Eight bowls of sheep: Eight bowls of sheep use Huize high-quality dry sheep, and use a variety of cooking techniques such as steaming, boiling, frying, stewing, stewing, sliding and sliding to produce a series of exquisite dishes of eight bowls of sheep: full moon, dry sheep, chopped green onion, braised mutton, braised mutton, fried meat with leeks, boiled water in four seasons, fried belly with hot sauce.

Thin bean powder: high-quality peas are shelled, soaked, ground, filtered and boiled, and the thickness is moderate. The seasonings such as shredded buckwheat, fried dough sticks, sesame oil, pepper oil, ginger paste, garlic paste and shredded onion are delicious.

Rainbow trout: Known as "ginseng in water", it is small in size, with few bones, thick meat, fresh and tender meat, delicious seafood, no fishy smell, high in protein and fat, and almost zero in cholesterol. Fish is eaten raw, fish skin is fried, fish head is stewed and fish bones are steamed. Sashimi dipped in red vinegar or green mustard is especially delicious.

Oat Baba: refined from oat flour.

Huize fried potatoes: crispy, full of flavor, moderate spicy, seasoning.

Huize bait block: bait block is one of the famous snacks in Yunnan, and its cooking methods include roasting, frying, boiling, marinating and frying, with different flavors. In the Western Han Dynasty, you's Collection of Wine recorded "cake bait wheat rice sweet bean soup" and "steamed rice flour as bait".

Dudu soup: made of mashed potatoes, rice soup, edible oil, etc. Delicious and nutritious, it was a famous dish that Tang loved most in those days.

Buckwheat noodle soup: made of buckwheat flour and high-quality sauerkraut.