Cuisine in Guangnan, Yunnan?

Guangnan is an ancient city of gourmet food, and traveling here is a great way to get a taste of it. Guangnan's cuisine in Long Horn ramming chicken, bean paste meat, cold rolls of powder and other famous, flower glutinous rice, flat rice, patties, corset poi, thousand-layer poi, face artemisia poi, rice dumplings, red dumplings, and other unique features. It's very appetizing.

Horn Horn Chicken: Long Horn Chicken is a famous local dish in Guangnan. "Long Horn Miao" is a Zhuang language, and the Chinese translation is chicken cooked in sour soup. Long Horn Miao Chicken recipe is made of fine, well-chosen ingredients, with many varieties of condiments and a collection of colors and flavors in one, which is appetizing, beautiful and refreshing.

Bean paste meat: Bean paste meat is also a famous local dish in Guangnan, with a history of more than 200 years. This dish is mainly made of bean paste, fat meat and glutinous rice, which is carefully processed and made with crystal clear color, beautiful sweet taste, oily but not greasy, fat and tender and delicious.

Cold rolled noodles: Guangnan cold rolled noodles with local production of white or red material as raw materials, the use of traditional handicraft refined from the finished product has the color, aroma, taste, fresh characteristics, eating old and young people are suitable for all seasons of the year, regardless of the spring, summer, autumn and winter, can be used as a snack or a meal to eat.

Chrysanthemum Duck: Boiled chrysanthemum with duck meat, supplemented with condiments and side dishes, it has the characteristics of tender duck meat, fresh and sweet soup, appetizing, and clearing lung disease.

Roasted Suckling Pig: widely consumed during the Qing Dynasty and the Republic of China for entertaining VIPs. The meat is tender, colorful, crispy and fluffy.

La pig's feet: raw pig's feet are cured, filtered dry, and then fumigated and roasted for a month or two on a fire with pine hair or sugar cane bagasse. Generally processed in the winter waxing month, it can be eaten throughout the year, with a delicious flavor and aroma.

Nine fragrant rice dumplings: when the Spring Festival, Guangnan County Zhuang people, every family does rice dumplings, the Zhuang language called "milli-fang" or "buckle Fang". Before wrapping the rice dumplings, the first will be washed, filtered slightly dry, and then the glutinous cereal poles and Suzi poles burned into ash, into the glutinous rice

stirring the black, bumps net, wrapped in dumpling leaves into the desired shape, to raw pork strips to stop the five spice powder or strips of bacon, mung bean rice as a stuffing, tightly, into the extra-large pot of soaking for one to two hours to a medium fire to cook.

The dumplings have a full range of ingredients, and there are the so-called nine aromas, namely: glutinous rice, grass fruit, fennel, anise, suzuki, bacon, beans, peppercorns, and dumplings leaves emit bamboo incense, so the name nine aroma dumplings.

Flower Glutinous Rice: Guangnan Zhuang festivals, rituals, and hospitality are often dyed with flower glutinous rice, and there is also the Flower Glutinous Rice Festival in March of the old calendar in the area of the free, Nalun.

The production of flower glutinous rice, due to the region, different dyes and different methods of production, most of which is the fragrance of glutinous rice were put into some edible yellow flowers and grass, maple leaves, red and blue grass, purple scented vines and other plants in the syrup method of soaking, so that it dyed with the color of the plants, served in the retort steamed black, red, yellow, blue, purple, white and other flower-colored rice. Flower color color is bright and attractive, in a bowl, like a colorful flower in its early bloom, fragrant, refreshing, tasty, is the traditional cuisine of the Zhuang people.

The Eight Treasures big oil dumplings are crispy, soft, fragrant, sweet, glutinous in one, people eat people love, the production of craftsmanship and ingredients.