popcorn, fried plantain, chicken, glutinous rice, flat rice, etc. 1. Fried plantains: Peel the ripe plantains, cut them into long slices, put them in a boiling oil pan, fry them until golden, and sprinkle some light salt on the surface. 2, chicken longitudinal: chicken longitudinal meat is fat and strong, thin and white, fresh and sweet, crisp and tender, fragrant and delicious, comparable to chicken, hence the name chicken longitudinal. 2. Flower glutinous rice: Flower glutinous rice is a delicious food made of natural dyes such as maple leaf, red pulp grass, purple pulp grass and dyed rice flowers.

1. Rice flower: select the best glutinous rice, steam it in a steamer, use the red paste for half color, then mix the red and white glutinous rice with sesame oil, dry it in the sun until it is hard, raise the carbon stove, stir-fry the glutinous rice until it expands and fluffy, then boil a pot of syrup, pour the fried rice into the pot and mix it evenly, pour it into a dustpan and flatten it with boiling water.

2. Fried plantain: Peel the ripe plantain, cut it into long slices, put it in a boiling oil pan, fry until golden, and sprinkle some light salt on the surface, which is called "fried plantain". The soft and sticky banana is crispy outside after being fried, but the inside is still original and delicious.

3. Jizong: Jizong is a delicious delicacy, which is called the king of bacteria. Its meat is fat and strong, its texture is white, its taste is fresh, sweet and crisp, and its fragrance is delicious, so it is named Jizong.

4. Flowering glutinous rice: Flowering glutinous rice is a delicious food made of natural dyes such as maple leaf, red starchy grass, purple starchy grass and dyed rice flowers. Local people express their gratitude to the land, their yearning for their loved ones, their awe of nature, their longing for a bumper harvest and their yearning for a better and happier life with colorful glutinous rice.

5. Bianmi: Bianmi Zhuang language is called "Nianmu", which is a traditional food with unique flavor in Zhuangxiang. In the late July of the lunar calendar, when the glutinous rice is 67% mature, stir-fry it in an iron pan, cool it, gently pound it with a stone hammer, and then sift and shell it. It can be eaten. After the flat rice is shelled, there are still some green cells attached to the flat rice. The color is green, smooth and soft, soft and delicious, and the fragrance is sweet, which has a long-standing reputation and people are full of praise.