Now, there are more and more Guangxi Guilin rice noodles, Liuzhou snail powder and even exquisite Guangxi dishes on the streets all over the country, but except Guilin rice noodles, others seem to be struggling to survive alone. What is Guangxi cuisine? I have never thought about what Guangxi cuisine is and what its characteristics are, just as we have never thought about what "Guangxi dialect" is, because Guangxi cuisine is too complicated. The southeast of Guangxi belongs to Cantonese cuisine and the northwest belongs to Sichuan cuisine. What exactly is osmanthus? Guangxi people like to eat rice noodles, but besides Guilin rice noodles, who knows other rice noodles in Guangxi? Who knows beef brisket powder, snail powder, beef powder and sour powder-very few. Slowly, I learned about lemon duck, bitter gourd, tofu, toothpick meat, grilled fish, taro braised pork, sour bamboo shoots and beef tenderloin. Except beef and salted chicken, but why doesn't anyone know about Guangxi cuisine outside Guangxi? Why can't Guangxi cuisine be on the national menu? There are tens of thousands of Sichuan restaurants in Beijing, and the catering in Beijing is almost occupied by Sichuan cuisine, Hunan cuisine, Cantonese cuisine and Northeast cuisine. These local characteristics have created great opportunities for local entrepreneurship and employment. For example, there are nearly 500,000 Sichuanese engaged in Sichuan cuisine in Beijing alone, which is equivalent to the population of Yulin City and the population of downtown Nanning. There are nearly10 million Sichuanese in China who are engaged in Sichuan cuisine and its related work. Why doesn't Guangxi cuisine have its own menu? Why is it difficult to find traces of cinnamon in big cities? Some people may say that Guangxi cuisine does not have its own unique flavor and belongs to the overlapping area of Cantonese cuisine and Sichuan cuisine. This is obviously an unconfident statement. A small Shaxian county in Fujian can make a fortune with a few small wonton. Guangxi is rich in dishes, why doesn't rice flour have its own world? As we all know, cuisine, also known as "Bangcai", refers to China cuisine with distinctive local flavor and recognized by the society, which has formed its own system through the long-term evolution of skills such as material selection, cutting and cooking. Chinese cuisine refers to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, geography, history, products and eating customs, which are recognized by all parts of the country. There are many genres in cooking. The four major cuisines of Luchuan, Jiangsu and Guangdong were formed earlier. Later, local cuisines such as Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine gradually became famous, thus forming China's "eight major cuisines"-Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Fujian Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine and Anhui Cuisine (this paragraph was re-elected from Baidu website). Many people say that Guangxi cuisine is just a home-cooked dish, and it is difficult to be elegant. Or maybe it's that Guangxi cuisine is greatly influenced by Cantonese cuisine, and there are too many similarities, so it doesn't have its own characteristics. But I don't think so! I am from Guilin, Guangxi, and we know that Guangxi cuisine consists of Nanning, Guilin, Liuzhou, Wuzhou and other urban cuisines and Zhuang, Yao, Beijing, Dong and other ethnic minority cuisines. Snacks and snacks of ethnic minorities are very distinctive. The dishes are made with unique materials and unique production. And Guangdong and Guangxi have a lot in common, such as language and diet. Many people equate Cantonese food with Cantonese food. But Guangxi cuisine is not Cantonese cuisine. Guangxi people have a heavy taste, not as light as Guangdong food, but naturally close to Guangdong food, which is the case when eating in restaurants. There are also many special dishes or ways to eat in Guangxi. For example, the raw fish in Hengxian is more distinctive, and the boiled chicken with Guangxi flavor is different in different cities. It can also be said that Guangxi cuisine imitates Cantonese cuisine to a certain extent, but it has been improved to suit the tastes of local people, and a lot of local specialties have been added. There are great differences between north and south in Guangxi cuisine. Northern Guangxi cuisine and Cantonese cuisine are one dish a day, and they like to put pepper in everything. Not nourishing; The food in central and southern Guangxi is relatively light, but there are great differences among counties and cities, so it is impossible to generalize. Yulin and Wuzhou are not so spicy. Wuzhou cuisine is also influenced by Hakka cuisine. Nanning and Liuzhou have more diverse dishes. Liuzhou fever, Nanning acid; Beihai, Fangchenggang and Qinzhou in the south of Guangxi depend on the sea to eat the sea. In short, there is a rule-the more spicy it is from south to north, it is greatly influenced by Cantonese cuisine, but it is different from Cantonese cuisine. (This paragraph should be taken from Baidu's website) We know that Cantonese cuisine, namely Cantonese cuisine, consists of three flavors: Guangfu, Hakka and Chaoshan, and there are Cantonese restaurants in most parts of China. It has a great influence at home and abroad. Not only in Hong Kong and Macao, but also in other countries in the world, most Chinese restaurants are mainly based on Cantonese cuisine. Cantonese cuisine is the second largest folk cuisine in China, second only to Sichuan cuisine. Abroad, it is the representative food of China. Cantonese cuisine is represented by Guangfu flavor. The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also influenced by physical geography, climatic conditions, resources and specialties, and eating habits. Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like Jiangnan beauty; Shandong and Anhui cuisine is like the simple northern healthy Han in Gu Zhuo; Cantonese cuisine and Fujian cuisine are like romantic and elegant sons; Sichuan cuisine and Hunan cuisine are like celebrities with rich connotations and talents. (This paragraph is taken from Baidu's website) As everyone in Guangxi knows, Guangxi cuisine is also unique in flavor, with a long history, delicious taste and various varieties, but it has not entered the eight major cuisines in China. What is the reason? I think this is probably because few people eat, so few people recognize Guangxi cuisine. Moreover, only Guilin rice noodles are produced in Guangxi, and other dishes are the only ones. Without a unified whole, it is naturally impossible to form a cuisine. However, if Guangxi cuisine can unite as one, integrate local characteristics and form a unified cuisine, then Guangxi cuisine will certainly be served on the table of China famous dishes!