Gongcheng cuisine includes Gongcheng Camellia oleifera, grapefruit leaf cake, taro cake, fried dried fish with acid, Yaoxiang sweet wine, Gongcheng Camellia oleifera fish and so on.

1. Gongcheng Camellia oleifera: The unified production method of Camellia oleifera takes Laoye black tea as the main material, frying it in oil until it is slightly burnt and fragrant, adding salt and water to boil it, and most of them are cooked together with ginger, which has a strong and astringent taste and a spicy taste. In Gongcheng area, ground peanut powder is added, which makes the taste more mellow and less astringent, and because the cooking time is just right, Gongcheng Camellia oleifera is regarded as the crown of Camellia oleifera everywhere, enjoying a good reputation in northern Guangxi and all parts of Guangxi.

2. Grapefruit Yeba: It is a unique snack in Gongcheng Yao Autonomous County. Its cooking process is like steaming steamed buns. When steaming, put a small amount of water under the pot, and put it on the pot by layers with insulating iron plates with holes. The main material of grapefruit leaf baking is not flour, but glutinous rice flour.

3. Taro cake: cut areca taro, a specialty of Gongcheng, into finger-sized fruit granules, put them in sticky rice slurry, and cook them in a pot. When eating, slice them in a pot and fry them, and their taro is fragrant and has a unique flavor.

4. Fried dried fish roe with acid: Fried dried fish roe with acid is a special cuisine in Guilin, Guangxi. The main ingredient of this dish, dried fish larvae, is Lijiang fish in Guilin, smoked with charcoal fire and dried in the sun. The acid in this dish can be sour beans or sour bamboo shoots. This dish is delicious and unique in ingredients, and it is a guest of local home cooking in Guilin.

5. Yaoxiang sweet wine: generally about 2 degrees, it is brewed by glutinous rice fermentation, sweet and mellow.

6. Gongcheng Camellia oleifera: The fish of Camellia oleifera can be grass carp, carp and grouper, with grouper being the best. Fresh grouper is cleaned and cut into thin and large fillets. The removed fish bones can be put into camellia oleifera as a bottom pot or fried for eating, and the fish head can be braised with Guilin local pepper and tomato, which can be described as eating more fish.