Qinzhou, located in the south of China, in the southern part of Guangxi Zhuang Autonomous Region, on the banks of the South China Sea, is the central location of the Nanning-Ningxia-Qinzhou Economic Zone, and is the most convenient sea access route in southwestern China.

Local specialtiesIncluding QinzhouPig trottersRice noodles, Qinzhou oysters, Qinzhou TempleDuck stomachWhite pigeonsPorridgeOyster sauce, lychee duck, sour food, stir-friedShrimp...Dog meatRice noodles, oyster sauce stir-friedEnoki mushrooms...GingerLychee duck and so on.

Rice noodles

Introduction

Rice noodles are a traditionalsnack of GuangxiOne of the most popular snacks, mainly distributed in Nanning and Qinzhou, "rice noodles" means "good luck in the coming year".Rice noodles are traditional rice products, after being ground with a stone mill, then steamed and boiled.In Guangxi, people usually eat rice noodles during the New Year to wish for good luck.RecipeIngredients:

Pickled pork

OilVegetable flowerCeleryRice noodles CarrotRadishShiitake mushrooms SaltSoy sauceOilCooking method: 1. Preparation: take out the cooked rice noodles, wash and cut into strips.

CarrotCut into strips.Vegetable flower, celery cut into small pieces, pickled pork cut into strips, shiitake mushrooms cut into strips.2. Add a little oil, stir-fry the pickled pork, add shiitake mushrooms and carrots, stir-fry together, add a little salt, and cook the vegetables.3. Add a little more oil.Add rice noodles, stir-fry until the rice noodles are soft, put the vegetables back into the pot and stir-fry together.Add a little soy sauce,Chicken broth...Cook and serve.White pigeon porridgeIntroduction

Wash the

Korean nuts

and rice, put them in a pot, add pigeon meat and a small amount of water, simmer over low heat, add fragrance and other seasonings after the porridge is cooked, which is delicious and has the functions of nourishing and moisturizing the body. The old white pigeon porridge in Zhengyang Street is available 24 hours a day, providing delicious porridge andFried dumplingsand other delicacies, which are very popular.RecipeMain ingredients: 1 white pigeon;

Two small

Squiddried;About ten small dried scallops (Sea snails200g pearl rice.Ingredients: Salt,）；Peanuts,

Oil, sesame oil, ginger,Soy sauceand wine, scallions.Cooking method: 1. Preparation: Remove the cooked rice noodles, wash and cut into strips.Carrot

Cut into strips.

Vegetable flower, celery cut into small pieces, dried squid, dried sea snails wash clean;Soak in warm water for 20 minutes.3. Wash the pearl rice.4. Cut the dried squid into strips.5. Boil water in a pot.Pour the cooked squid water into the pot and cook together.6. Heat oil in a pot, add ginger, then add the pigeon, squid strips and sea snails, stir-fry for 2 minutes, add a little wine, then add the rice and stir-fry.

7. Put all the cooked ingredients into the boiling water, cover the pot and cook for 40 minutes.8. Finally, add a little salt, soy sauce and a few drops of sesame oil.

Close the fire.

9. If you like to add scallions, add scallions.

SteamedTofuRoundIntroduction

Steamed tofu is a famous dish in Qinzhou, made from tofu and lean

pork

and so on.The finished dish is fresh, delicious, tender and suitable for eating, and is suitable for people of all ages.

Steamed tofu, is a popular dish in Guangxi, and is often eaten during festivals.

Later, after slight improvement by the restaurant, it has become a famous dish in Guangxi.TofuRound

Introduction

Clear-fried tofu is a famous dish from Qinzhou, made with tofu and lean pork.PorkAnd steamed.The finished dish is fresh, flavorful, tender, and suitable for all ages.Clear-fried tofu is a dish commonly eaten in Guangxi, especially during festivals.Later, after some improvements by restaurants, it became a famous dish in Guangxi.

Recipe

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Dog meat powder

Introduction

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Recipe

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Xiao Dong Ma Tong

Introduction

Xiao Dong Ma Tong is a famous local snack from Xiao Dong in Qinzhou District.，Sugar， ， 10～12 ， ，SesameReady to eat.，， ， ， ， ，1981CakeSnack， ， ， ， ，

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Recipe

： ：Glutinous riceSugar, sesame, tea oil, honey, peanut oil.

， ， ， 10～12 ， ，Because it is wrapped in sesame, it is named after "kongcao" (a type of broom).

Xiao Dong Ma Tong is divided into black Ma Tong and white Ma Tong. Black Ma Tong is made with black sesame, while white Ma Tong is made with white sesame or peeled black sesame. Black Ma Tong is considered the best.

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1981

Introduction

Lingshan Big Zong is one of the main foods eaten by Lingshan people during the Chinese New Year. Lingshan is known for the saying "No Zong, No New Year."， ， ， ， ，Won gold prizes at the Southeast Asia International Tourism Food Festival for two consecutive years, it is one of the most famous traditional snacks in Guangxi.

Lingshan Big Zong is made with Lingshan's excellent Longyuan wild glutinous rice, wild zong leaves, mung beans,Shrimp paste， “ ”A national characteristic product made according to traditional craftsmanship.，,,,

History and Culture

A traditional snack with a long history, suitable for gifting. Lingshan people traditionally packZong“ ， ， ， ”

According to medical literature: the ingredients for packing zong have "benefits for tonifying Qi and strengthening the kidneys, solidifying water".The pork in the filling is sweet and flat in nature, which can "nourish the kidneys, fill the stomach, nourish the liver, moisturize the skin, and stop thirst". After the fat pork is steamed and cooked, the saturated fatty acids and cholesterol are reduced, while unsaturated fatty acids are increased, which is "good for strengthening the body, improving brain function, and prolonging life."，

Recipe

，： “ ， ”， ， “ ， ， ， ， ”， ， ， “ ，” ， “ ， ， ”， ， ，，After cooking, even without opening, the aroma is already obvious.

Generally, each zong includes: 500g of glutinous rice, 250g of green beans, 250g of zong filling meat.

Zong filling meat is made by marinating fresh pork belly.When marinating, first cut the fresh pork belly into square pieces, each weighing about 3 taels (approximately 140g), and marinate with good quality rice wine, ginger, and scallions.Traditional zong filling meat is pork, but with the improvement of living standards, the ingredients for zong filling meat have become more diverse. Pork (pork belly),Chicken bonesMung beans, chicken, and pork trotters are also excellent choices for zong filling meat.

Wash and drain the glutinous rice, then add 8-10g of salt to the 500g of glutinous rice and stir.The best choice for zong leaves is wide and large, first put the zong leaves in boiling water, then wash them clean, and then use them to wrap zong.When wrapping zong, first fold the zong leaves neatly, then spread 250g of glutinous rice and washed mung beans and zong filling meat.Then cover with 250g of glutinous rice, wrap in bamboo leaves to form a long rectangular shape, then tie with string.

After the sticky rice cake is ready, it needs to be cooked in a large pot for 7 to 8 hours.CookThe sticky rice cake, pay attention to the heat, start with high heat to boil the water, then use low heat to keep the water in the pot rolling, and constantly add water during the cooking process to prevent burning.After the sticky rice cake is cooked for 3 to 4 hours, turn it over, bring the bottom of the cake to the top, and flip the top cake into the bottom.

The sticky rice cake is usually cooked during the day and simmered at night.The next morning, you can eat it, which is called a cooked sticky rice cake. At this time, the sticky rice cake has a fragrant aroma and a delicious taste, it is truly "smelling the aroma of a large sticky rice cake, even the gods would jump out."Large sticky rice cakes can be stored at normal temperature for about half a month. When eating, you can cook it until soft and cooked, or you can slice it and pan-fry it, which is very delicious and crispy.

In 2013, the 668 jin of large sticky rice cake produced by the villagers of Yaojia Village was self-organized, with a length of 1.3 meters, a width of 1 meter, and a height of 0.8 meters. 16 experienced sticky rice cake makers were hired, and it took more than 10 hours to cook for three days and three nights.It is the largest and heaviest "Big Sticky Rice Cake" produced by the Lingshan County.

Oyster sauce and chicken

Introduction

Oyster sauce and chicken is a local dish in Qinzhou, Guangxi.Take a good chicken, wash it, and marinate with salt and cooking wine, then steam it.Next, peel, slice, and debon, mix the meat, bones, and various seasonings.When serving, place the chicken bones at the bottom.ChickenPlace the sliced chicken on top, then cover with chicken skin to form a chicken shape, and finally sprinkle with fried white sesame seeds, which is best to eat in summer and autumn.

Stir-fried snails

Introduction

Stir-fried snails first sauté garlic, ginger, and chili, then add the snails, which is a delicious dish and a great appetizer, and also a favorite dish for local people.Small stir-fried.There are many restaurants with delicious stir-fried snails and stir-fried crabs near the South Pearl Avenue in Qinzhou. The Eight Sisters' stir-fried crab and the small stir-fried at the opposite side of the Power Hotel are two of them.

Method

Ingredients: 300g of snailsOnion1/4 onion, 2 bunches of scallions, 20g of ginger, 2 cloves of garlic, 50g of leafy greens, 2 chili peppers

Seasonings: 3 tablespoons of fragrant oyster sauce, 1/2 tablespoon of sugar, 2 tablespoons of cooking wine, 1 tablespoon of sesame oil

Method 1: Wash the snails in hot water for 1 minute, then drain and rinse.

Method 2: Heat 2 tablespoons of oil in a pot, add sliced onions, minced garlic, chili slices, ginger slices, and scallion, then add the snails and stir-fry until cooked, add cooking wine, add oyster sauce, add sugar, and stir-fry over high heat. Do not dry the soup to prevent the snails from becoming old and tough.

Method 3: Before serving, add leafy greens and stir-fry, then drizzle with sesame oil.

Pig skin

Introduction

Pig skin is a fine craft of Guangxi cuisine, with a large red and oily color, soft skin and tender meat, and a unique and beautiful flavor, which is a famous dish in China.The main ingredients are roasted pig, shredded,andas well as vegetables, sesame seeds, etc., the dishes have a oily color, soft meat and unique flavor, which is a famous dish in Qinzhou.

Method

Main ingredients: 1 pig (about 15 kg),

Accessories:Shredded130g, 150g scallion, 150g sweet potato, 25g vegetable oil, 7-8 kg charcoal, 65g sugar, 100g soy sauce, 25g sesame paste, 100g sweet sauce, 7gVinegar150g, 25g fermented bean curd, 65g five-spice powder, 5g minced garlic

(1) Place the pig on a chopping board with the chest facing up, cut from the mouth to the neck and spine, along the center of the chest, then cut open and remove the internal organs (except for the belly),

(2) Rinse the pig inside and outside, and shape it into a flat shape.RemovePig brainand cut the two corners of the mouth with a knife (make sure not to damage the skin), so that it can be separated.Remove the third rib, cut along the fan-shaped joint, and remove the fan-shaped bone, and gently cut the surrounding thick meat and hip thick meat.

(3) Apply five-spice powder evenly to the inside of the pig, then hang the meat with a metal hook, and marinate for about 30 minutes.

(4) Mix bean sauce, sesame paste, fermented bean curd,, minced garlic, and 25g of sugar evenly, and marinate for about 20 minutes. Use a special barbecue fork to insert from the hip, and cross through the fan-shaped joint, and finally insert through the cheek (make sure not to puncture the belly skin and elbow skin). Then place the pig head upward and tilt, wash the oil on the skin with water, and then steam it.Pig skinFinally, brush the skin with sugar and vinegar.

(5) Place the charcoal in the oven and light it. Place the pig in the oven and roast for about 15 minutes.When it is 5 points, take it out.In the cavity, use a 4cm wide wooden stick from the arm to the neck, and in the front leg place two wooden sticks to make an open shape, so that the pig body extends outwards.Tie the front and back feet with grass or rope, and tie the front and back legs with wire.

(6) Move the charcoal to the front and back, and roast the head and hips for about 10 minutes, turning it to a rosy color.Then brush the pig skin with vegetable oil.Place the charcoal in a line and roast the pig body, roast for about 30 minutes, and the skin will turn a deep red, and it will be ready.When roasting, the barbecue fork should turn quickly and rhythmically. The temperature should be uniform. If the podpor skin turns brown, it means the heat is too high.

Turn the pig over and roast it again.When the pig is roasted, it will turn dark brown.Turn the pig over and roast it again.Continue roasting the pig until it is cooked.The pig skin will turn dark brown.

Turn the pig over and roast it again.

Continue roasting the pig until it is cooked.The pig skin will turn dark brown.Turn the pig over and roast it again.Continue roasting the pig until it is cooked.The pig skin will turn dark brown.Turn the pig over and roast it again.Continue roasting the pig until it is cooked.The pig skin will turn dark brown.Turn the pig over and roast it again.Continue roasting the pig until it is cooked.First cut the belly meat into 4.5cm and 3cm pieces, and place it in a bowl;Cut the forehead meat into the same size pieces, and place it in front of the belly meat;Cut the nose meat into the same size pieces, and place it in the middle of the forehead meat;Cut the cheek meat into pieces, and place it on both sides;Place the tongue meat on both sides of the nose.Finally, stand the pig ears upright and place the tail on both sides of the belly meat.Place the front feet on both sides of the belly meat.Place the back feet on both sides of the belly meat.Place the belly meat on the center line.Beef and pork are placed on the center line.

Oyster sauce and duck

Introduction

Oyster sauce and duck is a delicious dish in Qinzhou.Take theduck skinand roast it over charcoal, then clean and grind it, and soak it in water to remove its bitterness.And theduck, wash it, dry it, and marinate with oyster sauce, then deep-fry it until golden, and then simmer it over low heat.Then put the sliced duck and duck skin in a copper pot, add pork fat, chicken bones,andoyster sauce and simmer until cooked.