Snail powder is the "popular flower" in the food industry recently.

Even foreign friends are rushing to buy a group!

Guangxi cuisine is popular all over the country.

But why can't Guangxi cuisine rank in the country?

Many friends from other places told me in private letters.

Guangxi is a place where many nationalities live together.

There is a large foreign population.

So the taste is also diverse.

Northern Guangxi likes spicy food, while southern Guangxi has a light taste.

But is Guangxi cuisine really that ordinary?

As a native of Guangxi, I am the first to refuse to eat snacks in Guangxi!

There are no cuisines such as Sichuan, Chongqing, and Shandong.

It looks so unique and different.

Because the characteristics of Guangxi cuisine are not distinct!

Guangxi cuisine is rooted in our resource-rich land of Bagui.

Only by using local materials can we make a unique "original taste"

And there is a profound Lingnan culture behind it.

Guangxi cuisine consists of Nanning, Guilin, Liuzhou, Wuzhou and other urban cuisines and Zhuang, Yao, Beijing, Dong and other ethnic minority cuisines. Snacks and snacks of ethnic minorities are very distinctive. The dishes are made with unique materials and unique production. Urban cuisine is most famous for its game cooking. Well, having said so much, the point is: As a native of Guangxi, do you really know about Guangxi cuisine? Have you finished all of them?

The famous dishes in Guangxi are: stewed chicken with iron fire, stewed seal fish with cordyceps, sunflower horseshoe patties, cinnamon milk taro buttons, Wuzhou paper-wrapped chicken, Tanzhou fish horn, carved chicken, horse meat rice noodles, creamy sea bream, spicy sauce, oil tea in northern Guangxi, clam porridge and so on.

The overall style of Guangxi cuisine is sweet, slightly spicy, fresh, crisp and fresh. The finished dishes pay attention to coarse materials, fine workmanship, coordinated shape and quantity, rich aroma and clear color. The dishes on the dining table are snacks, soups and soups, which are compatible, colorful and show cultural taste. The use of materials is mostly based on natural products of mountains and rivers. With fresh and bright; Cooking techniques are mostly buckle, steam, stew, brew, stuffy, stir-fry and deep-fry, and strive to maintain the natural color and nutritional quality of the materials.

Under the clear overall style,

According to the obvious regional characteristics of dishes in Guangxi,

Guangxi cuisine can be divided into four systems.

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1. Northern Guangxi Cuisine

Northern Guangxi cuisine, which is composed of local dishes from Guilin and Liuzhou, is mellow in taste and rich in color. It is good at stewing and spicy, especially at eating delicacies (of course, all the dishes now are non-state protected animals). Famous dishes include "stewed chicken with game", "steamed Guijiang fish" and "braised pork with taro".

Steamed guijiang fish

Braised pork with taro

2. Southeast Guangxi cuisine

Southeast Guangxi flavor dishes, including Nanning, Wuzhou, Yulin and other local dishes, pay attention to fresh and smooth, diversified materials. They can choose local fine livestock and vegetables, such as Wuzhou wrapped chicken, Nanning drunk duck, Yulin skewered golden chicken, Luchuan boiled pork hand, Bobai boiled duck, and oil-guzzling grapefruit chicken.

White-cut duck

Wuzhou stuffed chicken

Boiled Chicken with Sauce

3. Coastal dishes

Coastal cuisine consists of local dishes from Beihai, Qinzhou and Fangcheng. He pays attention to seasoning and color matching and is good at cooking seafood. Seafood and poultry dishes are also unique. The famous dishes are "Chun Mei Braised Sea Cucumber", "Sunflower Braised Squid" and "Flower Skin".

Chun Mei braised sea cucumber

Fresh squid with sunflower buckle

4. Ethnic minority dishes

Ethnic minority dishes, composed of ethnic minority dishes, are good at making dishes with original ecological raw materials, especially for wild fish species in rivers, wild vegetables in high mountains, rare mushrooms in mountains, wild vegetables in ridges, country chickens and native ducks, and have a special liking for adjustment period and maturity period, highlighting the characteristics of fresh and pure taste. For the raw materials processed by natural reserves, we like "emphasizing soil over foreign materials" and "original flavor", pay attention to material benefits, and have a unique production method, which is rich in Shan Ye local flavor.

Zhuang nationality is good at cooking with dog meat and various animal by-products, with many varieties, fine skills and distinctive features. Bamboo shoots of Dong nationality, bamboo plate fish of Miao nationality, roast fragrant pigs of Maonan nationality and seafood products of Jing nationality all have national flavor.

Bamboo shoot meat

Bamboo plate fish

The four local cuisines have their own advantages and disadvantages, which together constitute the unique local food culture characteristics of Guangxi cuisine. Nowadays, Guangxi cuisine has established the development concept of "green, health care and long life" and the Scientific Outlook on Development with the same origin of food and clothing and equal emphasis on medicine and food.

Are there any delicious specialties in your hometown? Please leave a message below to share! In addition, in order to celebrate the 40th anniversary of reform and opening up and the 60th anniversary of the founding of the autonomous region, Nanning TV led nearly 10 city TV stations in the whole region to jointly produce and broadcast 12 food series documentaries.