1. Salted dishes: the unique traditional cuisine of Chengbu Miao people. Salted vegetables are usually made of green vegetables, but they can also be made of Chinese cabbage and radish, but the taste made of green vegetables is the best, crisp and fragrant, slightly sour. Salted vegetable is a series of fermented dried vegetables, which is light, storable and easy to carry. In ancient times, it was the most convenient dish on the road.

2. Chengbu pig blood meatball: also known as Xueba or Zhuxueba, this product is made by almost every local household in November and December every year for several months. It is a Chinese New Year food made in the local winter solstice and twelfth month, and has a long tradition. This dish is mainly made of tofu, with appropriate amount of pig blood and pork.

3. Chengbu Bacon: It comes from wild vegetables and corn, fed to big local pigs, soaked in salt and slowly smoked with firewood. Baked bacon, not a few months, the moisture in the meat will not dry, and the aroma will not come out. After washing, its exquisite texture will be presented. The fat is bright, the lean meat is deep red, and the lean meat tastes fragrant, but the fat is rich but not greasy.

4. preserved vegetables: poultry meat, livestock meat, animal meat, fish, loach, yellow mud frog, etc. are salted, filtered and dried, hung on a fire kang, slowly smoked with firewood and smoke, and then stored for food.

5. Eight-treasure rice: Every time a wedding is celebrated, a big bowl of fragrant eight-treasure rice is indispensable at the banquet. It is made of eight kinds of raw materials such as glutinous rice, lard, red dates, lotus seeds, coix seeds, mung beans and sesame seeds, so it is called eight treasures.