The cuisines in Pingba District include spicy and crispy fish, gastrodia elata, mandarin ducks and pigeons, chicken and ginkgo, Dong Camellia, fried porridge, Pingba beef jerky and so on.
1, spicy crispy fish: it is a must-have dish for local banquets and family guests. Bright red color, crisp shell, fresh and salty flavor, eaten raw and cooked.
2. Tianma Yuanyang Pigeon: Gastrodia elata and pigeons are the main ingredients, supplemented by chicken fluff balls and pea seedlings. The soup is clear, elegant in color and tender in meat.
3, chicken and ginkgo: often called ginkgo, is the best in the banquet, the oil shell is fragrant, the ginkgo is soft, oily but not greasy, and the spicy taste is strong.
4. Camellia oleifera: it is the daily food of Dong people. Guests come to cook oil tea to treat and get together. While tasting camellia oleifera, they chatted at home and talked about the old days. It's fun and unique. On festive days and festivals, camellia oil will be cooked to offer sacrifices to ancestors and entertain neighbors.
5. Deep-fried porridge: Stir the rice flour into a paste and put it in a bowl. Then, pick up the fried bean paste and put it in, scoop up a spoonful of Guizhou specialty starter and pour boiling oil on it. Oily but not greasy, crispy inside and soft outside, very delicious.
6. Pingba beef jerky: Cattle are naturally grazed, and beef jerky is nutritious and can be preserved for one year. They can be used as a good dish at a banquet or as a casual snack.
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