Guigang City, located in the southeast of Guangxi Zhuang Autonomous Region, in the middle reaches of the Xijiang River, in the center of the Xunyu Plain, is an important gateway for the exit of the southwestern region. Guigang Port is the largest inland port in the western region of China. The Xijiang Golden Waterway flows through the city, with the east bordering Wuzhou, the south bordering Yulin and Qinzhou, the west connecting with Nanning, and the north adjacent to Laibin.

Specialty FoodWhite cutThree Yellow ChickenLinchuanDog meatGuiping Spicy PastePigeonetc.

Vegetarian meal at Jingci Zhai

Introduction

is located in the Xi Shan Scenic Area Wash Stone of Guangxi Guiping.Managed by Guiping District Buddhist Association, it can make reservations for vegetarian meals for Hong Kong, Macao, Taiwan, Overseas Chinese and all people, and provide vegetarian noodles, dumplings and so on.FlavorSnacks.Dining at, not only can experience the special flavor of vegetarian food, but also can learn about the origin of eating vegetarian in Buddhist culture.

The vegetarian food made by has similarities with the vegetarian food made in Guangdong, but also has differences.Common dishes in vegetarian meals include " ", " ", " ", " ", " ", " ", " " and so on.Some dishes are poetic, reflecting the humor of monks.For example, " " and " "." " uses,,,, and other ingredients, cut into pieces and stir-fried.Five colors of red, green, yellow, white and brown, elegant and fresh, full of spring.The " " made with sand pear peel is crispy, tender, sweet and fragrant, and you won't know what it is when you eat it, which is amazing." " is made with, which looks like " ", with sweet, sour, crisp and tender flavors, and it greatly increases the appetite.Guiping Dog MeatIntroductionGuiping local people have the habit of eating dog meat, there are dog meat ponds in the city center, and there are dog bridges outside the city, and roasted dog meat is the most popular.There are many ways to eat dog meat locally, including roasted, fried, braised, cut and steamed.Small stalls and small restaurants mainly use dog meatHot pot,Guiping Spicy PasteIntroductionGuiping City is the oldest city in Guangxi, with a history of over two thousand years.There are many specialties.The specialties include Luo Xia, rice noodles, green bean cake, pig trotters, spicy paste, dog meat, snail soup and so on.

Guiping spicy paste is unique in Guangxi, with a very good taste.

Now, almost everyone in the towns of Xingtan, Zijing, Jiangkou and Nanmu in Guiping City uses it.

History and CultureIt is said that the peasant rebels of the Qing Dynasty, the Taiping Heavenly Kingdom, were active in the areas of Xingtan, Zijing and Jiangkou. Due to the poverty of the peasants at that time, they did not have wine and meat to entertain guests, so they prepared spicy paste to entertain the rebels.This paste was used to send food and porridge, or as seasoning for banquet dishes, which was very appetizing.The recipe for spicy paste: 5kg of good quality rice, cooked and cooled to 28-36 degrees, add 10 pieces (about 50g) of powdered liquor.Mix well, put into plates and cover with damp cloth, maintain a temperature of 25 degrees or above, after 3 days, it can be used.

Cut the leaves of peppercorns and chili peppers, wash and dry, and cut into pieces. Add 300g of salt and mix with the cooked rice and liquor.

Put it in a specially made clay pot with a wide mouth and a lid, cover it with a lid and then a cone-shaped lid. Pour in a little water along the edge to seal it, so that it does not rot and become delicious.

After half a month, it becomes a delicious food with sweet, spicy and sour flavors.There are also ways to make spicy paste with processed ingredients such as beans, papaya, radish, vegetables, and cucumbers.Vegetarian MealsIntroductionThe " ", " ", " ", " ", " ", " " and " " vegetarian dishes and vegetarian noodles and dumplings made in the Xi Shan Scenic Area Wash Stone of Guiping are very famous.A little knowledge: " " uses,,,, and other ingredients, cut into pieces and stir-fried.Five colors of red, green, yellow, white and brown, elegant and fresh, full of spring.The " " made with sand pear peel is crispy, tender, sweet and fragrant, and you won't know what it is when you eat it, which is amazing.White cut Three Yellow ChickenIntroductionA famous traditional dish in Pinan County, Guangxi.Famous for its freshness, tenderness, juiciness and sweetness.Production process: use about 1.25kg of Pinan Three Yellow Chicken, after slaughtering, remove the internal organs, then brush the chicken with salt,Boil water to just about to boil, put the chicken in and cook for 3 minutes, then put it in a pot and pour in the boiled water, cover it and cook for about 20 minutes.

Then, evenly coat the skin with cooked

Peanut oil, cut into pieces and put on a plate.Serve with, and.Rice porridgeA specialty snack in Donglong Town, Guigang City, Guangxi. The main ingredients are rice noodles, beef, fried peanuts, sour cucumber, sour bean sprouts, fried crispy, char siu, and. The main ingredients are rice vinegar and secret sauce.

If you come to Donglong Town, Guigang City, Guangxi, you must try this special rice noodle, otherwise you will miss the best of Guangxi.

Donglong sour noodles belong to the category of "pickled noodles", the rice noodles are flat and wide, resembling " ".Sticky riceCook the rice to about 28 to 36 degrees, then add 10 (about 50 grams) of powdered wineCookiesMix and pack into bowls, cover tightly with cotton cloth, maintain temperature above 25 degrees, and it is ready to use after 3 days of aromaAfter cutting the stems of finger chilies and horned chilies, wash and dry them, then chop them into about 2 kilograms, add 300 grams of salt, and then mix with rice and wine, put them in a special ceramic pot with a large mouth, first cover it with a flat lid, then cover it with a cone-shaped lid, seal the edge with water to prevent air leakage and rotten.After half a month, it becomes a food with excellent sweetness, sourness, spiciness and saltiness.There are also those that are processedbeans,papayaRadishes, leafy greens,radish, cabbage,Garlic,cucumber,garlic,

ginger,

pea sprouts, etc., made into various spicy sauces.

Special dishes and snacks at Jingci Zhai within the Xishan Scenic Area, such as "Xiuqiu Yu Li," "Cai Gu Shen Yan," "Xing Lin Chun Man," "Bai Hua Pin Pan," "Furong Su Ye," "Ru Yi Jixiang," and "Invincible," as well as vegetarian dishes and noodle snacks, are very famous.

introductionThe "Jade Dew" and "Colorful Mushroom Competition" of the restaurant in the West Mountain Scenic Area, which is located in the of the Shishi, as well as the famous snacks such as "Spring Full of Plum Blossoms", "Plum Blossom Dish", "Lotus Flower Cake", "Hibiscus Flower Cake", "Lotus Flower Cake", "Good Luck", and "Incredible" are very famous.Small knowledge: "Spring Full of Plum Blossoms" uses winter mushrooms, almonds,carrots,mushrooms, bamboo shoots, as ingredients, cut into granules and stir-fried.

Five colors of red, green, yellow, white, and brown, elegant and elegant, full of spring.

The "Incredible" made with Shahe's coconut peel is crispy and tender, sweet and delicious, you can't tell what it is made of, which gives you an incredible feeling.

White sliced three yellow chickenintroductionA famous traditional dish in Guangxi Pingnan County.Famous for its delicious, soft, tender, and fragrant characteristics.Production process: select about 1.25 kilograms of Pingnan three yellow chicken, after slaughtering, remove the internal organs, then use fresh salt to rub the chicken body for use;Boil the water to just about to boil, put the chicken in for 3 minutes, then put it in a pot and pour the boiling water into the pot, cover it, and it will be cooked in about 20 minutes.Then usepeanutsto evenly coat the chicken skin, slice and put on a plate.Serve with fresh roasted

soy sauce,

scallions, coriander, etc.

East Dragon Sour PowderintroductionA characteristic snack in Donglong Town, Guangxi, the main ingredients are mainly rice noodles,beefbarley, fried peanuts, sour cucumber, sour bean sprouts, crispy, char siu,basiletc., the main ingredients are rice

vinegar, secret seasoning, etc.When you come to Donglong Town, Guangxi, if you don't try this exquisite rice noodle, you have not truly visited Guangxi.East Dragon Sour Powder belongs to the "pickled noodle" category, the rice noodles are flat and wide, and their appearance is like "noodles".As "Preserved Powder", Donglong Preserved Powder differs from other local preserved powders, firstly the rice noodle is made by hand, and its seasoning is fragrant and sour.

The method of making Donglong Preserved Powder is very elaborate, the main ingredients are rice noodles, beef jerky, fried peanuts, sour cucumber, sour bean sprouts, fried crispy, char siu, cilantro, and seasonings are mainly rice vinegar, secret seasoning etc.The production process of preserved powder is also quite complex, requiring several processes such as grinding, squeezing, filtering and cooling, the beef jerky is fried after being braised, making it golden and fragrant.Donglong Preserved Powder has two main characteristics, one, the rice noodles are made by hand, with a limited number every day, with a good taste and not too thick.Two, the seasoning, this is key, each master has their own unique craft, method and needs to be carefully examined.

When eating, first scoop a suitable amount of preserved powder into a bowl, then successively add beef jerky, fried peanuts, sour cucumber, sour bean sprouts, fried crispy, char siu, cilantro, and mix with the secret seasoning provided by the store.Compared toKorean cold noodles, although both are ready to eat without heating, but the taste is very different.

Nowadays, classic preserved powder made by hand is getting less, but at Donglong, you can try this famous preserved powder for only four or five yuan.At Donglong, people usually talk about preserved powder, and when they say rice noodles, they usually mean Guangxi rice noodles.If the store can pay attention to hygiene and operate with plastic gloves, that would be even better.

History and Culture

Legend has it that preserved powder came to Donglong from Guangzhong in the Qing Dynasty. Donglong people combined it with rich Chinese medicine principles and improved it. The seasoning sauce used for seasoning also added vinegar. Authentic Donglong preserved powder must be paired with the unique secret seasoning of the Donglong area to make it sour, delicious and fragrant, which is very different from the preserved powder in other regions.

Method

Using selected and high-quality early-maturing ricericeAfter soaking and washing for 24 hours, grind it into a slurry with a clay-made stone mill.After repeatedly fermenting the slurry for 7 days, the water needs to be changed irregularly according to the temperature.SteamThe rice noodles are steamed using a large pot and wooden lid. After steaming, fold and coat with peanut oil.The accompaniments include char siu, fried pork, fried beef jerky, fried spring rolls, fried peanuts orbeansand fresh cucumber;The seasonings mainly use dried tangerine peel,star aniseand scallions, plus ten kinds of spices wrapped in cloth, add water, salt, oyster sauce,MSGetc., and then boil.Stew；Then mix sugar, salt and rice vinegar to make a sweet and sour sauce.Cut the rice noodles and place them in a bowl, spread the cut char siu and other ingredients evenly on the rice noodles, then add cilantro, pour in the stew and sweet and sour sauce, and add some peanut oil to make it.The resulting rice noodles are smooth, delicious, moderately sour and sweet, and tender and fragrant.

GuangzhongLotus RootPowder

Introduction

GuangzhongLotus Root Powderis made from the large redlotus root grown in Guangxi Zhuang Autonomous Region. It is a nutritious and delicious starch, one of the four famous foods in Guangxi.Lotus Root Powder is a traditional nutritious food, with high nutritional value and therapeutic effects, and is easy to eat after being made into food, it can be eaten directly after a simple rinse with hot water, and it tastes delicious, which is suitable for everyone.

It is a gluten-free powder, made from dried lotus root, used as a thickener in Chinese and Japanese cuisine.1. Clear and coolblood: Lotus root has a cold nature, which can clear heat and cool blood. It can be used to treat heat-related diseases.Lotus root has a sweet and watery taste, and is particularly beneficial for people with fever, thirst, nosebleeds, coughing up blood, and bleeding.2. Promote digestion and relieve diarrhea: Lotus root contains mucusprotein and dietary fiber, which can combine with bile salts, cholesterol and triglycerides in the human body, and then excrete them from the stool, thus reducing the absorption of fat.Lotus root has a unique and refreshing fragrance, and contains tannins, which can promote digestion, relieve diarrhea, and improve appetite, which is beneficial for people with poor appetite and digestive disorders.3. Nourish blood and strengthen muscles: Lotus root has high nutritional value, rich in iron, calcium and other trace elements, as well as protein, vitamins and starch, which can nourish blood and strengthen the immune system.Therefore, the Chinese called it "nourishing and strengthening, nourishing qi and vitality".4. Stop bleeding and clear blood: Lotus root contains a lot of tannins, which has a shrinking effect on blood vessels, and can be used to stop bleeding.Lotus root can also clear blood and stop bleeding. The Chinese believe that it can stop bleeding without leaving blood stasis, which is a good food for treating blood-related diseases.Red sugarIntroductionA red sugar block made by artificial refining.

The color of the sugar is white and clean, with a sweet taste, and has the effects of nourishing the heart and liver, promoting blood circulation and removing stagnation.

It is mainly produced in Stone, New Town and Eight Town.

The products are sold both domestically and internationally.Red sugar usually refers to the granulated sugar made from sugarcane, which is usually a simple processing of sugarcane juice.Because it has not been highly refined, it almost retains all the components of sugarcane juice. In addition to its sugar function, it also contains vitamins and trace elements such as iron, zinc, manganese and chromium, which have a much higher nutritional value than white sugar.Red sugar

IntroductionA famous Hainanese dish made with fresh coconuts as a container, with various ingredients cooked, once won the gold medal at the 2nd National Cooking Technology Competition in 1988.Ingredients3 coconuts, 2 pigeons (each 400g,

ham

15g, 300g coconut milk, 25g dried shiitake mushrooms,

salta little bit, plus 10g cooked wine, 3 slices of ginger, and 100g of lean pork.

Production process:“Peel the coconut, remove the shell, and separate the whole coconut meat, then remove the black skin. Use a small knife to cut the top into tooth-shaped pieces, and put it into the coconut shell.Place the pigeons, lean pork and

ham

together in boiling water for 10 minutes, then take it out and wash it, and then put it back in the pot.Put the stewed meat into the coconut shell, and steam for 15 minutes.Each time, 2 spoons, serve with warm water.Origin from.This method uses ginger to dispel the cold in the lungs and stop cough, and also to treat vomiting and stuffy nose, and to warm the stomach and regulate the Qi.Used for cold cough and vomiting, poor appetite, and imbalance of the lungs and stomach.

dog meat

introduction

Dog meat, also known as "Yuan Gong", is a traditional snack in Guilin, which is popular and prosperous.Dog meat, with yellow dog being the best, white dog is second-best, and black dog is the worst.There are many ways to eat dog meat, it can be stewed and eaten, or braised, eaten cold in summer, or in a pot in winter.There is also winter dog meat, which is available in spring and summer, and it is tender and sweet, which is a good accompaniment to wine.Dog meat has warming and nourishing properties.Its cooking is most famous in the Linhai County of Guibei.

How to taste Linhai dog meat: There are also ways to taste dog meat, the most authentic dog meat has the most authentic way of eating, otherwise, the authentic dog meat will become inedible.Some people, when eating dog meat, they open the fire very large, and quickly cook the dog meat in the pot, even making a burnt smell, and the diners are eager to add water to the pot and stir, and the dog meat will disappear, and they will only eat the burnt, smoky, and meat taste, which is very disgusting.Eating dog meat is not about picking and selecting, but mainly about tasting the original flavor. During the meal, use a small iron pot, a small spoon, and a small gas stove to cook the dog meat slowly, sprinkle a little pepper, and the dog meat will jump in the pot. When the oil appears on the pot, scoop it out and put it in a bowl, and you must not let the dog meat be fried oradd tofu,pickled cabbage into the pot, just stop the fire.Do not add tofu and pickled cabbage too early, wait until the dog meat is cooked for three-quarters, then scoop the rest to the side of the pot, and then add the tofu and pickled cabbage to the pot, and stir-fry together.Pickled cabbage is pre-fried and mixed with a little salt, and the water in the tofu should be drained before adding it to the pot, and then mix it together, wait for it to heat through, then add 2-3 small pieces of fermented bean curd, which has a great taste, and the greasy taste of the dog meat will be removed, and then eat the remaining dog meat, which will be even more delicious. Finally, mix it with Guangxi rice noodles, and the three will be combined, making a delicious meal.

QionghaiCoconutcup

introduction

A famous Hainan specialty dish, using fresh coconut as a container, with various ingredients, and braised into pigeon. It won the gold award in the second national cooking technology competition in 1988.

Method

Ingredients3 coconuts, 2 pigeons (each weighing 400 grams,ham15 grams, 300 grams of coconut water, 25 grams of dried shiitake mushrooms,salta little, 10 grams of rice wine, 3 slices of ginger,pork100 grams, 10 grams of flavor enhancer.

Production process:

"Peel the coconut and remove the shell, and take out the meat, remove the black skin, use a small knife to cut the top into a tooth shape, and make a coconut cup."Place the pigeon in a pot, add water, and cook for 10 minutes, then remove and wash it with salt water, and then put the ham, dried shiitake mushrooms into the pot, and cook with medium heat for about 20 minutes."Then usepeanutsto evenly coat the chicken skin, slice and put on a plate.