What are the most common home cooked dishes in rural Guangxi? Have you ever eaten it?

Guangxi's rural favorite food is pan-fried mackerel, cut fresh mackerel into pieces with salt and marinate, then fry in a pot, with a bowl of porridge, very delicious.

Grilled oysters, fried mealworms, fried noodles, crab porridge, fried snails, grilled oysters, Lei Gong root, sweet and sour pork knuckles, snail lion beef offal soup. The simple food includes the fragrant pot of the soup hot pot and the fat beef in sour soup, which are relatively common home-cooked dishes.

White-cut chicken, Lipu taro button pork, braised pig's trotters. Steamed treasure fish, stir-fried pork with fungus, these are relatively common home-cooked dishes. I've eaten it, and I think the steamed turbot fish has the best texture and the meat is very tender.

There are a lot of them, and I name a few of the more famous ones

1.Lipu taro button meat.

Guangxi Guibei chefs use Lipu taro and pork to make Lipu taro button meat, which has become an indispensable special dish for weddings and festivals of residents in northern Guangxi.

Features: Boiled, fried and steamed with pork belly and Lipu taro, the color of the finished dish is golden, the meat is crisp and loose, fat but not greasy.

Process: Wash the pork belly, cook it in a pot of boiling water, drain the water, pierce the meat skin with a small bamboo stick, smear it on the meat skin with a small amount of refined salt and honey, fry it in the oil pan until the meat skin is blistered, take it out when the color is golden, soak it in warm water for a while, cut it into thick meat slices that are 8 cm long and 6 cm wide, mix well with refined salt, soy sauce, sugar, southern milk and pepper and marinate it slightly. Treat the Lipu taro, cut it into the same taro slices as the meat slices, fry them in a hot oil pan until golden brown and take them out, sandwich them between the meat slices one by one, put them in a steaming bowl, add seasoning and garlic white slices, take them out when they are steamed until the meat is crispy, pick off the garlic white, buckle them in the plate, and take out the buckle bowl.

2.Nanning Wuming lemon duck.

Lemon duck is a special dish in Wuming County, Nanning City, Guangxi. The method is to cut the duck that has been washed after slaughter into pieces, fry it in a pot until it is medium-cooked, then put in the sour chili pepper, sour mustard head, sour ginger, sour lemon, sour plum, ginger and garlic puree, simmer it until it is medium-cooked, and then put in the salt and soy sauce, and then pour sesame oil on it after frying. Its taste is sour and spicy, fresh and delicious, and extremely appetizing.

The duck meat is sour and spicy, the flavor is strong and rushing, the first bite feels strong, and the second bite can not be stopped. The duck meat is crispy and meaty, not soft, not greasy, and has a special lemon aroma. The sour and spicy flavor of the lemon duck is not just a credit to the lemon.

In fact, when stir-frying, you should add sour chili, sour buckwheat, sour ginger, garlic, etc. Add the salted lemon and shiso just before removing. Salted lemons should be seeded and put in at the end, otherwise they will be bitter after boiling for a long time, and the fragrance will be volatilized.

3.Steamed Lijiang osmanthus fish.

Cause: Guilin has beautiful mountains and clear waters, the Li River is the main river of Guilin, it is clear to the bottom for many years, and the osmanthus fish produced is known for its fat, tender, fresh and slippery, which can be called "the clear water of the Li River". It is very good for steaming.

Features: Steamed with Lijiang Guiyu and shredded pork, the fish meat is delicate, the taste is very delicious, smooth and palatable.

Process: Slaughter the osmanthus fish and clean it. On both sides of the fish body, use an oblique knife to cut a few knife patterns, add salt, monosodium glutamate, and wine to marinate slightly.

Put the green onion on the bottom of the plate, put the cinnamon fish, and add the shredded meat, green onion, and winter melon. Steam the basket over high heat and take it out, pour hot oil, add soup to the pot, hook it with wet starch to form a thin thickening, and drizzle with sesame oil.

Sauerkraut, the people of the people made a special sauerkraut.

Salt-baked chicken. <>

Salt-baked chicken is a Guangxi specialty dish that many people like, it tastes rich in flavor, the skin is refreshing and the meat is smooth, the color is slightly yellow, the skin is crispy and the meat is tender, the bone and meat are fresh and fragrant, the flavor is attractive, and it is a commonly used dish at the banquet. Every time I go back to my hometown, my mother will make this salt-baked chicken to eat, and there are not many chickens in the countryside.

Lemon duck. <>

Lemon duck originated in a restaurant, because of its unique flavor, it has long been famous for several years and has become a famous dish in Wuming. Friends from other places will definitely go to eat the most authentic lemon duck when they come to Guangxi.

Hengxian Yusheng. <>

<> Yusheng represents the highest level of cooking technology and catering culture in Hengxian County, Nanning. Every detail is required to be flawless. Looking at such a plate of sashimi, I want to eat it at once, but I feel that the pattern is so beautiful, and I am reluctant, I really love it.

Stuffed tofu. <>

Legend has it that stuffed tofu originated from the ancient Central Plains people's habit of making dumplings, and the tofu was made into Dongjiang stuffed tofu with tender meat and fragrant soup by stuffing, frying and boiling it. The skin is firm and golden, and the inside is tender like clotted fat.

Lingma catfish. <>

"Lingma catfish" is a famous dish in Lingma Town, Wuming, Guangxi, and a resounding brand in Wuming and even the entire Guangxi food industry. The production of this dish is not complicated, it pays attention to the original taste, there is no braised and steamed and other methods, and the original method is retained, reflecting the delicate and delicious taste of the authentic Lingma catfish.

Osmanthus fish. <>

Osmanthus fish is known for its delicate meat, fat and delicious, no gall inside, less thorns, high nutritional value, can replenish the five organs, benefit the spleen and stomach, inflate the stomach, treat deficiency, is suitable for weak constitution of qi and blood, can cure weakness and weakness, intestinal wind and blood and other diseases.

White cut pork knuckle. <>

Luchuan County, Yulin, is famous for its pigs. Luchuan pig, one of the eight excellent pig breeds in China, has a broad waist and back, a large belly, black and white coat, a small pig body, and is precocious and easy to fatten. What's even more pleasing is that Luchuan pork skin is thin and tender, crispy but not greasy.

Braised fish with soybean and sour bamboo shoots.

Liuzhou specialty, also known as one of the three famous dishes in Guangxi, the authentic method is to choose small fish and soybeans, sour bamboo shoots fried together, sour and spicy, very appetizing. It can be called the famous dish of "A Bite of China"!

Roast duck. <>

Guangxi people seem to be particularly fond of duck, and try their best to cook different delicacies, and roast duck is one of them. After a few bites, the oily aroma of the duck skin overflowed. Under the careful tasting, the duck meat is neither old nor tender, neither thick nor fine, and the meat aroma that is not special or mediocre is mixed with the taste of the marinade, which is just right.

Lipu taro buckle meat.

Authentic Guilin Lipu taro, pork belly with skin, Guilin bean curd and various condiments. Divide the pork belly with skin and the sliced Lipu taro into deep and brown them, then put the pork belly pieces with the skin down and the taro pieces alternately, steam them in a bowl and turn them into another plate. It can be described as fragrant.

Hengxian Yusheng. Stuffed tofu.

Roast duck. Lipu taro buckle meat.

Yulin Nuba. Yangshuo beer fish.

Guilin rice noodles. Snail flour.

Hengxian Yusheng. Wuzhou paper-wrapped chicken.