三下鍋
“三下鍋”，算得上是土家最平常而又最富盛名的一道菜。相傳明代嘉靖年間，朝廷征調(diào)湘鄂西土司兵上前線抗倭，恰好趕上年關(guān)，為不誤軍機(jī)，土司王下令提前—天過(guò)年，于是臘肉、豆腐、蘿卜一鍋煮，叫吃“合菜”，以后演變成“三下鍋”。主要食材也演變?yōu)榉誓c、豬肚、牛肚、羊肚、豬蹄或核桃肉（豬頭肉）等選其中二、三樣或多樣。三下鍋的吃法也有干鍋與湯鍋之分，干鍋無(wú)湯，麻辣味重，不能吃辣的人吃了以后絕對(duì)刺激味蕾。近年來(lái)，由于網(wǎng)絡(luò)的傳播，三下鍋已成為背包客和自助游客到張家界旅游必吃的一道菜，并且被網(wǎng)友們冠上“屌絲的盛宴”稱(chēng)號(hào)；（口味偏辣）
Ten stores cannot not know
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蒸臘肉、蒸香腸
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干苦瓜燉小魚(yú)
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荷渣
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殺豬菜
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