Boiled chicken. Eating chicken in the New Year is homophonic and auspicious, and the homophonic meaning of chicken is "auspicious", so obviously, eating boiled chicken in the New Year is for good luck, and there is a custom of offering sacrifices to ancestors in many places. Most of the sacrifices paid to ancestors are chicken, so eating boiled chicken in the New Year's Eve is also a dish I am looking forward to. Braised pork with taro in Lipu is a traditional dish in Guangxi. This dish is tender in meat, soft and fragrant when cooked, unique in flavor and rich in nutrition. It contains crude protein, starch, some inorganic salts and vitamins, and has the effects of invigorating qi and kidney and strengthening spleen and stomach. It is an excellent raw material for making snacks and delicious food. Hot and sour fish is Guilin fish, because its food is mainly seedlings' flowers. The flower fish in Quanzhou, Xing 'an and Guanyang are the top grades. The flower fish in Quanzhou has tender meat, small and soft bones and fresh and sweet taste.

Fried shrimp in Lijiang River is a typical Guilin-style dish. This dish is made of shrimp from Lijiang River in Guilin and a little Guilin Sanhua wine. Because the Lijiang River is clear, the meat of the shrimp in Lijiang River is tender and pure, and the taste is crisp and tender, fragrant but not strong. Steamed pork with lotus leaf powder in Guilin is a traditional local holiday dish in Guilin, which often appears at banquets and is also a traditional famous dish in Guilin. This dish takes pork belly with skin, mung bean, lotus leaf, Guilin sufu and green garlic as raw materials, and is characterized by bluish yellow color, fragrant lotus leaf, soft and delicious, fat but not greasy. Crispy duck taro is a famous dish of Guilin New Year's Eve, which belongs to Cantonese cuisine. It's a nostalgic classic dish. Boil duck in salt water until soft, then brew it into taro paste, and then fry it.