Potatoes are large in size, have high yield, excellent quality, slow degradation, good taste, and are resistant to transportation and storage. The yield and quality are among the first-class in the country.

The potato starch and dry matter content in Weining County is twice as high as other places. Each ton of potato starch produced can save half of the raw materials.

Weining produces the most potatoes at the Macha Township Potato Base. Farmers throughout the county sell potatoes in bamboo baskets. Sales in the county are mainly at vegetable markets and fruit tree stations at the foot of railway bridges.

Buckwheat cake "Qianxi, Dafangyihua, Weining, Hezhang bitter buckwheat cake." This is an ancient folk saying praising Weining's traditional specialty - buckwheat cake.

Weining is an alpine mountainous area and is rich in tartary buckwheat and sweet buckwheat. Buckwheat cake is often eaten as a staple food.

Tartary buckwheat tastes bitter, but the buckwheat cake carefully made with tartary buckwheat powder is sweet and fragrant, making it the best among many Guizhou delicacies.

The emergence of buckwheat cake has a history of at least 600 years.

According to legend, Zhu Yuanzhang, the first emperor of the Ming Dynasty, once recognized Shexiang as his adopted daughter, and in the early Ming Dynasty, he took over the post of her husband, Aicui, as the envoy to Guizhou.

In 1368, Zhu Yuanzhang celebrated his birthday, and Shexiang came to Beijing to celebrate his birthday. He wanted to use Guizhou's unique tartary buckwheat noodles to make a birthday cake as a gift to his "father."

Baba is a special food.

First stir-fry the cut ham, bamboo shoots, tofu, pickles, onions, ginger, garlic, etc. in oil, then add the water to the buckwheat noodles and make them into skins, wrap the fried stuffing inside, and put the small cakes in.

In the pot, put the circles into several circles, put some water at the bottom of the pot, cover the pot tightly to prevent air leakage, until the water in the pot boils dry. After a while, the oil in the small cake soaks out, and the bottom of the pot squeaks.

There was a loud sound.

Weining Ham Weining Ham is a traditional specialty of Guizhou with a history of more than 600 years and has long been famous at home and abroad.

Weining ham has brown-red flesh, bright color, thin bones and thin skin, tender meat, delicious fragrance, and will not make you feel greasy after eating more.

Weining ham is completely made using traditional techniques. After the pig is killed, the hair is shaved, and then the fresh legs are trimmed with a knife into beautiful "pipa legs" or "cross-legs". Miscellaneous bones and rough skin are removed, and the pig's hamstrings are cut and squeezed out.

Then rub the fried salt with a little fennel, pepper and other seasonings on the fresh legs, marinate them in a large wooden barrel or vat for 5-7 days, take them out and press the salt water with stones to make them flat.

, then hang it in a ventilated place to dry.