Powder Li appeared in the early late Ming and early Qing dynasties, so far there are hundreds of years of history. It has a history of several hundred years. It has a variety of ways of eating and a delicious flavor, and has always been popular among the people. If with other condiments, can be made into a variety of flavorful fried powder and soup powder, dozens of patterns, both as a dish, but also as a staple food, but also available powder slices under the hot pot, a unique flavor. Every year near the winter solstice, the powder on the market one after another, to the next year's lunar calendar at the end of February and the beginning of March into the end. On New Year's Eve, people in the city often take the word "Li" for good luck, and use it as "New Year's Eve" food or gift to friends and relatives.

Laoyou Noodle (Powder) A famous traditional snack in Nanning City, it is a fresh and fragrant noodle dish with sour, spicy, salty, and aromatic flavors, which has the functions of dispelling wind and cold, promoting digestion and stimulating the spirit. There are many different opinions about the origin of "Lao You Noodles". It is said that in the 1930s, a diner often went to a snack bar on Zhongshan Road, and over time, the host and the guest became friends. Once, the diner outside the wind cold bedridden, store masters heard of the diner made a bowl of noodles, put sour bamboo shoots, chili peppers, edamame, ginger, green onions, etc., the diner ate sweating, the whole body feels smooth and relaxing, even after a series of sneezes after the wind cold all well, happy under the snack bar to send a piece of writing on the "old friends often come" plaque. The name "Lao You Noodle" was given to the snack bar. The traditional production method of Laoyou Noodles is: the first fine flour and eggs and noodles, repeated rubbing, repeated beating with a bamboo bar, cut into thin noodles, and then with the explosion of garlic, edamame, sour chili peppers, pickled bamboo shoots, minced beef, vinegar, bone broth, and other ingredients with which to cook and become. The flavor is unique, smell of sour and spicy aroma, tempting the appetite; eat the appetizer to relieve greasiness, aftertaste endless, and have to get rid of the wind and cold effects. If the main ingredient is rice flour, it is called "Lao You Fan". Since the 1950s and 1960s, Lao You Noodles (noodles) have been mainly operated by Nanning No.2 Catering Company, of which Zhongshan Catering Store on Zhongshan Road is the most famous, and Lao You Noodles are also known as "Zhongshan Lao You Noodles", which has been featured in Hong Kong's Wen Wei Po, Guangdong's Yangcheng Evening News, and Nanning Evening News, etc. The company's production of Lao You Noodles has been featured in Hong Kong's Wen Wei Po, Guangdong's Yangcheng Evening News and Nanning Evening News. The company's Laoyou Noodle was awarded the title of "Famous Chinese Snack" in the 1997 Hangzhou Cooking Competition. In Nanning, there are some restaurants that produce and operate authentic Laoyou noodles (flour): Datong Restaurant, ****Yi Restaurant, ****East Restaurant, Xinghuacun Restaurant, Jianzheng Restaurant, Anyuan Restaurant, Tingzi Restaurant and so on.

Zongzi Every Dragon Boat Festival and the Spring Festival, families pack zongzi to eat zongzi. Zongzi varieties, common green bean meat dumplings, chestnut meat dumplings, winter bean meat dumplings, sausage dumplings, ham dumplings, shrimp dumplings, crab meat dumplings, beef dumplings, etc.; dumplings body is large, usually 0.25 kilograms of a, the big ones are several kilograms or even more than a dozen kilograms of a. In the many zongzi, mung bean meat zongzi is the most common and most popular varieties. Its production methods: fat meat peeled, washed, cut strips, plus condiments marinated for half a day, choose high-quality glutinous rice washed soaked and drained, a number of zongzhuang leaves spread out, into the appropriate amount of glutinous rice, from which a groove, into the mung bean sand, set a fat meat, and then lay a layer of mung bean sand, put on the glutinous rice covered with a good filling, and then wrapped up, zongzhuang body in the middle of the slightly raised, and finally bundled with zongzhuang rope, put into the boiling water to cook for half a day or so, has a soft, sand and fragrant.

Bean paste sticky rice In the early years of the Republic of China, Nanning morning market is common to sell glutinous rice stalls located in the downtown streets, for people to "eat over the morning". The most famous bean paste sticky rice, unique practice, its taste is light and delicious, soft and sweet, oil but not greasy, can be described as colorful and fragrant, loved by Nanning people. Stallholder will be a large mouth ceramic pot in a basket, the pot full of glutinous rice, rice next to the green bean paste; regardless of winter and summer, the bottom of the urn are placed on a charcoal stove, the pot on a bowl of deep-fried glutinous rice pot heart, the other bowl is placed on a piece of brined half-fat lean meat. Sale of the stallholder with both hands will be pinched glutinous rice, clamped into the green bean paste, deep-fried pot heart or pork in the middle of glutinous rice, pinched into a cake, dipped in crispy sesame seeds, scallions, raw sun-dried soy sauce, placed on a piece of clean lotus leaves, the customer can take and eat; would like to eat the "potpourri" is another clip of meat, both crispy and fragrant, the more you eat the more flavorful, it is really economical and convenient.

Five-color glutinous rice traditional snacks in the Zhuang region. Because the glutinous rice is black, red, yellow, white, purple five colors and named, also known as "Wu rice". It is commonly made at the Qingming Festival on the third day of the third month of the lunar calendar every year. Its production method is: will soak after the glutinous rice into 4 parts, 3 of them were poured into by edible plant maple, red blue grass, gardenia, ginger and other extracts of black, red, yellow dye juice in soaking, coloring, put into the steamer in the steamer out of black, red, yellow, white, purple and other five colors of rice, out of the cage mixed mixing, into the bowl and dish, drizzled with sugar, oil can be eaten. Its colorful, colorful, crystal shiny, refreshing, moist and soft, delicious.

Powder Worm One of the traditional snacks in Nanning. Started in the Qing Dynasty. Shaped like wormwood, eaten tough and soft, can be paired with pork, beef or braised into a "fried powder worms", "powder worms soup". Production method: the sticky rice washed and soaked, ground into a thin and thick rice paste, filtered into a wet flour dough in the pot to cook until half-cooked, and then kneaded to the softness and hardness of the toughness of the flour dough, and then rolled into strips, pulled off the back of the small section of a special bamboo skillet rubbed a few times into the shape of a worm, placed in the steamer to be steamed. If you want to have color, you can add a little edible pigment when rolling powder, such as flower rice red, qiang yellow and so on. Powder worms in the trading floor, water street market snack stalls, powder stalls are sold.

Fried dumplings Nanning, one of the traditional snacks. Beginning in the late Qing Dynasty, to the pavilion Lei four grandma's fried dumplings are the most famous. Production method is: wash the glutinous rice soaked, pick up and drain, take 100 grams to 150 grams of glutinous rice, a little green beans, dumpling leaves wrapped in a long 12 centimeters, 7 centimeters wide, 5 centimeters thick, flat dumplings, placed in the pot to cook, pick up and dry, stripped of the dumpling leaves, put into the boiling 180 degrees of the oil pot to the skin color of the frying to the golden color can be. Characterized by a crispy outer skin, golden color, internal soft, crispy and delicious. Nowadays, it is still sold on every pueblo day in Tingzi market.

Summit lemon duck Originally from the Wuming County area of a special dish, especially in the peak of Wuming County in the territory of the optimal restaurant so named. The practice is to slaughter the duck after washing, gutted and cut into pieces, into the pot with a fierce fire fried to six mature, and then cut into julienned sour chili, sour ginger, sour lemon, sour rakkyo, sour plums, ginger, garlic and other condiments into the pot with the frying, mixing well and then change the fire baked to eight mature to join the bean paste with the frying until ripe, drizzled with the right amount of sesame oil can be out of the pot on the plate. It is characterized by a moderately hot and sour taste, and the meat is tender and flavorful.

White cut chicken Nanning people have always had no chicken feast habit, therefore, white cut chicken (locals commonly known as white chopped chicken) has become the preferred dishes for banquets. The practice is: choose after slaughtering the fat and tender item chicken (hen has not laid eggs) or castrated chicken (line chicken), and then in the abdominal cavity smeared with some salt and a few slices of sand ginger, into the water has been boiled in the pot of soaking (the amount of water to be immersed in the whole chicken shall prevail), to be the water boiled again off the fire, after 20 minutes will be fished out of the chicken, cooled down and chopped on the plate, with sand ginger, green onions, cilantro, soy sauce, sesame oil and other modifications of ingredients to accompany the food. Characterized by crispy skin and tender meat.

Ba Xian powder Nanning people love one of the flavors. The practice is: choose to use fresh cut powder with toughness, before cooking the powder in a hot pot into a large bowl of pork bone boiled soup, soup boiled into the fish dumplings, sliced meat, cooked quail eggs, mushrooms, cauliflower, squid, shredded chicken, thin slices of pork, slices of fish, fresh and tender vegetables and other two or three pieces, boiling for a few moments, and then poured into the 200 grams of cut powder, to be in the pot of soup boiled with a little scallion, sesame oil, salt and monosodium glutamate, etc., to taste, can be filled with bowls to eat. Can be served in a bowl. It is characterized by a lot of ingredients, nutritious, reasonable matching, powder tough and refreshing, delicious flavor.

Baobao rice Nanning people love one of the flavorful snacks. The practice is: choose high-quality glutinous soaked and washed with a bamboo skip filter dry water, placed in a steamer or rice steamer; poured in the pan with some lard, sugar, and then a little honey dates, almonds, lotus seeds, melon sugar, cinnamon meat, raisins, candied fruit into the bowl and set up, and then some of the dried fruits mixed into the rice, sheng into a bowl of compaction, the middle of the pressure into a nest-like, put some soybean paste filling, and then cover the glutinous rice and press flat, and then put the steamer inside steamer Steam the rice in a steamer for 30-40 minutes. When serving the bowl of eight treasures in the rice buckle in the dish, pour a little sugar and diamond powder with the preparation of gravy. It is characterized by soft rice and sweet flavor, and is not greasy to eat.

Stuffed bitter melon Nanning people love the flavor characteristics of home cooking. The practice is: choose to use the straight green straight tender bitter melon, cleaned and cut into each section of the 2-inch-long melon tube, pull out the melon flesh, pork and peanut nuts chopped into puree, and soaked glutinous rice, salt, lard, scallions, spices and mix well as a filling, filled with melon tube, placed in the pot can be steaming on the plate to eat. It is characterized by the fragrance of the bitter melon and the freshness of the meat filling, with a sweet and delicious taste.

Specialty Eateries

Chen Xianchi Baxian Gourmet Shop A unique traditional family restaurant in Nanning, founded by Chen Xianchi. The main store is located at No. 242 Zhongshan Road and the branch is located at No. 190 Zhongshan Road. It specializes in Eight Precious Noodles with a unique flavor. Its business of eight precious noodles is its own processing and production of egg noodles, the use of good oil frying, adding carefully cooked secret side dishes. It is characterized by its fresh soup and flavor, and the meat is smooth, crunchy and tender. It has a good reputation among diners in Nanning. The recipes launched nowadays are: Eight Precious Noodles, Palace Noodles, Palace Precious Noodles, Palace Seafood Noodles (Noodles), Palace Seafood Congee, Palace Beef Noodles (Noodles).

Huangdu Gourmet House One of the flavorful gourmet stores in Nanning. Located in Zhongshan Road No. 257, there are two branches, the main Cantonese flavor home cooking, there are more than 300 varieties, the characteristics of both winter durian whole chicken hot pot, the whole cow hot pot, ancestral warm whole sheep hot pot, water fish seafood chicken pot, Longzhou mountain yellow skin fried mixed seafood, Taiwan barbecue pork, tai-dou baked sea bass, the original black bean pork ribs casserole, pomelo skin minced pork, sour and crispy water spinach stalks and so on.

Folk tile simmered soup hall national restaurant chain. Located at 3-9 Xinmin Road. Features simmered soups, north-south dishes, all cooked with fresh and just-marketed pollution-free livestock, poultry and vegetables.