1. Guilin rice noodles

Guilin rice noodles is a famous traditional snack with a long history in Guilin, Guangxi, and is famous for its unique flavor. Its workmanship is exquisite. First, the good early indica rice is ground into pulp, bagged, filtered and dried, stuffed into powder balls, cooked and pressed into round roots or sheets. Round rice noodles, flaky rice noodles, and rice noodles are characterized by white, tender, soft and refreshing. It can be eaten in a variety of ways. The production of brine is the most important, and its technology is different from family to family. It is roughly made of pig, beef bone, Siraitia grosvenorii and various seasonings, and it has a strong flavor.

2. Duck with lotus leaf

Duck with lotus leaf in Guilin is a famous local traditional nourishing dish. That is, it is nutritious and delicious, and it is a crispy, fragrant and fried and steamed dish. The green lotus leaves grown in the lotus root lining in the suburb of Guilin are wrapped in ducks and made into dishes, which are delicious and have a unique flavor.

3. yangshuo beer fish

yangshuo beer fish is a famous local specialty in Yangshuo. The fish is fresh, spicy and delicious, and there is no fishy smell of fish itself. The smell of beer and fish can make people appetite. Yangshuo's beer fish is made of fresh carp from the Lijiang River in Yangshuo, fried with raw tea oil produced in the northern mountainous area of Guangxi, and then braised with fine beer produced in Guilin, which has a unique crisp and tender flavor.

4. Lipu Braised Pork

Lipu Braised Pork is a famous dish in Guilin. This dish is golden in color, soft and refreshing, oily but not greasy, and full of fragrance. Has that function of clearing away heat and fire, and moisten skin color. Authentic Guilin Lipu taro, pork belly with skin and Guilin sufu are used as the main materials, and steamed vegetables are the main cooking materials, with a salty and sweet taste.

5. Guilin muffin

Guilin muffin is a Guilin snack made of glutinous rice, yellow sugar water and other raw materials. It is made by mixing glutinous rice with japonica rice, grinding it into powder, slightly mixing it with yellow sugar water, and then steaming the semi-dry and semi-wet rice flour layer by layer in a steaming bucket for one to two hours. Its taste is soft and refreshing, sweet and pleasant, and it will taste better if it is accompanied by Lipu taro diced.