Because of its mountainous and coastal areas, rich products, unique natural geography, human environment and farming methods, it has created a unique Guangxi flavor dish-Guangxi cuisine.
It is essentially different from Cantonese cuisine.
The formation of the style of Guangxi cuisine stems from the profound Lingnan culture, which is widely rooted in the towns and villages of Bagui.
Raw materials, or wild fish species, high Shan Ye bacteria, wild vegetables, country chickens, "wild" flavor; Or keep preserved fish, salted fish and dried fish at home, naturally; There are also famous specialty resources such as Guigang Lotus Root, Guilin Horseshoe, Lipu Taro, Xindu Sanhuang Chicken, Huanjiang Cainiu, Tianlin Ba Du Bamboo Shoots, Debao Duck, Bama Xiang Pig and Beibu Gulf Oyster, Crab, Squid and Shrimp.
On the seasoning, Guilin's bean curd, Chili sauce and sanhua wine; Lemon fruit with Huangpi sauce in Nanning, Wu's soy sauce in Luchuan, garlic in Yulin, Gumei noodle sauce in Tian Yang, fragrant leaves in Baise, Camus pepper bone in Longlin, catfish juice in Dongxing and Tiandeng sour pepper. ...
After deduction, stewing, brewing, stewing, frying and frying, it becomes a sweet, slightly spicy, fresh and tender Guangxi dish with overall taste characteristics.
For example, Bama roast fragrant pig, Camus bamboo plate fish, Dongxiang bamboo skewer, Yaoshan mud chicken, Zhuang Jia steamed pork, Maonan roast fragrant pig, Jing nationality flowered clothes and prickly skin, etc. , are full of rich national flavor and local flavor.