Special ingredients (one water snake, one yellow frog), 4,000 grams each of pork skull, beef bone, 20 grams each of grass nuts, cinnamon, licorice, 15 grams each of star anise, lemongrass, sand nuts, 25 grams each of cumin, 5 grams of cloves, 10 grams each of allspice, 10 grams each of peppercorns, 6 grams of Chenpi, 400 grams of black bean tempeh in Yangjiang, 50 grams of dried chili peppers, 500 grams of ginger, 200 grams of dried scallions, tofu milk in Guilin 150 grams, 100 grams of salt, Meiji chicken powder 250 grams, 100 grams of monosodium glutamate (MSG), 200 grams of rock sugar, 1000 grams of soy sauce, 500 grams of salad oil

Methods:

1, the water snake, yellow frogs dissected to remove the miscellaneous, the pig's skull, cow bones cleaned into the boiling water blanch for 10 minutes over high heat, fish out into the stainless steel bucket, add 15 kg of water boiled over high heat, cook over low heat for 5 hours. The water can be filtered and retained in the broth.

2, the pot into the salad oil, burned to fifty percent of the heat into the strawberry, cinnamon, licorice, star anise, lemongrass, sand nuts, cumin, cloves, leaves, peppercorns, tangerine peel, black beans in Yangjiang, dried chili pepper stir-fried for 15 minutes on a small fire, fishing out the spices, wrapped up in gauze into the spice packet, into the soup simmering on low heat for 2 hours.

3, 30 grams of oil left in the pot, burned to 50 percent of the heat into the tofu milk stir-fried over low heat for 2 minutes, put salt, monosodium glutamate, chicken powder, rock sugar, soy sauce simmering, out of the pot into the stainless steel bucket can be adjusted.

Guangzhou people, Nanning people taste

Spices:

60 grams of star anise, 50 grams of cinnamon, 45 grams of dried herbs, 50 grams of Chenpi, 200 grams of fresh ginger, 75 grams of lemongrass, mealybugs 1 pair, 10 grams of cloves, 30 grams of grasshoppers, 35 grams of fennel, 25 grams of peppercorns, 30 grams of American ginseng, 15 grams of ginseng, yin and yang shells [available in Chinese herbal medicine stores] 25 grams, luohan fruit 4, 20g of wolfberry, 50g of red dates, 100g of dried onion, 30g of ginger.

Raw materials:

2 old hens, 1 old crow, 3000 grams of pork bones, 300 grams of cinnamon [shelled], 500 grams of lard, 300 grams of celery, 50 grams of parsley, 75 grams of green and red pepper.

Seasoning:

250g of refined salt, 1,500g of soy sauce, 500g of dark soy sauce, 150g of sugar color, 200g of cooking wine, 50g of fish sauce, 100g of rock sugar, 75g of monosodium glutamate (MSG), and 25g of chicken essence.

Method:

1, the old hen, the old crow clean [chicken, duck miscellaneous for other purposes], stick bone cracked, together into the soup pot, and then put into the cracked cinnamon mixed with about 20 kilograms of water: boiled over high heat, skimming foam, and transferred to a pot of broth over medium heat, fish out of the old hen, ducks, stick bone to be used.

2, the original soup poured into the brine pot, the other anise, cinnamon, dried herbs, Chenpi, mealybugs, cloves, grass nuts, fennel, peppercorns, American ginseng, ginseng, yin and yang bei, goji berries and so on with gauze wrapped into a spice packet into the brine pot, and then into the fresh ginger, lemongrass grass, knocked out of the monkshood, jujubes, dried onions, patting the broken ginger, mixing salt, soy sauce, soya sauce, sugar color, wine, fish sauce, crystal sugar, and so on. Then simmer on the fire for about 1 hour, to be fully flavored, add monosodium glutamate (MSG), chicken essence, that is, into the brine.

3, first of all, to brine the raw materials to be clean, after preliminary treatment, into the brine pot, another celery cut into sections, parsley cut section, green and red peppers seeded and cut into pieces, together and the chemical lard into the frying pan frying thought, the pot was poured into the brine pot, and then end of the brine pot on the fire, the pot of raw materials directly brine can be cooked.

Yunnan, Guizhou, Sichuan, Hunan and other flavors

Raw materials:

Old chicken, soup bones, cinnamon, soy sauce, soy sauce, rock sugar, brown sugar, fish sauce, salt, ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, cumin, grass berries, licorice, sand ginger slices.

How to make:

1. Make a thick soup with old chicken, soup bones and cinnamon.

2, pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar, brown sugar, drop a little fish sauce, so that the soup becomes light coffee color, add salt, slightly salty, put in the southern ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander boy, cumin, grass fruit, licorice, sand ginger slices.

3. Bring the soup to a boil and pour in the sesame oil.

The local rice noodles, which are said to be the love of the city, seem to be the most affordable food for locals. The most authentic of these is from Guilin's Dissolving Lake Restaurant. Other better-known rice noodle stores are Taste and Fragrance House and Red Beef Rice Noodle, as well as Shih Kee Rice Noodle on Cross Street by the intersection of West Jiefang Road, and Yui Xuan on Lequn Road, and also Victory Rice Noodle on Wayao Kou and Tanya Rice Noodle on Zhengyang Road Pedestrian Street, both of which are also good.