As a very authentic specialty of Guangxi, duck in vinegar and blood is a great way to make complete use of the duck, with a hot and sour flavor. The finishing touch is the flavorful vinegar and blood dipping sauce. To process the duck, the blood is stirred into the vinegar, then marinated with scallions, ginger, garlic, and pepper, and finally stirred well. Even if the duck is not overly decorated, the bowl of sauce is full of flavor. Guangxi loves to eat sour, spicy, sweet and bitter, just like the flavor of life. This is the truth passed down from the old generation of Guangxi people.

The second dish:Lemon Duck

This is a specialty of Wuming area. It is sour and spicy. It is an appetizing main dish. The more you eat, the more you like it. This dish is usually made with sour garlic, sour chili, sour ginger and sour lemon, which are unique to Guangxi, with ginger and garlic as condiments. When stir-frying, the sour and spicy will fully enter the duck meat. This will make you eat more and more and the more you eat, the more you can't stop eating.

The third dish:Raw Squeezed Rice Vermicelli

Many people in Guangxi are lamenting that raw rice vermicelli can't be taken out of Guangxi. Because the powder of raw pressed rice noodle is pressed out with a good dough by a tool, so the title of raw pressed rice noodle comes from it. Its soul lies in that little bit of sour flavor and tenderness in the mouth. It is that little bit of sour flavor that many outsiders often can't accept, so often these people have to choose carefully.

Fourth: Lao You powder

Lao You powder in Nanning for a hundred years, born and raised in my home girl Angel has been amenable to food. As the name suggests, Laoyou Vermicelli is the vermicelli that old friends get together to eat. Stories about it have been passed down in Nanning for a long time. The soft flat noodles are cooked together with hot and sour soup, the aroma is very tempting.

Fifth:Five-color glutinous rice.

This is a delicious food that the Zhuang people always make on March 3rd. Although you can buy it in the market every day, March 3 is dependent on five-color glutinous rice. In those days, many Zhuang women would make their own five-color glutinous rice at home. The five colors - black, yellow, red, white and purple - were dyed with pigments from flowers, leaves and other food roots by the Zhuang. They are natural colors, healthy and safe. It tastes sweet and has the meaning of peace.

Sixth:Fried Flour Worms

Fried yellow flour worms are a very traditional snack that is sold in every food street in Guangxi and Nanning. Yellow mealworms are not worms, so they are called so because of the similarity in appearance. The texture of the yellow mealworms is soft and tough, and they are smooth and refreshing when they are fried, and when they are fried with pork, they complement each other and are very tempting.

Seventh:Meat-filled dumplings.

Went to the north to realize that not all dumplings eat meat dumplings. The dumplings in the north are very sweet, with sugar and red dates, and very few varieties. Guangxi dumplings not only meat dumplings, there are glutinous rice dumplings, cold dumplings, etc., are very delicious. The dumplings are filled with pork and chestnuts, the fat is cooked until it is minced, the pork is very soft, and the chestnut flour is very tender. Stay in the dumplings for 50 minutes, the aroma is moist, and everything can be opened to smell the aroma escaping from everywhere.

Eighth way:Rolled Vermicelli

As a Nanning specialty, rolled vermicelli is usually served for breakfast. The soft outer skin wrapped with rich filling and topped with tomato juice and yellow plum sauce is sweet and sour.

Ninth Place:Fenjiao

Dumplings, like rolled noodles, are a Nanning specialty. A variety of fillings are wrapped in a transparent dumpling skin and drizzled with the best companion, yellow skin sauce, making it fragrant and delicious.

Tenth course:Pat Chun Vermicelli

Pat Chun Vermicelli has been in business in Nanning for a long time. The rich seafood and meat are mixed with light and delicious noodles and fried with an egg. The light vermicelli meets the fresh seafood and meat, which is fresh, smooth and very tasty.