1. Bobai Yongcai: Yongcai is also called water spinach. Compared with Yongcai from other regions, Bobai Yongcai has its own unique features: first, it has a unique appearance, with long stems, sparse leaves, and tapering leaves;

The color is bright green, and it still maintains its original green color whether it is stored for a long time or fried. Thirdly, it has a fresh and crisp taste, which is extremely fragrant and refreshing, and you will never tire of eating it.

Bobai water spinach is a national geographical indication product. It can be cooked in soup or stir-fried with garlic. After tasting Bobai water spinach, an ancient poet once wrote a poem: "Try the taste of green dragon during the dinner, and wake up in the middle of the night, and your mouth will still be fragrant."

Nowadays, Bobai kangkong is famous at home and abroad, and has become a popular delicacy.

2. Fengshan Bayberry: Fengshan Town is the famous "Hometown of Bayberry" in Bobai. Every year in March and April, the bayberry trees all over the mountains and plains of Fengshan will be covered with deep red and black bayberry trees, exuding a refreshing fragrance.

Fresh fragrance.

Fengshan bayberry is not only big, but also famous for its sweet and sour taste. Eating a small amount of it fresh can help digestion.

In the hot summer, sour plum soup is the most commonly consumed beverage by white people in Botswana to relieve the heat. In addition, bayberry wine brewed from Fengshan bayberry has a rich aroma and mellow taste, and is only served when entertaining distinguished guests.

3. Raw and sun-dried cucumber peel: Raw and sun-dried cucumber peel is one of the "Top Ten Snacks" of Bobai Hakka. The production process is also very simple, and it is a traditional natural food.

Generally, local cucumbers are used as raw materials. First, wash the raw cucumbers with clean water, cut them in half and dry them raw for half a day. Then, pickle the soft cucumbers with raw salt, press them with stones for one night, and then dry them for half a day.

Finish.

The pickled cucumber skin has a crisp and tender taste, adjustable saltiness, refreshing and appetizing. It is the first choice for Bobai people to have porridge as a side dish, and is also a must-have in Bobai Hakka cuisine.

4. Bobai Longan Meat: Bobai was designated as a national high-quality longan production base in 1991. It is the famous "Hometown of Longan" in Guangxi. The longan meat it produces is deeply loved by tourists for its complete particles, golden color and rich nutrition.

Exported to Hong Kong, Singapore, the United States and other countries and regions.

Eating longan meat can relieve symptoms such as anemia and physical weakness after illness. Li Shizhen recorded in the "Compendium of Materia Medica": "Litches are the most valuable food, and longan is the best financial resource." Longan is highly praised.

5. Beef brisket powder: Beef brisket powder is one of the must-eat breakfast dishes for Bo white people. It is rich in fragrance, salty and sweet.

The uniqueness of Bobai beef brisket noodles is that after marinating the cooked beef brisket, the beef brisket is slowly simmered in beef bone soup, and added with ginger, fish tail, cinnamon, Sichuan pepper, cumin, star anise, etc.

The ingredients in the sachet are simmered over low heat for three to four hours and then the juice is reduced over high heat.

The beef brisket cooked in this way is soft and fragrant. When paired with fine rice noodles made from white sticky rice and ingredients such as coriander and chopped green onion, it becomes a bowl of beef brisket noodles that is most common on the Bobai breakfast table and is the favorite of countless Bobai people.

The unforgettable taste of nostalgia.

6. Dustpan cooking: The main raw material of dustpan cooking is rice. Use a dustpan to steam the rice milk in layers. After one layer is cooked, add the second layer. Generally, there are more than three layers.

After the rice noodles are fully cooked, use a knife to cut them into diamond shapes, top with sesame oil, sesame seeds and garlic paste. It will be delicate and elastic in the mouth, soft and not sticky to the teeth. Add the secret sauce to make it fragrant and not greasy.

Unforgettable.

As more and more people like dustpan cooking, in addition to the salty dustpan cooking, there are also dustpan cooking that often sprinkles various nuts and sweet sauce on the surface of the flour to make it sweet.

7. Taro sprout acid: Also known as taro sprout acid, it is made from taro leaf stems.

Peel the taro stems and put them into a large vat for soaking or pickling. Add chili, ginger and other ingredients. It will be ready to eat in about half a month. It is sour, spicy, refreshing and salty.

Every household in Bobai has homemade taro sprouts, which can be eaten directly with porridge or used as an ingredient in stir-fries. Braised fish with taro sprouts and fried duck feet with taro sprouts are delicacies that can be seen everywhere in Bobai.

8. Luo Shui Bao: Luo Shui Bao was originally a must-have specialty snack in Bobai during the winter solstice, but now there is no time limit for Bobai people to enjoy Luo Shui Bao.

The production process is also very simple: wrap the stuffing mixed with pork, eggs, tofu skin, bamboo shoots, etc. into the glutinous rice ball, then wrap it with a layer of vegetable leaves and you're done.

Luoshuibao can be eaten in three different ways: boiled, steamed, or fried. After steaming, the Luoshuibao is crystal clear, and the glutinous rice dumplings wrapped in the vegetable leaves are looming. When you bite it gently, the aroma of the filling will come out, which makes people can't help but

Great appetite.