1, Fenggang health oil tea

Fenggang County, ancient "Yelang ancient land," said, tracing back to the roots of Fenggang health oil tea is inherited from the Tang and Song dynasties of cooking tea legacy, unique style, Fenggang Tujia people still have "one day do not drink oil tea soup, do things to panic! "The tradition of oil tea is the Fenggang Tujia people generations of dietary practices.

2, taro poop

The taro poop is a common traditional snack on the streets of Zijin. The scientific name for taro is potato, commonly known as potato. It's a crispy and flavorful snack that is tender and crispy on the outside! Its filling is mostly minced meat, and while you can taste the fresh meat, you can also lose the sweet flavor of the taro.

3, Nanbai yellow cake po

If fried, baked and eat the outside of the burnt inside sticky, strong flavor. Carefully crafted yellow cake poi moderate sweetness, come naturally, without sugar seasoning and pure taste, this set of mature and scientific process, so that the yellow cake poi has become a unique food, become a local residents and travelers to eat, gift friends and relatives of the famous local flavor specialties.

4, Shangji tofu skin

Shangji tofu skin is a traditional Han Chinese food. Produced in Zunyi County, Shangji Town, has a history of more than 100 years, is a family of soybean products with a special flavor of the local food. It is a fermented soybean product. Shangji tofu skin outside the brown color, the texture is tough, although the smell is fragrant, the flavor is unique. Without any processing can be eaten, can also be shredded cold, lead can also be softened with water or fried to half-foam fried meat lead.

5, mung bean powder

Mung bean powder, is a legume mung bean Vignaradiata (L.) R. Wilczak's seeds by water milling and processing of starch. In summer and fall, mung bean powder is a good product for detoxification and skin care.

Mung bean flour, also called rice flour. Because of its different production methods, it is different from plate flour and pot flour. Plate powder is to grind the rice paste, scooped into the white iron system of rectangular pan steamed; Pot Poi powder is to scoop the rice paste into the iron pot to cook, both sides are into the pot poop-like powder molding are into the band collection.