Guangxi cuisine consists of Nanning, Guilin, Liuzhou, Wuzhou and other urban cuisines and Zhuang, Yao, Beijing, Dong and other ethnic minority cuisines. Ethnic minorities click here to add pictures to show that snacks are very distinctive. The dishes are made with unique materials and unique production. Urban cuisine is most famous for its game cooking. Moreover, the knife work is fine, the production is exquisite and the raw materials are fresh. The cooking method is deeply influenced by Cantonese cuisine, which is light, tender and spicy. The famous dishes in Guangxi are: stewed chicken with iron fire, stewed seal fish with cordyceps sinensis, sunflower horseshoe patties, cinnamon taro buttons, Wuzhou paper-wrapped chicken, Yongzhou fish horn, carved chicken, horse meat rice noodles, creamy sea bream, spicy sauce, oil tea in northern Guangxi and clam porridge.

Wuzhou is wrapped in chicken, and there is an elegant garden-Tong Yuan at the foot of Beishan Mountain in Wuzhou, Guangxi.

Steamed mandarin fish on Lijiang River, Guilin is very beautiful. Lijiang River is the main river in Guilin, so it is all around Lijiang River.

There are Miao's "flat mutton soup" in restaurants of all counties and towns in northwest Guangxi.

Bama Xiang pig is native to Bama Yao Autonomous County, Guangxi.

Lemon duck is a special dish in Wuming County, Nanning, Guangxi.