Chishui cuisine embodies a blend of Bashu and northern Guizhou cultures. Located in the warm and humid mid-subtropical climate zone, Chishui features distinct four seasons with heat and rainfall occurring in the same period. The fertile land and abundant water resources, together with diverse mountains, forests, rivers and wetlands, provide ample ingredients for local cooking.

When visiting Chishui, do not miss its renowned delicacies such as bamboo shoots, soft tofu curd, bracken, freshwater fish and wild vegetables.

The tofu curd noodles at Baoyangchang follow the cross-bridge style. Noodles and seasonings are served separately. Diners dip the noodles into the condiments instead of mixing them directly. Another highlight is that the noodles are boiled in soybean milk, delivering an exquisite taste. It comes in spicy and plain versions suitable for all tastes, with the spicy one being especially aromatic and popular.

Also known as black bamboo shoots, Chishui cylindrical bamboo shoots are made from fresh Qing bamboo shoots. Locals select bamboo shoots growing in damp, shaded areas. After picking, the shoots are smoked, sun-dried and stored. They then go through multiple rinsing processes before being cut into sections and cooked.

Rich in plant protein, the bamboo shoots contain particularly high dietary fiber, as well as vitamins and amino acids. In traditional Chinese medicine, bamboo shoots are believed to unblock body orifices, promote blood circulation, clear phlegm and relieve bloating and indigestion.

A premium and rare specialty exclusive to Chishui, this tea is rarely seen on the market and commands a high price. Only a small quantity is sold in the Soudong Valley Scenic Area, while most families keep it as a treasured treat for guests.

To make it, tender wild white tea leaves are fermented to attract larvae of the Platyja umminia moth. After feeding on the fermented leaves, the larvae excrete tiny droppings smaller than rapeseeds. These droppings are collected and sun-dried to produce insect tea. Loaded with nutrients, it tastes pleasant and refreshing, soothing both the body and mind. It helps refresh the mind, relieve hangover and detoxify the body.

The wrapper of Chishui piglet glutinous rice cakes is made of glutinous rice flour, stuffed with a filling of minced pork, dried tofu and preserved mustard tuber, then steamed thoroughly.

Steamed cakes are oval, pure white and translucent, resembling lovely little piglets, hence the name. With one bite, you can taste the soft, delicate fragrance of glutinous rice, followed by the rich flavor of the filling. The texture is tender yet crisp with an alluring aroma. Many tourists buy large packs to take home as gifts after their trip to Chishui.