1. You can't go to Guilin without eating-Guilin rice noodles Guilin is not only the best in the world, but also very famous for its rice noodles. People in Guilin eat rice noodles just like people in the north eat pasta. They eat it every day, focusing only on the taste, regardless of the size and decoration of the store. The older the store, the better the business. On the streets of Guilin, ladies dressed in fashionable clothes and men in smart suits can be seen from time to time. Without waiting for a seat, they stand and eat with a steaming bowl of rice noodles, enjoying the rice noodles wholeheartedly, without feeling embarrassed at all. It is said that the reason why McDonald's, the big sister of American fast food, gave up the Guilin market a few years ago is that Guilin rice noodles, a Chinese fast food, has occupied more than half of the Guilin fast food market, and the price is cheap, ranging from 1.5 yuan to 2 yuan per bowl. Let Brother Donald sweep across the major towns in the north and south of China and prosper in every way, but it is really difficult to compete with Guilin rice noodles, so he chose to go to other places. It was only a few years ago, and now Guilin has gradually entered the urbanization. Especially after the urban construction in 1998, great changes have taken place in Guilin's municipal construction. McDonald's and KFC will of course be available, but cheap Guilin rice noodles are still our first choice. Guilin rice noodles have a long-standing reputation, not only because the rice noodles made by the clear and sweet Lijiang River are smooth and flexible, but also because of the stress on brine, seasonings and side dishes. Among them, there are more than a dozen side dishes alone: marinated vegetables (the marinated meat is slightly fried in oil to make it sweet, fragrant, tough and crisp) include beef, beef and pig's chewed meat (at the mouth of the arch), beef tongue, beef paste (at the pancreas), beef tripe, pork tripe, horse meat, pig's tail section (at the large intestine) and local preserved meat (at the large intestine). What must be mentioned in the side dish is the pork pot roast. The production has to go through several processes. First, the good pork belly with various spices is marinated for a while and then cooked. Then, the skin is specially treated with spices such as honey and slurry oil. Finally, it is put in an oil pan. First, the skin is fried downwards in the middle fire, and then it is fried on all sides in the fire. When the skin is crispy outside and fragrant inside, the skin is golden, it is taken out and cut into thin pieces. Not to mention that the taste is crispy skin, the lean meat is tender and has a clear original flavor, and the fat meat is delicious and not greasy when it is contained. The color alone is already mouth-watering: a golden skin, a layer of fat meat with different thicknesses depending on fat and thin, and a layer of thin pork with the original tender color, how can it not make people feel faint? Brine is the brine obtained by boiling dozens of Chinese medicines and spices on Tonga after meat brine for 12 hours. Among them, the key is the different temperatures needed at different times, and the best brine can be obtained only if it is grasped correctly. Seasoning depends on the taste, such as fried and soaked soybeans (now many noodle shops replace them with peanuts), chopped green onion, coriander, crushed raw pepper, red pepper oil, old garlic, white vinegar, Guilin acid (sour pepper, sour radish, sour bamboo shoots, sauerkraut, sour beans, etc., the most common one is sour beans), and so on. Fishing rice noodles is to put rice noodles in hot water with a colander, stir them with chopsticks, and put them into a bowl. A bowl of hot rice noodles is covered with a layer of halogen lai and a golden bright pot, with some crispy soybeans or peanuts, sprinkled with chopped green onion and coriander, and drenched with cooked oil and brine. Finally, I heard a dull "pa" sound, and the old garlic was put into the bowl, and it was delicious and fragrant. The characteristics of Guilin rice noodles: the pot-stewed vegetables are sweet and the brine is fresh and sweet. Guilin rice noodles can't be called Guilin rice noodles without brine. 2. Unique ethnic characteristics-Camellia oleifera is popular among ethnic minorities in all counties around Guilin. It is said that Camellia oleifera in northern Guangxi was once praised as "refreshing soup" by Emperor Qianlong. Camellia oleifera is called "beating" instead of cooking, which is a unified name in various places, but Camellia oleifera in various places has its own different flavors. The production method of Camellia oleifera is to use the old leaf black tea as the main material, stir-fry it in oil until it is slightly burnt and fragrant, put salt in water and boil it, and most of it is cooked with ginger, which is thick and astringent with spicy taste. In Gongcheng area, ground peanut powder is added, which makes the taste more mellow and less astringent, and because the cooking time is just right, Gongcheng Camellia oleifera is regarded as the crown of Camellia oleifera all over the country, enjoying a good reputation in northern Guangxi and all over Guangxi. Drinking camellia oleifera must be accompanied by a variety of snacks, all of which are fried and fried. In Miao, Yao, Dong and other ethnic minority areas, fried soybeans, fried peanuts, fried corn and fried peanuts are mostly used as auxiliary foods, and then glutinous rice balls or glutinous rice cakes are used. Gongcheng Pingle area county food is more exquisite, crisp fried snacks are often more than a dozen kinds, inviting guests to drink camellia is often put on a table of snacks, which looks like inviting guests to dinner. It is a courtesy for the Dong people to respect their guests with camellia oil. The host holds tea in both hands and says some humble words. The good singer also speaks with songs. The guests must finish two bowls in order to give their host face, which is also the meaning of yes man. After two bowls, if you don't want to drink any more, you will give the bowl and chopsticks to your host. If you only give the bowl and don't give the chopsticks, it means that you want to continue drinking. The host will happily fill another bowl of camellia oleifera and send it to the guests. Yao people don't send chopsticks when the first and second bowls are delivered, and add snacks such as rice flowers and fried beans to the bowls. After drinking the tea in the bowl, leave some snacks at the bottom of the bowl to show that there are more than enough. Chopsticks are not served until the third bowl, so guests must drink more than three bowls, only one or two bowls, and the host will be unhappy. Drinking camellia oleifera is not seasonal, and it is drunk all year round, morning and evening. Guests arrive in the morning and evening, ready to serve, and more abundant. 3. local snacks-Snail Guilin Snail is a local snack, which can be sold in night markets and eaten in middle and high-grade restaurants every day. When eating, pick up the top cover of the snail, pinch your mouth and drink it hard. After eating the snail, drink the soup, which is spicy and fresh, especially appetizing. The snail has a short round body, a sharp tail, strong snail meat and a large body, and lives in paddy fields and ponds. Screw meat is cold and sweet, and it is rich in protein, vitamin C, calcium and other minerals. It can clear away heat, improve eyesight and promote fluid production. If you have a cold for the first time, eating a bowl of snail will definitely refresh your spirit and restore your health. Guilin is very particular about cooking snails. When buying snails, you must put some salt in clear water for a few days, change the water every day, let the snails spit out the mud and excrement in their stomachs, and then use a brush to clean the debris attached to the shell, and knock off the snail tail to facilitate sucking. Add oil, salt, ginger, ginger, sanhua wine, sour bamboo shoots, sour peppers, perilla leaves, star anise and tsaoko, stir-fry with strong fire, then add pig bone soup and simmer for about 2 hours, then stir-fry, which is very tasty, so the fresh and fragrant snail is made.