In the past two years, Guangxi’s food has become an undisputed “Internet celebrity”!

And snail noodles are the "popular little flower" in the food industry recently. Even foreign friends are rushing to buy them in group!

Guangxi cuisine is popular across the country, but why is Gui cuisine not ranked nationally?

Many friends from other places sent me private messages and told me that Guangxi is a place where many ethnic groups live together. There is a large immigrant population, so the tastes are also diversified. Northern Guangxi likes spicy food, while southern Guangxi has a lighter taste. But is Guangxi cuisine really so ordinary?

As a Guangxi native, I am the first to be dissatisfied with Guangxi snack food!

There is no spicy Sichuan and Chongqing cuisine, salty Shandong cuisine and other cuisines that have such unique and distinctive tastes, because Gui cuisine does not have distinctive characteristics!

Guangxi cuisine is rooted in our resource-rich Bagui land and only uses local materials to create a unique "authentic taste". It also contains profound Lingnan culture. Guangxi cuisine consists of dishes from Nanning, Guilin, Liuzhou, Wuzhou and other cities, as well as dishes from Zhuang and Yao ethnic groups.

It consists of dishes from ethnic minorities such as , Jing, Dong and other ethnic groups.

The snacks and snacks of ethnic minorities are very unique.

The dishes are made with unique ingredients and are very unique in their preparation.

City cuisine is most famous for game cooking.

Well, having said all that, the point is: as a Guangxi person, do you really understand Guicai?

Have you eaten everything?

Famous Guangxi flavor dishes include: chicken cooked with sky fire, stewed seal fish with cordyceps, sunflower and water chestnut meat cakes, cinnamon milk and taro buttons, Wuzhou paper-wrapped chicken, Yongzhou fish horns, Huadiao drunken chicken, horse meat rice noodles, butter halberd, paste

Spicy, Guibei camellia, gecko porridge, etc.

The overall style of Gui cuisine is: the taste focuses on sweetness, slightly spicy, fresh, crisp and fresh. The finished dishes pay attention to fine preparation of coarse ingredients, coordinated shapes and quantities, rich aroma, and clear colors. At the banquet, the dishes and snacks are required, and the soups and soups are well matched.

, a strong physiognomy, showing cultural taste.

The materials used are mostly natural products from mountains, rivers and rivers.

The ingredients are fresh and bright; the cooking techniques are mostly steaming, stewing, stuffing, stuffing, stir-frying and deep-frying, striving to maintain the natural color and nutritional quality of the ingredients.

Under a clear overall style, based on the obvious regional characteristics of the dishes in various parts of Guangxi, Guangxi cuisine can be divided into four major systems↓↓ 1. Northern Guangxi cuisine Northern Guangxi cuisine, based on the local cuisine of Guilin and Liuzhou

It has a mellow taste and strong color. It is good at stewing and spicy. It is especially good at eating delicacies from the mountains and wild game (of course, nowadays, the dishes are all non-state protected animals).

Famous dishes include "Stewed Whole Chicken with Game", "Steamed Guijiang Fish", "Lychee and Taro Braised Pork", etc.

Steamed Guijiang fish, lychee and taro pork 2. Southeast Guizhou flavor cuisine, including local dishes from Nanning, Wuzhou, and Yulin, pay attention to freshness, tenderness, and smoothness, and use a variety of ingredients. You can choose local well-bred poultry, vegetables, and fruits.

Famous dishes include "Wuzhou Paper-wrapped Chicken", "Nanning Drunkard Duck", Yulin "Stewed Golden Chicken", Lu Chuan Blanched Pork Knuckle, Bobai Blanched Duck, "Oil-consuming Pomelo Skin Chicken" and so on.

White-cut duck, Wuzhou paper-wrapped chicken, white-cut local chicken 3. Coastal style dishes Coastal style dishes are composed of local dishes from Beihai, Qinzhou and Fangcheng.

He pays attention to seasoning and color matching, and is good at making seafood. He also has unique dishes of river fresh food and poultry. Famous dishes include "Chunmei braised sea cucumber", "Sunflower buckle fresh squid", "Painted sting skin", etc.

Braised sea cucumbers with spring plums, fresh squid with sunflowers 4. Ethnic minority flavor dishes Ethnic flavor dishes are composed of dishes from various ethnic minorities. They are good at making dishes with raw materials from the source, especially wild fish species in rivers, alpine vegetables, and rare mountain fungi.

We have a special preference for field vegetables, rural chickens and ducks, with special emphasis on the festival and maturity periods, highlighting the characteristics of fresh and pure taste.

Regarding the raw materials that are naturally raised and processed, they like "emphasis on earth and light on ocean" and "original flavor". They are very particular about affordability, unique production methods, and rich in the local flavor of the mountains.

The Zhuang people are good at making dishes with dog meat and various animal by-products. They have many varieties and exquisite techniques, which are very unique.

The bamboo shoot meat of the Dong people, the bamboo fish of the Miao people, the roasted fragrant pig of the Maonan people, and the seafood products of the Jing people all have ethnic flavors.

The four major local dishes of bamboo shoot meat and bamboo plate fish each have their own strengths, and together they constitute the unique local food culture characteristics of Gui cuisine.