1, Panxian Ham: Panxian Ham has a long history. Shaped like a pipa, the skin is yellowish, the meat is pink or rose-colored, milky white and fat, the meat is tender, fragrant, salty and delicious, and it is famous for its color, fragrance and shape.
2. Du Liang Black Goat: A kind of meat-type black-wool sheep raised in Weining, Hezhang, Shuicheng and Panxian mountainous areas in western Guizhou, with medium body, strong body, moderate head size, wide forehead, straight or slightly convex nose, most of which have horns, and a few of which are sickle-shaped or inverted splayed. The neck is slender, and some have a pair of meat pendants under the neck. Slow growth, staple food weeds, drinking mountain springs, smooth hair color, tender meat.
3. Mutton powder: First, scald the rice flour in a boiling pot for three times to remove the sour taste of the rice flour itself and put it in a porcelain bowl. Then put a thin layer of mutton slices on the rice noodles, and finally pour bright red Chili oil and sprinkle some spices such as pepper, garlic sprouts, shallots and radishes.
4. Camus eight pieces of chicken: slaughter and wash the chicken, put it in a pot and cook it until it is half cooked, cut it into eight pieces of chicken head, chicken tail, chicken wings, chicken legs and chicken breast with scissors, and continue to cook. After serving, the host will distribute it to the guests according to their identity, age and generation. The main guest eats the head of the chicken, the second guest eats the tail of the chicken, and the drumsticks are kept as gifts for the main guest to take away. If there are fewer than eight guests, the host can enjoy it.
5. Shuicheng griddle: Shuicheng griddle, known as "a must in the west", is spicy and refreshing, with peculiar taste, appetizing and delicious, oily but not greasy.