The main special recipes include fish in sour soup, Yaoshan chicken, dried bamboo shoots, sour meat, bracken, wind pig, braised pork with hydrochloric acid, rancid acid, beef bone acid, bamboo fruit acid, abalone and other ornamental fish. Special snacks include Libo rice noodles, rice slices, popcorn, dry powder, fried dumpling, grilled fish, Yangmei soup, ice powder, silk dolls and so on.
Dietary raw materials are all from nature, which is a natural green food with unique flavor, high nutritional value and in line with the dietary style of local ethnic minorities. There is a saying in Libo: "If you don't eat sour for three days, you will go everywhere." This "acid" refers to the sour soup of sour soup fish. Sour soup fish is the most representative national dish of Miao nationality. Sour soup has a long history of eating. The original sour soup was made from brewed tail wine, and then it was changed into hot rice soup for natural fermentation and many other practices. Some small restaurants outside Guizhou Province also make "sour soup" by mixing bad peppers from Libo with tomatoes, white vinegar and citric acid.
Libo sour meat has a long history and enjoys a high reputation. The production method of Libo sour meat is to slice fresh meat (pork, beef, dog and wild goat meat), put it in a pot, then add salt, pepper rice, sodium sulfate and fried glutinous rice (or millet) in proportion and mix well. Then burn a clean jar with glutinous rice straw and smoke it for about three minutes. When smoke overflows from the jar, put the prepared meat slices into the jar in time, put one piece and press it all down, put a piece of red-hot charcoal on the upper layer, seal the jar mouth, and put the jar plate into water to seal it. Pay attention to adding water to the pot plate frequently (to prevent air from entering the pot). Generally, it takes ten days in summer and three weeks in winter to marinate. "Cooked" bacon, the fat is milky white and the lean meat is dark red. Pickled meat can be eaten when it is taken out.