What are the dietary characteristics of Guangxi people?

1, Guangxi cuisine, also known as Guangxi cuisine, originated in the Song and Yuan Dynasties. During Guangxu period of Qing Dynasty, Beihai, Longzhou, Wuzhou and Nanning successively became trading ports, and the catering market became increasingly prosperous, which promoted the development of cooking skills. During the period of War of Resistance against Japanese Aggression, many culinary experts from all over the country came to Guangxi. There are many restaurants of various schools, and famous teachers learn from others' strengths, so that Guangxi cuisine can learn from others' strengths and enrich its development. Guangxi cuisine combines the characteristics of other local dishes, taking natural products from Guangxi as the main raw materials, and gradually forms five major schools of flavor dishes.

2. Most dishes in Guangxi are local delicacies, aquatic products and livestock meat, and Lingnan fruits such as litchi, mango and pineapple are often used as dishes. Generally speaking, pigs, chickens, dogs, cows, sheep, pigeons and salt and fresh water people are regular banquets. It is famous for its delicious food (civet cats, pangolins, soft-shelled turtles, water fish, hawthorn, clams, bamboo rats, bighead carp and snakes) and fresh water (prawns, crabs, clams, abalone, yellow croaker, catfish, giant salamander and mandarin fish, etc.). ). Guangxi famous dishes have both Cantonese characteristics and are different from Cantonese cuisine. Steaming, stewing, stewing, roasting, frying and frying are the main techniques. Their tastes are mainly sweet, fresh, spicy and crisp, and they pay attention to freshness, tenderness, smoothness and coolness.

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