Guangxi people invite you to dinner. What must be on the table?

The food culture in eastern, southern and central Guangxi is greatly influenced by Cantonese cuisine. The diet is light, and I like soup. Western and northern Hunan cuisine, like spicy food. Influenced by Cantonese cuisine and Hunan cuisine, Guangxi cuisine has also formed its own characteristics. Let's talk about some of the most common dishes.

Braised pork is a dish that I eat almost every time I have dinner with my friends in Guangxi. Whether it's braised pork with taro or braised pork with hot and sour sauce in some places, it's good. After blanching pork, poke holes in the skin with toothpicks, forks and the like, then fry until the skin is brown and in a "litchi skin" state, then cut it with a knife, mix it with various ingredients, and finally steam it in a pot. The fat meat in the dish is not greasy, the lean meat is not firewood, and the aroma is full.

Hard-cut chicken is almost applicable in Guangdong and Guangxi, and one of the most confident cooking methods for chicken is hard-cut chicken. People in Guangdong and Guangxi like to eat boiled chicken. One is their dietary preference. Some places advocate the original ingredients. The other is their confidence in high-quality ingredients. White-cut chicken skin is tender, light and delicious, and has always been an indispensable dish for entertaining guests.

Whether steamed or braised, fish is common. The so-called "no chicken, no feast, no fish, no meal". But the beer fish we had in Yangshuo was also very good. It is said that we pay attention to the fresh fish and fat fish in Lijiang River. First, we fry it with camellia oil, and then smoke it with local beer. It's really crispy and rich in soup.

There are so many kinds of stuffed vegetables that you eat one almost every meal. Personally, I prefer tofu, and brewing three treasures (bitter gourd, eggplant and pepper) is also very good. Fermented vegetable is a kind of vegetable that is heated by stuffing or sandwiching other raw materials into raw materials. Fermented vegetables are also known as "all-round brewing", such as snail brewing, bamboo shoot brewing, pumpkin flower brewing, mushroom brewing, pomelo peel brewing and so on. And you can always meet fresh tastes.