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Funing Food

The famous snacks in Funing  county including: Pretzel(椒盐饼),Wentao Rice noodles(温淘米线),Fried Baba(油炸粑), hummus Baba(豆沙粑粑),all of those can be find in Funing county.


Bahan Chicken 岜夯鸡

Bahan Chicken (岜夯鸡) is a local dish in Guangnan county, “Bahan”  is the Zhuang language ,which means cook chicken with sour-soup. The recipe for Bahan Chicken is refined, elegantand the  condiments is various.


 

Funing Jizong Mushroom

Funing Jizong Mushroom is one of the top-class mushroom types and a rare product of the mountain. You can fry it with meat or ham, or fried it alone, or boil it, or make soup with it. No matter how you cook it, it always tastes fresh and amazing.

Funing Jizong Mushroom known as "bacteria in the flower," "King of the bacteria" It is known as "bacteria in the flower," "King of the bacteria".. Fengqing  Jizong  Mushroom is very nutritious, each 100 grams of dry product containing 28.8 grams protein, 42.7 g carbohydrates, 286 kcal calories, 23 milligrams of calcium and the amino acids’s type and quantity  is very rich. It is  a rare exotic and wonderful products, there are many benefits such as good for stomach, bring down blood viscosity, cure hemorrhoids and so on.



Sanqi stew black-bone chicken  三七乌骨鸡

Sanqi stew chicken  is the famous cuisineof the Yanshan county, the method to make  Sanqi  black-bone chicken : use the clean water to wash the Sanqi root ,then use  pot stew the root and chicken.



Salted tendons of beef

The salted tendons of beef is a famous traditional dish of the Dai people. The raw materials are the head and the feet of the scalpers. The seasonings are ginger, garlic, chili, the leaves of the wild Chinese prickly ash, salt, and so on. First, shave and wash the head and feet of the scalper clean. Cut them into small cubes and cook them in the boiler until they get very tender. Then take them out, remove the bones, and cut them into strips. Marinate the strips in the water which has been used to wash rice for about 3 hours. Take them out, wash them clean, and then dry them. Mix them with chopped chili, pestled ginger, garlic, salt and the leaves of the wild Chinese prickly ash. Put them into the jar and seal the jar. They are edible in about half a month. They taste savory, vinegary, tender and cool.


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