Niupi hotpot is a Miao and Dong delicacy in southeastern Guizhou and southwestern Guangxi, also known as cow dung hotpot.

before the chafing dish is cooked, it smells a faint smell of rotten grass, and then beef offal is poured into the chafing dish, just like Chongqing people eat soup pots, but it smells a little cow dung when cooked, and tastes a little medicinal and bitter. Although you can make your own dip dish, you still can't suppress the taste. The soup is filled with spices such as Acorus gramineus and Chuanxiong, which will make it more delicious.

Before slaughter, feed the cattle with fine grass and Chinese herbal medicines. After slaughter, take out the undigested food in the stomach and small intestine of the cattle, squeeze out the liquid, add bovine bile and seasoning, and put it in a pot for slow cooking.

Dong's special cuisine

Dong Camellia oleifera is a "gourmet business card" in Dong areas, a flavor food with strong Dong characteristics, and an indispensable eating habit in Dong life. Three meals a day can be made at any time, morning and evening. It is the second staple food of the Dong people, and it is also an important custom of the Dong people. The resulting technique of making Dong Camellia oil tea is the product of the wisdom of the Dong people in their long-term production and life, and it is one of the most distinctive dishes of the Dong people.

Dong's pickled fish has a long history and unique production method, which is a must. As early as the Qing Dynasty, the Dong people began to raise fish sporadically in their own fields. Because of the low yield, they made pickled fish for storage and consumption, so the Dong people formed the habit of making pickled fish with carp.