Guilin, a famous scenic city and one of China's first historical and cultural cities, is known as "Guilin's Scenery is the Best in the World."Guilin is located in the northeastern part of Guangxi, and is the political, economic, cultural, and technological center of the Guilin region.

Specialty FoodIncluding: GuilinRice Noodlesand Yangshuo Beer Fish,Mud Snails,Nuts, Nigiri,White Fruit,Braised Old Duck, and Linhuan.Dog MeatandLotus Rootand Guilin Rice Cakes,and Lyu Po Taro,Braised Pork,Guilin Rice Cakes, andDumplings,and Sour Stir-fried Fish,Camellia SinensisSoup,andLotus Seedsand Camellia Sinensis,Soup,andSticky Rice,Rice Noodles, and Rice Cakes,Rice Noodles,Tea, Mud Snails, and FishSoup,andBraised Chickenand so on.

Guilin Rice Noodles

Introduction

Guilin Rice Noodles are famous for their unique flavor.The production process is meticulous, first using high-qualityriceto grind into a paste, then pack and dry, and then form into a powder to cook and squeeze into round or slice shapes.Round ones are called rice noodles, and slice ones are called cut noodles. They are generally referred to as rice noodles. Their characteristics are white, fine, soft, and chewy.There are many ways to eat them.The most exquisiteis the preparation ofsoup. The production process varies from family to family, but generally involves boiling pork,beef,androse hips, along with various seasonings. The aroma is rich and fragrant.The ingredients and methods for preparing soup are different, and the taste of rice noodles is also different.Generally includespinach,rice noodles,beef,rice noodles,three-ingredients noodles, original soup noodles, and sauce noodles,sour and spicy noodles,duck meat noodles, and bean curd noodles, etc.

Historical and Cultural Significance

There are many legends about Guilin rice noodles, but no one knows exactly who started it.The legend says that Emperor Qin Shihuang dispatched Slu Lu to open the Linquan canal, and after the Linquan canal was completed, Emperor Qin Shihuang, accompanied by his Prime Minister Li Si, enjoyed Guilin's scenery.Emperor Qin Shihuang had a fondness for eatingcarp,and fish, especially the fish belly, as appetizers.When he arrived at the Li River, he saw that the carp in the river could be easily caught with his hands. So Emperor Qin Shihuang ordered the boatmen to catch a lot of fish and give them a lot of money.It took a lot of carp to cook one bowl, and Emperor Qin Shihuang spent half a month fishing in the Li River.The carp in the Li River were so angry that they wanted to overturn Emperor Qin Shihuang's boat and sink him into the river!The river spirit warned him, "It's not appropriate to interfere in the affairs of the emperor, you should find another way."The carp king quickly came up with a plan and used rice to make fish paste(rice noodles) and fish belly(cut noodles).Emperor Qin Shihuang tasted it and was amazed, so Guilin rice noodles were born.[2]

Later, Emperor Qin Shihuang, known as the "Emperor who burned books and killed scholars," was disliked by the people. So they changed the legend of Guilin rice noodles.They changed it topeach,a young man who fished on the peach river.The peach king asked him how to repay him, and the young man, who was a filial son, said that his mother was sick and had a poor appetite. The peach king taught him how to make rice noodles, and his mother ate them, and she was healthy.Since the young man was a member of the Yao ethnic group, the legend says that rice noodles were originally made by Yao people.In the past, the shops on the flower window always hung a wooden carp, and this was based on the legend.

The production process is meticulous, first using high-quality rice to grind into a paste, then pack and dry, and then form into a powder to cook and squeeze into round or slice shapes.

Round ones are called rice noodles, and slice ones are called cut noodles. They are generally referred to as rice noodles. Their characteristics are white, fine, soft, and chewy.There are many ways to eat them.The most exquisite is the preparation ofsoup. The production process varies from family to family, but generally involves boiling pork, beef, rose hips, and various seasonings. The aroma is rich and fragrant.The ingredients and methods for preparing soup are different, and the taste of rice noodles is also different.Generally include spinach, rice noodles, beef, rice noodles, three-ingredients noodles, original soup noodles, and sauce noodles, duck meat noodles, and bean curd noodles, etc.

Squidnoodles

Introduction

Lychee noodles, from the city of Lyu, are famous throughout China.Lychee noodles have a unique flavor of sour, spicy, fresh, chewy, and hot. They are the most popular snack in Lyu.The flavor is made from Lyu's unique soft and chewy rice noodles, plus sour bamboo shoots, wood ear mushrooms, peanuts, fried tofu, and the rich and moderate sour and spicy soup and cooked Lyu snails, which is very satisfying.The history and cultureWang's shopIn the mid-1980s, there was a small shop selling dried noodles on Liberation Road (now "Great Can" restaurant). The staff had to learn every morning, but it was already past nine. They had to take a bowl of dried noodles and go to the nearby Wang's snail shop (now in the Golden Lane area of Liberation Road) to cook and eat. The staff thought it was delicious, so they bought some vegetables to cook with it.Wang's old lady, who sold snails, also thought the noodles were very delicious, so she started selling them.After that, the business owners continued to improve and add other ingredients, and eventually, the classic snack of Lyu, Lychee noodles, gradually formed. It is now famous throughout the city and loved by people.Tujie Night MarketIn the late 1970s, after the Cultural Revolution ended, trade began to recover, and the Tujie Street market (near the "Milk Lane") gradually became the largest distribution center for Lyu in the city. In addition, there was a movie theater nearby, which attracted a large number of movie-goers. The night market also developed accordingly.People in Lyu have a tradition of eating snails and rice noodles. Some clever night market vendors started to sell both snails and rice noodles.At that time, people did not have so many delicious dishes, so they would naturally add a few spoonfuls of snail soup to their rice noodles. This gradually formed the prototype of Lyu noodles.After that, the ingredients and production methods were continuously improved and perfected, and they became popular. In the mid-1980s, they experienced their first prosperity. Lyu noodles became a famous snack in Lyu.CoincidenceIn the early hours of a night in the late 1980s, a group of outsiders came to Lyu and found a noodle shop that was about to close. They only had a pot of snail soup and no bones. The shop owner had to put the noodles in the snail soup and add some vegetables and peanuts. The group of outsiders were very happy.

History and culture

Wangji's grandmother

In the mid-1980s, there was a grocery store on Liberation Road that sold dried noodles (located in the basement of the "Great Can Restaurant"), and the store clerks had to study every morning, but by 9 am they had already finished.BreakfastThe store clerk simply took a package of dried noodles and cooked it in a nearby grandmother's snail stall (now located in the Jinxiang alley on Liberation Road), and the clerk thought it tasted good, so he later bought green vegetables to cook with it.The grandmother Wang, who sold snails, also thought the noodles tasted very good, so she started selling these noodles.After several improvements and additions by subsequent operators, and other ingredients, the classic snack of Liuzhou—noodles—gradually formed, and the aroma spread throughout the streets, attracting people.

There is a night market in Bubu

In the late 1970s, the Cultural Revolution ended, and local trade began to recover, and the Bubu street market (MilkNear the alley) gradually became the largest distribution center for noodles in Liuzhou, and in addition, the nearby workers' cinema was booming, and a large number of viewers came to eat, so the Bubu night market also formed.And Liuzhou people like to eat noodles and rice, so some clever night market bosses started to sell noodles and rice together.At that time, people did not have so many delicious dishes, so their stomachs were not full.Therefore, after the cinema ended, the hungry diners would inevitably ask for a spoonful of oil in their rice noodles, and enjoy it together, which gradually formed the shape of noodles.After its ingredients and production process were continuously improved and perfected, it gradually formed, and it became unstoppable, and in the mid-1980s it developed to its first prosperous period. The status of Liuzhou's original snack—noodles—was also established and consolidated.

Unexpectedly

One night in the early 1980s, several outsiders arrived in Liuzhou, and they were very hungry, so they found a noodle stall that was about to close, but they couldn't findBone soupSoup, only one pot of snail soup remained, and the stall owner was in a hurry, so he put the noodles in the snail soup and added green vegetables and peanuts, and these outsiders ate it and said it was delicious.The vendor recorded this in his mind, gradually perfecting the ingredients and preparation, eventually forming the embryonic form of modern-day Luosifen.

Method

Ingredients: Luosifen soup ingredients (available at markets), pickled bamboo shoots, wood ear mushrooms,Chili peppersnoodles,chicken broth, spices, sandginger,drieddates,，goji berries,，shiitake mushrooms,pork bones, vinegarbean sprouts,，coriander,green onion,

Steps: 1. Boil pork bones, spices, ginger, dried dates, and goji berries in water for soup;2. After frying the wood ear mushrooms, cut them into pieces and set aside for use;3. Use the hot oil from frying the wood ear mushrooms to pour into a bowl with chili powder, creatingchili oil,for use;4. Dry stir-fry (without oil) the pickled bamboo shoots, add chili oil and salt, stir-fry quickly, and add bone broth, wood ear mushrooms, and Luosifen soup to boil;5. Boil water and add rice noodles to cook, drain and serve in a bowl, add appropriate amount of oil and water, and drizzle with bone broth and sprinkle with chopped bean sprouts, coriander, and green onion. The delicious and spicy Luosifen is ready.

Mung beanssand

Introduction

The hot and humid summer in Hunan Province is characterized by its heat and humidity, while mung beans can dispel heat and detoxify, and are a popular summer food in the local area. The finished product isMung bean dessertEspecially popular, not only prepared at home, but also sold by street vendors.Rinse and soak mung beans in water, cook over high heat until about 60% cooked, and then cool slightly before pouring into a sieve to remove the outer skin, and then pour it back into the pot, add a little water and cook over low heat until soft, and then filter out the mung bean juice with a muslin bag, boil, and addsugarto make it.It has a light green color and is visually appealing, with a smooth and sweet taste that is refreshing, which is very popular, especially for cold drinks.

Method

1. First, thoroughly clean the mung beans and soak them in water.Soak for about a day.

2. Rub the mung bean skins with your hands, and the skinswill fall off.3. Remove all the mung bean skins.

This step may take some effort.4. Add 2 times the amount of water to the peeled mung beans, and cook in a pressure cooker for about 30 minutes.

to make mung bean paste.Add ice, mung beans, and other ingredients to

blendermachine, and first stir at high speed for 10 seconds.Then stir with a spoon and continue to stir for 20 seconds.

Homemade

Sugar waterUse 650g fine sugar and 600c.c. water to cook until boiling, which can be cooked in advance and refrigerated.Nuni noodles

Introduction

Nuni noodles are a sister snack to Guangxi's famous rice noodles, and are one of the Guangxi Cantonese local delicacies.

Guangxi's Nuni noodles have a long history. Legend has it that 100 years ago, there was a nun living in the Yueshan Moon Rock, who made a very delicious vegetarian noodle. Over time, people called it Nuni noodles.Now, the Moon Rock in the Seven Star Park is still selling this snack.Guangxi Nuni noodles also have their own unique flavor.The flavor of this dish is different from rice noodles, it is made byusingbean sprouts, fresh shiitake mushrooms, fragrant mushrooms, winter melon,and so on.The soup is golden yellow and not greasy.If you add shiitake mushrooms and vegetarianham,mung bean noodles,andother vegetables, and sprinkle with fragrant oil, peanuts, and chili powder, the taste will be more delicious, fragrant, and refreshing.MethodIngredients:noodles, Guangxi wood ear mushrooms, shiitake mushrooms, winter melon,mung bean noodles, driedchinese parsley, vegetarian ham, mung bean noodles.Main ingredients: noodles, auxiliary ingredients:bean sprouts, Nuni noodles, shiitake mushrooms, fragrant mushrooms, winter melon, wood ear mushrooms, vegetarian ham, mung bean noodles, dried chinese parsley.

Seasoning: Salt, MSG

Production method: 1. Boil soup: use bean sprouts, shiitake mushrooms, fragrant mushrooms, winter melon and other ingredients to boil for a long time.2. Cook the noodles in water and serve in a bowl.3. Add the cooked Nuni noodles, shiitake mushrooms, fragrant mushrooms, winter melon, wood ear mushrooms, and vegetarian ham.Nuni noodles are made from mung bean sprouts, shiitake mushrooms, fragrant mushrooms, winter melon, and other ingredients. They are golden yellow and fragrant.Choose high-quality white noodles, which are hand-made into uniform coarse and fine noodles.When cooking, first boil the noodles in water until 70% cooked, and then add to the broth to cook.After the noodles are cooked, put them in a bowl, and then cover with shiitake mushrooms, vegetarian ham, mung bean noodles, and other vegetables and seasonings.The finished product is fresh, delicious, and fragrant.Mung bean cakeIntroductionMung bean cake is a local snack in Guangdong and Guangxi.

The main ingredient is rice noodles. Put the rice noodles into a mold shaped like mung bean, and thenusesugar, mung bean powder, orsesamepowder, and steam it over high heat, and then it is ready to eat.It is easy to make, with a fragrant and soft taste.Generally, it is made and sold on the spot, and can be found in all streets and alleys.Guangxi Lou'scake shop is quite famous.Quan Zhou

vinegar

duck

IntroductionQuan Zhou vinegar duck is a local delicacy in Guangxi's Quan Zhou, which uses duck meat from the summer season. After killing the duck and preserving the blood, inject with vinegar and sour herbs, and then cook with tender ginger orbitter gourdas seasoning, and cook with tender ginger orbitter gourdin a small fire, and then add vinegar.The finished product is fragrant, delicious, and unforgettable.People often say that vinegar duck in Xiangnan and Zhou is similar to vinegar duck in Guangbei.Vinegar duck is actually not very smelly, but the aroma of vinegar is very strong. The duck meat is soft and tender, with a balance of sour and spicy flavors, which is very appetizing.BaoziThe store is very famous.

QianzhouVinegarBloodDuck

Introduction

Qianzhou vinegar duck is a Han ethnic specialty of Guilin, using duck raised in the summer as raw material, the duck is killed, blood and vinegar are injected, with ginger orBitter gourdAs seasoning,Duck meatis first cooked, then simmered over low heat, and finally poured with vinegar before serving.The finished product is fragrant and refreshing, and it is hard to forget.As people say, "Nanhang Qizhou's vinegar duck" and "North Guilin's vinegar duck."This dish looks amazing, but it doesn't have a strong smell of blood, but the smell of vinegar is very strong, and the duck meat is tender and flavorful, sour and spicy, and appetizing.

Historical and Cultural Significance

According to research, braised duck with vinegar and blood originated earliest in the early 300s, specifically in the Allzhou County, Wen Bridge Township, during the Jin Dynasty.Based on historical records and oral tradition: during the late Three Kingdoms period, after the Sichuan kingdom fell, the successor appointed by the prime minister of Shu, Jiang Wan (the Grand General), along with his elder and younger sons, Jiang Bin and Jiang Xian, died along with other officials, his wife, Mao, took their third son back to his ancestral home in Allzhou.After the passing of the elder, the tomb was built in Allzhou during the 1st year of Emperor Hui of Jin (291).Because Mao's wife was later bestowed with the title of "Anyang Noble Lady," her tomb was well-maintained.During one of the half-year festivals (the sixth day of the sixth month of the lunar calendar) many years later, the tomb-guarding man, who was delayed due to the festival, had not yet finished the ritual when the tomb-guarding man on duty left for the day, the tomb-guarding man on duty had already left for the day.The people of Allzhou had a fixed custom of sacrificing on the sixth day of the sixth month of the lunar calendar.DuckandRiceand presenting it to the spirit god, along with offering dog meat, according to legend, the dog's tail saved the grain from the flood.The tomb-guarding man's wife was a woman who fainted from seeing blood, so she did not kill the duck until late.The quick-tempered husband, while complaining about his wife, accidentally spilled half a bowl of sour vinegar (sour vinegar was a common condiment in Allzhou) on the duck.The duck was then drenched in the sour vinegar.In desperation, when the duck was almost cooked, the couple realized that the duck was spoiled with vinegar, but they couldn't bring themselves to waste the duck, so they threw the duck into the pot, resulting in the pot smelling strongly of vinegar, and the couple couldn't do anything about it.They tried to remove the strong smell, but it was too late.They tried to add ingredients to the pot to absorb the smell, but it was too late.They tried to cook the duck, but it was too late.The duck was overcooked, and the smell of vinegar was strong, and the couple couldn't do anything about it.They tried to remove the strong smell, but it was too late.They tried to add ingredients to the pot to absorb the smell, but it was too late.They tried to cook the duck, but it was too late.They tried to remove the strong smell, but it was too late.They tried to cook the duck, but it was too late.They tried to remove the strong smell, but it was too late.They tried to cook the duck, but it was too late.However, the duck in the pot emitted a strong smell and became more fragrant as it was cooked, and after the couple finished cooking and eating the strange purple vegetables, they invited their neighbors to taste it, and everyone praised it as delicious.The Allzhou vinegar duck originated in Allzhou, and the duck is considered the original Allzhou small feet and small brain duck. This duck has a history of cultivation in Allzhou for nearly 2000 years, and it is a traditional local cultivation variety, which is mentioned in the county annals of each dynasty, so many people also call it Allzhou vinegar duck.

Preparation

Ingredients: Select a duck that has just come out of season (the best is a 75-day-old, 2.5-jin Allzhou small feet and small brain duck), and prepare 15:1 ratio of pure rice vinegar (or sour water from the jar) in a bowl to kill the blood (3 jin of duck + 2 jin of vinegar), remove the feathers, open the belly and intestines, and do not wash the abdomen, hang the duck to drain for about 5 minutes, then cut into pieces for use.

Ingredients: 1. Select the main ingredients based on the eater's preference (such as bitter gourd, orKonjactofuor okra, or tenderpumpkinor white root yam, 0.8-1 kg), cut into pieces; 2. Prepare the duck meat based on the duck's fat and lean ratio: 0.4-0.6 kg cut into pieces; 3. Prepare 2 taels of stir-fried peanuts and 1 tael of sesame seeds to make a powder; 4. Prepare a variety of fresh chili peppers or sour chili peppers according to the eater's preference, cut into pieces; 5. Prepare 20 grams of ginger, 20 grains of Sichuan peppercorns, and 10 cloves of garlic to make a paste; 6. Prepare 20 grams of fresh fennel or fresh purple basil leaves.Cooking: After refining the oil on the duck's skin, place it in a pot to roast the meat until the meat is 1/3 oil, then stop the fire. Keep the oil in the pot at about 100 grams; then addFermented bean curdginger, Sichuan peppercorns, and minced garlic to stir-fry; when the aroma is full, add the duck meat and cover the pot to simmer (do not stir); simmer for about 5 minutes, then stir-fry for about 10 minutes, add the main ingredient to continue simmering until the bottom of the pot is oily, and the main ingredient is semi-cooked, then add the water to cool for 1-2 minutes, then add vinegar, fennel or purple basil leaves and stir-fry for 2-3 minutes, turn off the heat, and finally add peanuts and sesame to mix.PowderIntroductionPowder is a local snack in Long'an County, Guangxi Zhuang Autonomous Region. It was invented by the Guangxi Zhuang people, and powder is a traditional rice product from Guangxi. It is made by grinding rice with a stone mill, and then steaming and cooking.Powder is commonly eaten in Guangxi during the New Year, with the intention of bringing good luck and fortune.Powder is made by grinding high-quality rice into a paste, forming small cylindrical shapes, steaming until 80% cooked, and then drying.Powder is also popular in Guilin.

Powder is also popular in Guilin.

Powder is also popular in Guilin.

Powder is also popular in Guilin.Powder is also popular in Guilin.Powder is also popular in Guilin.

White Fruit Stewed Old DuckIntroductionTraditional nourishing dish, using locally produced white fruit, old duck, and ham, along with various ingredients, cooked in a steamer.Its features are that the duck meat is fragrant, the white fruit is tender, and the soup is rich in flavor, with nourishing and moisturizing, replenishing lung energy.Preparation: First, peel and remove the outer shell of the white fruit, then cook it in boiling water for a few minutes, and then peel off the red skin and remove the green core (remember: the green core is poisonous).Cut the old duck into pieces, add ginger, scallion, and a small piece of dried tangerine peel, and add enough water to cover.Place in a clay pot and steam for four hours, then season.Steamed TaroMeatballsIntroductionSteamed Taro

Meatballs are a traditional snack in Guilin, made with peeled taro, fresh, lean meat, and various seasonings, and then steamed.

Its features are that it is delicious, crisp, and easy to eat in winter and summer, with the effects of clearing heat, quenching thirst, appetizing, and promoting digestion.

Yangshuo "Beer Fish", is a famous local specialty of Yangshuo, the fish meat is fresh and delicious, without any fishy smell, and the fragrance of beer and fish can make people's appetite.Yangshuo Beer Fish is made with fresh large carp from the Yangshuo Li River, first fried with spices from the north of the mountainous area, then simmered in Guangxi's famous beer, with a unique fragrance, tenderness, and freshness.In May 2002, Yangshuo Beer Fish won the gold award at the "Qi Shan Cup National Cuisine Exchange Competition and Seminar" for its fragrant and tender meat, yellow and rich juice, and lingering taste.Thus, Yangshuo Beer Fish officially entered the capital.

Method

Main ingredients: 1 piece of carp2 tomatoesAccessories: 1 bell pepper, 1 red pepper, 1 scallion, 5 cloves of garlic, 2 stalks of corianderSeasonings: 1 large spoon of soy sauce, 1/2 can of beer2 large spoons of chili sauceSteps: 1. Prepare the ingredients: Wash and cut the tomatoes into pieces;Wash and cut the green and red peppers into large pieces;Peel and slice the ginger;Peel and slice the garlic;

Cut the scallions and coriander into small pieces;2. Clean the carp, wash it thoroughly, and don't remove the scales;Wipe the surface of the fish with kitchen paper;Cut the fish into large pieces;3. Wipe the pot with two slices of ginger (using ginger to wipe the pot bottom, and to cook the fish with hot oil, it can prevent the fish from sticking to the pot);Heat the pot, pour in a littleOlive oil4. Pour in the fish, simmer over low heat;When the fish is golden and the scales curl, take it out;5. Clean the pot, pour in olive oil again;Add ginger and garlic to sauté;6. Pour in the fish, stir-fry evenly;;Add soy sauce;Pour in beer, cover the pot and simmer for about 10 minutes;7. Add green and red peppers and tomatoes;Add chili sauce, continue to simmer for 3 minutes.Stewed with white fruit and old duckIntroductionTraditional nourishing food, using Guangxi's characteristic white fruit, old duck cut into pieces, ham slices, and various ingredients, and cooked in a steaming pot.Its characteristics are that the duck meat is fragrant, the white fruit is tender, and the soup is rich in flavor, with the functions of nourishing and moisturizing, nourishing the lungs, and warming the body.Method

First, knock off the outer shell of the white fruit, then boil it for a few minutes, and then peel it;

Prepare the old duck, cut it into pieces, and marinate with ginger, scallion, and a small piece of dried tangerine peel. Add water to cover;

Steam it in a pot for 4 hours, and season it.Steamed horseshoe

Meat pie

IntroductionHorseshoeMeat pie is a traditional snack of Guangxi, with peeled horseshoe, freshLean meatand various seasonings, carefully processed and steamed.Its characteristics are that it is delicious, crisp and refreshing, and can be eaten in winter and summer.It has the functions of clearing heat and quenching thirst, appetizing and promoting digestion, and warming the body.

Steamed TapiocaMeat Patties

Introduction

Tapioca RootsSteamed MeatThese meat patties are a traditional delicacy from Guilin, made with fresh, peeled tapioca roots and various seasonings.Lean Meatand carefully processed and steamed.They are known for their delicious flavor, crispy texture, and suitability for both winter and summer.They have the benefits of clearing heat and quenching thirst, stimulating appetite, and warming the body and replenishing energy.