Shizong's dishes are difficult to judge by simple color, aroma and taste. For example, a plate of "spicy rice bugs" has an insignificant color, but excellent aroma and taste.

If you want to sort out a master's recipe, there may be no less than hundreds of varieties. To sum up, the dishes for entertaining guests have several characteristics: first, the meat is mainly "earth", and the optional ingredients are mostly original varieties, such as

Local pigs, local chickens, etc.; the first one is "wild", such as wild greens, water bracken, mountain mushrooms, etc.; secondly, spicy and sour are the main ingredients, supplemented by light; thirdly, the cooking techniques are diverse and the optional ingredients are different.

For example, the traditional "smoking and burning" method is to use mixed wood to smoke and grill smoked meat, pickled Longqing ham, roasted beef jerky, grilled fish, suckling pig, etc.; fourth, the dishes are divided into two categories, for meals

It is obviously different from the dishes that go with drinks. The dishes that go with drinks are mainly steamed, stewed, and stir-fried, while the dishes that go with drinks are mainly fried, fried, and cold. Fifth, the dishes are divided into ethnic groups, such as Zhuang, Miao, Yao, Yi, and Hui dishes.

They are very different and each has its own merits.

At present, the most preferred cuisines for tourists visiting Shizong are Wulong Zhuang cuisine, such as sour bamboo shoots, fish, chicken, smoked meat, roasted beef jerky, soup pot beef, fried river fish, smoked ham, flowered eggs, flowered rice, mountain ham, etc.

Wild vegetables, rice wine, etc.