1. Five-color glutinous rice is a famous traditional delicacy of the Zhuang ethnic group. It is also called flower rice or green refined rice. It is one of the favorite foods of the Zhuang people. It has a history of hundreds of years. During festivals, relatives and friends give each other five-color glutinous rice.

, to express kindness and respect, wishing you good luck, happiness and happiness. The finished product also has the effects of clearing away heat, detoxifying, strengthening the stomach and strengthening the body.

Every year on March 3rd Song Festival, Qingming Festival, April 8th and other festivals, every household will make five-color glutinous rice to eat at the singing fair or to worship ancestors and gods.

They selected high-quality glutinous rice, collected purple sweet potato vines, yellow flowers, maple leaves, and red blue grass, soaked the juice, and soaked the glutinous rice in maple leaf juice, purple blue grass juice (called "Ke Zhan" in Zhuang), and red grass juice (Zhuang).

It is made by steaming the yellow flower juice (called Huamai in Zhuang) and dyed black, purple, red, and yellow respectively, and adding the original color (that is, white).

Steamed rice is not only colorful, but also tastes pure and slightly sweet, symbolizing a beautiful life.

Five-color glutinous rice can be stored for many days without changing its color and flavor when the temperature is not too high.

Some people steam a dozen or twenty kilograms at a time and cannot finish it all at once. They dry it and store it. When it is time to eat it, they stir-fry or stew it in a pot and add some seasonings to make it taste more delicious.

On the eighth day of April, when the early rice has been planted and turned green, people knead the five-color glutinous rice into small balls, stick them on bamboo branches, and insert them into the ancestral shrines. They also take back a vigorously growing seedling from the field, wrap the roots with pumpkin leaves, and put them

In the bowl, worship the ancestors together and pray for the ancestors to bless the harvest.

This kind of flavor food is integrated with activities of worshiping ancestors and entertaining gods, and is full of ethnic and local flavor.

Family members, relatives, friends, and lovers often eat five-color glutinous rice, which is naturally particularly delicious.

2. Zongba and glutinous rice cake celebrate the Spring Festival. The Zhuang people in southern Guangxi like to make zongba, and the Zhuang people in northern Guangxi like to make zongba. On May noon, all Zhuang people make zongba.

This is a traditional delicious food they like to eat during festivals.

The Spring Festival rice dumplings of the Zhuang people in southern Guangxi weigh more than ten kilograms. The rice dumplings are stuffed with pork, chestnuts, mung beans, sesame seeds, mushrooms, etc., and are stewed in a pot until they are very soft and cooked.

Generally, the ancestors are worshiped first and then eaten. They are also given to relatives and friends.

The glutinous rice cakes in northern Guangxi are also made from high-quality glutinous rice soaked, steamed, and then mashed into large or small round cakes. There are plain glutinous rice cakes without fillings, and sweet glutinous rice dumplings with sesame and brown sugar fillings.

If you send it to relatives and friends, put a red mark on the center point to express your best wishes.

The glutinous rice cake should be eaten while hot, and it will taste soft and fragrant; if it is cold and hard, roast it over fire, and it will become crispy on the skin and soft on the heart, with an excellent taste. It is indeed a traditional food with a unique flavor.

3. The rice dumplings of the Zhuang people are divided into rice dumplings (wrapped with soaked glutinous rice) and caked rice dumplings (soaked glutinous rice is ground into pulp and filtered into cake before being wrapped. Every Spring Festival and Dragon Boat Festival, every household makes

To make hunchback rice dumplings, soak the best glutinous rice and wrap it with rice dumpling leaves. When wrapping, put mung bean paste or a strip of meat mixed with seasonings in the middle of the glutinous rice, and wrap it into a shape with flat ends and a large humpback rice dumpling in the middle.

It can weigh up to two or three kilograms, and the small ones can weigh one kilogram. It takes a long time to cook and is a good gift for festivals. 4. Fengmo rice is always eaten by the Zhuang people in Yuewu and Hurun areas of Jingxi, Guangxi every year."

"Fengmo" rice. "Fengmo" is a kind of extra-large rice dumplings of the Zhuang people. On the twenty-eighth day of the twelfth lunar month, girls sift the glutinous rice and soak it in clean water, soak it overnight, fish it out, drain the water, and then season it with salt, five spices, pepper, and ginger.

After the condiments are mixed well, combine the large pieces of "dongjing" (a plant with large leaves that can be used to wrap food), and wrap the fengmolai with mung beans in some and stuffed with others.

Pork legs or fresh pork are shaped like bamboo tubes, sometimes in a square shape. On New Year's Eve, when the lanterns are held, girls take them out of the big iron pot and place them on the square table in the hall. On the fifteenth day of the first lunar month, most girls get married.

Everyone goes back to their parents' home to have a "Feng Mo" meal. At three o'clock in the afternoon, people start to eat "Feng Mo" and distribute it to the whole family in order from the oldest to the youngest. The relatives must also strictly abide by the rules.

The old man eats as much of the "Feng Mo" as he can to express his filial piety and wish his parents a long life. This custom is said to have started in the Northern Song Dynasty and is still passed down from generation to generation. This is a civilized custom of respecting the elderly and loving the young.

. 5. Horse's foot pole Horse's foot pole is a kind of rice dumplings wrapped in brown leaves. It is a unique food of the Zhuang people in Wenshan area of ??Yunnan. It is made by dyeing glutinous rice black with grass ash and adding other seasonings such as bacon shreds and star anise powder. It looks like a horse's foot.

Named after it. 6. Boiled dog meat is a famous dish of Guangxi Zhuang people. It is cooked with dog meat and mixed with condiments. Sometimes when friends get together, they just have a guessing game with this dish, so it is jokingly called: one-legged dish (the Zhuang people have the habit of eating dog meat).

); 7. Zhuang Crispy Chicken is a traditional famous dish of the Zhuang people in central Guangxi. It uses chicken as the main raw material and is fried and then processed. It is a common dish of the Zhuang people during festivals and has a history of more than 100 years; 8.

Stewed Broken Face Dog is a traditional Yunnan Zhuang dish. Broken Face Dog meat is stewed in a casserole over water. Broken Face Dog, also known as Weizi or Gray Face, has black and white hair on its body and prominent black and white lines on its head, hence its name.

Dog is a small wild beast in the mountains.