"Sanshui" was originally an auspicious banquet. Because there is a chicken and a mutton, the homophonic combination of "chicken" and "sheep" is "auspicious". The pure taste carries deep blessings and longings, and shows the deep affection of Baihe people for all beautiful things. Before sitting, four cold dishes: braised beef, pig head, pig liver, sausage (or sausage or peanut beans), four side dishes, and a candy dry plate in the middle.

After sitting down, eight dishes: meat pie, fresh fish, steamed chicken, cut belly, mutton, pig's trotters, kidney flowers and steamed rice. Among the eight dishes, there are three sweet and liquid foods, namely, eight-treasure porridge, lotus seed soup, sweet wine (fermented with steamed glutinous rice) or tremella soup, and the legendary "Sanshui" banquet was unveiled.

2. Gao Lan konjac banquet

Konjac, known as "ghost skull", can actually be made into various foods. The villagers creatively developed more than 60 kinds of delicious dishes with konjac, and these 60 kinds of delicious dishes were served on the table together, which was called "konjac banquet". Amorphophallus konjac banquet is even worse than "Man-Han banquet", because it is a very difficult pioneering work to make more than 60 dishes with different shapes, colors and tastes with such a single raw material.

3, Pingli bacon scrambled egg skin

Wet refined potato flour with water, add eggs and beat well, and wipe the egg paste with a little oil in the pot to make it skin-like; Put the base oil in the pan, stir-fry the bacon to get oil juice, stir-fry the egg skin together, add soy sauce and sprinkle garlic. Features: the color is composed of white, yellow and red, with soft taste and fragrant smell.

4, Zhenping potato Baba fried bacon

Fried bacon with potato Baba was originally a home-cooked dish on the table of Zhenping people. It is a dish composed of potato products and Zhenping special bacon. Fresh potato Baba, with bright red pork belly, fully absorbed the fat of bacon, becoming more and more full and crystal clear. Add fresh local peppers, peppers, garlic slices, onions and ginger slices.

Stir-fry in a big iron pot burning firewood in the country, the attractive fragrance exudes a strong homesickness, red, yellow, white and green are bright, bacon is fat but not greasy, and potatoes are smooth and refreshing.

5. stewed chicken with chestnut mushrooms in Ningshan

Ningshan mushroom is a local specialty, which is famous for its thick meat, good mushroom shape and high quality. Chestnut in Ningshan is also a local specialty, which is famous for its full granules, easy peeling, sweet fragrance and rich nutrition. It is an out-and-out local feature to match local chicken with characteristic chestnuts and mushrooms.