The delicacies of Suiyang County include buffalo flower glutinous rice cake, pig blood meatballs, Suining pepper filling, Gaipi, Suining rice noodles and meat, etc.

1. Buffalo flower glutinous rice cake: Pick the buffalo flowers growing on the edge of the field, remove the roots and wash them, use a blender to smash the buffalo flowers, then mix the glutinous rice flour with a ratio of 1:1 and knead it into a dough. The shape is about the size of an orange and can be steamed in a steamer. Buffalo flower glutinous rice cake is a common delicacy used to worship ancestors. During the Qingming Festival, every household will make several bowls of buffalo flower glutinous rice cake, not only for the ancestors to enjoy, but also for today's people to enjoy it happily.

2. Pig blood meatballs: Pig blood meatballs, also known as blood cake tofu, are oval-shaped, black on the outside and red on the inside when cut. They are fragrant and unique in flavor. They are from Suining County, Hunan Province. Traditional home cooking. Every year in November and December, every household makes pig blood meatballs to serve as a feast for guests during the Spring Festival (commonly known as the Chinese New Year). In recent years, it has also been regarded as an excellent gift for distinguished guests.

3. Suining peppers: Suining peppers are crispy but not spicy, full of fragrance, full of wild vegetables, full of vegetable oil. Crisp and crunchy in the mouth, it’s intoxicating. One chili, one bowl of rice, delicious.

4. Gaipi: Gaipi is Suining’s specialty tea snack. The method is to soak and grind the japonica rice into rice slurry, put it into a pot, add salt, green onions and other seasonings, and slowly cook it over a low fire. Stir until cooked and it becomes rice tofu. Pour it into a bowl and cool it down. Turn the cooled rice tofu bowl over and place it in a shallow basin on the table. Remove the bowl and you will see a cone of cold rice tofu with a larger bottom and a smaller top. Then, holding a bow made of bamboo and thread with both hands, the rice tofu is scraped into paper-thin rice tofu skin, carefully spread out in a bamboo sieve with straw, and dried in the sun for storage. When used, take them out, hold them with iron clips, put them one by one in a tea oil pot and fry them over a slow fire until they become fragrant and crispy.

5. Suining rice vermicelli and meat: Rice vermicelli and meat is a must-have delicacy for the Miao people during festive seasons. First cut the pork into about 1 tael of meat, mix with fried rice noodles, five-spice powder, salt, MSG and other condiments, put it in a small bamboo basket, and then steam it in a steamer before eating.