Guilin rice noodles is actually a general term for all kinds of rice noodles in Guilin, including: soup noodles, brine noodles, boiled noodles, red oil noodles and so on.

Soup powder, Guilin sol river town has a soup powder is very good, the location of the town's only copy store diagonally across the street, the store opened more than ten years, every day with fresh bone or skull soup, the morning to go early can be free to fish bones to eat;

Brined powder, Guilin City, brine to do a good job doing a lot of powder indeed, such as Ah Xiu, Ah Niu Sister-in-Law, the red nose, and other well-known rice noodle store to do it can be said that the correct way to eat is to eat dry fish first, and the red oil powder. The correct way to eat is to eat dry fish and then drink soup, I think you like how to eat how to eat;

boiled powder, of course, is the pig's foot of Xing'an boiled powder is delicious, three generals sculpture not far south of a few pig's foot powder is very popular, and the portion is also sufficient;

Red oil rice noodles, the Quanzhou people's favorites, the original Quanzhou County next to the riverside road there is one, the name do not remember, the more authentic, the powder is more fine, the first rolling Out of the more hard, like to have more powerful friends will be more like, soup to use big bone simmering more fresh and sweet, plus red oil and the right amount of pickled bean curd is even better, think about it all drooling.

Two, casserole rice

However, casserole rice both Guangdong and Guangxi regions have, Guangdong called boiled rice, Guilin side called casserole rice. As the name suggests, it is rice smothered with a small casserole, Guangdong's do hair is to be put on the rice bacon and other materials to deepen the flavor of the rice, Guilin is just cooking rice only, the dishes are temporarily selected by the customer to match the dishes to the chef to fry out, this is not good to eat to study the master's craft, when Xing'an County has a food street, many masters are good, now it is difficult to find. Guilin city, then, 181 hospital opposite a good

three, beer fish

this is not much to introduce, Yangshuo's beer fish, West Street near a lot of home, good taste

four, Lingchuan dog meat

Every year, two or three days before the Mid-Autumn Festival in the Chinese lunar calendar, Lingchuan County, centered in the village of East, a radius of ten miles, the family kill dog (Animal Protection Society, please consciously detour), choose the traditional ingredients fried dog meat, and use the traditional ingredients to make a good meal. The more famous restaurant is Jichang restaurant, 40 yuan / catty, and fair and square, it seems that there are branches in the field

Five, Quanzhou Harvest Fish and Vinegar Blood Duck

Ancient tribute to a dish, and now basically extinct, but only in the Quanzhou subordinate towns and villages can be found, the fish is to eat the rice flower grew up in the carp, the size is not big but very uniform, in the size of the cell phone is similar to the practice, I saw the two kinds of practice, I don't know which is more authentic. I've seen it prepared in two ways, but I don't know which is more authentic: boiled in water and fried in oil. In fact, I don't like freshwater fish very much, but many of my friends do. Hereby recommend.

Vinegar blood duck, the first time I ate it thought it was Lipu taro stewed duck, black, rather poor quality, the use of duck blood accompanied by duck meat cooked, but the flavor is not bad, this is more famous is the whole state Wenqiao people do vinegar blood duck.

Six, spring chicken

As long as you go to Guilin to play in some mountainous areas, must point a spring chicken, chicken on the choice of the local mountain free-range chickens, preferably the kind of daytime in addition to the use of air guns can not be found in the soil chicken (at night with a flashlight on the tree, a catch a quasi), the water with the local spring water or well water, only a little bit of salt, it's very tasty, and in the chili pepper dish, it's even more flavorful.