Gushi cuisine is a kind of Xinyang cuisine, and Gushi has a special geographical position. Located at the junction of Hubei, Henan and Anhui provinces, the dishes are also integrated with the characteristics of the three provinces and eclectic, forming a unique flavor. "Gushi cuisine is mainly salty, fragrant, slightly spicy and mellow, with a slightly heavier color and a smooth taste. Compared with Sichuan cuisine, Gushi cuisine is spicy but not hemp; Compared with the bacon flavor of Hunan cuisine, Gushi cuisine has no smoky flavor; Compared with hubei cuisine, the consumption of pepper is lighter than that of hubei cuisine. Compared with authentic Henan cuisine, its taste reflects the uniqueness of Xinyang cuisine: salty and spicy. " In terms of cooking techniques, the folk cooking methods of Gushi cuisine are the same as Xinyang cuisine, mainly frying and stewing, followed by stewing, steaming, frying, frying and marinating. Raw materials are often stored by pickling, waxing and air drying. This is also the nature of Xinyang cuisine. The difference is that the production technology of Gushi cuisine has its own uniqueness.

Stews are an important variety of Gushi cuisine. The process of making stew is not complicated. Generally, the main raw materials of stews have to be pre-cooked, such as scalding, frying and frying. Special needs to be pickled, and some can be stewed directly with water and fire. Most of them use special clay pots to make stews.

The specialties are: dried thousand slices of Gushi, dried goose slices of Gushi, GuShi Silk Skin and Gushi chicken.