1. Bones: Shidian's special pickled spicy food, which is also called "Shidian's three flavors" with carved plum and water fermented soybean. Chop fresh pork chops, spines and a small amount of intestines and bellies, add Chili noodles, pepper powder, shredded ginger, salt and various spices, mix and knead evenly, put them into a jar and seal them with lard. They can be eaten after three months. They are bright in color and fragrant, crisp and loose in bones, refreshing and appetizing. Can be stewed alone or mixed with white tofu, taro stalks, artificial bacteria and so on.

2. Tofu sausage: marinate in the season of killing Year Pig every year. Dice the year pork slaughtered on the same day, with more fat and less fat, mix it with old tofu diced, pepper noodles, pepper powder, Amomum villosum, Amomum tsaoko powder, star anise powder and salt, stuff it into the large intestine of fresh pigs, and air it in the shade under the eaves for one or two months before eating. It can be cooked and steamed, with special taste and oily but not greasy.

3. Shredded turnip meat: Take pig's feet, pig's head and pork belly slaughtered that day, mix them evenly with shredded turnip, fried noodles, Chili noodles, pepper powder, tsaoko powder, star anise powder and salt, put them in a pitcher, and let them stand in the shade for one or two months before steaming cooked food. They are bright in color, fresh and delicious.

4. Yaoguan ham: It is made by selecting Yaoguan fresh pork hind legs, pickling with rice wine, tsaoko, salt and other condiments, repeatedly pressing for 1 days, and then drying in the sun. It is rich in flavor and beautiful in color, and can be fried, fried, boiled and stewed.

5. Sausages: Shidian Sausages are mainly salty and spicy, and are well-known for their rich and authentic taste due to the ecological raw materials and various spices.

6. Pickled vegetables mixed with red raw meat: choose the tenderloin of the newly slaughtered pig, chop it into small diced meat about the size of rice grains, mix in the same amount of pickled vegetables, add pepper noodles, pepper powder, sesame seeds, coriander and the root of the unique spice of Shidian, and eat it directly after stirring evenly. Pickled vegetables are sour and crisp, the meat is fresh and sweet, the taste is excellent, and it is famous.

7. Pork belly dipped in pig blood: one of the special dishes of Shidian New Year's pig rice. When it is made, the fresh pig blood is fried with a proper amount of fried rice noodles, pepper noodles, pickled peppers, shredded ginger and salt. After the pork belly is cooked, it is sliced and eaten with the fried pig blood. It is fresh, sweet, fragrant and hemp.

8. Fried pork liver with garlic sprout: one of the special dishes of Shidian New Year's Pig Rice. Take out the pork liver from the newly slaughtered pig, wash and slice it, and stir-fry it with dried pepper, shredded ginger, garlic sprout and pepper. The method is simple, the pork liver is fresh and tender, and the taste is rich.

9. Stir-fried pork in Shidian: choose the tenderloin of slaughtered pigs, shred it, add dried pepper and onion ginger and stir-fry it. The method is simple, pays attention to the heat, and is fresh, sweet and delicious.

1. Braised Monopterus albus with ham: fresh Monopterus albus is cut into sections, Yaoguan ham is sliced, fragrant dried pepper, onion ginger and garlic cloves are fried in an oil pan, then Monopterus albus and ham are added for a while, boiled water, various spices and seasonings are added for stewing, and side dishes such as bamboo shoots and mushrooms can also be added. The finished product is soft, smooth, tender and fragrant.

11. Fire the meat and mix it with bean powder: simply burn the fresh pork over the fire to make it mature and endogenous, mix in the bean powder made by grinding and boiling peas, and add seasonings such as Chili oil, pepper oil, sesame oil, peanut powder, soy sauce and coriander. The finished product is colorful, attractive and very fresh and sweet.

12. lotus root balls: fresh lotus roots are finely rubbed with a brush and chopped, and fat and lean pork is finely chopped, with salt, tsaoko powder and a little starch, evenly mixed with minced meat and lotus root paste, and steamed over high fire. Fresh and sweet, rich in nutrition, Xian Yi, young and old.

13. Lotus leaf rice: It is made by steaming rice wrapped in lotus leaves and meat stuffing. The cooked rice is fried with Shidian Douchi and other condiments, and then placed on fresh lotus leaves. The lotus leaves are fragrant, the rice is refreshing, and the summer heat is relieved.

14. Beef bones: Chop fresh beef steak, spine and a small amount of intestines and stomachs, add pepper noodles, pepper powder, shredded ginger, salt and various spices, mix and knead evenly, put them into a pitcher, and let them stand for three months before eating. Bright color, fragrant smell, crisp bones, refreshing and appetizing. Can be stewed alone or mixed with white tofu, taro stalks, artificial bacteria and so on.

15. Deep-fried glutinous rice balls: put sesame seeds into a plate, put fresh glutinous rice balls into a "roll", cover them with sesame seeds and prick holes with a thick needle. Add them into a vegetable oil pan and fry them slowly until golden brown, then take them out, drain them and cool them.

16. Heavy oil cake of earth eggs: A large number of earth eggs, high-quality lard, white sugar and flour are mixed with water to form a paste, which is processed by traditional manual methods. It is rich in oil fragrance and moist at the entrance.

17. Plum carving: The local specialty, Honghua Dayanmei, is carved, pitted, astringent, canned and soaked in high-quality winter honey for several months. It is crisp and delicious, with moderate sweet and sour taste, appetizing and invigorating the spleen.

18. Taiping Yuanhong: It is made by peeling, removing seeds and astringency from hawthorn fruit in Gejiashan, Taiping, and soaking it in high-quality winter honey for several days. It is moderately sweet and sour, invigorating the stomach and promoting digestion, and can be used as both medicine and food.

19. Shuidouchi: Shidian people's "home-made pickled spicy food", which is made by cooking and fermenting soybeans, adding pepper, pepper, shredded ginger, salt, etc. The color is bright red, sour and sweet, and it is very delicious.

2. Dried-bar slice: Cut local pea powder into banana leaf-like slices to dry by traditional handicraft, which can be eaten in a variety of ways, such as stewing vegetables, cooking soup and frying, all of which smell fragrant and melt in the mouth.