bacon, pickled Qin Long ham, dried roast beef, grilled fish and suckling pigs. Fourth, there are two kinds of dishes which are obviously different from appetizers. The appetizers are mainly steamed, stewed and fried, and the appetizers are mainly fried, fried and cold. Fifth, the dishes are divided into ethnic groups, Zhuang, Miao, Yao, Yi and Hui, which are very different and have their own advantages. At present, the first choice for tourists to visit Shizong is mainly Wulongzhuang cuisine, such as sour bamboo shoot fish, chicken, bacon, dried roast beef, beef in soup pot, fried river fish, smoked ham, eggs, flower rice, wild vegetables and wild hair, rice wine and so on.