The top ten specialty delicacies of the Zhuang people include bacon, corn porridge, glutinous rice cake, raw fish, roasted suckling pig, five-color glutinous rice, Zhuang rice dumplings, white-cut dog meat, Zhuang crispy chicken, and Longpump Sanjia.

1. Bacon Bacon, or bacon, is a specialty food favored by Zhuang Yao and other ethnic minorities.

The Zhuang people in Hechi, Baise and other places kill pigs before the Chinese New Year, and then hang the meat into strips on the fire pit.

Pig heads, legs, offal, etc. are also hung on it, and there is smoke every day.

Using sugarcane bagasse to smoke meat has the best flavor.

2. Polenta corn: The difference between organic corn and waxy corn is that organic corn is used to make porridge and sometimes fried into tortillas.

Corn porridge is the most commonly eaten by the Zhuang people in the mountains.

In some places, there is also the custom of eating pumpkin porridge, which is to boil the melon first, then add cornmeal and cook it.

3. Sweet glutinous rice cake is another characteristic of the Zhuang people’s food customs.

Sugar is used in glutinous rice cakes, five-color rice, crystal buns (a kind of stuffed buns filled with diced fat meat and white sugar), and even corn porridge is often added with sugar.

4. Yusheng used to be a delicacy for Zhuang people during festivals or when entertaining guests.

Hengxian Yusheng is famous in Guangxi, and its exquisite production is amazing.

A fish full of feet is ready to fly out of the water.

Removing scales, peeling skin, and lifting bones is done with ease and in one go.

The fish ingredients are colorful and beautiful.

Ginger, onion, garlic, papaya shreds, radish shreds, lemon shreds, every detail is meticulous.

5. Roast suckling pig, a famous Zhuang dish, is made from roasted piglets.

Huanjiang Fragrant Pig is particularly famous. There is grass specially used for roasting the fragrant pig. The roasted flavor is absolutely unique, crispy and tender.

6. Five-color glutinous rice, also known as flower glutinous rice and colorful glutinous rice, is steamed with high-quality glutinous rice and various plant pigments or food pigments. It is a traditional seasonal food of the Zhuang (Yao) people. It has a history of hundreds of years and is served every festival.

, relatives and friends should give each other five-color glutinous rice to express their kindness and respect, and wish them good luck, happiness, and happiness. The finished product also has the effects of clearing away heat, detoxifying, and strengthening the stomach and body.

7. Zhuang Zongba is a special traditional food of the Zhuang ethnic group during the Spring Festival. It is a large rice dumpling made from boiled glutinous rice and pork.

The rice dumplings in Ningming, Guangxi are the most distinctive, hence the name. The Zhuang people living in Yuewu and Hurun areas in Xijing, Guangxi also have the habit of eating this kind of big rice dumplings every Spring Festival, which is called "Fengmo Rice" locally.

The prepared Ningming Zhuang rice dumplings are used to worship ancestors on the first day of the Lunar New Year.

8. White-cut dog meat is a famous dish of the Zhuang people in Guangxi. It is cooked with dog meat and mixed with condiments. Sometimes when friends get together, this dish is the only dish for guessing and drinking, so it is jokingly called "one-legged dish".

9. Zhuang Crispy Chicken is a traditional famous dish of the Zhuang people in central Guangxi. It is made from chicken as the main raw material, fried and then processed. It is a common dish of the Zhuang people during festivals and has a history of more than 100 years.

10. Dragon Pump Three-Piece is a traditional dish of the Zhuang people in northwest Guangxi. The Zhuang people call the food made from pig intestines stuffed with pig blood "Pig Dragon Pump".

Use pig dragon pumps with pork liver and pork intestines to make cold pot dishes. When eating, pick up one or three pieces each and eat them together, hence the name.

It has a history of more than 300 years and is a popular dish for local festive banquets.