Bobai Ipomoea aquatica, also known as spinach or cabbage, is a leafy vegetable with long stems, slender leaves, crisp fresh green and refreshing fragrance. After cooking, the original green color remains the next day. After tasting it, foreign tourists left a poem "Taste the taste of Qinglong when eating, and wake up in the middle of the night with a sweet mouth". There are three kinds of water spinach: big leaf water spinach, small leaf water spinach and triangle water spinach. Ipomoea aquatica also has the functions of clearing away heat, relieving summer heat, detoxifying and promoting digestion, relieving fatigue, promoting fluid production and diminishing inflammation.

There are many cooking methods of Bobai water spinach: stir-frying, boiling, stewing soup and so on. Stewed soup has the elegant name of "Qinglong crossing the sea", and the poet's ancient flute improvised a wonderful sentence of "Taste the taste of Qinglong at dinner, wake up half-length, and your mouth is still fragrant".

Bobai raw sun-dried round meat

Bobai raw sun-dried round meat is processed from longan fruit with thick meat and sweet taste. It is amber, transparent and shiny, soft and slightly elastic. You can knead it into a ball by hand and it will disperse as soon as you put it. It tastes sweet and looks like plum blossoms when boiled in water. Round meat contains a lot of glucose and vitamins, which has the functions of invigorating qi and blood, invigorating spleen and calming the nerves. It is a traditional precious tonic.

Bobai beef bar

Authentic Bobai Niuba is translucent in color, coffee-like in color, full of luster, rich in fragrance, salty, sweet and delicious, refreshing and delicious, tough but not firm. It is a famous dish to go with wine, a delicacy to accompany meals, and a good gift for relatives and friends. Bobai people hold banquets. On holidays, they like to make cold dishes with cowhide and fried peanuts. In summer and autumn, the bean jelly in each stall is often paired with beef.

Bobai Chinese sauerkraut

Bobai sauerkraut is the best. It is dried with mustard and salted. It has no chemical additives, and it is original and sour. Sauerkraut water can also be used to soak bamboo shoots, which is crisp and refreshing.

Radish sauerkraut is pickled with radish leaves and salt. Compared with other pickled vegetables, it is more chewy, sour but not greasy.

There are also sour garlic, sour garlic seedlings, sweet and sour radish, sour buckwheat and sour cabbage. There are many snack bars specializing in these sauerkraut on Bobai Street, which are very popular with local people. It can be described as a major feature of Bobai.

Bobai pickles

Salted branches, melon peels, taro acid, yellow olive chaff, radish sauerkraut and other pickles that our hometown usually doesn't want to mention.

The most common pickle in Bobai County is "Xianbu". The practice of salty divination is to pull out the radish in the field and dry it half-dry, then add some raw salt to marinate it for a few days, take it out and dry it in an urn for storage, and then take it out of the urn when you want to eat it. Its taste is full of original flavor and delicious fragrance.

The most distinctive pickle is taro acid. Peel and dry taro seedlings, add salt and pepper and put them in an urn. After a week, taro seedlings will be sour. The taro seedling tastes sour and delicious, which can help the human body digest.

Guapi is pickled with cucumber, which is dry and wet, and often accompanied by a special sour taste, which greatly increases people's appetite.

Peel and dry Astragalus membranaceus, add salt and ginger to make Astragalus membranaceus bran. The soup horn fish with unique hometown characteristics was made by mixing yellow orchid bran and soup horn fish and steaming.