1. Golden Sandstorm Chicken: A native chicken raised by the Li family in the mountains and free to feed on plants and wild vegetables. The meat is tender and the skin is crisp and sweet, which makes people have a big appetite.

2. Jinxiu pentagonal pig: Five-legged pig, also known as Xiang pig. The ingredients are Tricholoma matsutake, pine nuts, carrots, celery, mushrooms, horseshoes, etc., which are fragrant but not greasy and intriguing.

3. Sangong Goose: Sangong Goose is well-known in Baoting, and its meat is delicate, tender and soft. The freshly cooked three-bow goose has a bright luster. After white cutting, it is dipped in dip, and its taste is soft and mellow, which makes people's index fingers move and it is difficult to stop.

4. Three-color rice: it is the traditional food with the most ethnic characteristics of Miao people in Hainan. It is made of glutinous rice from Shanlan, mulberry leaves, Hedyotis paniculata, Dioscorea zingiberensis Turcz, and small palm leaves. It has three colors of red, yellow and black, and is colored in the juices of fresh plants, namely Hedyotis paniculata, Dioscorea zingiberensis Turcz and Acer negundo. It is bright, fragrant and delicious, and has a sweet medicinal taste. The rice ball is sweet and smooth, and it is appetizing.

5. Cattle with skin: The eating method of wild cattle, such as stir-frying, frying, stir-frying and barbecue, has its own characteristics and tastes good. The tradition of the Li people is to roast it on charcoal, which is also unique in taste.