1. Camus bacon: After the pig is slaughtered, the meat is cut into strips or blocks, coated with salt, then put into a jar or wooden bucket to allow the salt to penetrate into all parts of the meat, marinate for 5-7 days, take out the meat, hang it in a ventilated place, dry it with water drops to shrink it, and then smoke it for a while. Camus bacon is a famous local product with unique flavor created by Tujia and Camus people in order to extend the shelf life of pork. It is rich in fat and fragrance, and its skin color is Huang Liang, its flesh color is fiery red, which is gratifying, delicious and nutritious.
2. Kiwifruit in Xiangxi: Kiwifruit in Xiangxi is rich in nutrition. Besides sugar, protein and carotene, it also contains 14 rare elements, especially selenium.
3. Xiangxi Miao fish: Wash the fish, cut into pieces, marinate it with salt for a few minutes to make it firm, then drain the water, shred the local red pepper in Xiangxi, shred the ginger and garlic for later use, then heat the pot, add vegetable oil, fry the fish with strong fire after the oil is hot, then drain the oil for later use, leave a little oil in the pot, add pepper rings and shred the ginger and garlic for later use.
4. Glutinous rice fish with Chinese sauerkraut: After the fish is washed, it is mixed with finely chopped glutinous rice flour, marinated in a clay pot, and taken out for consumption one month later. There are several ways to eat glutinous rice fish with Chinese sauerkraut, which can be fried, fried, steamed and fried with red pepper, but fried and fried are the best. Glutinous rice fish with Chinese sauerkraut is a special food in Guzhang County, Xiangxi Prefecture, Hunan Province. Fish with glutinous rice and pickled vegetables, with moderate quality and high nutritional value, is a fine dish for Miao people to entertain guests.
5. Camus Sour Sauerkraut and Tofu Soup: Sour Sauerkraut generally uses radish leaves or Chinese cabbage leaves that have begun to turn yellow. It is laid in the shade for a day or two to make the leaves turn golden yellow, then chopped up, put in a jar, soaked in boiled rice soup and sour soup koji, and placed near a hot place. It can be made one day and one night, and the color is golden and bright. When making soup, you only need to pour some sauerkraut, add tofu, add wild onions, a little pepper and other condiments, and cook it.