When you come to Guangxi, you must not miss the delicious food. There are hundreds of cuisines in Guangxi, especially the characteristics of Hunan, Guangdong and Sichuan cuisines. Various tastes from the north and the south have also been widely exchanged here, making it a dish with a long history, and Guangxi is also a tourist attraction, which is very worth visiting. The following small series will recommend the traditional famous dishes in Guangxi. For details, please see below. 1. Stewed Old Duck with Ginkgo biloba

Traditional nourishing dish is made from Guilin specialty ginkgo biloba, sliced old duck, ham slices and various ingredients, which are put in a stew pot and steamed on a cage. It is characterized by delicious duck meat, tender ginkgo and strong soup, and has the functions of nourishing body fluid, moistening lung and benefiting qi. 2, Lipu taro braised pork

traditional banquet dishes, using authentic Guilin Lipu taro, pork belly with skin, Guilin sufu and various seasonings. Divide pork belly with skin and cut Lipu taro into pieces and fry them until yellow, then put pork belly pieces with skin facing down, put them in a bowl alternately with taro pieces, steam them until cooked, and turn them into another plate. It is characterized by golden color, soft and refreshing taro slices and fragrant flavor. Has that function of clearing away heat and fire, and moisten skin color. 3. Braised whole chicken with clams

is an innovative famous dish of senior chef Qin Yongyan in Ronghu Hotel. Won the gold medal in the second national cooking competition in May 1988. Three yellow chicks, a pair of clams, longan meat and seasoning, and a few pieces of fire dotted between them, then cover the seam of the porcelain bowl with sandpaper, put it in a cage and stew for 2 hours. Has rich fragrance, lung moistening, cough relieving, yang strengthening and kidney tonifying effects. 4. Luohan Steamed Chicken

A traditional nourishing dish, which is made of Sanhuang or Wuji chicken, Siraitia grosvenorii, Radix Codonopsis and seasoning, is steamed in a steamer. Has that function of tender meat, fresh and sweet soup, tonify kidney, nourishing essence and lowering blood pressure. 5. Stir-fried chicken balls with horseshoes

Traditional dishes are made of authentic Guilin horseshoes, excellent chicken, fresh mushrooms and various seasonings, carefully processed and cooked. It is characterized by white and round color, tender quality and slag elimination, and has the functions of tonifying middle energizer, nourishing yin and tonifying kidney. 6. Fried beef with winter bamboo shoots

Traditional home cooking. Winter bamboo shoots, good beef, fungus, mushrooms and seasonings, which are the specialties of northern Guangxi, are carefully cooked and fried, and served on a plate. It is characterized by tender and smooth beef, crisp winter bamboo shoots, delicious color, nourishing yin and blood, invigorating spleen and nourishing stomach. 7. Guilin Lotus Duck

A traditional nourishing dish. Light duck, dried lotus leaf, diced lean meat, cooked diced winter bamboo shoots, diced bacon, fried diced fragrant taro, diced mushrooms, tender green beans, dried shrimps and seasonings are used to fry the light duck until golden, stir-fry the diced pieces and seasonings for a while, put them into duck belly, wrap them with lotus leaves, and steam them in a cage. Lotus leaf is fragrant, duck meat is smooth and tender, and the stuffing is delicious. It has the functions of nourishing stomach, promoting fluid production, consolidating essence and invigorating qi. 8. Steamed meat pie with horseshoe

Guilin traditional dish. The dish is made of peeled horseshoe, fresh lean meat and various condiments, carefully processed and steamed. It is characterized by delicious taste, crisp and refreshing taste, and is suitable for both winter and summer. It has the effects of clearing away heat, quenching thirst, stimulating appetite, warming the middle warmer and invigorating qi. 9. Steamed meat with lotus leaf powder < P > A traditional home-cooked dish. Pork belly with skin, mung bean powder, lotus leaf, Guilin sufu and all kinds of seasonings are used. The meat is cooked, fried in soy sauce, covered with mung bean powder, wrapped in lotus leaf, placed in a dish and steamed over high heat. It is characterized by green and yellow color, fragrant lotus leaf, soft and delicious, fat but not greasy, and has the functions of clearing away heat and toxic materials and lowering cholesterol.