Qiannong Small Scented Chicken is a rare bird specialty of Guizhou, mainly produced in Rongjiang County, Qiandongnan Prefecture, Guizhou Province. It is small in size, with a well-proportioned, compact and slender structure. The cock's feather color is mainly red, with golden red or golden yellow neck feathers and black tail feathers. The hen's plumage color is jute, brown hemp and gray hemp color, with a small amount of pure black and white. Genetic stability, adaptability and disease resistance, tolerance of roughage, clean appearance, able to fly and run well, its meat flavor, tender meat, rich in nutrients, has a high health care, economic and food value. [17]

Rongjiang Fragrant Goat

Rongjiang Fragrant Goat is a local goat breed unique to Rongjiang County, its meat is tender and delicious, and it is the source of raw materials for Rongjiang County's specialty delicacies, goat yakitori.

Produced in Rongjiang County Tashi Township, Sanjiang Township, Pingyang Township and other remote townships. There are small and fragrant, easy to raise. That is, the individual is short, the stink is light, the meat is tender, fresh and fragrant, adaptable, resistant to rough feeding, strong resistance to disease characteristics. [18]

Gourmet

Dong family burned fish

Burned fish is one of the favorite delicacies of the Dong people in Rongjiang. The specific method is: first, put the fire on high (charcoal fire is the best), use a wooden stick to sharpen the two ends, insert one end into the mouth of the fish, insert the other end into the soil near the fire, put it on the side of the fire to bake, and turn it over often until the skin of the fish is burned until it is yellow or slightly burnt color. When the fish is all burned, the fish meat is stripped off in a wooden or porcelain basin, take out the big fish thorns, chopsticks will be broken fish, the ingredients on the fire until seven or eight ripe, cut fine, with ginger, garlic, salt, pepper together and fish mix, will become a sweet, fresh, strange flavor of the Dong family burned fish.

The Dong family burned fish

The Dong family pickled fish

The Dong family pickled fish, fresh color and taste, set slightly sour, slightly salty, sweet, spicy flavor in one, with rich nutrition, appetizing, appetite and other characteristics. Specific production methods are more than 200 grams of live carp from the back of the split, so that the fish into a large block, and wash the fish, flat in a large wooden pot, sprinkled with coarse-grained salt, every layer of fish should be evenly spread a layer of salt, and then set aside for two or three nights, so that the salt soaked all the way to the fish; and then steamed glutinous rice, paprika, ginger, pepper and other condiments, sprinkled with a small amount of rice wine, mixing into the fish bad, dress the fish inside the belly, and then put into the wooden barrel, with a clean, sweet, spicy and delicious, enhance appetite. Put into a wooden barrel, with clean fresh palm leaves covered with three or four layers, and then cover the barrel lid tightly, and with a few large stones pressed tightly, and finally poured on the cooled salt water, resting next to the stove or in the room, 3 months can be eaten.

Sour Soup Fish

Sour Soup Fish, as the name suggests, that is, with sour soup to cook fish to eat. Fish cooked in sour soup, cooked for a long time, its meat is tender and slightly sweet in acid. Accumulation of fish essence of nutritional fish soup, sour taste mellow, spicy and sweet, appetizing.

Sour soup fish

Cooking sour soup fish to fat carp is the best, accompanied by the right amount of vegetables and get material.

Cured Meat of Dong Family

The Dong family often makes cured meat, firstly, because they love sour food, and secondly, cured meat is one of the best ways to store pork for a long time. In the past, when the New Year's pig was killed, the fresh meat that could not be eaten had to be made into bacon and cured meat, and the meat was preserved in such a way that the shelf life could be up to more than ten months.