However, in the eyes of indigenous people, Guangxi cuisine is not so exaggerated, but has diverse tastes and great differences in different regions.
The taste of southeast Guangxi is close to that of Guangdong, which is light; Northern Guangxi is close to Hunan, which is spicy; Guixi is a bit like Yunnan and Guizhou, a bit sour. ...
Say a few home-cooked dishes: stewed duck feet with snails, stewed bitter gourd, stewed fish with taro, fried noodles, raw fish in Hengxian County, fish buttons, sour bamboo shoots and fish head soup, braised pork with taro in Lipu, boiled chicken, stewed grapefruit skin and fermented eggs. Most of these home-cooked dishes range from snacks to big tastes.
Snail duck feet pot
The lives of Guangxi people are probably given by rice noodles. In Guangxi, no rice noodle can leave alive. There are many kinds of rice noodles, such as rice noodles, zongzi, shura rice noodles, raw rice noodles, Binyang acid powder, Baxian powder and roast duck powder. Among them, the most famous three kinds of rice noodles: Guilin rice noodles, Laoyou rice noodles and snail powder all have a common mysterious ingredient: sour bamboo shoots!
Sour plum jar, sour lemon jar and sour ginger jar pickled at home.
"Sour" is a secret recipe for longevity from Guangxi. In Guangxi, everything can be sour. Before eating, Guangxi people: sour beans, sour pineapples, sour papaya, sour chicken feet, sour radish and sour wild vegetables. No wonder Zhuyaqi rice noodles in Luocheng, Guangxi contain a lot of pickled vegetables, including sour beans, sour bamboo shoots and sour fungus. The sour taste is delicious.
Zhuyaqi rice flour contains a lot of pickled vegetables.
There are also street snacks, and Guangxi is also very wild. Roasted pig's eyes and pig's whip in Baise, Guangxi, as well as roasted snake meat, roast duck tongue, roasted bamboo worms, roasted cattle and wild vegetables, can also be delicious for Guangxi people.