What to eat when traveling to Guilin? Stewed duck with ginkgo

Stewed duck with ginkgo is a nourishing soup in Guilin, Guangxi. It uses ginkgo and duck from Xing’an, Guangxi, and adds Ham and various seasonings are stewed over slow fire. The soup is a bit bitter and the duck meat is fresh and tender. It has the effects of appetizing, promoting body fluids, moistening the lungs and replenishing qi.

What to eat when traveling to Guilin? Lipu Taro Pork

Lipu Taro Pork is a traditional dish in Lipu, Guangxi and northern Guangxi. The main raw materials are Lipu taro and Pork belly and Lipu taro are the king of high-quality taros. This dish originated during the Jiaqing period of the Qing Dynasty and has now become a daily delicacy for Guangxi people.

What to eat when traveling to Guilin? Stir-fried shredded pork with grapefruit peel

Another delicious combination of fruit and meat, this time using waste. In addition to being used in the kitchen, refrigerator or even toilet to remove odors, grapefruit peels can also be used to make honey grapefruit tea. Now they are used in cooking. It is really multi-purpose. Ingredients: Since pork and grapefruit peel are Guilin delicacies, they should have Guilin characteristics. Here we use Yangshuo grapefruit peel. Gently peel off the outer yellow layer and peel off a little of the innermost layer, leaving Cut the middle layer into shreds and dry it in the sun. Pour it through boiling water and wring it out. Then fry it with the shredded pork and add some seasoning. This dish is a combination of meat and vegetables and has the unique fragrance of grapefruit peel.

What to eat when traveling to Guilin? Shredded taro

Shredded dishes are actually very common, including shredded bananas, shredded sweet potatoes, etc. This kind of shredded taro is made from Guilin’s specialty Lipu taro. Ingredients: Lipu taro, starch, egg white, oil. Preparation method: clean the taro, dip it in a paste made with starch and egg white, fry it in an oil pan, and when the skin is golden, add rock sugar and vinegar to cook it. juice, a slice of shredded taro and you're done. Taste and flavor: Sticky, sweet and glutinous

What to eat when traveling to Guilin? Guilin snails

At food stalls and small restaurants, fried snails are the most frequently ordered snack, and are served with a A bottle of refreshing beer, sucking delicious snails, and chatting with fellow villagers nearby are really a match for the gods. Preparation method: First clean the snails, cut off the tail with pliers, add oil, salt, ginger, garlic, wine, star anise, chili and other seasonings and stir-fry in a pot, then add it to the pork bone soup over low heat. Simmer for about two hours, then fry again at the end, and the spicy and delicious snails are ready. When eating, you can add some garlic, vinegar and other condiments according to your personal preference. Of course, the screw soup is also delicious. It is sour and spicy when poured on rice noodles.

What to eat when traveling to Guilin? Camellia oleifera

Camellia oleifera is made from old leaf black tea. First fry the black tea leaves, then put them into water and add salt to boil. You can also add some ginger. slices, or peanut powder. It has a rich and mellow aroma, and the more you drink it, the better it tastes. Camellia oleifera is a must-eat breakfast for people in Gongcheng, Guilin. Some families even need oleifera oleifera for three meals a day. Eating oil tea should be accompanied by various snacks.

What to eat when traveling to Guilin? Guilin rice noodles

Guilin rice noodles are the most famous local snacks in Guilin. How can you say you have been to Guilin if you have not eaten Guilin rice noodles. The main raw materials of Guilin rice noodles are rice noodles, brine, noodles, peanuts, green onions, etc. According to different side dishes, there are several different flavors: rice noodles with rice noodles, braised vegetable rice noodles, hot and sour rice noodles, horse meat rice noodles, shredded chicken rice noodles, and beef brisket rice noodles. Guilin rice noodles taste round, thin and flexible, rich in gluten, delicious and mellow, fragrant and refreshing.