Xifeng county's delicacies include bean paste nest, Xifeng konjac crispy shredded pork, Kung Pao eel, lily beef, chicken and so on.

1. Doushawo is a classic traditional snack in Xifeng. Golden color, crisp outside and soft inside, delicious and refreshing. The taste is golden skin, crisp outside and soft inside, sweet and salty. Cook red beans or kidney beans in a pot, mash them to make bean paste, add salt or sugar according to your personal preference, make them into steamed bread with glutinous rice, and fry them in an oil pan until golden. This product is soft and delicious, and is suitable as a pre-meal snack.

2. Xifeng Amorphophallus Cristata Shredded pork: Amorphophallus Cristata is the thick skin near the bottom of the pot when making Amorphophallus Tofu. It is used to stir-fry shredded pork, beef and mutton, which has a unique flavor. When making, the griddle is softened with boiling water and cut into filaments, and celery, carrots and pork (or cattle and sheep) are also cut into filaments accordingly. This kind of cuisine is a folk dish, but it is spicy and slightly sour, delicate and soft, which can reflect the characteristics of Guizhou flavor and is very popular.

3. gongbao eel: the ginger juice is well coded, and then in another small bowl, add soy sauce, sugar, vinegar, glutinous rice flour, scallion, etc. After the vegetable oil in the pot is heated, stir-fry the eel in the pot and pour it into the ladle to filter off the oil. Re-add a small amount of vegetable oil into the pot, stir-fry the prepared scallions, stir-fry the eel, and cook the sauce and other seasonings. Kung Pao eel is not only nutritious, but also bright red in color, spicy and fresh, with tender and crisp meat, which will greatly stimulate people's appetite.

4. Lily beef: Lily beef is a traditional dish. Lily is delicate, beef is crispy, fragrant and refreshing, and beef is fresh and tender, which has the effect of moistening lung and relieving cough.

5. Chicken longitudinal chicken: Guizhou ethnic flavor (chicken longitudinal chicken). Kill and clean the chicken, cut it into 2cm square pieces, clean the internal organs and cut it into pieces. Tear the dried chicken longitudinal bacteria into strips with water bubbles, pick up the impurities, and then drain the water. In the cooking method of stewing, the pot is set on fire, and the oil is put to 6% heat; peanuts, garlic cloves and Pleurotus ostreatus are added, and the water is fried until it is dry; the oil is removed; ginger, garlic, raw chicken pieces and cooking wine are added, and then the Pleurotus ostreatus, bean paste, prepared Zanzibo pepper, beer, broth, monosodium glutamate and cooking wine are added.