Chen Xiaoqing, director of China on the Tip of the Tongue, spoke highly of Guangxi cuisine. He once said in the book Authentic Scenery of Guangxi, "When it comes to Guangxi cuisine, most people seem to only think of Guilin rice noodles; Just like mentioning the beautiful scenery of Guangxi, you can only think of "Guilin's landscape is the best in the world". I don't know that she has almost all the scenery you want to see except deserts and grasslands. " Guangxi cuisine is not only praised by gourmets, but also loved by many friends from other provinces. For example, Laoyou powder, Guilin rice noodles, snail powder, lemon duck, vinegar blood duck and taro braised pork. ...
However, although Guangxi cuisine has gained a lot of praise, among the famous cuisines in China, there are other influential cuisines such as Chaozhou cuisine, Northeast cuisine, local cuisine, Beijing cuisine, Hakka cuisine and Qingzhen cuisine, but there is no trace of Guangxi cuisine!
Everyone wants to know that our food in Guangxi is so delicious and rich! Where did you lose? So Xiao Huan decided to discuss with you why Guangxi cuisine is tepid!
The characteristics are not distinct.
Speaking of the flavors of the eight major cuisines, we all know that Sichuan cuisine is spicy, Hunan cuisine is spicy, Guangdong cuisine is light, and Shandong cuisine is oily and red … But can you tell me what the flavor of Guangxi cuisine is? Light? People in northern Guangxi disagree! Is it spicy? The people in southern Guangxi don't agree either!
Speaking of the representative dishes of major cuisines, Sichuan cuisine includes boiled fish, husband and wife lung slices, garlic paste and white meat ...
Speaking of this, we should see that Guangxi is a place where many ethnic groups live together, with a large number of migrants. Every nation and region has different tastes and cultures. The taste of southeast Guangxi is close to Guangdong, and that of north Guangxi is close to Hunan. The taste of western Guangxi is a bit like that of Guizhou, Yunnan, and the taste of border areas is a bit like that of Vietnam ... which leads to the very vague and general concept of "Guangxi cuisine".
The characteristics are not distinct and there are too many branches, which is not conducive to the spread of Guangxi cuisine.
For example, before Qin Shihuang unified China, the currencies and characters of the seven countries were different and tore at each other. How can they be strong?