The uniqueness of laksa bogor is oncom mixture. Laksa bogor also does not use noodles, using lontong or ketupat and vermicelli as a mixture. Laksa bogor also uses fresh basil toge and basil leaves. The gravy itself is made by using very tasty coconut milk. Laksa bogor also has a very rough texture that can be inserted into the broth. Laksa bogor is also served with yellow tofu, boiled egg and sprinkled with serundeng.
Asinan Bogor is a culinary mix of Chinese culture that has been for hundreds of years in Bogor. There are three types of pickled bogor, namely pickled fruit, pickled vegetables, and pickles mixture of fruits and vegetables. Pieces of vegetables and fruits are flushed with spicy sauce is very fresh and delicious, especially when eaten with yellow crackers and peanuts.
Doclang consists of poultry, fried tofu slices, fried boiled potato slices, boiled eggs, liquid peanut sauce, soy sauce and crackers or tangkil tangkil. Pesor is a kind of ketupat made from white rice wrapped in leaves and patented for several hours. While this leaves usually grow wild at the foot of Mount Salak. Some doclang sellers who are “fanatical" also only use the soy sauce Zebra brand which is the original soy sauce Bogor. Currently, there are not too many sellers doclang in the city of Bogor.