Wenfeng District delicacies include Panax notoginseng steam pot chicken, Zhuangjiabaang chicken, roast suckling pig, pocket medicated chicken, dried beef, etc.
1. Panax notoginseng steam pot chicken: Panax notoginseng steam pot chicken is known as the top ten Yunnan dishes. It is famous for its delicious soup and attractive aroma.
2. Zhuangjia Bahang Chicken: "Zhuangjia Bahang Chicken" is a traditional famous dish in Guangnan County, Wenshan Prefecture.
The so-called "Baheng" means "sour soup dish" in Zhuang language. It uses red green vegetables or celery and bamboo shoot skins as raw materials, and marinates it with rice soup to make a pink sour soup. It is supplemented by various seasonings according to a certain procedure and moderate heat.
The ingredients are boiled with deboned muscle.
3. Roast suckling pig: Roasted suckling pig is the most famous special dish in Guangnan and is listed as a government recipe.
Under normal circumstances, there is one suckling pig per dining table. For banquets with countertops, there are two suckling pigs per table. One is called the "gold pig" and the other is called the "silver pig."
The roasted suckling pigs are divided into three different techniques due to their different colors. Yellow, whitish and crispy is the superior technique, red is the medium technique, and slightly black is the third technique.
Suckling pigs roasted using different techniques have different colors and textures.
This dish is famous in Liancheng, Zhulin, Babao, Bamei and other places in Guangnan. The most authentic one is Liancheng roast suckling pig.
4. Pocket Medicinal Chicken: Put Chinese herbal medicines such as chrysanthemum root and milk root into the cleaned tender pork belly together with the chicken, tie the mouth tightly, and cook it in a large pot, hence the name Pocket Medicinal Chicken.
5. Dried beef: Legend has it that as early as 1284, when Marco Polo, a world-famous traveler and businessman from Italy, arrived in Kunming, he saw the Hui people making beef in a peculiar way. The description was "cut into small pieces and soaked in salt water."
", and add a few spices", this is the original record of halal beef gamba.