Originated from Nanning.

The dust on Nanning scrolls is more related to the refined approach.

Spread the crushed rice evenly on the hot white cloth, put it on the tray, sprinkle with some prepared minced meat and green onions, steam it, put it on the plate and wrap it into a mat.

When eating, it is served with special Nanningpijiang sauce, sesame oil and other condiments, which makes it smooth and refreshing. The key to knowing whether the rolled flour is delicious lies in the tenderness of the rolled flour, not the side dishes.

These are just supporting characters.

Compared to its Chinese siblings, Yunnan is very eye-catching, Guangdong is very industrious, Tibet is very remote, and Shanghai is very busy.

Only Guangxi grew up in the boudoir.

Little is known about it, but this does not hinder its beauty and wisdom.

Gunpowder stores are easy to find on the streets of any city.

When you smell a strong sour smell, there should be a caracol dust shop within a few hundred yards.

Among the many poorly decorated food stalls, Guangxi people like barbecue very much, and the local barbecue is also very distinctive.

The Changji Barbecue at the night market is a kind of barbecue that honors time. It is the most representative barbecue.

Changiosa Barbecue has it all.

You can think of him grilling seafood, chicken and lamb kebabs.

Even spinach, leeks and green vegetables can be roasted on the fire, sprinkle with fine salt and cumin powder. After the aroma of the sauce overflows the base, add the chicken stock, pork bones and dried fish and bring to a boil.

, take a handful of lard and finely chopped rice noodles, and boil a few vegetable leaves together.

Brown rice is fermented for two to three days, ground in rice puree, scrubbed with flour and cooked.

Then, a special strainer is used to press the material into flour strips, which are then dropped into boiling water.

In addition to Guilin rice noodles, you can see oil tea shops everywhere in Guilin.

Camellia oleifera is made from fried glutinous rice flower, fried peanut or soybean soak, corn, fried rice and new tea.

Some also add green onions, spinach, game liver and sausage, also known as "pacm tea."

The taste of camellia oleifera is very unique.

Winning Camellia oleifera in Guangxi is the way the Dong compatriots in Guangxi drink tea. Among them, the three sweet waters with the most Beihai characteristics are Jishiteng, Shagu rice and brown sugar water, which are not available in other places.