Guangxi cuisine, also known as Gui cuisine, has more than a thousand varieties, and restaurants around the country usually offer no less than 500 varieties.

Guangxi cuisine has developed certain characteristics in its long-term development.

The main ones are: using rich ingredients and being good at changing them; paying attention to the color, taste, and appropriate side dishes; using fine ingredients and making them economical.

A summary of the representative famous dishes in Guangxi cuisine is as follows: A famous dish in southeastern Guangxi, Wuzhou Paper Wrapped Chicken was founded in Wuzhou and has a history of more than 70 years.

It was first created by the famous chef of "Huancui House" and is well-known in the operation of "West Guangdong House".

This dish uses the famous "Three Yellow Chicken" produced in Cenxi as the main ingredient, marinated with dark soy sauce, refined salt, sugar, monosodium glutamate, Fenjiu, sesame oil, allspice, pepper, scallion white grains, etc., and then used jade-button paper to make the dish one by one.

Wrap well and fry in peanut oil until just cooked.

When you open the package, the color is golden, oily and bright, and the smell is fragrant.

When eaten, it is tender, sweet and smooth, with original flavor, mellow and not greasy.

Oyster Sauce Pomelo Peel Duck is cooked with pomelo peel (sour pomelo peel is softer and smoother). When cooking, the pomelo peel must be roasted over charcoal fire, then polished and soaked in water to remove its bitter taste.

Dry with hot water, add soy sauce, fry until golden brown, simmer until moderate, then put the cut duck and pomelo peel into the copper pot, add lard, chicken bones, dace and oyster sauce and other seasonings and cook until

Delicious.

Yongzhou fish horn is a traditional famous dish in Nanning with a history of more than 100 years.

The main ingredient is dace.

When making it, first beat the dace meat into a meat paste, scrape it out and mix it into a tart paste, then wrap it with mushrooms, dried shrimps and water chestnuts to make the filling, shape it into a lace triangle shape and steam it, then put it on a plate and thicken it with fresh soup.

Pour over and serve with greens on the side.

The finished product is white, shaped like a fan, crispy in the mouth, fresh and not greasy.

The meatballs made in the kitchen are mostly made from beef and fish. This dish uses pork spine instead, which is famous for its crispness and deliciousness.

It is also unique in shape and color. Each snow-white meatball has a strip of fresh green vegetables running through it, like a pearl on a string of green belts.

It was created by the famous chef of Nanning Wanguo Restaurant in the 1970s.

In addition, there are Yongcheng drunkard duck, skewered golden chicken, minced meat roasted tofu, etc.

Steamed Lijiang fish, a famous dish in northern Guangxi, is made from the fat, tender, fresh and slippery fish produced in the Lijiang River, the so-called "Lijiang clear water fish", steamed with ginger, green onions, wine and oil.

The taste is particularly delicious.

Lychee and Taro Braised Pork "Betel Taro" produced in Lipu County is a famous specialty, which is loose, pink and fragrant.

Using pork belly and Lipu betel nut taro as raw materials, after stewing, frying, braising, simmering and other processes, a piece of meat is sandwiched with a piece of taro, and seasonings such as dark soy sauce, southern milk, allspice, monosodium glutamate and sugar are added to make a dish.

Golden in color and fragrant with taro aroma.

In addition, there are also double winter roasted bamboo rats, grilled whole chicken with gecko, colorful yellow silk, etc.

The famous coastal dish Chunmei Braised Ginseng Slices is made with high-quality sea cucumbers produced in the Beibu Gulf as the main ingredient. After being soaked, sliced, and simmered, it is made with mushrooms stuffed with shrimp paste; coriander and ham are used when making the mushrooms.

The end is decorated with flower shapes, hence the name "Chun Mei".

The dish is soft but not greasy, smooth and delicious, rich in umami and has a generous image.

(Attached is a photo of Gemei Braised Ginseng Slices and Vegetables, 7.5×4.8cm black and white) Shredded Chicken, also known as "Oyster Sauce Fragrant Chicken", is a cold meat dish suitable for consumption in summer and autumn.

Take the slaughtered and washed chicken body, marinate it with refined salt and cooking wine and steam it until cooked.

Then peel off the skin, tear the meat, remove the bones, and mix the meat and bones with various seasonings.

When serving, put chicken bones on the bottom, shredded chicken on top, then cover with chicken skin to form a chicken shape, and finally sprinkle with fried white sesame seeds.

Gecko and Eagle-billed Turtle Stewed Gecko and Eagle-billed Turtle are specialties of Guangxi and have nourishing and detoxifying effects.

Originally made as medicinal food, it has evolved into a famous local dish due to its delicious taste.

The production process is: slaughter and process the geckos and eagle-billed turtles, then put them into the pot to "fly water". The turtle body should be simmered in oil, wine, and ginger, and rinsed with water, plus medicinal herbs such as yam, wolfberry, and cordyceps.

Ingredients, put into stew pot, add condiments and soup and simmer thoroughly.

In addition, there are also soft squid, grilled fish belly with crab roe, crispy snails, walnut turtle dove slices, etc.

Famous Dishes of Ethnic Minorities The Zhuang people are good at making dishes with dog meat and various animal by-products. They have many varieties, sophisticated techniques, high utilization rates, and are very local characteristics.

There are also many popular casual dishes such as steamed tofu balls, fish snaps, crispy duck, delicate pumpkin flowers, stir-fried beef with sour bamboo shoots.

In addition, the bamboo fish of the Miao ethnic group, the bamboo meat skewers of the Dong ethnic group, and the roasted pig of the Maonan ethnic group are all influential ethnic dishes.

Now the two most famous ones are introduced as follows: Steamed tofu balls are a common Zhuang dish. When making, first stir the tofu into a puree, add eggs, and then chop pork, peanuts, oil residue, glutinous rice, shiitake mushrooms, and chopped green onions.

Rotten, add seasonings to make meat fillings, then wrap the tofu paste in the meat fillings and shape into small balls, put them in a greased plate and steam them until cooked, and finally thicken them with original juice and pour them on top.

Tender, smooth and fresh, suitable for all ages.

The main ingredient of Miao bamboo fish is unpolluted dace from the stream. Wash it, remove the bones, marinate it with salt, oil, sauce, spices, a small amount of sweet and sour and MSG, and add some bean curd.

Then wrap it with large bamboo leaves or rice dumpling leaves or lotus root leaves, sandwich it between two small pieces of bamboo foil made of bamboo slices, put it in a pot and steam it until cooked.

It tastes fresh, smooth and tender, and has a fresh bamboo aroma.

It has now evolved into a famous dish of many ethnic groups.