Lemon duck is a special recommended recipe in Nanning, Guangxi. It has a good taste, a strong flavor, and a unique lemon flavor.

Yangshuo beer fish is a local specialty in Yangshuo. The aroma of beer and fish can whet your appetite.

Taro braised pork is a must-have recipe for banquets in Guangxi. Arrange the taro and braised pork and put them into another bowl.

1. Guangxi’s authentic lemon duck Ingredients: half duck, green onions, ginger, sour chili, red chili, lemon, cooking wine.

1. Wash the duck and cut it into small pieces, then heat the pan without adding oil, directly add the duck meat and stir-fry until the duck meat changes color; 2. Add ginger slices, garlic and cooking wine to the pan and continue to stir-fry, then

Then add salt, light soy sauce, dark soy sauce, and white sugar, and continue to stir-fry to let the duck meat absorb the flavor; 3. After frying until the fragrance is fragrant, add hot water to just cover the surface of the duck meat, then cover and simmer on low heat for 20 minutes; 4. Time

When it arrives, open the lid and stir-fry for a while, then add acid, red pepper, and oyster sauce, stir-fry, and serve.

2. Yangshuo Beer Fish Ingredients: Beer, fish, tomatoes, peppers, ginger, soy sauce, cooking wine, garlic, and tempeh.

1. Clean the ingredients and cut them for later use, and clean the casserole for later use; 2. Heat oil in a pan, add garlic, ginger slices and tempeh, stir-fry over high heat, then add tomatoes and stir-fry, add a little sugar, and then

Add the chili and fry for 1 minute, then pour it into the casserole, add a can of beer, and cook the casserole over high heat; 3. Wash the pot, add oil to the hot pot, pour the fish in and fry (do not flip it), fry slowly over low heat

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4. After frying, put the fish into a casserole, scoop up the juice below and pour over the fish, then add dark soy sauce to adjust the color. When it is almost out of the pot, add light soy sauce to enhance the freshness. After the beer flavor develops, simmer on low heat for 10 minutes.

, then cook and serve.

3. Taro with pork belly Ingredients: taro, pork belly, oil, soy sauce, white wine, sugar, allspice, pepper, ginger, onion, garlic, oil consumption.

1. 1 piece of pork belly with pork skin. Put the pork belly in cold water, add green onion and ginger cooking wine. After the water boils, cook over medium heat until chopsticks can be inserted into the pork; 2. Take out the pork belly and use a toothpick to punch holes in the pork belly. Make sure the holes are tight.

, the depth of half a toothpick; 3. Spread a layer of salt on the pierced meat, and then touch a little white vinegar; 4. Put oil in a cold pot until half of the pork is covered, and put two chopsticks in the pot to prevent it from sticking.

Heat the oil until it is 70% to 80% hot, put the whole piece of meat skin side down into the pot and fry it, and cover the pot (to avoid oil splashing).

Fry the meat skin until golden brown, turn over and fry the other side until slightly brown, remove and drain the oil; 5. Choose taro that feels firm and has no spots on the surface.

Peel and cut the taro into thick slices and set aside; 6. Put the taro into the pot and fry it. The surface of the taro is a bit hard. When it bulges, pull the taro out and let it cool for later use; 7. After frying the taro, turn on the high heat again and fry it.

Fry again with the skin side down in oil until the skin bubbles; 8. After frying the meat, put the skin side down into the boiled meat soup and soak it.

Soak until the skin softens and swells, take it out and set aside; (can be kept for a day) 9. When you get up the next morning, cut the soaked pork into pieces; 10. Heat the oil, sauté the onions, garlic and ginger, and then stir-fry

Once fragrant, add soy sauce, white wine, white vinegar, sugar, oyster sauce, pepper, and five-spice powder, and pour enough water to foam the pork; 11. Then pour the prepared sauce into the pork belly, and then marinate for 1 hour.

After marinating, take a plate, stack a piece of meat and a piece of taro, and finally pour the juice; 12. When you plan to eat it, steam it.

4. Ingredients for Cenxi white-cut chicken: three-yellow chicken, ginger, green onions, cooking wine, ice water 1. Boil water in a pot. After the water boils, add the chicken, add ginger, green onions, and cooking wine and cook for about 15 minutes. Do not use the soup in the pot.

Pour it out, scoop it up and set aside; 2. Take out the stewed chicken and put it in ice water; 3. Take the chicken out of the ice water and chop it into pieces; 4. Heat oil in a pot and add a bowl of chicken soup and ginger

, onions, garlic, and coriander, cook for 1 minute, then scoop up and serve.

5. Ingredients for stewed snails and duck feet: snails, spicy millet, pickled bamboo shoots, perilla, cooking wine, star anise, bay leaves, ginger, duck feet, pepper, garlic, mint; 1. Add perilla and salt to the snails, and spit out the sand

Leave for half a day, then trim the tail, clean it, put it in a pot to dry it, and then put it out.

2. Wash the duck feet immediately, drain the water, fry in the pan until golden, take out and soak in cold water; 3. Heat oil in the pan, add ginger, garlic and chili and stir-fry until fragrant, add sour bamboo shoots and stir-fry, then add boiling water, and then

Pour star anise, bay leaves, Sichuan peppercorns, mint, garlic, etc. into a casserole and simmer for 1 hour. Before serving, add cooked quail eggs and cook together. Add perilla and mint and it is ready to serve.