The meat menu includes: shredded pork with green pepper, Kung Pao chicken, braised pork with pickled vegetables, etc.

Kung Pao Chicken is made of chicken as the main ingredient, with peanuts, peppers and other auxiliary ingredients; it is red but not spicy, spicy but not strong, has a strong spicy flavor, and the meat is smooth and crispy; It's spicy in the mouth, and the tenderness of the chicken complements the crispiness of the peanuts.

In September 2018, it was rated as one of the top ten classic dishes of Guizhou and the top ten classic dishes of Sichuan in "Chinese Cuisine".

Kung Pao Chicken was created by Ding Baozhen, the governor of Shandong and governor of Sichuan in the Qing Dynasty. He had a lot of research on cooking and liked to eat chicken and peanuts, especially spicy. When he was an official in Shandong, he ordered his chefs to improve the Shandong cuisine "Ding Sauce Chicken" into a spicy stir-fry. Later, when he was the governor of Sichuan, he popularized this dish and created a dish that combines diced chicken, red pepper, and peanuts. A delicious dish stir-fried in a wok.

This delicious dish was originally a private dish of the Ding family, but later it became known to everyone and became the well-known Kung Pao Chicken. The so-called "Gongbao" is actually Ding Baozhen's honorary official title. Ding Baozhen ruled Shu for ten years, and he was an upright and upright official with many achievements.

He died in office in the eleventh year of Guangxu. In recognition of his achievements, the Qing government posthumously awarded him the title of "Prince Taibao". "Prince Taibao" is one of the "Kung Pao", so in memory of Ding Baozhen, the dish he invented was named "Kung Pao Chicken".