Braised chicken
Yangshuo braised chicken mainly uses local chicken, and its meat is tender and firm. After the chicken is slaughtered, it is cut into small pieces, and then fried with white wine, salt, chives, dried red peppers, garlic, ginger, tsaoko and other spices. Its color is delicious, oily but not greasy, and its taste is unique.
Recommended: The braised chicken cooked by Lao Gen's family floats across Yulong River and is very popular among tourists.
Steamed pork slices with taro in Lipu
Taro braised pork in Lipu is a famous traditional banquet dish in Guilin. It is made of authentic Guilin Lipu taro, pork belly with skin, Guilin sufu and various seasonings. Deep-fry pork belly with skin, cut Lipu taro, then put pork belly slices with skin down alternately with taro slices in a bowl, steam until cooked, and transfer to another dish. It is characterized by golden color, soft and refreshing taro slices and rich fragrance. Has that effect of clearing away heat and fire, and moisten skin color.
Fried prawns with Lijiang vegetable
Stir-fried shrimp in Lijiang River is a typical Guilin-style dish. It is made of shrimp from Lijiang River in Guilin and a little Guilin Sanhua wine. The dishes are bright red as gems, crisp and tender, fragrant but not strong, from which you can taste the purity and sweetness of Lijiang River.
Beer fish
Lijiang beer fish originated in Yangshuo and is a famous dish for cooking fish with beer. If beer fish is a legend, it is more appropriate to say that it has become a Yangshuo complex. Many people are telling its story, many people are saying not to eat it next time, but a few people can really come to this landscape without ordering one. Yangshuo beer fish is famous for its exquisite materials. Every local family can cook beer fish. To make authentic beer fish, there are two main tricks: one is to use fresh carp from Lijiang River in Yangshuo, and the other is to use boiled fish from Lijiang River and add fresh tomatoes and green peppers.
Eighteen Niang in Guilin
The most famous "eighteen kinds of fermented vegetables" in Guilin, that is, eighteen kinds of fermented vegetables, are very distinctive. Add all kinds of seasonings to the meat stuffing, and then fill it with "coats" made of different vegetables or shells, or steam, stew and cook it to make it "ferment". For example, snails, tofu, bamboo shoots, mushrooms, pumpkin flowers. The most famous thing in Yangshuo is snail brewing, which is to take out the snail meat and chop it, mix it with seasonings such as pork and ginger, and then stir-fry it in the snail, which is fresh and distinctive. It also takes a lot of energy and time to make it. First, take out the snail meat, mix it with pork, coriander and other condiments, chop it up together, and then put it into the snail shell, mix it with soup and burn it together.
Grouper fish hotpot
Grouper is delicious, with less thorns and more meat, and has high nutritional value. Grouper hot pot is one of Guilin people's favorite ways to eat fish. It's different from the usual fish hotpot. Slice the meat and eat it in the soup base. Very tender. The grouper hot pot uses grouper head and shark fin as the bottom of the pot, and the fillets are sliced and washed clean. A large amount of ginger is used at the bottom of the pot to remove fishy smell, which is more effective in removing cold and dampness in wet and cold weather. Fish is not as easy to disperse as ordinary fish fillets. The skin in the middle of the fish is very refreshing and tastes like instant-boiled mutton.