1. Liuzhou’s snail noodles are the best. Students who study abroad, even if they come back from the United States, must go to the alley to taste the snail noodles that they have longed for and appreciate the strong flavor.

Strong nostalgia.

Snail noodles: As the name suggests, rice noodles soaked in snail soup.

But it looks simple, but it actually has a lot going for it.

*The snail soup must be thick enough and strong enough~ The rice noodles are not ordinary rice noodles as thick as Guilin rice noodles, but the kind that is so chewy and elastic between the teeth when you eat it (people who are not used to eating it call it

A certain glue, in fact, it is not that exaggerated, the person who said it is also very proud).

*The ingredients should include authentic sour bamboo shoots, yuba, and fresh vegetables (usually water spinach, cauliflower, or lettuce), plus some dried radish.

PS: There are no snails in it, the smell of snails runs through it.

If you find it monotonous, you can ask to add pig's trotters or duck feet, both of which are delicious and delicious.

Personally, I think the spicy snail noodles with a little sour vinegar and green chili are the most refreshing to eat with ice cream.

However, this seems to hurt the stomach, so it is recommended that children who are afraid of spicy food can eat it with Qingbu Liang (cool and delicious sugar water, which contains many ingredients, which will be mentioned later) or various kinds of turtle paste.

____________________ 2. Wal Cake: I don’t know who gave it the name, it sounds like a lovely childhood memory.

This ointment is very cheap, 1 yuan a bowl is absolutely worth it.

Packed in a small bowl, it has a light yellow color and tastes like a sweet brown sugar flavor. Just smelling it will make you feel very nourishing.

The way to eat it is also very interesting. Use a flat stick to draw a circle along the inside of the bowl, and the cake body will be swaying in the bowl. Then use the stick to cut the smooth cake into several pieces.

, eat it piece by piece, it is a pleasure for the stomach and the soul... ____________________ 3. Sour: This sourness is not that sourness.

This sour is made by soaking various vegetables or fruits such as Chinese cabbage, cucumber, lotus root, sword beans, papaya, pepper, radish, bamboo shoots, etc. with pure white rice vinegar. "Sour" refers to this pickled product.

People in Guangxi like to eat sour food, with a hint of chili pepper, and the taste is very beautiful.

Quench thirst and fatigue and promote appetite.

And the price is fair, so you won’t be deceived.

__________________ 4. Nanning Raw Rice Noodles: Nanning, an ancient city with a long history on the Sino-Vietnamese border, has many unique southern snacks along the streets shaded by green trees.

Among them, the most popular one is raw rice noodles.

Features: This snack is rich in flavor, fresh and smooth, nutritious and cheap. It is a popular breakfast in Nanning.

Preparation method: 1) Soak 4/5 of the new rice used to make rice noodles in water and then wet grind it with a stone mill to get rice slurry.

Then put it into a clean white cloth bag and drain the water to get a drier rice noodle ball. Then cook the other 1/5 of the new rice into rotten rice and pound it into a paste in a clean stone mortar until it is completely sticky and soft to the touch.

The large white cake is mixed with the rice flour dough, and kneaded until completely combined, it becomes the dough used for pressing the flour.

2) When eating rice noodles, squeeze it as you eat.

Put the prepared dough in a round iron can with dozens of small holes, use a round piece of wood that just fits into the tin, and press the dough into the can until the dough becomes

Round rice noodle strings are squeezed out from the small hole, and a large pot of boiling water is placed underneath. The fine vermicelli coming out of the small hole falls directly into the boiling water. It will be cooked in a while, and is picked up and put into a bowl.

It becomes raw rice noodles inside.

3) There are two ways to eat raw rice noodles: one is to put the rice noodles in a large bowl, spread a layer of minced pork on the noodles, add appropriate amounts of high-grade soy sauce, salt, cooked bean sprouts, sauerkraut, and raw green onions.

, pour hot bone soup into it, this kind is called soup noodles; the other is dry fishing, without adding bone soup, and pouring it with marinade made from soy sauce, sour vinegar, salt, MSG and other seasonings.

Add it to the rice noodles, add sliced ??barbecued pork, bean sprouts, sauerkraut, and cooked leeks and mix well to create cool and refreshing barbecued pork rice noodles suitable for summer consumption.

____________________ 5. Oil tea It’s March, and spring is in full swing.

Traveling south to Guilin and tasting Guilin's "oil tea" is of course a beautiful thing.

The tools, material selection, preparation method and drinking method of "oil tea" are all very unique.

Let’s talk about the tools first, a small iron pot and a small wooden hammer.

The small iron pot is similar to the wok used in the catering industry in Suxi, Jiangnan, but the mouth of the pot is very small, about the same as the mouth of a large soup bowl, and there is a small crooked mouth next to the pot mouth to facilitate tea pouring; the small wooden spoon is smart and unique, shaped like a big or small roll

Mask, but the front end extends a small section perpendicular to the mask for beating; when choosing materials, you must choose native tea, which is unprocessed tea, otherwise, the flavor of "oil tea" will be lost.

Onions, ginger, garlic, and salt are essential.

Fried potato slices and fried peanuts are good accompaniments.

It is a matter of tea scripture that you need to use good spring water to make tea. However, another special feature of "oil tea" is that meat and bone soup is used instead of good spring water, which naturally makes the tea taste unique.

The preparation method is also very unique. Heat an iron pot, add a small amount of vegetable oil, wait until the oil is boiled, add green onion slices, ginger slices and garlic until fragrant, then add local tea slightly soaked in water.