Contents: Chapters: 1 - Foreword. Overview on cultural values of the bowl of CHEO (a kind of sauce) of the Black Thai minority. 2 - Cultural features attached to each spice to make the bowl of CHEO. The groups of spices in making the bowl of the CHEO: spicy; salty; sour & bitter. 3 - Cultural features attached to the materials in making the bowl of the CHEO and types of the CHEO of the Black Thai people. Farm animals' CHEO (cattle, pig, dog, goat...). CHEO making from bird species (chickens, ducks, geese, pigeons...). CHEO from trapped wild animals (deer, porcupine, wild boar, squirrel, bamboo rat...). CHEO from bamboo & fruits. 4 - Appendix.