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，朝廷征調湘鄂西土司兵上前線抗倭，恰好趕上年關，為不誤軍機，土司王下令提前—天過年，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，干鍋無湯，麻辣味重，不能吃辣的人吃了以后絕對刺激味蕾。近年來，由于網絡的傳播，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，并且被網友們冠上“屌絲的盛宴”稱號；（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
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荷渣
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殺豬菜
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