特色菜牛瘪与羊瘪（图）
牛瘪与羊瘪
主打：牛、羊肉
特点：在烹制牛羊肉将熟时，将过滤干净的牛羊胃液加入，如此便成牛瘪和羊瘪。烹制好的牛瘪与羊瘪为黄绿色，入口微苦，有健胃、祛热和助消化的功效，被黔东南少数民族视为待客上品。
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