Bahang chicken: Bahang chicken belongs to a local name in Guangnan.
The dish "Bahang" is Zhuang language, and the Chinese translation is to cook chicken with sour soup. The recipe of Bahang chicken is well-made, the ingredients are exquisite, and there are many kinds of seasonings. Set color and fragrance in one, appetizing and beautiful.
Douban meat: Douban meat is also a famous local dish in Guangnan, with a history of more than 200 years. This dish is mainly made of bean paste, fat meat and glutinous rice. Crystal clear color, delicious and sweet, oily but not greasy, fat and tender.
Cold rolled powder: Guangnan cold rolled powder is made of local white or red materials and refined by traditional handicrafts. The finished product has the characteristics of color, fragrance, taste and freshness, and is suitable for all ages. Whether it is spring, summer, autumn and winter, it can be eaten as a snack or dinner all year round.
Chrysanthemum duck: Boiling chrysanthemum with duck meat, supplemented by seasonings and side dishes, has the characteristics of tender duck meat, fresh and sweet soup, appetizing and clearing the lungs.
Roast suckling pig: During the Qing Dynasty and the Republic of China, people widely ate roast suckling pig to entertain distinguished guests. It has the characteristics of fresh and tender meat, bright color, crisp and refreshing.
Pickled pig's feet: after the pig's feet are pickled, they are drained and baked with Tricholoma matsutake or bagasse for one or two months. Generally processed in the twelfth lunar month in winter, it can be eaten all year round, with delicious taste and full fragrance.
Zongzi in Jiuxiang: During the Spring Festival, every household in Guangnan County will make zongzi, which is called "Fang Hao" or "Koufang" in Zhuang language. Before making zongzi, wash the glutinous rice, filter it and dry it slightly, then burn the glutinous rice straw and perilla straw into ash and put it into the glutinous rice.
Stir black, winnow, wrap with zongzi leaves into the required shape, use raw pork strips of spiced powder or bacon strips and mung bean rice as stuffing, tie them tightly, soak them in an extra-large pot for one to two hours, and cook them on medium heat.
The ingredients of Zongba are complete, and there are so-called nine fragrances, namely: glutinous rice fragrance, grass and fruit fragrance, fennel fragrance, star anise fragrance, perilla fragrance, bacon fragrance, bean fragrance, pepper fragrance and bamboo fragrance emitted by Zongba leaves, so it is named Jiuxiang Zongba.
Zhuangjiahua glutinous rice: Flower glutinous rice is often dyed in festivals, sacrifices and hospitality of Zhuang people in Guangnan. It is free in March of the lunar calendar, and there is also a flower glutinous rice festival in Nalun area.
Due to different regions and dyes, the methods of making glutinous rice with flowers are also different. Most of them use some edible plants such as yellow flowers, maple leaves, red and blue grass, wisteria and so on to soak fragrant glutinous rice. Dye it with the color of plants, and then put it in a steamer to steam rice in five colors: black, red, yellow, blue, purple and white. Bright and attractive colors, packed in a bowl, are like a blooming colorful flower. Delicious and delicious, it is a traditional food of Zhuang nationality.
Babao oil balls are crispy, soft, fragrant, sweet and glutinous, and are deeply loved by people. When making them, they pay attention to technology and ingredients.