Fried mealworms are a special delicacy in Baise, Guangxi. The local mealworm is not actually a bug, but a delicacy made from rice. Its production process is very sophisticated, mainly using high-quality rice as raw material. When making it, the rice is first ground into pulp and steamed, and then the cooked powder is kneaded into strips on the back of a dustpan, so that the dripping shape is like a bug, so They are called mealworms. The most common local mealworms are white, and some are made with food coloring, which not only looks good, but also tastes good. The best way to eat mealworms is to stir-fry them with green and red peppers. The finished product will be spicy and soft, making it a delicious dish whether served with wine or rice.

2. Fragrant blood sausage

Fragrant blood sausage is a famous specialty food in Debao County, Baise City, Guangxi. The production process of local sausage blood sausage is very sophisticated, mainly using pig blood as raw material, which is somewhat similar to Northeastern blood sausage. When making, the raw pig blood is first put into a basin, and any lumps that form agglomerates must be broken into pieces. Then heat the white broth, add refined salt, pepper, MSG, and pepper noodles, stir evenly and let cool. Then pour it into the pig blood basin, add minced coriander and mix evenly, then pour it into the washed intestines and tie the mouth with a string. Finally, bring the prepared intestines to a boil in a pot of water. After boiling, cook over slow heat, take out, soak in cold water, and remove the strings. There is no need for any other cooking method when eating Baise Xiangxiang blood sausage. You only need to slice the purchased blood sausage and dip it in some spicy oil and balsamic vinegar and eat it together. It has the characteristics of fresh, fragrant, tender and smooth, and has always been favored by local people and foreign tourists.

3. Big Zongzi

Big Zongzi is a very famous specialty food in Baise, Guangxi. Every local household will make big rice dumplings during the Dragon Boat Festival and Spring Festival. The production process is also very unique. It mainly uses fat meat and high-quality glutinous rice as raw materials. During the production, the fat meat is peeled, washed and cut into strips. Add seasonings and marinate for half a day. Wash and soak the high-quality glutinous rice and drain. Spread out some rice dumpling leaves and put in an appropriate amount of glutinous rice. Make a ditch in the middle and add mung bean paste to place a strip of fat. Then spread a layer of mung bean paste and put the glutinous rice on it. Cover the filling and wrap it up so that the middle of the rice dumpling body is slightly convex. Finally, tie it with a rice dumpling rope and put it into boiling water to cook. The finished product is soft, sandy and fragrant, and has always been the most common and popular local delicacy.