What exactly is authentic Guangxi cuisine? How many have you eaten?

Guangxi is rich in land and resources, rich in products, there are a lot of delicious things, if you like to eat and play a leisurely life, choose Guangxi, you will definitely not regret it. Every city has its representative food, so that you can't eat it, it is difficult to choose Nanning Laoyou Noodles, Nanning Lemon Duck, Nanning Binyang Sour Powder, Nanning Hengxian Yusheng, Nanning Roll Noodles, Nanning Fried Mealworms, Nanning Sand Clay Snails, Nanning Noodles Dumplings and so on; Liuzhou has Liuzhou snail noodles, Liuzhou snail duck foot pot, Liuzhou cuisine, Liucheng cloud cake, Liuzhou Longcheng bean flour bun, Liuzhou Longcheng horse rolling and so on; Guilin has Guilin rice noodles, Guilin Sanbao, Mao Xiucai fried chili, dry pot fresh chestnut duck, Yangshuo beer fish, Lingchuan dog meat, Jeonju vinegar blood duck and so on.

Guangxi is referred to as "Gui", is a multi-ethnic autonomous region, in addition to the Han nationality, mainly inhabited by Zhuang, Yao, Miao, Dong, Yi, Mo Lao and other eleven ethnic groups, each ethnic group according to their own customs, created a variety of colorful and national characteristics of traditional cuisine.

And because Guangxi has been a place where eunuchs and business travelers gather since ancient times, "Gui cuisine" is compatible with the dishes of Hunan, Sichuan, Guangdong, Zhejiang, Fujian, Jiangxi and other places, and uses Guangxi's unique natural products as the main ingredient to gradually form a variety of flavors of dishes.

It is said that Guangxi people invite guests to dinner, what dishes must be on the table? If you say it in general terms, the dishes of white cut chicken (also known as white cut chicken), duck (roast duck or white cut duck or vinegared blood duck), buckle meat (red button or taro button), and fish (braised or steamed) are indispensable.

These four home-cooked dishes with traditional culture are not only the four main dishes of Guangxi people in various banquets such as festivals, weddings and funerals, but also meet the good wishes of Guangxi people's ancestors for a rich life of eating "chicken, duck and fish", and slaughtering their own fowl to entertain guests, but also reflects the simplicity and hospitality of Guangxi people.

If the necessary dishes for inviting guests to eat are distinguished according to the customs or hobbies of various parts of Guangxi, then in addition to the above four traditional dishes, each county and city has its own special dishes. For example, when you go to Guilin, you will be the first choice for essential dishes.

Wuzhou, Hezhou - melon flower stuffing.

Gongcheng - Camellia oleifera.

<> meltwater, three rivers - sour fish and sour meat.

Sour duck, oil tea, cow (or sheep) soup.

Rong'an - burning cane.

Binhai flavors are: Qinzhou pork knuckle powder, garlic and silver silk scallops, Guilin flavor: fried mealworms, fragrant blood sausage, Guibei flavor: Liuzhou snail noodles, vinegar blood.

Many people know Chinese cuisine, Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Hunan cuisine, etc., but few people have heard of Guangxi's Gui cuisine. So what dish represents Guangxi's cinnamon cuisine? There are four major flavor dishes in Guangxi, namely:

1. Coastal flavor cuisine refers to the cuisine of Qinzhou, Beihai and Fangchenggang, with flavor characteristics: fresh and salty; Representative dishes include Qinzhou pork knuckle noodles, minced garlic and silver scallops, and shrimp with salt and pepper. 2. Guixi flavor cuisine refers to the cuisines of Hechi, Baise and Chongzuo, and the flavor characteristics:

hot and sour; Representative dishes include fried mealworms, fragrant blood sausages, large dragon sticks, grilled fish in the river pool, Parmesan fragrant pig, etc. 3. Guibei flavor cuisine refers to the cuisine of Guilin, Liuzhou, Laibin and Hezhou, with flavor characteristics: spicy and salty; Representative dishes include Liuzhou snail noodles, vinegar blood duck, Guilin rice noodles, Gongcheng oil tea, etc.

4. Southeast Guizhou flavor cuisine refers to the cuisine of Nanning, Wuzhou, Yulin and Guigang, with flavor characteristics: sweet and sour; Representative dishes include raw pressed flour, Hengxian rice dumplings, lemon duck and so on.

Salt-baked chicken, Dongjiang stuffed tofu, Lipu taro button meat, Lingma catfish, Wuzhou paper-wrapped chicken, osmanthus fish in soup, I have eaten Hakka stuffed three treasures, lemon chicken, Yangshuo beer fish.

What is the taste of Guangxi cuisine?

Most people in Guangxi like sour and spicy tastes. Guangxi flavor cuisine refers to the use of Guangxi specialties as the main raw materials, the use of unique cooking technology, combined with Guangxi folk food culture and customs, with incense as the main taste of the characteristics of local flavor cuisine, with the concept of health and fitness. "Fragrance in Bagui" is the core feature of Guangxi cuisine, and it is also the main feature that distinguishes it from other cuisines.

The taste here in Guilin, Guangxi, is closer to the taste of Hunan cuisine, preferring sour and spicy. Wuzhou, on the other hand, prefers Qing talk. Calling Liuzhou, there is a preference for spicy.

Nanning Beihai is partial to deliciousness. Guangxi is a place with beautiful mountains and rivers and full of aura. The scenery is given by nature, and the food is created by the local people themselves.

The food here has a distinctive taste that is different from the rich Guangxi style of other places, and will make you feel that this is a delicacy that you can't really experience unless you visit in person. No matter how hot the weather is, it can't stop the heart of pursuing food!

Gui cuisine is Guangxi cuisine, which refers to the general name of dishes made by using the characteristic cooking techniques in Guangxi region and with the cultural heritage of Guangxi. According to the group standard of "Guicai Standard System" issued by Guangxi Cooking and Catering Industry Association (effective from February 1, 2021), Guicai is divided into four flavors: northern Guangxi, western Guangxi, southeastern Guizhou and Binhai, with a total of 139 representative dishes. [1] Guicai has formed the main characteristics of "natural and auspicious trembling staring at cherry blossoms, original flavor", and the food culture characteristics of "rice-based, original taste, multi-ethnic integration, and sour taste".

Among them, "rice food as the foundation of Kaicong" is an important feature of Guangxi cuisine that distinguishes it from other cuisines.

Vegetables such as bracken, taro, and mushrooms.

Bo Bai Cabbage, also called water spinach or macaroni, Bo Bai Cabbage is known for its freshness, crispness, tenderness, bracken soup is known as the green dragon across the sea because of its light and delicious, it is one of the favorite vegetarian soup dishes of Yulin people, especially Bo Bai people.

Lipu taro, known as the king of taro, is famous for its abundance in Lipu and is a prestigious specialty of Guangxi. It has the effect of nourishing qi and nourishing the kidneys, strengthening the spleen and stomach, and strengthening the body, which is not only the best raw material for making dietary snacks and delicacies, but also a good nutritional product for nourishing the body.

Pingle mushroom is large, the meat is delicate, traditional Chinese medicine believes that the mushroom has a sweet taste, moistens the lungs, nourishes the middle and nourishes the qi, and has a unique curative effect on strain, cough and asthma and other diseases.

Most of the vegetables in Guangxi can be grown, with more than 200 varieties, and it is the largest province in South China to transport vegetables from the south to the north. During the Twelfth Five-Year Plan period, Guangxi's vegetable industry has made great progress. The export-oriented vegetable industry, with autumn, winter and spring vegetable planting as the main body, has developed into the third largest agricultural pillar industry in Guangxi's agricultural planting industry after grain and sugarcane.

First of all, you have to understand. The cuisine that enters the eight major cuisines does not mean that it is necessarily stronger than other cuisines.

The titles of the eight major cuisines only indicate that a certain cuisine has a relatively large influence and spread in the Chinese circle.

The popularity and influence are closely related to history, geographical location, economy, and population.

For example, the first of the eight traditional cuisines, Shandong cuisine.

Lu cuisine has become the first of the eight traditional cuisines, and it is not produced by virtue of it. But when it was the first of the eight major cuisines of the year, it was the Qing Dynasty. At that time, the Qing Imperial Palace was dominated by Shandong cuisine, supplemented by other cuisines. Because of the royal, so first. This depends on political power.

In the 90s, Cantonese cuisine was basically the first of the eight major cuisines. Because of the reform and opening up at that time, Guangdong's economic development was rapid, and a large number of Cantonese and Hong Kong businessmen invested in the mainland, and also brought Cantonese cuisine into the mainland. This is based on the economy.

At present, the leader of the eight major cuisines in China should be regarded as Sichuan cuisine. It is because Cantonese cuisine is not suitable to the northerners due to its light taste, and it has been frustrated in its domestic promotion. Sichuan cuisine has been promoted to all parts of the country due to the tide of migrant workers in Sichuan, and it has temporarily become the leader of the cuisine. This one is because of the population.

After reading the battle for the boss of the above three cuisines, you should basically understand why Guangxi cuisine can't enter the eight major cuisines.

Guangxi is an autonomous region dominated by Zhuang and inhabited by many ethnic groups.

Because of its mountainous proximity to the sea, abundant products, unique natural geography and human environment and farming methods, it has created a unique and distinctive Guangxi flavor dish - Gui cuisine.

It is essentially different from Cantonese cuisine.

The formation of the Gui cuisine style originates from the profound Lingnan culture, which is widely rooted in the towns and villages of the land of Bagui.

In terms of raw materials, or wild fish species, alpine wild mushrooms, wild vegetables, and rural chickens, the "wild" flavor is full; or home-collected cured, pickled, pickled, and dried fish, which is natural; There are also well-known special products such as Guigang lotus root, Guilin horseshoe, Lipu taro, Xindu three yellow chicken, Huanjiang vegetable beef, Tianlin Badu bamboo shoots, Debao hemp duck, Parmesan fragrant pig and oysters, crabs, squid and prawns from Beibu Gulf.

In terms of condiments, Guilin's tofu, chili sauce, and Sanhua wine; Nanning's yellow peel sauce and lemon fruit, Luchuan's Wushi soy sauce, Yulin's garlic head, Tianyang's ancient eyebrow sauce, Baise's bay leaves, Miaojia chili bones in Longlin, Dongxing's catfish juice, Tianzhi's sour chili pepper ......

After buckling, stewing, stuffing, stewing, frying, and frying, it becomes a cinnamon dish with sweet, slightly spicy, fresh fragrance, crispy and tender as the overall taste characteristics.

For example: Bama roast fragrant pig, Miaojia bamboo plate fish, Dongxiang bamboo skewer meat, Yaoshan mud chicken, Zhuangjia steamed pork, Maonan roast fragrant pig, Jing flower clothes and stinging skin, etc., are full of strong national charm and local taste.

Guangxi cuisine actually has no main characteristics, biased towards Cantonese cuisine, I don't know what kind of dish you want to cook, if it is a general dish, you can directly refer to Cantonese cuisine.

There are many kinds of Guangxi cuisine. That's what you say?