Guangxi food culture and regional characteristics What are the food culture and regional characteristics in Guangxi?

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. Northern Guangxi flavor, composed of Guilin and Liuzhou local dishes, is mellow in taste and rich in color. It is good at stewing buttons and spicy food, especially at eating delicacies and game. Southeast Guangxi flavor, including local dishes in Nanning, Wuzhou, Yulin and other places, has a wide range of materials, and the taste is mainly light, and various flavor snacks represented by powder food are more delicious; Western Guangxi cuisine, including local dishes in Baise and Hechi, has strong ethnic flavor, is good at side dishes and carefully cooks coarse dishes. Seaside flavor, composed of local dishes from Beihai, Qinzhou and Fangcheng, pays attention to seasoning and color matching, and is good at seafood production; Ethnic minority dishes, paying attention to material benefits, using exotic materials, are very personalized and have Shan Ye flavor. Especially wild fish species, rare mushrooms in the mountains, wild vegetables in the fields, and native chickens in the countryside.

2. Generally speaking, 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, pigs, chickens, dogs, cows, sheep, pigeons and salt and fresh water people are regular banquets; With delicacies (civet cats, pangolins, chicken turtles, water fish, Shanrui, clams, bamboo rats, bighead carp and snakes) and famous fresh water (prawns, crabs, meretrix meretrix, abalone, _ fish, Jiayu, catfish, giant salamander and mandarin fish). ) is the top grade. Famous dishes in Guangxi have both Cantonese characteristics and are different from Cantonese cuisine. Steaming, stewing, stewing, frying and frying are the main techniques, and the taste is sweet, fresh, fragrant, slightly spicy and crisp, paying attention to freshness, tenderness, smoothness and smoothness.

3. Most people in Guangxi like to eat sour food, such as sour fish, sour meat, sour duck, sour goose, sour bird, sour shrimp residue, pickled cabbage and so on. Wash the meat, cut it into pieces of about a catty, add a proper amount of salt, mix wine, ginger, pepper and glutinous rice (or stir-fried glutinous rice flour) and put it on the meat, then put it in the jar layer by layer, cover the top layer with glutinous rice, and then cover the jar after the meat is completely cooked. There should always be water in the jar to avoid air leakage and deterioration of the meat. When pickling fish, ducks, geese and birds, cut them first.