Jingxi Cake Duo: Also known as Jingxi Mooncake, this is a handmade cake made from the fragrant glutinous rice produced in Jingxi. It is usually eaten during the Mid-Autumn Festival. In the past, you could only eat it during the Mid-Autumn Festival, but now you can eat it at any time, and you can buy it on the streets. It is an authentic Jingxi specialty. It would be very nice for friends who come to Jingxi to bring one or two bags as souvenirs.

Blood Sausage: Different from blood sausages in other places, the blood sausage here does not contain glutinous rice grains. Instead, white rice and pig blood are mixed and ground into a slurry. Add chopped green onion, salt, oil, and spices and mix well. , pour into the intestine, tie both ends, and cook over a slow fire. After the pig blood sausage is cooked, put the blood sausage into the oil pan and fry until the casing is brown. Remove from the pan and cut into sections with scissors, then add soy sauce and sour vinegar to the pan. , chili, chopped green onion, coriander and mint stir-fry. After three times of boiling, frying and stir-frying, the pork blood sausage tastes more fragrant, delicious and wonderful.

Panjidu: Sticky glutinous rice flour is wrapped in sweet potato puree, then deep-fried in oil, then dipped in sugar. It is crispy on the outside and soft and chewy on the inside. Finally, put it into a plate filled with white sugar and toss it a few times before eating.

獍粑: "Tie Na" is a kind of glutinous rice glutinous rice cake. In order to celebrate the autumn harvest and express the joy after the autumn harvest, people in the area south of Jingxi use the newly harvested large fragrant glutinous rice cake on the tenth day of the tenth month of the lunar calendar every year. To make glutinous rice cake. The glutinous rice cake made that day is called "thief" in Zhuang language. There is also a new Jingxi moxa leaf glutinous rice cake, which is made with fresh mugwort leaves, glutinous rice flour, peanuts and sugar filling. Adding a little sesame in the filling will make it more fragrant. The taste is sweet, soft and smooth, and mugwort leaves have cooling and health-care effects. It is absolutely delicious, as everyone who has eaten it knows! ?

Sour wild: sour radish, sour mango, sour papaya, sour ginger, sour plum fruit, sour sali, sour garlic, sour peach, sour pickles, sour beans, sour hawthorn, etc. There are other specialties of Jingxi including the wide variety of hawthorns: hawthorns (slices, cakes, tea, preserved fruits, etc.), sweet and sour hawthorn delicacies!

Rice dumplings: Jingxi rice dumplings are in the shape of a "crescent", with a crystal clear appearance, white, delicate and delicious skin. The dumpling skin is tough and tender. The main material of Jingxi rice dumplings is a kind of local rice. , steamed, pounded, kneaded into rice balls, rolled into dumpling wrappers, wrapped with minced meat and fungus fillings, and then steamed. The taste is glutinous and slightly tough, and when you take a bite, its unique light fragrance and glutinous but not greasy feeling will immediately leave a fragrance on your lips and teeth, with the effect of "the lingering fragrance lingers for three days". ?

Zongzi: Eating rice dumplings is a traditional custom of the Zhuang people. As a county with a large Zhuang population, Jingxi is certainly indispensable for this custom. Jingxi Daxiang Rice Dumplings are stuffed with mung beans (or bamboo beans), pork, bean paste, etc., and wrapped in fragrant glutinous rice. The freshly baked meat rice dumplings are rich in fragrance and very tempting. Known as one of the “Top Ten Precious Rice in China” and distinguished by its “fragrance”, Jingxi’s rice dumplings are loved by people and have become a delicacy on the tongues of Jingxi people during New Years and holidays.

Crispy strips: When it comes to Jingxi’s delicious snacks, you must eat Jingxi crispy strips. Jingxi’s crispy strips are made from Jingxi’s most famous Daxiang glutinous rice. The crispy strips come in all colors (golden yellow). ), fragrance (maintaining the light fragrance of glutinous rice), taste (crisp but not greasy).

Five-color glutinous rice: Jingxi five-color glutinous rice is quite famous. The best Jingxi fragrant glutinous rice is carefully selected, rinsed with water, and soaked in the pure natural color given to plants by nature. . Not only is it beautiful and delicious, but the natural colors are even more wonderful. People in Jingxi celebrate the third day of the third lunar month, and every family in Jingxi steams five-color fragrant glutinous rice. The fragrant glutinous flavor is everywhere, making people salivate. Jingxi's fragrant glutinous rice has large, soft and glutinous grains and is very delicious.