Dong people especially like pickled home-cooked dishes, among which pickled fish is a treasure in Dong home-cooked dishes. The pickling process of sour fish can be divided into barrel pickling and jar pickling. These two pickling methods are similar. Fresh grass carp or carp are washed, broken, eviscerated, and marinated for three or four days, so that the salt flavor is immersed in the whole fish. Soak in salt and put in a vat. Each layer of fish is covered with glutinous rice or sweet distiller's grains, sprinkled with fried bean powder and added with appropriate amount of Chili powder. Until the bucket is full, finally sprinkle some high-alcohol liquor, cover the broad leaves of Populus tomentosa, and then press it with heavy stones to isolate the air. You can eat it after one year.

The fish preserved by Dong people in this way can be preserved for decades, and its fish is ruddy, sour and salty. Barrel pickled fish are generally marinated for three to five years, and some even marinate for twenty or twenty years. It is a kind of delicious food that can only be tasted when entertaining guests or at weddings and funerals. This jar is salted. Clear water can be placed beside the cylinder, and the cylinder cover plays a sealing role in the water, so it is very convenient to take it.

Dong people love acid, and there is a saying that "Dong people cannot live without acid". In Dong township, besides sour fish, there are sour pork, sour duck, sour shrimp, sour cucumber, sour beans and other pickled vegetables. Dong people pickle vegetables all year round: March is the season for pickling vegetables; August is the season for pickled fish; Spring Festival is also the season for curing pork. After the summer harvest, ducks and geese should also be pickled.

Because of its historical origin, the Dong people can't live without acid. In the past, the commodity economy in Dong areas was very underdeveloped. If you kill pigs in the New Year, you can't keep them until you finish eating them. They can be kept for a long time and can be eaten at any time. These ancient pickled vessels of Dong's family are just like those in modern civilized life.