As an excellent tourist destination, Guangxi not only has some popular scenic spots, but also can taste some unpopular local delicacies. Besides boiled chicken and snail powder, what other delicacies can you taste? Do you know about this? Next, Bian Xiao has compiled some related contents for everyone, and interested friends can take a look together!

glutinous rice pig blood sausage

In Chongzuo, Guangxi, there is a local favorite food called glutinous rice pig blood sausage, which is made of pig blood, glutinous rice and peanuts. It can be eaten directly after steaming. It is not only delicious, but also nutritious. Different people can also choose materials according to their own tastes.

But we should pay attention to two points: Don't eat pig blood with soybeans, otherwise it will easily cause indigestion; Avoid eating with kelp, which can easily lead to constipation.

ash-wrapped pillow zongzi

The delicious food in northwest Guangxi is to burn glutinous rice straw into ash, and then mix it with glutinous rice to wrap it in jiaozi. The smell of straw can effectively reduce the fishy smell of pork or bacon in jiaozi and make jiaozi smell more fragrant.

Because rice straw ash contains a lot of mineral elements, it can stimulate appetite, strengthen digestion and absorption, and at the same time, it can also play a good role in maintaining the quality of zongzi and make it last longer.

Zhuang Jia San Jia

Zhuang Jia Sanjia is the exclusive dish of Zhuang people in Xilin, Guangxi, which is hard to appear at ordinary times. Only when the guests come will the host warmly serve this delicious food. Or at a festive banquet, this dish will also appear as a mat dish.

this dish has a history of more than 3 years, and it is deeply loved not only by the local Zhuang people, but also by people of other ethnic groups.

braised pork in Huangtian

Although braised pork is a very common home-cooked dish, braised pork in Huangtian, Hezhou, Guangxi is different. Generally, Huangtian braised pork is a "single button" and Huangtian braised pork is a "double button". Two pieces of uncut pork belly with a piece of taro look fat, but it tastes refreshing and not greasy. After adding rock sugar, the taste is more unique.