Ba rammed chicken is also called "Shanba Dali chicken", which means "pickled cabbage" and "Ba rammed chicken" is also called "pickled cabbage chicken". Originating from Guangnan County, the hometown of Zhuang nationality in Yunnan, it has taken off in recent years and settled in Kunming, just like the folk songs of Sanjie Liu, which became popular for a while. Big restaurants and small restaurants all hung the number one brand-Wenshan Jiao Rammed Chicken. Guangnan County belongs to Wenshan Prefecture, and Wenshan is also famous for Sanqi in all directions. Everyone knows that Sanqi was produced in the past, and now it is a pounded chicken. What's the taste? What is it? Many people eat first, "not bad!" As a result, word spread widely, and Bo rammed chicken got a long-term residence permit in Kunming. According to the Records of Guangnan Prefecture, "Pouring and Pouring Chicken" began in the Song Dynasty and was the most popular in the Ming and Qing Dynasties. Originally, it was a famous dish collected from the people at the official wedding banquet, and it was also used to worship the boss and even the first rare and famous dish of the court official. It can be seen that it has a long history and extraordinary origins.

The reason why "Ba rammed chicken" is still thriving is that it is full of "Ba" flavor. When making, firstly, a kind of potherb named "celery" is mixed with fresh vegetables, boiled with boiled water and added with rice soup, and then heated with low heat. In this way, the produced acid yeast will give full play to its role and turn vegetables and celery into pickled vegetables. Boil hot pot soup with this pickled vegetable and its sour water ingredients, cut the slaughtered tender chicken into small cubes, mix with soy sauce, Jiang Mo, salt, soju and other condiments, put them into the hot pot soup and cook them with boiled fresh vegetables. Green and white mixed, delicious, not greasy. And protein and calcium are released to the maximum limit, so that the nutrient is rich and easy to absorb. After eating the last chopstick, the chicken is still fresh and tender, and the taste is still fresh, sweet and not greasy. Why? "Ba Ram" soup makes it happen. "Qiram" soup-The citric acid in sour soup reacts rapidly with the protein in chicken during the heating process, forming an anti-aging agent to prevent the boiled food from aging easily. The rapid reaction between citric acid and fat also denatures it into protein milk. Citric acid also reacts with calcium in chicken bones, softens bones, and boils out bone oil and bone fat. The chemical reactions that cannot be marked by this series of chemical equations are completed step by step in the process of steaming, sour and fragrant, which can be described as "sneaking into the night with the wind, moistening things silently."

Zhuang people have always written the longest page of Chinese splendid culture with "bronze drum culture". Chickens can "pound" their nutrients to the maximum, which is probably an earlier invention in nutrition science.