Because of its beautiful color, fragrance, taste and shape, it is a kind of Guilin native product that tourists like to buy most. Huaqiaoqiao Sufu won the National Silver Award for High-quality Food twice in 1983 and 1988, the Gold Award in the First Food Expo in China in 1988 and the Gold Award in the Second International Expo in Beijing in 1991. Xiangshan brand fermented bean curd won the quality product award of Ministry of Light Industry and Guangxi in 1987 and 1988 respectively.
2. Guangxi Zhuang brocade. Guangxi Zhuang brocade uses primary color cotton yarn as warp and various colors velvet as weft for jacquard. The traditional Xiao Mu machine, also known as bamboo cage machine, is equipped with a "flower cage" to weave patterns, and the biggest feature of Zhuang brocade loom is to use the flower cage to raise flowers. Brocade makers can pick out the patterns with a flower picking ruler according to the conceived patterns, and then arrange them on flower cages with woven bamboo and large healds.
3. Guilin Sanhua wine. Sanhua Liquor, one of the "Three Treasures of Guilin", is the representative of China rice-flavor liquor, known as the king of liquor and the pride of Guilin people. Guilin Sanhua Liquor is favored by Chinese and foreign tourists because of its long history, unique technology and excellent quality.
4. Guilin rice noodles. Guilin is not only the best in landscape, but also famous for its rice noodles, which are round, thin, smooth, flexible and have a unique flavor. Its workmanship is exquisite. First, the fine rice is ground into pulp, bagged and drained, stuffed into powder balls, cooked and pressed into round roots or sheets. The garden is called rice flour, and the flaky rice flour is called rice flour, which is characterized by white, tender, soft and refreshing. It can be eaten in a variety of ways. The production of brine is the most exquisite, and its technology is different from family to family. It is roughly made of pig, ox bone, Siraitia grosvenorii and various seasonings, and it has a strong flavor. Different materials and practices of brine have different flavors of rice noodles.
5. Yongfu Siraitia grosvenorii. Yongfu County in Guilin, Guangxi is the hometown of Siraitia grosvenorii, which has been planted for more than 2 years. Yongfu County is surrounded by mountains, warm and humid, with fresh air and criss-crossing rivers, with a forest coverage rate of 74.4%. Its geographical form and natural resources form its unique microclimate environment, which is the most suitable area for Siraitia grosvenorii cultivation. The history of Siraitia grosvenorii cultivation in Yongfu County has been hundreds of years. Since the late 199s, with the adjustment and optimization of agricultural industrial structure, the planting area of Siraitia grosvenorii has increased year by year, and the output has also increased significantly.
6. Guilin Chili sauce. Guilin Chili sauce has a history of more than 1 years. It is fresh and slightly spicy, which stimulates the appetite. According to the tastes of different customers, Guilin peppers are divided into two types: lobster sauce and garlic sauce, each with its own characteristics. Guilin Chili sauce is not only appetizing, but also rich in vitamins A, B, C, G, and trace elements such as calcium, phosphorus, potassium and iron. With its unique flavor, Guilin Chili sauce is popular not only in China, but also in Hong Kong, Macao and Southeast Asia. It is known as the "Three Treasures of Guilin" together with Guilin Sanhua Wine and Guilin Sufu.
7. Lipu taro. Lipu taro belongs to Araceae, also known as Kuiyu and Areca taro. It was originally a wild taro, which was an excellent variety formed by long-term natural selection and artificial breeding. It has been artificially cultivated in Lipu County for 4 years. According to records, it was brought to Lipu County by Fujian people in that year, first planted in Guandi Temple in the west of the county, and then radiated to the surrounding area. Under the special geographical and natural conditions of Lipu County, it was affected by the microclimate of the environment. Gradually, the local famous and excellent products with color, fragrance and taste were formed, and the quality was far superior to that of taro produced in other places. The betel nut taro produced in Lipu was called "Lipu taro" in neighboring counties very early, and it was listed as the preferred tribute in Guangxi during the Kangxi period of the Qing Dynasty, and it was paid tribute to the court at the end of each year, which was deeply loved by the royalty and relatives.
8. Gongcheng Camellia oleifera. The method of making Camellia oleifera is to use the old leaf black tea as the main material, stir-fry it with oil until it is slightly burnt and fragrant, add salt and water to boil it, and most of them are cooked with ginger, which is thick and astringent with spicy taste. In Gongcheng area, ground peanut powder is added, which makes the taste more mellow and less astringent, and because the cooking time is just right, Gongcheng Camellia oleifera is regarded as the crown of Camellia oleifera all over the country, enjoying a good reputation in northern Guangxi and all over Guangxi. Camellia oleifera is drunk all year round, morning and evening, regardless of season. Guests arrive in the morning and evening, ready to serve, and more abundant.