There are 36 kinds of intangible cultural heritage cuisines in Guangxi * * *

Briefly introduce several kinds:

1. Kaishan Baimao Tea

The fourth batch of autonomous region-level intangible cultural heritage strips are tight, even, spirally curled, silvery and green, with white hair exposed; The soup is yellow-green, clear, with a pure and lasting aroma and a refreshing and sweet taste. The leaves are light yellow and even. ?

2 hengxian jasmine tea

The fourth batch of intangible cultural heritage at the autonomous region level has a faint fragrance of jasmine, which is fragrant and refreshing when brewed in boiling water. It is a weapon for clearing away heat and toxic materials and beauty beauty!

3 Dong people play camellia oleifera

The fifth batch of intangible cultural heritage at autonomous region level is an indispensable custom in Dong people's life. It can be made at any time, morning or evening. Camellia oleifera hospitality is an important custom of Dong people. The raw materials used to make Camellia oleifera are various, with beautiful color, fragrance and taste!

4 Desheng Red Orchid Wine

The fifth batch of autonomous region-level intangible cultural heritage is produced in Yizhou, Guangxi, with bright red color, clear and transparent, refreshing and sweet, fragrant bluegrass, long aftertaste and strong aftereffect.

5 Guilin Sanhua Liquor

Sanhua Liquor, one of the second batch of intangible cultural heritage "Three Treasures of Guilin" at autonomous region level, is the representative of rice-flavor liquor in China, and is known as the king of rice wine. It is favored by Chinese and foreign tourists for its long history, unique technology and excellent quality.

6 lotus root starch in Shanglin

The lotus root in Shanglin, the third batch of intangible cultural heritage at autonomous region level, is also called banana taro and potato. Dried lotus root starch is resistant to boiling and paste, delicate in texture and tender and smooth in taste. It is a VIP among fans!

7 Chang' an filter powder

The fourth batch of famous specialty snacks of Rong 'an, an intangible cultural heritage at the autonomous region level, tastes smooth, tender and refreshing, soft and tough, with unique fragrance and excellent taste!

8 Binyang acid powder

The third batch of refreshing summer food of intangible cultural heritage at autonomous region level, the powder is white and tender, and the ingredients are sweet and sour, crispy and attractive, which is simply a weapon to cool off the summer!

9 Luoxiu Rice Noodle in Guiping

One of the famous specialties of Guiping, the fourth batch of intangible cultural heritage at autonomous region level, is known as "the best in China". Thin and even strips, soft texture, crisp and boiling-resistant, delicate and lubricated!

1 Tantalaria pinnata powder

The fifth batch of Guangxi traditional specialties, an autonomous region-level intangible cultural heritage, is made from the unique Tantalaria pinnata tree in the deep mountains of southwest Guangxi, which is a treasure in forest nutritious food.

11 sand cakes in Yangmei ancient town

The fourth batch of sand cakes of intangible cultural heritage at autonomous region level has a long history and tastes soft and sweet. Yangmeisha cake has many kinds of fillings, such as sesame, peanut and crystal, and it is one of the rare desserts.

12 Liucheng Yunpian Cake

The fourth batch of intangible cultural heritage at the autonomous region level was produced in Chengguan Town, Liuzhou, with a long history. Each piece is uniform in thickness, square in appearance, white in color, delicate, soft and sweet in taste.

13 Chang 'an Furong Crisp

The sixth batch of Rong 'an famous dishes, an intangible cultural heritage at the autonomous region level, is an essential dish for Rong 'an people on holidays. Golden color, crisp outside and soft inside, fragrant lips and teeth at the entrance, crisp and delicious!

14 Quanzhou vinegar-blood duck

The third batch of autonomous region-level intangible cultural heritage, a Han nationality specialty food in Quanzhou, Guilin, was served with a refreshing fragrance and unforgettable taste. Duck meat is soft and tasty, hot and sour, delicious and appetizing.

15 seafood in Hengxian County

The third batch of intangible cultural heritage at autonomous region level, also known as two pieces, is a famous traditional delicacy of Han nationality. It represents the highest level of cooking technology and food culture in Hengxian county and the highest standard of receiving guests, so it is called "county dish" by Hengxian people.

16 Lingui Hui dried salted duck

The fourth batch of intangible cultural heritage at autonomous region level? The delicacy and requirements of each process of making dried salted duck are very high. Choose local live ducks weighing about 3-4 Jin, and go through more than ten processes such as slaughter, pickling, shaping, drying and baking.

17 Wuzhou wrapped chicken

The sixth batch of autonomous region-level intangible cultural heritage's original cooking method of paper-separated dipping and frying locks the original taste of chicken and seasonings, keeping the chicken fresh, tender, mellow and not greasy, golden in color and fragrant in smell.

18 cold zongzi

The soaked glutinous rice of the third batch of intangible cultural heritage at the autonomous region level will reveal a unique fragrance of plant ash in the original aroma, and the wrapped zongzi is mostly pale yellow or brownish yellow after cooking.

19 Five-color glutinous rice

The third batch of autonomous region-level intangible cultural heritage glutinous rice is named after its five colors of black, red, yellow, white and purple, also known as "black rice". It is made and eaten on the third day of the third lunar month or in Tomb-Sweeping Day every year, which is a symbol of good luck and good harvest.

2-day-long Chili sauce

The third batch of Tiantai peppers, an intangible cultural heritage at the autonomous region level, are famous agricultural products with local characteristics, which are planted under specific soil and climate conditions in tiandeng. Made of millet and pepper, it is very spicy and fragrant.