Every city and every place has its own food characteristics, which are passed down by our ancestors.

Although Nanning has not been established for a long time, the delicacies accumulated over the years are still shining brightly.

Nanning can be regarded as a paradise for foodies.

So, what are the characteristics of Nanning’s food?

Let’s take a look at Nanning Culture.

The eating habits of the Zhuang people in Nanning are mainly rice, supplemented by other cereals and fish and meat vegetables.

After the Tang and Song Dynasties, Nanning's family business developed greatly, and its rice and cash crops and cultivation gradually caught up with the Jianghuai region.

Therefore, people at that time praised it and said: "The fish and rice are like Huaishi, and the streams and mountains are like those in the south of the Yangtze River."

Porridge for breakfast and dinner - Eat more porridge for breakfast and lunch, supplemented by other cereals. The dishes are generally simple, often served with green vegetables, sauerkraut, dried radish, and peppers.

Rice is generally eaten for dinner, and the dishes are better.

Fish and meat are also mostly eaten at dinner.

They eat vegetarian food on weekdays and meat on holidays - they mainly eat vegetarian food on a daily basis, and only go to the city to buy some pigs and beef to try on fair days.

Non-vegetarian food is a must on festivals and jubilant days. Pork, white-chopped chicken and fish balls are common dishes.

Festival habits: killing chickens during the Spring Festival, ducks during the Hungry Ghost Festival, eating "raw fish" during the Summer Solstice, and eating dog meat during the Winter Solstice.

Nowadays, the living standards of the Zhuang family have improved, and the dishes have gradually changed from the old recipes.

Zhuang people like rice products—foods made from indica rice and glutinous rice are mostly made during slack seasons or festivals, and their varieties vary according to different seasons.

During the Spring Festival, glutinous rice is used to make rice cakes, rice dumplings, and glutinous rice balls. During the Qingming Festival in March, glutinous rice is used to make glutinous rice cakes and five-color glutinous rice.

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The eating habits of the Han people in Nanning are basically the same as those of the Zhuang people. They mainly eat rice, supplemented by corn/flour/potato/taro cereals. They have three meals a day, with an emphasis on dinner.

However, their living standards are generally slightly higher than those of the neighboring Zhuang people, and living conditions in the city are better than those in the countryside.

The dishes in Nanning City belong to the Cantonese cuisine.

Mainly light, focusing on freshness/tenderness/coolness/smoothness; in terms of taste, strive for lightness in summer and autumn, and focus on richness and mellowness in winter and spring.

There are many varieties of dishes, which change according to the seasons.

Fenli is a traditional food in Nanning. It started in the late Ming and early Qing dynasties and has a history of hundreds of years.

If combined with other condiments, it can be made into various kinds of powdery rice and powdery soup with dozens of flavors and flavors. It can be used as a dish or as a staple food. You can also use powdery rice slices to add to hot pot, which has a unique flavor.

Every year as the winter solstice approaches, Fenli comes on the market one after another, and it comes to an end by the end of the second lunar month and the beginning of March of the following year.

On New Year's Eve, people in the city often take the auspicious meaning of the word "profit" and use it as a "New Year's Eve" food or as a gift to relatives and friends.