The flavor dishes in western Guangxi, including the local dishes in Baise and Hechi, have a strong national flavor. They are good at mixing long vegetables, cooked coarse vegetables and seaside flavor. They are composed of local dishes from Beihai, Qinzhou and Fangcheng, pay attention to seasoning and color matching, and are good at seafood production.
Guangxi cuisine, also known as Guangxi cuisine, originated in the Song and Yuan Dynasties. During the Guangxu period of Qing Dynasty, Beihai, Longzhou, Wuzhou and Nanning successively became trading ports, and the catering market became increasingly prosperous, which promoted the development of cooking skills.