1. The unique traditional cuisine of Chengbu Miao people. Pickled vegetables are generally made of green vegetables, and can also be made of Chinese cabbage and radish, but green vegetables are the best, crisp and slightly sour. Pickled vegetables are a series of fermented dried vegetables, which are light in weight, storable and easy to carry. In ancient times, it was the most convenient dish on the road.

2. Chengbu pig blood meatballs: also known as Xueba or Xueba, this product is made by almost every local household in 1 1 month and1February every year for several months. This is a kind of China New Year food made in local winter solstice and twelfth lunar month, which has a long tradition. This dish is mainly made of tofu, with appropriate amount of pig blood and pork.

3. Chengbu bacon: It comes from wild vegetables and corn, fed to a local big pig, and slowly smoked and roasted through salt bubbles and firewood. After roasting bacon for a few months, the moisture in the meat will not dry and the fragrance will not come out. After washing, its delicate texture will be presented. The fat meat is bright, the lean meat is deep red, the lean meat is fragrant, and it is fat but not greasy.

4. Pickled vegetables: poultry meat, livestock meat, animal meat and fish, loach, yellow mud frog, etc. They are all salted and filtered, hung on a fire resistance, slowly smoked with firewood smoke, and then stored for consumption.

5, Chengbu Babao rice: Babao rice every wedding celebration, there is a big bowl of delicious Babao rice on the banquet. It is made of eight kinds of raw materials such as glutinous rice, lard, red dates, lotus seeds, coix seed, mung beans and sesame seeds, so it is called Bazhen.