Now, there are more and more Guangxi Guilin rice noodles, Liuzhou snail powder and even fine Guangxi dishes on the streets all over the country, but except Guilin rice noodles, others seem to be struggling to survive alone. What is Guangxi food? Before, I never thought about what Guangxi cuisine is and what its characteristics are, just as we never thought about what "Guangxi dialect" is, because Guangxi cuisine is too complicated. The southeast of Guangxi belongs to Cantonese cuisine and the northwest belongs to Sichuan cuisine. What exactly is Guangxi cuisine? Guangxi people like to eat rice noodles, but besides Guilin rice noodles, who knows other rice noodles in Guangxi in the north and south of the Yangtze River? Who knows beef brisket powder, snail powder, beef powder and sour powder-very few. Slowly, I learned about lemon duck, bitter gourd, tofu, toothpick meat, grilled fish, braised pork with taro, beef tenderloin with sour bamboo shoots, etc., except for beef and salted chicken, but why didn't anyone know about Guangxi cuisine outside Guangxi? Why can't Guangxi cuisine be put on the national menu? There are tens of thousands of Sichuan restaurants in Beijing, and the catering in Beijing is almost occupied by Sichuan cuisine, Hunan cuisine, Guangdong cuisine and Northeast cuisine. These local specialties have created huge opportunities for local entrepreneurship and employment. For example, there are nearly 500,000 Sichuanese who are engaged in Sichuan cuisine in Beijing alone, which is equivalent to the population of Yulin City and the population of Nanning City Center. There are nearly 10 million Sichuanese in China who are engaged in Sichuan cuisine and Sichuan cuisine-related work. Why doesn't Guangxi cuisine have its own recipes? Why is it difficult to find traces of Guangxi cuisine in big cities? Some people may say that Guangxi cuisine does not have its own unique taste, and it belongs to the overlapping area of Cantonese cuisine and Sichuan cuisine. This is obviously an unconfident statement. A small Shaxian county in Fujian can make a fortune by relying on a few small wonton. Guangxi is rich in dishes, so why doesn't rice flour have its own world? As we know, cuisines, also known as "bangcai", refer to China cuisines with distinctive local flavor and recognized by the society, which have evolved into their own system through long-term evolution in skills such as material selection, cutting and cooking. Chinese cuisines refer to a set of self-contained cooking skills and flavors in a certain region due to the differences in climate, geography, history, products and eating customs, and are recognized by all parts of the country. There are many schools of cuisine in cooking. The four major cuisines of Shandong, Sichuan, Jiangsu and Guangdong were formed earlier. Later, local cuisines such as Zhejiang, Fujian, Hunan and Anhui became famous gradually, thus forming China's "eight major cuisines"-Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine (this paragraph was re-elected from Baidu website). Many people say that Guangxi cuisine is just home-cooked food, which is hard to be elegant. Or maybe Guangxi cuisine is greatly influenced by Guangdong cuisine, which has too many similarities and has no characteristics of its own. But I don't think so! I'm from Guilin, Guangxi, and we know that Guangxi cuisine is composed of Nanning, Guilin, Liuzhou, Wuzhou and other urban cuisines and ethnic minority cuisines such as Zhuang, Yao, Jing and Dong. Snacks and snacks of ethnic minorities are very distinctive. The dishes are unique in materials and unique in production. Moreover, Guangdong and Guangxi have similarities in many aspects, such as language and diet. Many people equate Guangxi cuisine with Cantonese cuisine. But Guangxi cuisine is not Cantonese cuisine. Guangxi people's taste is heavier, not as light as Cantonese food, but naturally they are close to Cantonese food, and eating in restaurants is like this. There are also many special dishes or special ways to eat in Guangxi. For example, the raw fish in Hengxian County is quite special, and the boiled chicken with Guangxi flavor varies from city to city. It can also be said that Guangxi cuisine has imitated Cantonese cuisine to some extent, but it has been improved to suit the tastes of local people and added with a large number of local specialties. There is a great difference between north and south in Guangxi cuisine. The cuisine in northern Guangxi and Cantonese cuisine are one day at a time, and everything likes to put Chili peppers. Not nourishing; The food in central and southern Guangxi is relatively light, but there are great differences among counties and cities, so it is impossible to generalize. Yulin and Wuzhou are not so spicy. Wuzhou cuisine is also influenced by Hakka cuisine. The dishes in Nanning and Liuzhou are more diverse. Liuzhou is hot and Nanning is sour; Beihai, Fangchenggang and Qinzhou in southern Guangxi eat the sea by the sea. In short, there is a rule-from south to north, the more spicy it is, it is greatly influenced by Cantonese cuisine, but it is not the same as Cantonese cuisine. (This paragraph should be selected from Baidu's website) We know that Cantonese cuisine, namely Cantonese cuisine, consists of three flavors: Guangfu, Hakka and Chaoshan, and there are Cantonese restaurants in most parts of China. It has a great influence at home and abroad. Not only in Hong Kong and Macao, but also in other countries in the world, most Chinese restaurants mainly serve Cantonese cuisine. Cantonese cuisine is the second largest folk cuisine in China, ranking second only to Sichuan cuisine. Abroad, it is the representative cuisine of China. Cantonese cuisine is represented by Guangfu flavor. The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also influenced by the natural geography, climatic conditions, resources and specialties, eating habits and so on. Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like beautiful women in the south of the Yangtze River; Shandong and Anhui cuisine is like Gu Zhuo's simple northern healthy Han; Guangdong and Fujian cuisine are like romantic and elegant sons; Sichuan and Hunan cuisine are like celebrities with rich connotations and talents. (This paragraph was re-elected from Baidu's website) People in Guangxi know that Guangxi cuisine is also unique in flavor, with a long history, delicious taste and various varieties, but it has not entered the eight major cuisines in China. What is the reason? I think this is probably because fewer people eat, so few people recognize Guangxi cuisine. Moreover, only Guilin rice noodles have emerged in Guangxi, and other dishes are all alone. Without a unified whole, it is naturally impossible to form a cuisine. However, if Guangxi cuisine can unite as one, integrate local characteristics and form a unified cuisine, then Guangxi cuisine will certainly be served on the table of China famous dishes!