Gushi cuisine is a kind of Xinyang cuisine, and Gushi is relatively special in geographical position. It is located at the junction of Hubei, Henan and Anhui provinces, and the dishes are also mixed with the characteristics of the three provinces, which are all inclusive and form a unique flavor. "Gushi cuisine is mainly salty, fragrant, slightly spicy and mellow, with slightly heavy color and smooth taste. Compared with Sichuan cuisine, Gushi cuisine is spicy but not hemp; Compared with the bacon flavor of Hunan cuisine, Gushi cuisine has no smoky flavor; Compared with Hubei cuisine, the consumption of pepper is lighter than that of Hubei cuisine; Compared with authentic Henan cuisine, its taste reflects the uniqueness of Xinyang cuisine: salt is biased and the taste is spicy. " In terms of cooking techniques, the folk cooking methods of Gushi cuisine, like Xinyang cuisine, are mainly frying and stewing, followed by stewing, steaming, frying, frying and marinating. Pickling, waxing, air drying and other methods are often used in the storage of raw materials. This is also the * * * nature of Xinyang cuisine. The difference is that the production technology of Gushi cuisine has its own uniqueness.

Stewed food is an important variety of Gushi cuisine. The production process of stew is not complicated. Generally, the main raw materials of stew have to undergo preliminary cooking treatment, such as blanching, stir-frying and frying. Special ones also need to be pickled and marinated, and some can be stewed directly with water and fire. Most of them use special clay pots as stews.

The specialties are: Gushi Dry Thousand Pieces, Gushi Dry Goose Pieces, GuShi Silk Skin and Gushi Chicken.