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 to ask for rice noodles to be sent to Nanjing.

Features: its powder is white, tender, soft, smooth, refreshing and unique; The soup is delicious, the pot-cooked meat is crispy, the pot-stewed vegetables are delicious, the soybeans are crisp, and the oil peppers are 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 will be a waste of time to come to Guilin.

Practice: Soak the tea leaves in a pot, stir-fry them with ginger, garlic and pepper, add a little water and stir-fry them until the tea tastes fried, and finally put a big pot of water until the tea is boiled. Then it is served with spices such as fragrant peanuts and avocados, which is fragrant and delicious.

How to eat: Add all kinds of condiments to the cooked camellia oleifera: chopped green onion, coriander powder, popcorn, avocado, ground peanut powder, pine chaff, etc. Drink it while it is hot, and people will be addicted to it.

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

Honor: Guilin Camellia oleifera was once praised as "Shuang Shen Tang" by Emperor Qianlong.

Third place: yangshuo beer fish.

Practice: Choose fresh carp from the Lijiang River in Yangshuo, slaughter them, cut them with knives on both sides, 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 and spicy fish, no fishy smell of fish itself, and the smell of beer and fish makes people appetite.

Honor: In September, 20 18, it was rated as one of the top ten classic dishes in Guangxi as "Chinese food".

Fourth place: Lipu taro braised pork

Practice: Boiled, fried and steamed with pork belly and Lipu taro, the dish has golden color, crisp meat, fat but not greasy.

Features: This dish is delicate in meat, soft and fragrant when cooked, with special flavor and rich nutrition.

Honor: In September, 20 18, it was rated as one of the top ten classic dishes in Guangxi as "Chinese food".

Fifth place: Yangshuo grouper hot pot

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

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

Honor: China on the Tip of the Tongue, a hot pot of grouper fish in Yangshuo, was once introduced.

Sixth place: Lingchuan dog meat

Practice: Choose a puppy with a good coat color, 6 kg is the best, the meat cutter is even and the pieces are covered with skin. Do not add water when you first enter the pot. Stir-fry it with warm fire, and cook it with spices such as anise, fennel, galangal and tsaoko. It is better to be cooked but not rotten, and fragrant but not burnt. Before cooking, sprinkle sanhua wine and pour tofu milk, which is good in color and fragrance, and better in winter.

Features: Dog meat is delicious, full of fragrance, 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 famous far and wide, and it is known as "the first delicious food in the world".

Seventh place: stewed old duck with ginkgo.

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

Features: Duck meat is fresh and fragrant, ginkgo is tender, and the soup is clear and strong. It has the functions of nourishing body fluid, moistening lung and benefiting qi, and is suitable for all seasons.

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

Eighth place: Yangshuo snail brewing practice: take out the snail meat, wash it, add mint and other seasonings, marinate it for taste, 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: The taste of Yangshuo snail wine is tough and tender, and the stuffing is sucked out as soon as it is sucked. After sucking, it is full of meat and delicious. Its faint mint flavor and Sanhua wine flavor are spicy enough and unique, which 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: Fresh lotus leaves, pork belly with skin, mung beans, Guilin fermented bean curd and green garlic are used as raw materials, and the fried fragrant rice flour and seasoned pork are wrapped, wrapped in lotus leaves into a package, discharged into a dish, and steamed in a cage.

Features: green and yellow 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 and well-known dish in Guilin.

Tenth place: Guilin muffin

Practice: Guilin sponge cake is made of glutinous rice mixed with japonica rice and ground into powder, slightly mixed with yellow sugar water and mixed well, and then semi-dry and semi-wet rice flour is sprinkled into a steaming bucket layer by layer and steamed for one to two hours.

Features: Just steamed muffins are the most delicious. The muffins that are still steaming are generally sliced, soft and refreshing, sweet and pleasant, and served with Lipu taro diced. The taste is wonderful.

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