Recommendation of traditional famous dishes in Guangxi

When you come to Guangxi, don't miss the food. There are hundreds of cuisines in Guangxi, especially Hunan, Guangdong and Sichuan cuisines. Various tastes of the north and the south are also widely exchanged here, making it a kind of delicious food with a long history. Guangxi is also a tourist attraction, which is well worth visiting. The following small series will recommend the traditional famous dishes in Guangxi. Please see below for details.

1. Stewed old duck with ginkgo biloba is a traditional nourishing dish, which is made of Guilin specialty ginkgo biloba, sliced old duck, sliced ham and various ingredients and steamed in a stew pot. It is characterized by delicious duck meat, tender ginkgo and thick soup, which has the functions of nourishing body fluid, moistening lung and benefiting qi.

2. Lipu taro braised pork is a traditional banquet dish, using authentic Guilin Lipu taro, pork belly with skin, Guilin sufu and various seasonings. Slice pork belly with skin, cut taro in Lipu and fry until yellow, then put pork belly with skin down, put it in a bowl alternately with taro, steam it, and transfer it to another plate. It is characterized by golden color, soft and refreshing taro slices and rich fragrance. Has that effect of clearing away heat and fire, and moisten skin color.

Braised whole chicken with clams is an innovative dish of Qin, a senior chef of Ronghu Hotel. /kloc-0 won the gold medal in the second national cooking competition in May, 1988. Three yellow chickens, a pair of clams, longan meat and seasoning, with a few flames in the middle, then cover the seams of the porcelain bowl with sandpaper and stew in a cage for 2 hours. It has rich fragrance, moistening lung, relieving cough, strengthening yang and tonifying kidney.

4. Steamed chicken with Lohan is a traditional nourishing dish, which is steamed with Sanhuang chicken or black-bone chicken, Siraitia grosvenorii, Codonopsis pilosula and seasonings. Has that function of tender meat, sweet soup, tonify kidney, invigorating essence and lowering blood pressure.

5, horseshoe fried chicken balls traditional flavor dishes, using authentic Guilin horseshoe, good chicken, fresh mushrooms and various seasonings, carefully processed and cooked. It is characterized by white and round color, tender quality and slag removal, and has the functions of tonifying middle warmer, nourishing yin and tonifying kidney.

6, winter bamboo shoots fried beef traditional home cooking. Winter bamboo shoots, excellent beef, fungus, mushrooms, spices, these specialties in northern Guangxi, carefully cooked, fried and served. It is characterized by tender beef, crisp winter bamboo shoots, delicious color, nourishing yin and blood, strengthening spleen and nourishing stomach.

7. Guilin Lotus Duck is a traditional nourishing dish. Stir-fry the duck with dried lotus leaves, diced lean meat, diced cooked winter bamboo shoots, diced bacon, diced fried taro, diced mushrooms, tender green beans, shrimp skin and seasonings until golden, then stir-fry the diced pieces and seasonings for a while, put them into the duck belly, wrap them in lotus leaves and steam them in a cage. Lotus leaves are fragrant, duck meat is smooth and tender, and the stuffing is delicious. Has the effects of nourishing stomach, promoting fluid production, consolidating essence and invigorating qi.

8, horseshoe steamed meat pie Guilin traditional dishes. This dish is made of peeled horseshoes, fresh lean meat and various seasonings, carefully processed and steamed. It is characterized by delicious taste, crisp and refreshing taste, and is suitable for both winter and summer. Has effect of clearing away heat, quench thirst, stimulating appetite, warming middle warmer and invigorate qi.

9. Steamed pork with lotus leaf powder is a traditional home-cooked dish. Pork belly with skin, mung bean powder, lotus leaf, Guilin sufu, various seasonings. Cook the meat, stir-fry it with soy sauce, coat it with mung bean powder, coat it with lotus leaves, put it in a plate and steam it over high fire. It is characterized by yellow-green color, fragrant lotus leaves, soft and delicious, fat but not greasy, and has the functions of clearing away heat and toxic materials and lowering cholesterol.