Why can't Guangxi cuisine enter Guangxi, one of the eight major cuisines? Guangdong cuisine is dominant in eastern and southern Guangxi, while Hunan cuisine is dominant in northern and western Guangxi. There is no unified cuisine, so there is no Guangxi among the eight major cuisines in China. Culture takes a lot of time to brew and precipitate. Guangxi is fragmented and divided into four factions. Baise Hechi in Yunnan is partial to Guizhou cuisine, Wuzhou in eastern Guangxi is partial to authentic Cantonese cuisine, and southeastern Guangxi is a veritable western Guangdong cuisine. What Guangxi is fighting for now is not the biggest food, but the market. What is the largest cuisine in Northeast China? Guangxi cuisine is much more distinctive than Northeast cuisine. Northeast cuisine is a home-cooked dish that is fried casually, but through integration, Northeast cuisine is very unified, such as Northeast stew, pork stewed vermicelli, and so on. To tell the truth, this kind of food can be eaten by every household, but the unified series of Northeast cuisine makes Northeast cuisine a kind of cognition, while Guangxi cuisine is more exquisite, such as our bitter gourd, toothpick meat, bean curd, beef strips, beer duck and beer fish. Bama Xiang Pig and other dishes are unique in China, with exquisite workmanship and unique ingredients. We have a better market than Northeast cuisine, especially today when people's living standards are getting richer and richer, and we need exquisite dishes like Guangxi cuisine, which are mainly made into boutique hotel dishes. For example, Sichuan cuisine and Hunan cuisine are quick guesses about the combination of home cooking and fine dishes. However, the work of Guangxi cuisine is complicated and the cost is high, so it is advisable to give priority to hotel cuisine, such as Cantonese cuisine and Guizhou cuisine. Of course, if it is done well, it is also good to gradually cultivate more recognized home-cooked dishes, because fast-food fried home-cooked dishes are more easily recognized by the public. Guangxi cuisine began in Qin and Han Dynasties, flourished in Song and Yuan Dynasties, and flourished today. It not only inherited the diet fashion of Qin and Han Dynasties, Southern and Northern Dynasties to Sui Dynasty, but also acquired the court cooking skills spread to Guangxi in the late Northern Song Dynasty. During the Ming and Qing Dynasties, with the bureaucratization of officials from other provinces, and in the middle of the Anti-Japanese War, northern Guangxi became the rear area, and cultural celebrities and wealthy businessmen from the north and south of the Yangtze River went south in succession, and various domestic celebrities entered Guangxi with dignitaries. Guangxi cuisine pays attention to the use of fire and is good at cooking methods such as stewing, boiling, buckling, stewing and brewing. It tastes fresh, fragrant, sour and spicy. Guangxi cuisine is sweet, slightly spicy, delicious and crisp. Compared with those rough and crazy northeast dishes, the flavor dishes with the concept of "green, health preservation and longevity" have too many selling points. However, it is difficult to form an industrial scale by relying solely on the people. It is necessary for catering associations, especially the powerful government, to conduct unified leadership, integration and training on Guangxi cuisine to lay a foundation for the future. Guangxi cuisine does not need to be built, but needs to be integrated. Guangxi cuisine itself has a long history. Guangxi cuisine is not worse than the history and culture of that dish, but what Guangxi cuisine lacks is integration and promotion. In addition, the purpose of integrating and promoting Guangxi cuisine is not to show off and strive for the biggest cuisine, but for commercial interests. A Sichuan dish can create nearly 10 million jobs and related employees in Sichuan. If Guangxi cuisine is well done, we won't pursue10 million. China has 2 million Guangxi. This will also promote the relevant industrial culture in rural areas of Guangxi, and can't be eaten as a meal. First of all, Guangxi cuisine has a cultural history. Secondly, the success of the market is not necessarily related to cultural accumulation.

Quanjude has more culture than McDonald's, Jingdezhen ceramics has more history and culture than Foshan Tangshan ceramics, Xi 'an has more history and culture than new york, snail powder wrapped in chicken and fish has more history and culture than northeast stew, and Guangxi cuisine has more history and culture than Shaxian snacks in Fujian. But why is the loser the former? It can be seen that the key lies in the promotion and development of business, such as taro, bamboo shoots, star anise, pigs and cattle. At present, most people pay attention to Guangxi cuisine from the technical level, but less from the cultural level. Technology can bring economic benefits, but it is slow to spread and it is difficult for more people to know. Someone put forward a concept, that is, "dishes with stories". When a dish has a story, it can spread. Maybe many people have experienced it. Usually someone introduces a famous dish in Guangxi, and after telling the general practice, there is no word. Explain that the "packaging" of this dish has not been successful. After all, the listener's mind is not used to "loading" technical things, so tired. At present, the pattern of Guangxi cuisine is flowering inside the wall and fragrant outside the wall. Foreigners are full of praise for the specialties of Guangxi and the food made with these specialties, but Guangxi cuisine is not valued locally. During this year's China-ASEAN Expo, Youyuan State Banquet Hotel received many Chinese and foreign businessmen and friends every day, but the hotel only had Cantonese cuisine. When the guests arrive, we treat them as Guangxi people and take them to eat Cantonese food, which is an embarrassment for the catering industry in Guangxi. There are several big characters hanging on the office of Guangxi Cuisine Association: "Guilin's landscape is the best in the world, and Guangxi cuisine is famous all over the country", which shows that Guangxi Cuisine Association has a long way to go. However, it is not enough to rely solely on Guangxi Cuisine Association, which has no real power and financial resources. It is more necessary for the district government and local governments to put this matter on the stage. It is an invisible huge project, and for example, steel, Qinzhou Sinopec and so on are much stronger. Strengthening Guangxi cuisine has indeed improved the soft power of Guangxi and enriched the pockets of Guangxi people. The construction of several heavily polluting enterprises in Guangxi is only the interests of the state and enterprises. Guangxi didn't get any oil and water, and the people of Guangxi didn't get much benefit. What they get is waste pollution. Food is better than pollution. If Guangxi cuisine wants to develop into a cuisine that goes hand in hand with the eight major cuisines, it is necessary to integrate a wide range of Guangxi cuisines and carry out a lot of publicity work. Pan yongyu