1, Quanzhou vinegar blood duck: Quanzhou vinegar blood duck is a local specialty food in Quanzhou, Guilin. It takes ducklings listed in midsummer as raw materials, kills ducks and enriches blood, and injects sour vinegar. Take tender ginger or bitter gourd as ingredients, stew duck meat first, then pour vinegar blood before cooking.
2. Snail powder: Snail powder is a snack rice noodle in Liuzhou, Guangxi Zhuang Autonomous Region, which has a unique flavor of spicy, refreshing, fresh, sour and spicy. It is a famous snack with the most local characteristics in Liuzhou. Snail powder is delicious because of its unique soup. The soup is made of natural spices, such as snail, kaempferia kaempferia, star anise, cinnamon, clove and various peppers.
3, roll powder and taro cake: the most Guangxi, but also the most home-like taste. In Jiangzhou, Chongzuo, people will soak rice in water for one night, grind it into rice slurry with a stone mill the next day, put a spoonful of thick rice slurry in a steaming tray, and the steaming tray floats on boiling water, and the rice slurry will gradually solidify into a roll of rice noodles. At this time, sprinkle the fungus meat stuffing on the vermicelli, regardless of the hot hands, quickly roll up the vermicelli with your hands and put it in your mouth with the yellow skin sauce. One day, when there were too many vermicelli, it was rolled into white powder (that is, rolled powder without meat stuffing). The next day, it will be cut into pieces with scissors and served with tomato minced meat sauce for breakfast. One fan, two rolls of fans.
4, Guilin snail brewing: Guilin snail is very special. The first is big. The biggest one is almost as big as a ping-pong ball. Secondly, it doesn't taste like snail meat at all. The meat inside is not all snail meat, but the snail meat is taken out first, mixed with condiments such as pork and coriander, chopped together, and then put into the empty shell of snail to mix soup and burn together.
5. yangshuo beer fish: The "beer fish" in Yangshuo is a famous local specialty in Yangshuo. The fish is tender, spicy and delicious, without the fishy smell of the fish itself. The smell of beer and fish can greatly increase people's appetite. The beer fish in Yangshuo is made of fresh carp from Lijiang River in Yangshuo, fried with raw tea produced in the mountainous area of northern Guangxi, and stewed with fine beer produced in Guilin, which has a unique crisp and tender flavor.