There are many delicious foods in Babao of Guangnan county. Famous local snacks including  Pretzels(椒盐卷饼), Baked Wheat Cake( 烧饼) Fried Tsamba. You can sample these snacks at most small restaurants in Guangnan . Famous dishes are Braised Chicken with Sanqi cooked in a vapor pot, Dog Meat cooked in hot pot medium and Lotus Leaf Porridge is famous. Besides , Bahan Chicken(岜夯鸡),hummus Meat (豆沙肉),Cold volume powder(凉卷粉) have a good reputation, ive-color glutinous rice (花糯饭) , Bean Tsamba(糍粑),Zonngzi(粽子),Bian rice(扁米),Hongtuan(红团) are unique flavor.

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.

Zhuangs five-color glutinous rice 壮家花糯米

Zhuangs take paddy rice as the staple food. They are good at making glutinous food, among which five-color glutinous rice, puffed rice candy, and Kaofang (big glutinous dumpling) are delicacies in festive occasions. The colorful rice is dyed with the extract of plants with different colors, and then cooked. The glutinous dumpling has many varieties, and is big in size. It usually weighs about 1kg each, in the shape of a pillow.

The Sanqi Steaming

The Sanqi Steaming Pot Chicken is a famous dish in theBabao science spot Guangnan County. First, marinate the fine roots of Sanqi in the water, and then wash them clean. Put the roots in the abdominal cavity of the chicken which has already been washed. Place the chicken and the seasonings in the boiler. Then put the boiler on another boiler which holds about 4 or 5 kilograms of water. Airproof the meeting point of the two boilers.

Put the boilers on the big fire and braise for 3 or 4 hours until the chicken is done and the flesh and the bone separate from each. The chicken done this way is tender and fresh.In as early as the year of Qianlong in the Qing Dynasty, Sanqi Steaming Pot Chicken was widespread in the areas of south Yunnan. If you use Tall Gastraodia Tuber, it is Tall Gastraodia Tuber Steaming Pot Chicken; if you use China Cordyceps, it is China Cordyceps Steaming Pot Chicken. All these are special famous tonic dishes in Yunnan.

You can taste them in many places. In Kunming, if you want to try it, just ask some local people and they will tell you where.It is said that during the year of Qianlong in the Qing Dynasty, the Qianlong Emperor made his rounds in Linan Fu which is today’s Jianshui County. The magistrate of the district ordered the local chef to dedicate a delicious dish for the Emperor.

The chef who was only 24 years old then used the theory of the chaffy dish, and created the slinky boiler. It turned out to be very successful and the chicken was very tender and fresh. The Qianlong Emperor was full of praise. Shortly after that, the Steaming Pot Chicken has become a famous dish at the state banquet.

Hummus Meat 豆沙肉

Hummus Meat(豆沙肉) is also a  local special dish in Guangnan county. This dish uses carefully produced red bean paste, meat,and rice.Translucent color, sweet taste, fat but not greasy, fat and tender and delicious.

Daisy Duck菊花鸭

Cooking duck with daisy , combined with the seasoning, garnish The meat is delicate and the soup is fresh and sweet.

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.