Guangxi's unique food culture

Guangxi is a multi-ethnic autonomous region with 1 1 ethnic minorities such as Zhuang, Yao, Miao, Dong and Yi. Guangxi cuisine consists of Nanning, Guilin, Liuzhou, Wuzhou and other urban cuisines and Zhuang, Yao, Beijing, Dong and other ethnic minority cuisines. The cooking method is deeply influenced by Cantonese cuisine, which is light, tender and spicy. Let's walk into Guangxi culture and see what special foods there are.

The famous dishes in Guangxi are: stewed chicken with iron fire, stewed seal fish with cordyceps, sunflower horseshoe patties, cinnamon milk taro buttons, Wuzhou paper-wrapped chicken, Tanzhou fish horn, carved chicken, horse meat rice noodles, creamy sea bream, spicy sauce, oil tea in northern Guangxi, clam porridge and so on. Camellia oleifera is a unique diet of ethnic minorities in Guangxi.

Camellia oleifera is to fry steamed and sun-dried glutinous rice into flowers with oil, then stir-fry a handful of japonica rice in a pot, add tea at the same time, then add appropriate amount of water, filter out the tea after boiling, add salt to taste, and then use it to brew fried rice flowers, fried soybeans or fried oil fruits, or make it sweet, depending on everyone's taste.

Tancheng's flavor snacks have a long history and a wide variety. Emperor Qianlong cooked beef offal powder, thinking of raw fish and the first porridge, Zeng's mung bean brown meat, Li Zifan's glutinous rice balls and Cheng Xiangyuan teahouse, and called Tancheng "the army of five tigers and generals". "Go to Xinjiang to eat mutton kebabs, and don't forget to visit the sour wild beach when you come to Nanning", boasting about the sour wild in Nanning; "I have long heard about lotus leaf rice, and it tastes delicious. Today, this is a special product, which is true. It's lotus leaf rice in the lotus garden; " Don't eat porridge when you swim, and the immortal will stamp it when he comes back. "It's delicious porridge.

The best products in summer are fresh lotus and wax gourd cups, and "Ali" dog meat is the first choice for tonic in winter. The glutinous rice with bean paste is for you to "eat too early", and you have to go to the night market stall to suck snails. "Lin" and "powder horn pill" ... these are not only well-known signs, but also a testimony of a period of history.

The following are some introductions of Guangxi cuisine:

Guilin rice noodle

Guilin not only has the best scenery, but also its rice noodles, which are round, thin, smooth, elastic and unique in flavor. Because of the different condiments and eating methods, Guilin rice noodles have their own advantages. Hot rice noodles: filter the hot rice noodles dry, and then add a pot of cooked pork and beef slices, braised beef tendon, beef liver and so on. Add salt water, peanut oil, crisp soybeans or peppers and garlic, and stir to taste.

This kind of rice noodles tastes like a breeze and tastes good. Original soup rice noodles: cut the pig and beef offal into sections for seasoning, cook them in a small iron pot, pour them into a bowl filled with rice noodles, and add chopped green onion, monosodium glutamate, pepper and sesame oil. This kind of rice noodle tastes good. Vinegar rice noodles: This is a meatless noodle, which is only mixed with sour vinegar, sour beans and sour peppers. It is economical and refreshing, especially suitable for women, and it is the most popular in summer.