1, 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. During the period of War of Resistance against Japanese Aggression, many culinary experts from all over the country came to Guangxi. There are many restaurants in various schools, and famous teachers learn from others, so Guangxi cuisine can learn from others and enrich its development. Guangxi cuisine combines the characteristics of other local dishes, and takes natural products in Guangxi as the main material, and gradually forms five kinds of flavor dishes. Northern Guangxi flavor, which consists of local dishes in Guilin and Liuzhou, is mellow in taste and strong in color. It is good at stewing buttons and spicy, especially at eating delicacies and game. Southeast Guangxi flavor, including local dishes in Nanning, Wuzhou, Yulin and other places, has a wide range of materials, and the taste is mainly light, and various flavor snacks represented by powder food are more delicious; The local dishes in western Guangxi, including Baise and Hechi, have a strong national flavor. They are good at coordinating dishes and cooking coarse dishes carefully. Seaside flavor, composed of local dishes from Beihai, Qinzhou and Fangcheng, pays attention to seasoning and color matching, and is good at seafood production; Ethnic minority dishes pay attention to material benefits, are made of exotic materials, and have great personality and Shan Ye flavor. Especially wild fish species, rare mushrooms in the mountains, wild vegetables in the fields and country chickens.

2. Generally speaking, most dishes in Guangxi are local delicacies, aquatic products and livestock meat, and Lingnan fruits such as litchi, mango and pineapple are often used as dishes. Generally speaking, pigs, chickens, dogs, cows, sheep, pigeons and salt and fresh water people are regular banquet objects; Take mountain delicacies (civet, pangolin, chick turtle, water fish, mountain dew, gecko, bamboo rat, bighead carp and snake) and famous fresh water (prawn, crab, clam, abalone, _ fish, Jiayu, catfish, giant salamander, mandarin fish, etc.) as examples. ) is the top grade. Famous dishes in Guangxi have both the characteristics of Cantonese cuisine and are different from Cantonese cuisine. Steaming, stewing, stewing, frying and frying are the main techniques, and the taste is sweet, fresh, fragrant, slightly spicy and crisp, paying attention to freshness, tenderness, smoothness and coolness.

3. Most people in Guangxi like to eat sour food, such as sour fish, sour meat, sour duck, sour goose, sour bird, sour shrimp residue, pickled cabbage and so on. Wash the meat, cut it into pieces of about a catty, add a proper amount of salt, mix wine, ginger and pepper with glutinous rice (or fried glutinous rice flour) and put it on the meat, and then put it in a jar layer by layer. Cover the top layer with glutinous rice to completely solidify the meat, then cover the jar and keep the jar full of water to avoid air leakage and meat deterioration. When pickling fish, ducks, geese and birds, cut them first.