When holding food on festive occasions, people often make "ten bowls": braised pork, Dongpo meat, hibiscus meat, meatballs, barbecued pork, sliced meat, whole hoof, braised fish or whole fish and sliced chicken. Festive dishes: mostly cooked whole chicken, then held to worship ancestors, then cut into small pieces and served as "white-cut chicken" in the pot, and served with boiled pork, soup or fried pork slices. Some people also make bean curd naan, water bean curd naan, eggplant naan, pumpkin naan, bitter gourd naan, melon naan, egg naan, melon naan, cabbage and so on. Most men drink a few glasses of wine when they add dishes on holidays.

Mengshan meatball: a traditional food in Mengshan, which still maintains its unique flavor and uses the past production methods. Its production process is: after killing the pig, cut the lean meat while it is hot and put it on the smooth slate surface. Beat it into paste with a wooden pestle, and then add a proper amount of powder water, egg white, baking soda, salt, monosodium glutamate, pepper and so on. Stir well, knead into a thumb-sized circle, put it in hot water of about 80 degrees, heat it with slow fire, and pick up the meatballs until they float. The meatballs made in this way are crispy and delicious, and are deeply loved by people. Can be cooked into recipes such as mushroom meatball soup, Nostoc flagelliforme meatball soup, chicken miscellaneous meatball soup, and three-silk meatball soup.

Guahuanang: The production method takes tofu as the main raw material, and adds raw fish, pork (or beef, chicken), eggs (both eggs and ducks), oil (clean oil, prickly heat oil, mushroom oil), zero flour, salt, pepper, onion, mushroom and other seasonings to make stuffing, and the stuffing is selected in advance.