1. Rongxian Langshui Red Shiitake Mushroom

Won the first prize for high-quality products in the 2002 Yulin City "Famous, Special, New and Rare" Edible Fungi Competition. "Russula Chicken Soup" was awarded as one of the "Top Ten Famous Dishes" in Yulin City in 2004 and is called the "King of Mushrooms". The yield of wild red mushrooms is not high and they are rare wild edible fungi.

2. Wuzhou Guiling Cream

Wuzhou Guiling Cream has a history of two thousand years. It is not an exaggeration to say that it was invented by people from Wuzhou, Guangxi.

According to research, the origin of Guiling Gao is in Wuzhou, which was called Cangwu County in ancient times. In the 3rd century AD (Three Kingdoms Period), Emperor Liu Bei of the Shu Han Dynasty was newly mourned, and the natives in the southern counties took the opportunity to rebel. Zhuge Liang, the prime minister of Shu, personally went out to quell the chaos. During Zhuge Liang's southern campaign, he garrisoned troops in Cangwu County. At that time, most of the Shu army's officers and soldiers were from the north. When they first arrived in the south, they were not accustomed to the climate and soil. Most of the officers and soldiers suffered from vomiting and diarrhea, which seriously affected their combat effectiveness. Zhuge Liang was very anxious and hurriedly found the locals to ask what happened. The locals said that the climate in Wuzhou was hot, humid, and foggy (called miasma in ancient times), so they offered a recipe to drink soup made with local specialties turtle and smilax. Zhuge Liang ordered the soldiers to try it, and it was indeed effective, and most of the soldiers recovered.

This allusion is not recorded in official history and should be fabricated. However, it is true that the climate in Wuzhou is hot and humid and foggy, it is true that Guiling paste is Wuzhou’s traditional folk medicine, and it is true that Wuzhou is the origin of Guiling paste. As early as the 1940s, Wuzhou had been producing and operating Guiling paste.

Wuzhou-flavored Guiling Paste According to research, Guiling Paste was developed by the beverage department of the former Guangxi Wuzhou No. 3 Pharmaceutical Factory (the predecessor of Wuzhou Double Coin Company) in the late 1970s. It can be said that Wuzhou Double Coin Brand Guiling paste is the most authentic in Wuzhou.

Guiling paste can promote metabolism, clear away heat and reduce fire, moisten the lungs and relieve cough. It can also beautify the skin and nourish yin and kidneys. Eating it can also play a certain role in improving diseases such as sore throat, hemorrhoids, prickly heat and constipation. Modern nutritional research has found that Turtle Paste contains a variety of active polysaccharides and amino acids, has the characteristics of low calories, low fat, and low cholesterol, can regulate blood lipids and blood sugar, and has some indispensable things for people.

3. Guilin rice noodles

The legend of Guilin rice noodles has been told for many years, but no one knows it clearly, and few people have tried to verify it. Legend has it that Qin Shihuang sent Shi Lu to lead migrant workers to dig the Ling Canal. After the Ling Canal was completed, Qin Shi Huang, accompanied by Prime Minister Li Si, visited Guilin's landscape incognito. Qin Shihuang had a hobby and liked to use carp whiskers and fish maw to drink wine. When I came to the Lijiang River, I saw that the carp in the Lijiang River could be held in my hand. So Qin Shihuang asked the boatman to get a lot of fish quickly and gave him a lot of money. It takes a lot of carps to make a bowl of fried food. Qin Shihuang traveled up the Li River for half a month and killed thousands of carps. The carp king in the Li River was so anxious that he jumped up and down, vowing to overturn Qin Shihuang's boat and kill him in the belly of the fish! He Bo knew about it and warned him that the emperor's affairs should not be messed up. You should find another way quickly. King Carp was quick to think and made fish whiskers (rice noodles) and fish maw (cut into powder) by grinding rice into pulp. Qin Shihuang ate it and was so impressed that Guilin rice noodles were born.

Legends are legends. Who made Guilin rice noodles? It turns out that in order to unify China, King Yingzheng of Qin sent Tu Sui to lead an army of 500,000 to fight in South Vietnam, and then sent Shi Lu to lead migrant workers to dig the Ling Canal to connect the Xiang River and Li River to solve transportation problems. The ethnic minorities in South Vietnam were brave and powerful and refused to obey the King of Qin. The Qin army did not disarm for three years and never left their weapons, which shows the fierceness of the battle. Since South Vietnam is located in a mountainous area with inconvenient transportation, the Qin army was not accustomed to the acclimatization and food supply problems, and a large number of soldiers often suffered from hunger and illness. These soldiers from the northwest grew up eating wheat noodles. The pulled noodles, shaved noodles, and steamed buns with mutton offal soup from the northwest are all their delicacies. Now they are far away from their homeland and fighting in the south. The mountains are high and the water is deep, and food cannot be transported. It is impossible for people to march and fight on an empty stomach. They have to collect food locally to solve the major issue of food.

But the south is rich in rice, but not wheat. This means that the soil and water support the people.

4. Teng County Yusheng

Tengxian County Yusheng is very famous. In Tengxian County, if someone serves Yusheng to entertain guests, it means that he treats you as a distinguished guest, not ordinary people. Food. If a certain family makes Yusheng, as long as they know how to eat Yusheng, there is no need to shout, everyone who knows will taste it. In Guangdong, when fellow villagers usually gather together, a whole meal of raw fish will be eaten. If the food is made of other things, it is not attractive at all, and sometimes people won't come. If there is a fish to be eaten raw, anyone who knows will come.

5. Liuzhou snail noodles

Snail noodles are also called snail noodles.

Snail noodles are a famous snack in Liuzhou, Guangxi. It has a unique flavor of sour, spicy, fresh, refreshing and hot, ranking first among the Liuzhou flavor snacks. It consists of Liuzhou's unique soft and refreshing rice noodles, plus ingredients such as sour bamboo shoots, fungus, peanuts, fried yuba, day lily, fresh green vegetables, rich and moderate hot and sour flavor, and boiled snail soup. More >> A famous snack in Liuzhou, Guangxi, with a unique flavor of sour, spicy, fresh, refreshing and hot, ranking first among Liuzhou flavor snacks. It consists of Liuzhou's unique soft and refreshing rice noodles, plus sour bamboo shoots, fungus, peanuts and fried yuba. It is made of ingredients such as , day lily, fresh green vegetables, rich and moderate hot and sour flavor, and boiled snail soup. The unique and delicious snail soup makes people want to eat it.

Liuzhou’s snail noodles are famous far and wide and unique in China. Snail noodle has a unique flavor of sour, spicy, fresh, refreshing and hot. It ranks first among Liuzhou flavor snacks. It is made of Liuzhou's unique soft and refreshing rice noodles (round vermicelli as thick as toothpicks).

Snail rice noodle is the most famous and popular rice noodle snack in Liuzhou. It is said that a long time ago, people in Liuzhou only had a single way of eating snails. Apart from some side dishes, few people added anything else. Later, an owner of a snail shop had the whim of cooking snails with vegetables, and then gradually added vermicelli (now rice noodles). Unexpectedly, it got very good results. After everyone ate it, they thought it tasted great, and nearby stores also followed its lead. Snail noodles became popular around 1984.

Liuzhou is rich in snails and people love to eat them. People in Liuzhou have been eating snails for hundreds of years. When Liuzhou people return to their hometown, they always look for a bowl of snail noodles and devour it to relieve their homesickness.

6. Wuzhou Paper-wrapped Chicken

As the name suggests, the dish is fried with the main ingredients wrapped in paper. This is a cooking method of paper-wrapped frying, which is unique. , the dishes can keep the chicken fresh and tender, with strong seasoning and unique aroma. Wuzhou paper-wrapped chicken is golden in color and has an attractive aroma. It tastes sweet, smooth, sweet and soft in the mouth, and leaves a fragrant aroma on the teeth and cheeks after eating. Original flavor, tender meat and crispy bones, full of aroma, delicious and delicious. Made from pure three-yellow chicken, cut into pieces, seasoned, wrapped in paper, dipped in peanut oil and fried. Therefore, it smells fragrant, is fresh and sweet, and has unique production technology, making it famous at home and abroad. According to legend, Wuzhou paper-wrapped chicken has a history of nearly a hundred years. It was created by Guan Liang, the chef of Huancuilou, a government-run restaurant in Wuzhou in the early Republic of China. At first, paper-wrapped chicken was only used to entertain dignitaries. Later, the owner of the famous restaurant Yuexilou hired the chef Guan Liang with a large sum of money. This dish is often used at banquets for guests at the mansion. It is tender, smooth and crispy, and has won praises from the guests. From then on, paper-wrapped chicken and its unique preparation method became famous far and wide. Since then, the delicacy of paper-wrapped chicken has been tasted by the common people, and has become increasingly famous in Guangdong, Guangdong, Hong Kong, Macao and throughout Southeast Asia. Over the past hundred years, chefs have continued to play and improve in the selection of materials, ingredients, and cooking methods, and the flavor has become even more beautiful. It is said that in order to be able to eat Wuzhou paper-wrapped chicken, Chen Jitang, a general of the Guangdong Army, sent a special plane to fly this delicacy back to Wuzhou from Suizhou to taste it. The famous dish paper-wrapped chicken has been passed down from generation to generation and has now become a traditional famous dish in Wuzhou City. Domestic and foreign tourists and businessmen all find it a great pleasure to taste paper-wrapped chicken when they come to Wuzhou. In 1985, Wuzhou paper-wrapped chicken was selected to be included in the "China's Unique" style TV documentary.

7. Nanning Laoyou Noodles

Nanning Laoyou Noodles has a century-old history. It is said that an old man visited Zhou Ji Teahouse to drink tea every day. One day he did not go to the teahouse because of a cold. The boss of Zhou Ji cooked rice noodles with sauteed minced garlic, tempeh, chili, sour bamboo shoots, minced beef, pepper, etc. Give this old friend a bowl of hot rice noodles. The old man broke into a sweat after eating it and his symptoms were relieved, so he got the name "Old Friend Fan" from this. Laoyou powder is popular among diners for its appetizing and cold-repelling properties. Nowadays, it has become an iconic snack in Nanning, and is tasted by both local citizens and foreign tourists. Laoyou noodles is one of the must-eat delicacies in Nanning. It evolved from the century-old snack Laoyou noodles and is the origin of Nanning snacks. The golden signature, spicy taste, fragrant soup, appetizing and cold-repelling, is very popular among diners and remains popular for a long time. Authentic Laoyou Noodles can be tasted everywhere in Nanning. The price of Laoyou Noodles on the street is around 5 yuan. They are of high quality and low price. They often make people sweat while eating them, and they are so spicy that they can’t stop eating them.

8. Cenxi Sanhuang Chicken

Cenxi Sanhuang Chicken is a traditional famous chicken with local characteristics. It is one of the four famous chickens in the history of Guangxi. This chicken is a kind of pheasant that has been domesticated for a long time. . In 1977, the Guangxi Foreign Trade System tasted and evaluated 16 broiler chicken varieties in the province in Lingshan through unified processing and on-site tasting without labeling. In the end, the tasters believed that the Cenxi Sanhuang Chicken had the best meat quality; in 1993, the Guangxi Foreign Trade System again conducted a tasting in Nanning. Xiyuan Hotel invited businessmen with decades of experience in the poultry business in Kowloon, Hong Kong, to evaluate the appearance of 16 live chicken varieties supplied to Hong Kong in the province. The businessmen unanimously believed that Cenxi Sanhuang chicken and Hexian Xindu chicken were the best varieties; In the same year, it was exhibited at the "National Export Commodity Production Base Factory Construction Achievements Exhibition" in Beijing, and was praised and praised by the leaders of the Ministry of Foreign Economic Relations and Trade, and was awarded a certificate of honor by the Cenxi People's Government. In order to develop this excellent local variety in an all-round way, Cenxi Foreign Trade Chicken Farm began to develop Cenxi three-yellow chickens in 1983. Since 1987, it has carried out strict systematic breeding for seven consecutive years. The Cenxi Sanhuang Chicken, which has been systematically bred, fully retains the classical body shape, appearance and meat quality characteristics, and is first-class in shape, color, aroma and taste. It is the only local chicken in Guangxi that has been systematically bred. At present, the Cenxi Foreign Trade Chicken Farm places the selected Cenxi three-yellow chickens in orchards, forest areas, and mountains for grazing and feeding, and feeds them with traditional feed. The broilers they raise maintain the same characteristics as traditional free-range chickens, and are the best choice for production. The best variety of white-cut chicken has been praised by Mr. Zhuang Weijia, the Chinese chef director of White Swan Hotel, one of the top ten famous chefs in Guangzhou.

9. Guangxi ethnic minority specialty food - Zhuang five-color glutinous rice

Five-color glutinous rice is a traditional snack in the Zhuang area. The glutinous rice is named after its five colors: black, red, yellow, white and purple. It is also called "Wu rice". Every year on the third day of the third lunar month or during the Qingming Festival, people of all ethnic groups in Guangxi generally make five-color glutinous rice.

The Zhuang family loves five-color glutinous rice very much and regards it as a symbol of good luck and good harvests.

10. One of the famous ethnic minority dishes in Guangxi - Miao bamboo fish

Lijiang Miao bamboo fish

Ingredients: Lijiang flat fish 1 treat 450 grams, ginger, green onions, minced garlic, perilla leaves, false leaves, a little pepper, 4 fresh Lijiang bamboo leaves, 2 bamboo boards made from fresh Lijiang bamboo.

Seasoning: salt, pepper (it is not suitable for patients with eye diseases because it damages the eyes, and can be replaced by Guilin Sanbao·Tofu), monosodium glutamate, sesame oil, Jinzhen brand selected light soy sauce, and cooking wine.

Preparation method:

(1) Wash the perilla leaves, basil leaves and rice peppers and cut them into rice grains, wash the bamboo leaves and bamboo boards. Remove the backbone from the mackerel and marinate it with ginger, green onion, minced garlic, perilla, sesame, rice pepper and seasonings for 2 hours and set aside.

(2) Use a bamboo board to place two large bamboo leaves inside, then add the mackerel, then cover it with bamboo leaves, put another bamboo board to clamp it and tie it with bamboo splices, and place it on the baking sheet Put it in the oven and bake it, take it out and put it on a plate with a bamboo board.

Features: Unique cooking, strong hometown flavor, tender and smooth fish, rich fragrance, fresh and thick taste.

The key to production: the mackerel must be fresh and marinated to taste, the bamboo leaves and boards must be fresh, the clamping must be firm, and the roasting temperature must be accurate.