The traditional technique of braised chicken with small black herbs is as follows: select a chicken (a hen of about 1.5 kg), slaughter it, remove the feathers, disembowel it, remove the internal organs and wash it, then wash the dried 50 grams of small black herbs with warm water.

Clean it, then put it into an earthen pot and cook it over high heat. After the water boils, put in the whole chicken that has been killed, and simmer it on low heat for about 2 hours before serving.

The best step is to make a bowl of special dipping water.

The dipping condiments vary, including mint, coriander, Sichuan peppercorns, chopped green onion, and especially the local Qiubei pepper.

Put the spicy seeds into the pot and grind them. When they are cooked, pick them up and blow a little bit of charcoal ash. Then use a pair of bamboo chopsticks to grind them, which is called "hand-rubbed spicy".

Sani Lotus Leaf Porridge Sani Lotus Leaf Porridge uses 1/3 glutinous rice and 2/3 japonica rice. Wash the fresh lotus leaves and chop them into small pieces. Wrap them in gauze and cook with the porridge. Use a slightly larger lotus leaf.

Cover, after the porridge is cooked, anneal and cool slightly, then mix in sugar or honey to relieve heat and relieve fatigue.

Sour Soup Chicken Most of the native chickens in Qiubei are raised by farmers in the mountains. They eat grass and insects, and are fed some grains and other grains at home. The meat is tender, fragrant and delicious.

Among them, silky chicken is the best and is a traditional delicacy that can strengthen the body.

There are many Zhuang families in villages and towns such as Pingzhai and Guanzhai in Qiubei. The Zhuang family's sour soup chicken is also very famous. Almost every family can make it because it is simple to make.

Baheng's Zhuang language means pickled cabbage. It is made from dried red green vegetables or wild vegetables and soaked in rice soup for several days to turn it into a red and sour soup, which is very appetizing.

When cooking the chicken, you also add Zhuangjia's sour bamboo shoots, and add spices such as grass fruits, eight fruits, kaempferol, vanilla, etc. A pot of authentic and delicious sour chicken is very tempting.

Drunken Shrimp Every summer, every household often has live shrimps on the table, poured with strong wine and vinegar. The shrimps have their beards cut off, but they can still jump out of the dish, which is also known as "Flying all over Taiwan".

Drunk the shrimps with wine vinegar and serve.

It is said to be hundreds of years old.

Legend has it that in ancient times, there was an alcoholic who changed his style, drank warm wine, grabbed live shrimps from a basket and threw them into the wine. The lively shrimps were stewed in the wine, and they danced for a while and then became "drunk" without moving.

Gradually it turned bright red, and while everyone was astonished, the man took out the shrimp, dipped it in soy sauce and vinegar, and ate it.

When everyone tasted it, it was really delicious. From then on, the delicacy "Warm Wine Drunken Shrimp" became a famous local dish.