1. Bobai Yongcai: Yongcai is also called water spinach. Compared with other regions, Bobai Yongcai has its own unique features: first, it has a unique shape, long stems, sparse leaves and narrow leaves; Secondly, the color is bright green, which keeps the original emerald green whether it is stored for a long time or fried; The third is that the taste is fresh and crisp, extremely fragrant and refreshing, and you can't get tired of eating it. Bobai Ipomoea aquatica is a national geographical indication product, which can be cooked in soup and fried in garlic. After tasting Bobai Ipomoea aquatica, an ancient poet once left a poem "Try the taste of green dragon at dinner, and wake up in the middle of the night with a fragrant mouth". Nowadays, Bobai Ipomoea aquatica is famous at home and abroad, and as a delicious food, it has ascended the elegant hall.

2. Myrica rubra in Fengshan: Fengshan Town is Bobai's famous "hometown of Myrica rubra". Every March and April, Myrica rubra trees all over Fengshan are covered with deep red and purple Myrica rubra, giving off a refreshing fragrance. Fengshan Myrica rubra is not only big, but also famous for its sweet and sour taste. A small amount of fresh food helps digestion. In hot summer, sour plum soup is the most popular summer drink for Bobai people. Besides, Yangmei wine brewed with Fengshan Yangmei is rich in flavor and mellow in taste, and will only be taken out when entertaining distinguished guests.

3. Sun-dried cucumber skin: Sun-dried cucumber skin is one of the "Top Ten Snacks" of Bobai Hakka, and its production process is very simple, so it is a traditional natural food. Generally, local cucumbers are used as raw materials. First, the raw cucumbers are washed with clear water, cut in half and dried for half a day, then the soft cucumbers are salted with raw salt, pressed with stones for one night and dried for half a day. The pickled cucumber skin is crisp and tender, salty and adjustable, refreshing and appetizing, which is the first choice for Bobai people to drink porridge as a side dish, and also a must for Bobai Hakka cuisine.

4. Bobai longan meat: Bobai was designated as the national high-quality longan production base in 1991, and it is a famous "hometown of longan" in Guangxi. The longan meat produced by Bobai is deeply loved by tourists because of its complete granules, golden color and rich nutrition, and exported to China, Hongkong, Singapore, the United States and other countries and regions. Eating longan meat can relieve anemia and weakness after illness. Li Shizhen recorded in Compendium of Materia Medica: "Litchi is the most expensive food, while longan is the best resource", which greatly praised longan.

5. Beef brisket powder: Beef brisket powder is one of the delicious foods that Bobai people must eat for breakfast. It is rich in flavor, salty and delicious. Bobai beef brisket powder is unique in that after the cooked beef brisket is marinated, the beef brisket is slowly boiled in beef bone soup, and the sachet containing ingredients such as Alpinia officinarum, fish tail, cinnamon, Sichuan pepper, fennel and star anise is added, and the juice is collected after simmering for three or four hours. The beef brisket cooked in this way is soft, rotten and delicious, with fine rice flour made of white sticky rice and ingredients such as coriander and chopped green onion, it becomes the most common beef brisket powder on the breakfast table of Bobai, and it is a nostalgic taste that countless Bobai people can't forget.

6. Cooking with a dustpan: The main raw material for cooking with a dustpan is rice. The rice slurry is steamed in layers with a dustpan, and the second layer is added after the first layer is cooked, which generally has more than three layers. When the rice noodles are fully cooked, cut them into diamonds with a knife, and pour them with sesame oil, sesame seeds and garlic paste. The entrance is delicate and elastic, soft and smooth without sticking to the teeth, and the secret sauce is fragrant and not greasy, which is unforgettable. As more and more people like dustpan cooking, in addition to salty dustpan cooking, there are also dustpan cooking that are often sprinkled with nuts and sweet sauce on the surface of vermicelli to make sweet dustpan cooking.

7. Taro seedling acid: also known as sour taro seedling, is made from taro leaf stalks. Peel taro stalks, soak them in a vat or pickle them in an urn, add ingredients such as pepper and ginger, and they can be eaten in about half a month. It is sour, spicy and refreshing, and salty and fragrant. Every household in Bobai will have homemade sour taro seedlings, which can be eaten directly with porridge or used as ingredients for cooking. Braised fish with sour taro seedlings and fried duck feet with taro seedlings are delicious foods that can be seen everywhere in Bobai.

8. Shuishuibao: Shuishuibao was originally a special snack for Bobai on the winter solstice, but now Bobai people have no time limit to taste Shuishuibao. The production process is also very simple: the stuffing made of pork, eggs, bean curd skin and bamboo shoots is wrapped in glutinous rice balls, and then wrapped with a layer of vegetable leaves, which means you're done. There are three ways to eat the water bag with different flavors: boiling, steaming and frying. After steaming, the water bag is crystal clear, and the glutinous rice dumplings wrapped in vegetable leaves are looming. With a gentle bite, the stuffing smells delicious and people can't help but have an appetite.