Guilin rice noodles are famous for their unique flavor. Its workmanship is exquisite. First, milled rice is ground into slurry, bagged and drained, stuffed into dough, cooked and pressed into round roots or sheets. The garden is called rice flour, and the flaky rice flour is called rice flour, which is characterized by white, tender, soft and refreshing. It can be eaten in many ways. The production of brine is the most exquisite, and the process of each family is different. It is made of pig, beef bone, Siraitia grosvenorii and various seasonings, and has a strong fragrance. Different materials and practices of brine have different flavors of rice noodles. There are roughly lettuce powder, beef brisket powder, three fresh powder, original soup powder, marinated vegetable powder, hot and sour powder, horse meat rice flour and so on.

2.lamb cake

It is a favorite winter glutinous rice food in Guilin. The production method is to soak glutinous rice in water and steam it, and then pound it into glutinous rice balls with a wooden stick to make it firm. And then made into a round cake shape and dried. In winter, glutinous rice cakes can be preserved for more than one month by soaking in clear water and changing water frequently. It can be eaten in many ways, such as roasting it with charcoal fire and sticky sugar, frying it, cutting it into pieces and boiling it in sugar water, which is salty and sweet.

3. water chestnut cake

The main ingredient is rice flour, which is put into a wooden mold as strong as horseshoe, wrapped with yellow sugar powder, horseshoe powder or sesame powder, steamed with high fire and taken out for eating. It is simple to make and tastes sweet and delicious. Generally speaking, most people scattered in the streets share the burden, do it now and buy it now. It is very convenient for pedestrians to buy and eat.

Shibaniang

"Fermented vegetables" is a local special way of eating, that is, adding various seasonings to meat stuffing, then filling it into a "coat" made of different vegetables or shells, or steaming, stewing and cooking to make it "fermented". 18 kinds of fermented foods are snails, peppers, tofu, bamboo shoots, mushrooms, mushrooms, pumpkin flowers, oily tofu, eggs, eggplant, wax gourd, grapefruit peel, old garlic, bitter gourd, tomatoes, bean sprouts, taro and vegetable bags.