As an excellent tourist destination, Guangxi not only has some popular scenic spots, but also can taste some local unpopular foods. Besides boiled chicken and snail powder, what other delicacies can you taste? Do you know about this? Next, Bian Xiao has compiled some related contents for everyone, and interested friends can take a look together!

Glutinous rice pig blood sausage In Chongzuo, Guangxi, there is a local favorite food called glutinous rice pig blood sausage, which is made of pig blood, glutinous rice and peanuts. It can be eaten directly after steaming. Not only delicious, but also nutritious. Different people can choose materials according to their own tastes.

But pay attention to two points, pig blood should not be eaten with soybeans, otherwise it will easily cause indigestion; Avoid eating with kelp, which can easily lead to constipation.

Pillow wrapped in ash jiaozi is a delicacy from northwest Guangxi. The glutinous rice straw is burnt to ashes, and then mixed with glutinous rice to wrap jiaozi. The smell of straw can effectively reduce the fishy smell of pork or bacon in jiaozi and make jiaozi smell more fragrant.

Because rice straw ash contains a lot of mineral elements, it can promote appetite, strengthen digestion and absorption, and at the same time, it can also play a good role in keeping the quality of zongzi fresh, so that it can be preserved for a longer time.

Zhuang Jia San Jia San Jia is the exclusive dish of Zhuang people in Xilin, Guangxi, which is difficult to appear at ordinary times. Only when the guests come will the host serve this dish enthusiastically. Or at a festive banquet, this dish will also appear as a mat dish.

This dish has a history of more than 300 years and has been passed down to this day. It is loved not only by the local Zhuang people, but also by people of other nationalities.

Although Huangtian braised pork is a very common home-cooked dish, Huangtian braised pork in Hezhou, Guangxi is different. Generally, braised pork in Huangtian is a "single button", but it is actually a "double button". A piece of taro sandwiched between two uncut pork belly looks fat, but it tastes refreshing and not greasy. After adding rock sugar, the taste is more unique.