Food, shelter, transportation, shopping and entertainment are the factors that tourists must consider. Today, I will tell you what delicious special foods you can eat when you travel to Guangxi. The story of Wuzhou wrapped chicken: Wuzhou wrapped chicken has a cooking history of more than 70 years. At that time, there was a garden with elegant environment at the foot of Beishan Mountain in Wuzhou, Guangxi. There is a "Cuihuan Building" in the depths of this garden, which is specially designed for the rich and powerful to enjoy the party. The chef is Master Huang from Guilin. He found that diners were tired of frying, steaming, frying and frying chicken. In order to attract business, he made a paper fried chicken with great pains. This kind of fried chicken is exquisite in materials and fine in production. Choose a catty of authentic "Sanhuang Chicken", slaughter the hair, hang it dry, and only take four pieces of chicken legs and wings. Thin knife is a flower, which is mixed with ginger juice, garlic, sesame oil, white sugar and Fenjiu, and added with Guangxi specialty star anise, dried tangerine peel, Amomum tsaoko, fennel, red Gu Mi, spiced powder and Gu Yue powder to make a seasoning. After dipping, wrap the chicken pieces in a lotus leaf shape with fried "jade paper", immediately put them in a pot and fry them with strong fire until the wrapped chicken floats. The oil surface is brown, the chicken nuggets are golden, the oil doesn't boil in, and the fragrance doesn't overflow. Open the table in public, full of fragrance. Since then, Tong Yuan Wuzhou "Cuihuanlou" paper chicken has become more and more famous. 1923 Master Huang's apprentice was transferred from Cuihuan Building to West Building to cook. He made paper-wrapped chicken according to Master Huang's practice, and made improvements in knife work, skills and temperature. Except the head, neck and feet, the whole chicken is cut into comb-shaped pieces for use, regardless of size, and it is the first course, which has won favorable comments from diners in Guangdong and Guangxi. Features: Wuzhou paper-wrapped chicken is golden in color and attractive in fragrance. It tastes sweet, slippery, sweet and soft, and leaves fragrance on teeth and cheeks after eating. It is very common for Guilin people to eat dog meat, which is one of the most famous dishes in Guilin. Features: It is made of dog meat. The dish is ruddy in color, crisp and rotten in meat, rich in flavor and extremely delicious. Technology: Slaughter the dog, wash it, cut it into small pieces, blanch it in boiling water, take it out and wash the blood stains, put it in a big casserole, add ginger, star anise and water, cook it with strong fire 1 hour, then add wine, salt and soy sauce, and simmer it with low fire. When the dog meat pieces are crisp and rotten, put the tofu paste in and stew for another five or six minutes. Lipu taro braised pork is made from Lipu taro and pork by chefs in northern Guangxi, and it has become an essential specialty for weddings and festivals in northern Guangxi. Features: Boiled, fried and steamed with pork belly and Lipu taro, the dishes are golden in color, crisp in meat, fat but not greasy. Technology: Wash the pork belly, cook it in a boiling water pot, take it out and drain it, prick several holes in the skin with a small bamboo stick, smear it on the skin with a small amount of refined salt and honey, fry it in an oil pan until the skin bubbles, take it out when the color is golden, soak it in warm water slightly, cut it into thick slices 8 cm long and 6 cm wide, and season it with refined salt, soy sauce, white sugar, south milk and pepper. Wash the taro in Lipu, cut it into the same taro slices as the meat slices, fry it in a hot oil pan until golden brown, take it out, put it between the meat slices one by one, put it in a steaming bowl, add seasoning and garlic slices, steam it in a cage until the meat is crisp, take it out, remove the garlic white, buckle it in a plate, and take out the buckle bowl. Stewed water chestnut with mushrooms is a famous dish in Guangxi. It is a big oblate, bright brown-red, succulent, thin-skinned, less slag, sweet and crisp, and fragrant, and became a tribute in Qing Dynasty. Mr. Lu Xun wrote to a friend in Guangxi before his death: "Guilin is famous for its water chestnut, but it's a pity that he is there." As soon as he tasted delicious food, he had to switch to Shanghai horseshoe. " North mushroom is shiitake mushroom. Stewed mushrooms with horseshoes began in the 1940s, which was initiated by Zhong Fenggui, chef of Nanning Wanguo Hotel, and became a famous dish. Features: stewed with water chestnuts and mushrooms, the dishes are elegant in color, delicious in taste and fragrant in teeth and cheeks. Technology: the horseshoe is peeled and cut into pieces, the mushrooms are washed with clear water, put into the pot together with the ham slices, and taken out and washed. Put horseshoe, mushroom and ham slices into a bowl in turn, add chicken oil, onion, ginger, wine, salt and fresh soup, seal the bowl with gauze paper, stew in a cage or pot for a while, and take it out. Causes of steamed mandarin fish in Lijiang River: Guilin has beautiful scenery, and Lijiang River is the main river in Guilin. It is crystal clear all year round, and the produced mandarin fish is famous for its fat, tender and fresh smoothness, which is called "Lijiang River Clear Mandarin Fish". It tastes good when steamed. Features: Steamed with Lijiang mandarin fish and shredded pork, the cooked fish is tender, smooth and delicious. Technology: Slaughter the mandarin fish. Cut several patterns on both sides of the fish with an oblique knife, and add salt, monosodium glutamate and cooking wine to marinate slightly. Put the onion into the bottom of the plate, put the mandarin fish, and then put the shredded pork, shredded onion and shredded wax gourd. Steam it out in a big fire cage, pour hot oil on it, add soup to the pot, thicken it with wet starch and pour sesame oil on it. Technology of soaking snails in Yangshuo: firstly, cut off two circles of hard shells at the snail tail with a knife, pry out the meat with an awl, remove the internal organs and wash the shells for later use. Secondly, chop the snail meat and pork into minced meat, cut mint into fine particles, then mix the minced meat evenly, add salt, stir the raw powder until it is gelatinous, add monosodium glutamate, pepper and mint, stir evenly, and then put them into snail shells respectively, being careful not to hold them too tightly to avoid drinking after cooking. Finally, put a little oil in the wok, add ginger and onion knots, add snail and cooking wine, stir fry a few times, add hairy soup and salt, cook over medium heat, and put the soup together in the jar. Features: fresh, salty and delicious, with the reputation of "ten snails and one field". The history of mushroom-buckled Shiraz: Shiraz and water fish belong to the family Tortoise. But its skirt is thicker and its gums are thicker than those of water fish. Guangxi Shanrui is mostly produced in the mountainous areas of Gui Jiang, Hejiang and Zuoyou River basins. The meat is tender and delicious, which is a famous delicacy in Guangxi. According to legend, the mushroom Koushanrui was created by a chef in northern Guangxi during the Qianlong period of the Qing Dynasty, and later became a precious game dish in Guangxi. Features: It is made by steaming mushrooms and Morinda citrifolia. The finished dish is fresh and tender, delicious and juicy. Technology: morinda citrifolia in Tahiti is slaughtered, cleaned, and its meat and skirt are cut into small pieces. Heat a wok, add oil, add meat, add ginger, onion and minced garlic, stir-fry until the meat is firm, add wine and boiling water, simmer for 5 minutes, remove blood foam, wash and drain. Then, add salt, soy sauce and spices to the meat, stir-fry in an oil pan, take it out, put it in a pot, add wine, monosodium glutamate, shredded tangerine peel and boiled water, stew for 30 minutes, put it in a steaming bowl, add mushrooms, onions, ginger and minced garlic, pour in the original juice, steam it in a cage until the meat is crisp and rotten, take it out, and remove onions, ginger and minced garlic. Causes of Fried Beef with Sour Bamboo Shoots: Sour bamboo shoots are fresh bamboo shoots soaked in clean well water to turn them into alcohol and acid. It is a unique vegetable in Zhuang area. Fried beef with sour bamboo shoots is the most common dish among all kinds of sour bamboo shoots with unique flavor. Features: fried with sour bamboo shoots and beef, the finished dish is tender, smooth and sour. Technology: beef is stripped of fascia, cut into slices with a knife, mixed with baking soda, refined salt, wet starch and clear water, poured into beef slices and marinated for 30 minutes. Slice sour bamboo shoots, and slice green peppers and red peppers after removing seeds and pedicels. Heat the wok, add peanut oil, remove the beef until it is cooked, leave a little oil in the wok, add minced garlic, sour bamboo shoots and green pepper slices, stir well, add a little fresh soup, add beef slices, thicken with wet starch, pour a little cooked oil and stir well. Features of steamed tofu balls: the dishes are fresh and delicious, delicious, suitable for all ages, and suitable for salty and pleasant. Technology: Steamed tofu and lean meat. Steamed tofu balls are a perennial dish in Zhuang area of Guangxi, and are regularly served on New Year's Day every year. Later, it became a famous dish in Guangxi after a slight improvement in the restaurant. Stir the tofu into a paste and add the eggs. Chop lean pork, peanuts, lard residue, rotten rice, water-soaked mushrooms and chopped green onion into minced meat, add seasoning and stir into minced meat, wrap the minced meat with tofu paste, make it into balls, and put it in an oiled plate. Steam in a cage for 30 minutes. After coming out of the cage, boil the raw juice in the dish, slightly moisten the starch and pour it on the tofu balls. Nandan sugar cake technology: take glutinous rice with good color and grind it into flour, put brown sugar patties and broken ginger into boiling water with fresh lard and roll it into sweet ginger juice. Then wait for the ginger juice to cool to a temperature that is not hot, mix the dough, and keep the raw food kneaded into dough until it is squeezed into various shapes without dripping. Finally, put the kneaded raw food into a steamer with banana leaves at the periphery and bottom, wrap it tightly with banana leaves, then steam it in water for 4-5 hours, and then eat the sugar cake after cooling. It takes only a few minutes to bake the hardened candy cake with charcoal fire, and its delicious original flavor can be restored. Jingxi Xiangnuoliang Zongzi Technology: When making Xiangnuoliang, firstly, soak the large and pure fragrant glutinous rice in clear water, add a proper amount of concentrated alkaline water, stir and soak it for 10 hour, take it out, rinse it twice, put it in a bamboo basket, drain the water, wrap it with bamboo leaves into triangular or long zongzi, tie it up, and put it in a pot for three or four hours. After cooling, the bamboo leaves are stripped off, and the cold jiaozi is crystal clear, golden yellow and rich in aroma. Cut the delicious glutinous rice dumplings into small pieces, put them in a bowl and sprinkle with honey. Sweet and delicious, sweet but not greasy, with the characteristics of soft, smooth, tough and refreshing. Pingle Lily Powder Technology: Lily powder is made by adding water to the raw lily which has been washed with mud, mashing it with a mortar, filtering off the residue, standing for half a day, pouring off the water on the surface after it is precipitated, rinsing the precipitated powder with clear water for one or two days, and then drying it in the sun to become lily powder. Efficacy: Lily powder is cool, rich in starch, fat, protein and trace amounts of narcissus, calcium, phosphorus and potassium. Not only has high nutritional value, but also has the effects of nourishing and strengthening the body, moistening the lungs and relieving cough, clearing away heat and diuresis, calming the heart and calming the nerves, regulating the spleen and strengthening the stomach. It can play part of the role of ginseng and become a good tonic. People suffering from tuberculosis, hematemesis, bronchitis, blood in sputum, neurasthenia and other diseases. Eating lily powder often can cure diseases and improve health. Guilin horse meat rice noodle custom: There is a kind of rice noodle in Guilin, which is packed in a small bowl, and some people can eat a bowl in one bite. Eating powder at a time is not based on two bowls, but on ten bowls or even dozens of bowls. Therefore, the table decoration of the rice noodle shop is different, and each table is placed against the wall. This is convenient for stacking empty bowls against the wall. When eating, another dish is served with peanuts, peppers, vegetables and other condiments, and can be served with powder and wine. This is the famous Guilin horse meat rice noodle. History: Guilin horse meat rice noodles began in the late Qing Dynasty. It is named after horse meat and horse water as seasoning. At first, horse meat rice noodles only appeared on rice noodles beside the stage in some temples and halls. Because of its unique flavor, it won people's favor as soon as it came out, and its business was particularly prosperous. Later, there were more and more shops dealing in horse meat rice noodles. In the forties and fifties, when Guilin became a "famous cultural city", people from all walks of life gathered in Guilin, and many celebrities were dumped by Guilin horse meat rice noodles. Horse meat rice noodles became famous for a time and became the "darling" of Guilin rice noodles. The earliest horse meat rice noodle shop in Guilin is in Xingchunmen. The owner of this branch is surnamed Huang. Later, dozens of horse meat rice noodle shops appeared, such as Li Yiju, Lao Li Ju, Yanxiangju and Yi Xuan Tour. At the beginning, the voices of "Yi Yi Ju" and "Old Yi Ju" were the highest. Later, because of the abundant capital, another Xuan monopolized the horse meat market in Guilin. They buy horses first, fatten them with concentrated feed before slaughter, leave the lean meat to our shop, and sell the second piece of meat to other shops. They also make the popular fresh goods such as kidney, horse tongue, horse intestines and horse eyes into various flavors of condiments to entertain regular customers or people with status, and gradually become a "one-dress pavilion". Technology: Guilin horse meat rice noodles are not only delicious, but also unique in production. Generally, the seasoning of rice noodles is to marinate or scald the meat first, while the rice noodles with horse meat are marinated with salt and nitrate, then stored in a jar until it is crisp in autumn, and then the wax is taken out. Waxed horse meat with salt is soft and crisp, then sliced and spread on noodles. With marinade, it is especially delicious and can be compared with the famous "Zhenjiang Yaorou" in Jiangsu. And the ironing method of horse meat rice noodles is different. Generally, rice noodles are scalded with boiling water, and horse meat rice noodles are directly scalded with horse bone soup. As soon as the powder spoon is scooped, the soup is put into the bowl, no more, no less, just right. At the same time, the marinade of seasoning is also mixed into the soup, making the soup more delicious. The production method of Nanning raw rice noodles: soak 4/5 new rice used for rice noodles in water and wet grind it with a stone mill to obtain rice slurry, then put it in a clean white cloth bag to drain the water to obtain dry rice noodle balls, then cook another 1/5 new rice into rotten rice, put it in a clean stone mortar and mash it into a paste until it is completely adhered to a soft white cake, and then mix it with the rice noodle balls and fully knead it. When eating rice noodles in the future, squeeze while eating. Put the prepared dough into a circular tin can with dozens of holes, use a piece of wood that can be cut into a circle and just fit into the tin can, press the dough into the can forcibly, so that the dough can squeeze out round rice noodles from the holes, put a big pot with boiling water under it, and the fine powder strips coming out of the holes directly fall into the boiling water. After cooking, take it out and put it in a bowl to become raw rice noodles. The technology of Guilin special mutton: first kill the live dog with a stick, scald it with boiling water, shave it, and then burn it with straw to make the skin brown. Then gut the belly, steam it with boiling water, cut it into small pieces, put it in a casserole, cook it with strong fire, add a proper amount of star anise, ginger, soy sauce, onion, salt and a proper amount of water, stew it with slow fire, and add the famous Guilin tofu brain that was mashed in advance when the dog meat is about to boil. After the tofu is emulsified, the dog meat is rotten and can be eaten. Custom: Several people sit around a table, put the dog meat cooked in casserole on the charcoal stove to eat dog meat, and serve it with Guilin Sanhua wine. After eating dog meat, put the tender tofu into the dog broth, which is delicious and refreshing. Eating dog meat in Guilin usually happens after the first frost. Dogs are strong and fat at this time, which is a good season to eat dog meat. 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