Dried bean curd is one of the traditional foods of Jiangkou people, with unique color, flavor, unique production and long history. Jiangkou dried bean curd has a unique flavor. Firstly, the pure well water of Longjinge is selected. Secondly, the product can only be made through ten processes, such as soaking beans, grinding, filtering, boiling, ordering, loading, pickling, shredding, stringing and drying. The craft is very unique and exquisite. Third, when skewering meat, first put it on the bamboo raft in small pieces, dry it to about 80%, and then dry it, thus forming a light yellow transparent square.

Buckwheat ash tofu

Buckwheat ash tofu made in Bianyang Town, Luodian County is unique in China and is a local non-staple food with a high reputation. The dishes made from it are tender and delicious, and are deeply loved by the masses because of their unique flavor.

Radish sheep

Radish sheep is a famous dish newly created by Buyi people in Luodian. Luodian is mountainous, rainy and grassy, with a mild climate. In this unique land suitable for the development of animal husbandry, local people use natural cemetery resources to graze black goats. Luodian black goat is an excellent sheep breed unique to Luodian, with tender meat, no peculiar smell and rich nutrition. Live sheep are exported to Guangdong, Guangxi, Hubei, Hunan, Sichuan, Chongqing and other places. The production process of "radish sheep" is not complicated. It is made of black goat and white radish as the main raw materials, with Luohu pepper (local pepper), peony bark, Amomum villosum, pepper and other ingredients through reasonable processing and blending. The color of this dish is pleasing to the eye, the mutton is tender, oily but not greasy, and there is no smell. Radish is soft but not rotten, rich in nutrition and excellent in taste. Eating it can strengthen the body and prolong life. This dish is a famous dish in Luodian, which is not only loved by local people, but also a must-eat food for guests from all over the world when they come to Luodian.

Hupo cake

Amber cake, commonly known as Lotus Leaf Bar, also known as Daliangba, is a traditional food that Buyi people in Luodian like to eat. Because of its unique color, fragrance, taste and shape, it enjoys a good reputation both inside and outside the province. Lotus leaf dam has a long history, and people have different opinions on why to create it. So far, there is no conclusion.

Sour feast

Going to Dushan to eat sauerkraut, Dushan sauerkraut banquet has a good reputation. "Acid banquet is a major feature of Dushan. Dushan's "three acids" are famous all over the country ("three acids" are hydrochloric acid, smelly acid and shrimp acid). Among them, hydrochloric acid is the most famous and exported overseas.

Hydrochloric acid, commonly known as "Tansuan" among the people, is made of green vegetables as the main raw material, with glutinous rice wine, pepper, rock sugar and salt, and refined by traditional Buyi techniques. Delicious in color, crisp and delicious. It tastes sour, sweet, salty and spicy. Contains a variety of vitamins, and has the effects of appetizing, helping digestion and stimulating appetite. It is not only a green food for leisure and banquets, but also a healthy gift for relatives and friends.

Stinky acid is made of Jin Fenghua as the main raw material, and its juice is stored in the cellar, and glutinous rice liqueur, litsea cubeba, honeysuckle and other things are added. When eating, you need to stir-fry the oil, and stir-fry the stew with meat, tofu and vegetables. When cooking, the "fragrance" floats ten miles, and when eating, the juice is fragrant. It has the effects of appetizing and stimulating appetite.

Shrimp acid, like the production process of stinky acid, takes shrimp as the main material, with rich taste and fresh taste. Among them, shrimp sour beef and shrimp sour sausage are the most famous.

Dushan acid banquet, carefully designed and produced. Set "three acids" as one, presenting you with an authentic acid banquet with a long aftertaste.

Soybean chicken

There is also a beautiful legend about "soybean chicken": It is said that there were two Buyi families in the early years, Luo and he lived next to each other. One day, both families had guests, and the Luo family was in a better condition, killing chickens to entertain guests; The conditions of the Wangs are almost poor, and fried soybeans are welcome. At the end of the meal, the Wangs, the master of the Laurence family, also came, and they personally invited the host and guest of the Wangs to meet him at his house. The Wangs didn't refuse, and went to the Luo family with fried soybeans. When they arrived in Luojia, they mixed fried spicy chicken and fried soybeans in a pot and put the iron pot on charcoal. After a while, Huang inhaled the chicken juice and became pure and fragrant, while the chicken was more tender and delicious because it was soaked in the smell of fried beans. Surprise the host and guest, have a good meal and get drunk. This dish has been handed down from generation to generation and has become one of the best dishes for Buyi people to entertain guests.

The answer comes from official website, a North-South travel network.