Guilin Tangyuan, Guilin water chestnut cake, Yangshuo Molao handmade Longxu Noodles, Yangshuo Zongzi, Guilin nun noodle, stewed ribs with lotus root and soybean, duck with lotus leaf, fried beef mixed bacteria, grilled white mushrooms, eggs laid by nine birds, stuffed grapefruit skin, popcorn, Kyoho grapes, bean skin meat rolls, orange petal fish balls, boiled beef with Yuzhu in Yangshuo, Fenghua taro and Guilin snacks-Shuizi. Gongcheng sweet wine, chrysanthemum perch, Baihua Liaoshen, Kirin mandarin fish, crystal block, sweet and sour sweet and sour pork, steamed taro, fried snail as one of Guilin's specialties, roasted pork with square bamboo shoots, the fourth treasure of Guilin-boiled tofu with shrimp in bad cabbage bean paste, baby nutrition recipes-steamed pork tofu, lotus leaf duck, fried bacon with bracken, Guilin. Why not try the surrounding farms? With the development of tourism in Guilin, many Guilin citizens will choose to drive to the farm for dinner on weekends and enjoy the healthy food in the farm.

The rise of the farm lies in its quiet and elegant dining environment. The gourmet farm is far away from the hustle and bustle of the city and surrounded by mountains, so it is favored by Guilin urbanites and becomes an ideal place for relaxing and enjoying farmhouse music.

Farms

Since ancient times, people have longed for a quiet country life. The locations of Guilin farms are all in the suburbs with good air, and many farms are located near scenic tourist areas. Many diners jokingly call the farms "the back garden of Guilin cuisine".

Farms are mainly catering farms, which allow people to taste delicious food with rural characteristics in natural scenery. In addition, some orchards and agricultural bases also provide rural cuisine.

the surrounding environment of the farm

has a fresh taste: healthy food with Shan Ye flavor

The cooking materials of the existing leisure farms in Guilin are generally self-cultivated, self-supporting and self-sufficient natural healthy food, and some farms will also ask nearby farmers for help.

The dishes in Guilin farms are basically produced nearby. Many farms also use wheat to raise chickens, ducks and geese. The fish in the fish ponds also eat grass. In some farms, fish ponds can be opened for diners to fish. The reporter also learned that the vegetables provided by some farms in Guilin will be different from those in the city. They will plant some wild vegetables so that the guests there can taste the special flavor of Shan Ye.

Farm Hotpot

Guests who go to various farms in Guilin often order whatever they see after entering the farm. For example, when you see that the food in the farm field is quite fresh, and it is exactly what you like to eat, after telling the waiter, they will immediately pick it for you to taste.

if guests want to experience the farmhouse music, they can also pick vegetables by themselves. Of course, remember to say hello to the waiter first. If the guests like to eat fish, they can also ask the waiter to catch it on the spot before cooking.

farm specialties

in addition, many farms also provide some agricultural products and agricultural and sideline products for guests to buy, and if they don't eat enough, tourists can buy them home to eat.

Business is booming: Farm Tour and Tropical Dining

Mr. Li, who works in a company in Guilin, told reporters that he is busy at ordinary times and especially wants to go back to the countryside and enjoy the green mountains and green waters there. He feels particularly quiet in the countryside full of fruits and vegetables on holidays.

natural vegetables on the farm

"On holidays, our farm is bound to be full, and not only local guests in Guilin, but also tourists from Guangzhou and even Hong Kong will come to eat with us." Yesterday, the person in charge of an ecological park in Guilin told reporters.

farm melons and fruits

people in Guilin's tourism industry predict that with the increase of private cars in Guilin and surrounding areas, it will become more and more popular to play in go on road trip, a farm, and it will become the best choice for urbanites for short-term food tours.

farm specials

people's side dishes are vegetarian dishes except chicken, duck, meat, fish and tofu. Vegetarian dishes are light, and people have made various unique flavors in order to make them delicious. This is farmers' pursuit of vegetable taste, and it is also an expression of their wisdom. There are indeed several special dishes that are praised and praised by farmers in northern Guangxi for processing and producing vegetables.

salted vegetables are one of Pingle's local products. It has always been a good ingredient for weddings, funerals and weddings, as well as for cooking in people's daily life. The color of the first-class salted vegetables is bright yellow and transparent, the main stalks and leaf stalks are shiny, and they smell fragrant, crisp and refreshing, with a palatable sweet and slightly sour taste. If you add salted vegetables to fried squid, fried pork belly, fried large intestine and boiled slippery fish, it will have an endless aftertaste. As the bottom dish of sweet and sour fish and fried ribs, it is also a good dish for entertaining guests without losing dignity.

Pingle's water and salt dishes were not only for self-consumption, but also exported to Guilin and Wuzhou and overseas, and it was said that in the Qing Dynasty, they became one of the important tributes to the imperial court.

The vegetables used to make salted vegetables are mainly mustard greens transplanted from Chaozhou, Guangdong Province. When selecting materials, Chaozhou mustard greens with a fist-shaped heart are the best, and they are "too crazy". Because of too many green leaves and loose shapes, they are not suitable for salted vegetables.

there are several processes in the pickling method of salted vegetables, and each process has strict requirements. Only when it is properly handled can good results be achieved.

first, drying vegetables. Cut the ripe mustard flat on a sunny day, and put it in the sun until the whole leaves are covered with hands, and the stalks are kept, so that it can be put away.

followed by stepping on vegetables. The quality of salted vegetables is closely related to stepping on vegetables. First, put the sun-dried mustard into a big wooden barrel in layers, put a layer of vegetables on it with your feet, sprinkle a layer of raw salt on it, and put 3 to 4 kilograms of salt per 1 kilograms of mustard. Step on one layer at a time until the extruded vegetables are flooded. Finally, put a layer of straw on the dish and compact it with stones. If you step on salted vegetables before the Mid-Autumn Festival, it is better to use ceramic cylinders because of the high weather temperature. After the Mid-Autumn Festival, when the weather turns cold, it is better to use big wooden barrels.

once again, it is necessary to master the time and temperature and open a bucket to get vegetables. After pressing and compacting, mustard can be matured in weather over 22℃ for only seven days. In weather below 22℃, it usually takes 15 days to 2 days to ripen; In cold weather below l℃, it will take 25 days, or even two months.

when a layer of white foam floats on the surface of the compacted mustard after a certain period of time, the stones can be removed and taken out for food or sale. After the salted vegetables are ripe, they can't be preserved for too long. If they are left in the bucket for too long, the color of salted vegetables will gradually change color and mildew will appear. In addition, we should pay attention to avoid "burning the cylinder". Pickled vegetables encounter hot weather in curing, so we must pay attention to observation. If the time is too long, as long as mildew and dark spots appear at the contact place of salted vegetables on the edge of the tank or barrel, it is "burning the tank", and the color and flavor of salted vegetables will be seriously affected. Experienced farmers will master the pickling time according to the weather conditions, so the pickled vegetables in Pingle and Lipu taste good because of their traditional pickling skills.

Farmers in Pingle and Lipu love pickled vegetables; Farmers in Ziyuan, Quanzhou and Guanyang love to make pickled peppers. Pickled peppers look bright red and bright, and they are full of luster. When you bite them, they are fragrant, sweet, crisp, spicy and sour, and the spicy degree is not high, which is refreshing and appetizing. After eating, I feel a slight fire in my stomach, and I feel warm all over. If I have a cold and a cold, I will sweat on my head, and I will be better if I don't take medicine. In the severe winter, ethnic minorities in the alpine mountain areas of northern Guangxi often boil sour Chili tea with pickled peppers, ginger and tea, and drink it once or twice a month to resist the cold and cold.

The resources belong to the alpine mountain area, and the humidity is heavy, so rural farmers love to make pickled peppers, and every family has several pickled jars. When making pickled peppers, first sterilize the jar, dry the water vapor with fire, then add mountain spring water, rice wine, earth sugar and raw salt to brew the soaked water into a fragrant and sour taste. Then choose fresh, plump, bright red pepper, cut off the head with scissors, and don't break it. After drying for half a day or a day to remove the surface moisture, you can put it in the jar. How much to put depends on the size of the jar and the amount of water in the jar. Generally, put the pepper in the jar, and it is appropriate to cover the pepper with jar water. After the altar cover is covered, the eaves of the altar should be drained to make the cover sealed. Pepper can be taken out and eaten after soaking in the jar for half a month. As long as the jar doesn't deflate and soak for a long time, peppers taste sweet in fragrance, sour in spicy, crisp, tender and delicious, and produce fluid to drive away dampness. If you fry bracken with pickled peppers, you can make a rare Shan Ye dish; If it is used to cook fresh fish and tofu hot pot, there is an interesting saying in the resource: "I want you to tie your tongue and swallow!" " It means that if you eat this delicious food, you will accidentally swallow your tongue, so you should tie your tongue to eat this delicious food so as not to swallow your tongue. Nowadays, the resource pickled pepper has gone out of the farm, entered industrial production, made in batches, put on the market, and moved towards Guangdong, Guangxi and Hunan, becoming a popular local product.

pickled vegetables and pickled peppers are widely seen and eaten. However, there is a kind of "insect dish" of Dong family delicacies, which is rarely heard and hard to eat.

Dong people living in Longsheng have had the habit of catching insects and silkworms for cooking since ancient times. They call wasps and grasshoppers "boneless meat". The wasp (wasp) is an insect flying in the forest. It has a stinger on its tail and will sting people. One of these wasps makes nests in trees, commonly known as "floor bees" or "oil wasps"; One kind makes nests underground, commonly known as "land bees" or "ghost bees". The beehives they make are all made of sticks and leaves. The nest is divided into several large and small round petals, each petal has many small holes. The female bees lay their eggs in 9- holes, and then cover them with resin. By July and August of the lunar calendar, the pupae will be full of holes. At this time, the Dong family should step on it first, and at night, they will light firewood, burn the bees to death, or drive them away with fireworks. Then pick up the hive and go home, and slowly pour out the pupae. Some hives can take up to one or two kilograms of pupae. Then, the wasp pupa is fried with crispy oil and seasoning, and it is golden and crispy. The aroma on one end of the table is overflowing, which can be described as a real delicacy. It is a delicious dish to drink with. If used to make soup, the palatable mellow and sweet taste is sweeter and more delicious than seafood. Going to the Dong family is not regarded as the most distinguished guest, and you will never want to taste the delicious food.

another "insect dish" is grasshopper. The grasshopper is a yellow worm. There is a grasshopper in the mountainous area of northern Guangxi, which is blue in body, with two slender tentacles on its head, extra-large eyes, three yellow lines on its back and head, long wings and reddish feathers, and its body is as big as a middle finger. Because this grasshopper mostly eats corn leaves in the corn field, the villagers commonly call it "corn grasshopper" and get its name. At night, it often lies motionless on the leaves of corn. Every time the corn blooms and the corn sticks spit out their whiskers, the Dong family will go into the field with torches to catch this pest that eats crops. Sometimes you can catch a small bamboo basket in an hour or two. After catching it back, put the bamboo basket in boiling water and scald the grasshopper to death. At this time, the scalded grasshopper turned out to be as blue as the prawns in the sea, and became reddish all over. Then he pulled his head, and all his intestines were pulled out. There was no dirt on his belly except for the yellow grasshopper eggs. Pinch off the feet and wings, and it becomes a reddish grasshopper meat. At this time, some people use it to stir fry, with ginger, garlic, a little green pepper and salt. After cooking, the color is red and green, and the aroma is fragrant. If fried, first put the grasshopper in a bowl, mix it with garlic, ginger, salt, spiced powder, etc., and soak the grasshopper for half an hour to let it breathe in the salt. Then put the tea oil pan on the stove. When the oil boils, put the grasshopper in the oil pan. When the grasshopper floats on the oil surface and the color is slightly Jiao Hong, take it out and put it on a plate. After cooling, it can be eaten. The aroma of this fried grasshopper is crisp, crisp and delicious, which is difficult to describe in words and language, just as the Dong family said: "Fried grasshoppers are the best, but it is hard to find them in the sky and rare in the ground."

This kind of Dong family's "insect dish" is rare and unique, even people who often visit Dong family seldom meet it.

There are many local specialties in northern Guangxi, and Yaojia five coriander, dried bamboo shoots and dried mushrooms are all traditional folk vegetables, which have their own characteristics and are delicious for the public. Although all kinds of delicious food are full of table banquets, the special dishes of farmers are still regarded as delicacies by people with their unique flavor.

Welcome to Guilin!