Gui pottery
Nixing pottery in Qinzhou is recognized as one of the two treasures with the most national characteristics in Guangxi. It is also one of the most famous specialties in Qinzhou.
As a traditional folk craft, Ni Xing pottery in Qinzhou has a history of 1300 years. According to historical records, I appreciate pottery very much. It was invented before the Tang Dynasty and benefited from its delicacy. In the ninth year of the Republic of China (192 1), the Xiaoyao tombs were discovered at the foot of the east of the city. There is a clay pot and a clay tablet more than four feet high. After textual research, it was found to be the epitaph of Ning Daowu, the fifth secretariat of Ningyue County (now Qinzhou City) during the Kaiyuan period of the Tang Dynasty, which shows that Qinzhou has a long history of pottery making. During Xianfeng period of Qing Dynasty, Qinzhou pottery prevailed and was widely used, hence the name "Ni Xing".
Qinzhou pork knuckle fen
The famous specialty of Qinzhou is pork knuckle powder. When it comes to historical allusions, there are few written records about them. Its manufacturing method is also very simple, and there are no complicated processes. Just wash and chop pig's trotters and cook them with star anise, cinnamon and other materials. When eating, a bowl of soup powder is added with a shiny trotter, and a small handful of trotter powder is mixed with local fine rice flour and cooked trotters as seasoning, which is named after spicy and delicious, as the saying goes; "Qinzhou pig's foot powder, immortals also roll" is Qinzhou's signature gourmet snack. Chili sauce on the plate.
Qinzhou pork knuckle powder is different from Guangxi Guilin rice noodles and Guangxi Liuzhou snail powder. It is impossible to see the words "authentic pork knuckle powder" in any corner of Qinzhou, so it is difficult to draw a conclusion about who is "authentic".
Qinzhou dahao
Oyster is one of the seafood specialties in Qinzhou. It has the characteristics of big head, thick meat and delicious taste. There are local dry frying and stir-frying practices, and oyster sauce is also an essential seasoning for many dishes.
Dasi pork tripe bar
Pork belly is a specialty of Dasi Town, which is crispy and unique. The whole process of frying pork belly is long, and the workmanship is strict. It is necessary to use a firewood iron pot, so that the fried pork belly is yellow and crisp enough. Pork belly is unique, it is the only pork belly in Qinzhou, and it is very famous in Dasi Temple.
Due to the limited raw materials (that is, raw pork tripe) and complicated practices, the output of a processing factory from morning till night is generally only about 30 kilograms. Products are exported to Qinzhou Bar and so on.
Pigeon porridge
Put the washed Lycium barbarum and rice in a casserole, add pigeon meat and a little water, and simmer porridge with slow fire. The porridge is delicious and has the effect of nourishing yin and moistening lung.
Duck with grapefruit skin in oyster sauce
First, the grapefruit peel is baked with charcoal fire, then polished and soaked in clear water to remove its bitterness; The duck is dried in hot water, drenched with soy sauce, fried until golden brown, and braised with slow fire until moderate; Then put the cut duck and grapefruit skin into a copper pot and cook them with seasonings such as lard, chicken bones, shad and oyster sauce until they taste good.
Suanjie
Sour vegetables are made from seasonal fruits and vegetables such as papaya, radish, cucumber, lotus root and pineapple produced locally in Qinzhou, and pickled with sour vinegar, pepper and sugar. There are many kinds of sour plums in Qinzhou, with crisp and refreshing entrance and unique flavor. They are the best products for appetizing and promoting the secretion of body fluids.