Guilin rice noodles are the most famous traditional snacks in Guilin, Guangxi Zhuang Autonomous Region, with a long history. Every time the world talks about Guilin, the first thing it must say is Guilin landscape, and the second thing it must say is "Guilin rice noodles". Visible "Guilin rice noodles" popularity. At that time, when Li Zongren became the General Logistics Department of the Republic of China, he did not forget to send a special plane to Guilin and asked to send rice noodles to Nanjing.

Features: it is white, tender, soft, smooth, cool and unique; The soup is delicious, the braised pork is crisp, the braised vegetables are delicious, the soybeans are crisp, and the oil pepper is very spicy, which is famous at home and abroad.

Honor: "Guilin Rice Noodle" enjoys a good reputation at home and abroad, and is one of the most famous food brands in China.

Second place: Guilin Camellia oleifera

Guilin Camellia oleifera, one of the famous foods in Guilin, is commonly known as "one cup bitter, two cups A, three cups and four cups good Camellia oleifera". Traveling to Guilin, especially Yangshuo County and Gongcheng Yao Autonomous County in Guilin, a bowl of "Camellia oleifera" is very indispensable, otherwise it is a waste of time to come to Guilin.

Practice: soak the tea leaves in a pot, stir-fry with ginger, garlic and pepper, add a little water to stir-fry until the tea tastes deep, and finally put a big pot of water until the tea boils. Then it is served with spices such as fragrant peanuts and avocado, which is delicious and fragrant.

How to eat: Add various condiments to the cooked camellia oleifera: chopped green onion, coriander powder, popcorn, avocado, peanut powder, pine chaff, etc. Drink it while it's hot, and people will become addicted.

Features: After the camellia oleifera served on the table, it first smelled a unique fragrance of chopped green onion and coriander. After the entrance, I first feel that the tea tastes bitter, thick, astringent and spicy, and then it is fresh and sweet, which makes people memorable.

Honor: Guilin Camellia oleifera was once praised as "Double Ginseng Soup" by Emperor Qianlong.

Third place: yangshuo beer fish.

Practice: Choose fresh carp from Lijiang River in Yangshuo, cut them on both sides with a knife, sprinkle with shredded ginger and other ingredients, fry them in an oil pan until golden brown, add soy sauce, tomato pieces, red pepper and other ingredients, and pour in half a bottle of beer for stewing.

Features: fragrant outside and tender inside, thick skin and yellow juice, fragrant lips and teeth at the entrance, fresh fish, no fishy smell of fish itself, and the smell of beer and fish greatly increases appetite.

Honor: 2065438+September 2008, it was rated as one of the top ten classic dishes in Guangxi.

Fourth place: Lipu taro braised pork

Practice: Boil, stir-fry and steam pork belly and Lipu taro. The dishes are golden in color, crisp in meat, fat but not greasy.

Features: This dish is tender and tender, soft and fragrant when cooked, with unique flavor and rich nutrition.

Honor: 2065438+September 2008, it was rated as one of the top ten classic dishes in Guangxi.

Fifth place: Yangshuo grouper hotpot

Practice: Yangshuo grouper hot pot mainly uses the head, tail and bones of grouper to make fish soup, which is milky white and delicious. The grouper slices are cut very thin and the pattern is clearly visible.

Features: Yangshuo grouper is cooked in hot soup (about 3-4 seconds) when eating hot pot, eaten directly in the mouth, or focused on a dish, with thin and elastic meat and delicious taste.

Honor: I once introduced China on the tip of the tongue, a grouper hot pot in Yangshuo.

Sixth place: Lingchuan dog meat

Practice: choose a puppy with good coat color, 6 kg is the best, cut the meat evenly, and pieces with skin. Don't add water when you first enter the pot. Stir-fry with warm fire and cook with spices such as aniseed, fennel, galangal and tsaoko. It is best to be ripe but not rotten, fragrant but not burnt. Sprinkle Hua Sanjiu before cooking, pour tofu milk, which is good in color and smell, especially in winter.

Features: Dog meat is delicious, fragrant and full of Shu Tai, which makes people never tire of eating it and has endless aftertaste. And has the effects of nourishing yin and tonifying kidney, dispelling cold and invigorating stomach.

Honor: Lingchuan dog meat is well-known and known as "the first delicious food in the world".

Seventh place: Stewed old duck with ginkgo biloba.

Practice: Ginkgo biloba (Ginkgo biloba) and old ducks produced in Xing 'an and Lingchuan areas of Guilin are stewed with slow fire.

Features: duck meat is delicious, ginkgo biloba is tender and smooth, and the soup is clear and rich. It has the functions of nourishing body fluid, moistening lung and benefiting qi, and is suitable for all seasons.

Honor: one of the famous dishes in Guilin, the "fist dish" in local restaurants in Guilin!

Eighth place: Yangshuo snail brewing practice: take out the snail meat, wash it, add spices such as mint, marinate it, fry it, and then steam it in the snail shell! The tail of the snail shell will be broken, and the meat inside will be sucked out from the front when eating.

Features: Yangshuo snail wine tastes tough and tender, and the filling will come out as soon as it is sucked. After smoking, it is full of meat, which is delicious. Its faint mint flavor and Sanhua wine flavor are spicy and unique, and it is a must in Yangshuo Lai cuisine.

Honor: One of the "Eighteen Brews" of Yangshuo cuisine!

Ninth place: steamed meat with lotus leaf powder

Practice: Take fresh lotus leaf, pork belly with skin, mung bean, Guilin sufu and green garlic as raw materials, wrap fried rice flour and seasoned pork, wrap them in lotus leaves, put them on a plate, and steam them in a cage.

Features: Yellow-green color, fragrant lotus leaf, soft and delicious, fat but not greasy. Has the effects of invigorating spleen, stimulating appetite, lowering cholesterol, clearing away heat and toxic materials, and harmonizing five internal organs.

Honor: Steamed pork with lotus leaf powder in Guilin is a traditional dish in Guilin.

Tenth place: Guilin muffin

Practice: Guilin sponge cake is made by mixing glutinous rice and japonica rice and grinding them into powder, slightly stirring them with yellow sugar water, and then scattering semi-dry and semi-wet rice flour into a steaming bucket layer by layer and steaming for one to two hours.

Features: freshly steamed muffins are the best. The muffins that are still steaming are generally sliced, soft and delicious, sweet and pleasant, and served with Lipu taro diced. It's delicious.

Honor: Guilin famous snacks. Guilin local customs, Guilin muffins are generally used for weddings, birthdays, birthdays, houses and other festive occasions, and are often given to people to celebrate.