Guilin special food

1. You can't go to Guilin without eating-Guilin rice noodles Guilin is not only the best in the world, but also famous for rice noodles. People in Guilin eat rice noodles just like people in the north eat pasta. They eat every day and only pay attention to the taste, regardless of the size and decoration of the store. The older the store, the better the business. On the streets of Guilin, ladies in fashionable clothes and men in fashionable suits can be seen from time to time. Without waiting for a seat, they stood with a steaming bowl of rice noodles and enjoyed the rice noodles wholeheartedly, without feeling embarrassed at all. It is said that McDonald's, the eldest sister of American fast food, gave up the Guilin market a few years ago because Guilin rice noodles, a Chinese fast food, has occupied more than half of the Guilin fast food market, and its price is cheap, ranging from 1.50 yuan to 2 yuan. Let Donald Duck sweep across the major towns in the north and south of China, and everything is booming, but it is really difficult to compete with Guilin rice noodles, so he chose to go to other places. Only a few years ago, Guilin has gradually stepped into urbanization. Especially after the construction of 1998, great changes have taken place in Guilin's municipal construction, and McDonald's and KFC will definitely have it. But cheap Guilin rice noodles are still our first choice. Guilin rice noodles are famous for a long time, not only because the rice noodles made by the clear and sweet Lijiang River are smooth and flexible, but also because they pay attention to brine, seasonings and side dishes. Among them, there are more than a dozen side dishes: braised dishes (braised pork in oil to make it sweet, fragrant, tough and crisp) include beef, beef pork, beef tongue, beef sauce (pancreatic part), tripe, pork belly, horse meat, pig tail (large intestine part) and local bacon (mostly sausages and sausages). What must be mentioned in the side dishes is pork pot roasting. Production must go through several processes. Marinate the best pork belly with various seasonings for a while before cooking. Then, the skin is specially treated with spices such as honey and slurry oil. Finally, put it in the oil pan. First, fry the skin down in the middle fire, and then fry it all around in the fire. When the skin is crispy outside and fragrant inside and golden yellow, take it out and cut it into thin slices. Not to mention the crispy taste, the lean meat is fresh and tender with obvious original flavor, and the fat meat is delicious but not greasy. The color alone makes people salivate: a layer of golden skin, a layer of fat with different thicknesses due to fat, and a layer of lean pork with fresh and tender color, how can it not make people dizzy? Bittern is the bittern which is boiled by adding dozens of traditional Chinese medicines and spices into the soup after 0/2 hours of meat gravy/kloc-. Among them, the key is that the temperature needed at different times is different, and the best brine can be obtained by grasping it correctly. Seasoning depends on the taste, such as fried soybeans (many noodle shops now use peanuts instead), chopped green onion, coriander, chopped raw pepper, red pepper oil, old garlic, white vinegar, Guilin acid (sour pepper, sour radish, sour bamboo shoots, sauerkraut, sour beans, etc. , the most common is sour beans), and so on. Fishing for rice noodles is to put rice noodles in hot water with a colander, stir them with chopsticks and put them in a bowl. A bowl of hot rice noodles, covered with a layer of halogen lai and a golden pot, with some crispy soybeans or peanuts, sprinkled with chopped green onion and coriander, topped with cooked oil and brine. Finally, I heard a dull "pa" sound, and the old garlic was put into the bowl, which was delicious and delicious. The characteristics of Guilin rice noodles: the brine is sweet and the brine is fresh and sweet. Guilin rice noodles can't be called Guilin rice noodles without brine. 2. Unique ethnic characteristics-Camellia oleifera is very popular among ethnic minorities in counties around Guilin. It is said that Camellia oleifera in northern Guangxi was once praised as "refreshing soup" by Emperor Qianlong. Camellia oleifera is not called cooking, but "beating", which is a unified name in all places, but Camellia oleifera in all places has its own different flavors. The production method of camellia oleifera is to take the old leaf black tea as the main material, stir-fry it in oil until it is slightly burnt and fragrant, put salt in water and boil it, and cook it with ginger, which is thick and spicy. In Gongcheng area, the ground peanut powder is added, which makes the taste more mellow and less astringent. Moreover, because the cooking time is just right, Gongcheng Camellia oleifera is known as the crown of camellia oleifera in China and enjoys a high reputation in northern Guangxi and Guangxi. Drinking camellia oleifera must be accompanied by various snacks, all of which are fried. In Miao, Yao, Dong and other ethnic minority areas, fried soybeans, peanuts, corn and peanuts are often used as supplementary foods, accompanied by dumplings or glutinous rice cakes. County food in Pingle, Gongcheng is more particular. There are often more than a dozen crispy fried snacks. Camellia, which invites guests to drink, is often placed on a table of snacks, which looks like inviting guests to dinner. It is a courtesy for Dong people to respect their guests with camellia oil. The host held tea in his hands and said some humble words. Good singers also speak with songs. Guests must finish two bowls to give their host face, which also means yes-man. After two bowls, if you don't want to drink any more, you will give the bowl and chopsticks to your host. If you only give a bowl without chopsticks, it means you want to continue drinking. The host will happily fill another bowl of camellia oleifera and give it to the guests. Yao people don't give chopsticks when giving the first bowl and the second bowl, but add snacks such as rice flowers and fried beans to the bowls. After drinking the tea in the bowl, leave some snacks at the bottom of the bowl, which means more than enough. Chopsticks will not be served until the third bowl, so guests must drink more than three bowls, only one or two bowls, and the host will be unhappy. Camellia oleifera is not seasonal. It is drunk all year round, morning and evening. Guests arrive in the morning and evening, ready to serve, and more abundant. 3. local snacks-River snail Guilin River snail is a kind of local snacks, which is sold in the night market and eaten in high-end restaurants every day. When eating, pick up the top cover of the snail and hold your mouth and drink hard. After eating snails and drinking soup, it is spicy and delicious, especially appetizing. The snail has a short round body, a pointed tail, strong snail meat and a large body, and lives in paddy fields and ponds. Snail meat is cold and sweet, and it is rich in minerals such as protein, vitamin C and calcium. It can clear away heat and improve eyesight, promote fluid production and quench thirst. If it's your first cold, eating a bowl of snail will definitely refresh your mind and restore your health. Guilin is very particular about making snails. When buying snails, you must put some salt in clear water for a few days, change the water every day, let the snails spit out the mud and excrement in their stomachs, then clean up the debris attached to the shells with a brush, and knock off the snail's tail to facilitate sucking. Add oil, salt, ginger, ginger, Huasan wine, sour bamboo shoots, pickled peppers, perilla leaves, star anise and tsaoko, stir-fry over high fire, then add pork bone soup and simmer for about 2 hours, then stir-fry, which is very tasty, and the delicious snail is ready. If you add garlic paste, chopped green onion and other seasonings before eating, the taste will be more delicious. Pay attention to "drinking" when eating snails. If you want to hold the snail with your fingers and suck it hard with your mouth close to the screw, it will make a "hissing" sound, which is beautiful. When you push hard, the meat and soup will be sucked out at the same time. When the snail meat can't be sucked out, you need a small bamboo stick to help pick it out. Snail soup is the essence of boiled snails. The snail rice noodles made from it are so spicy that people sweat on their foreheads and glow on their faces, which is extremely enjoyable. On a hot summer day, make an appointment with a bunch of friends, find a night market stall, order some snails, and take Liquan beer from Guilin to keep everyone from sweating. It's really enjoyable! 3. Example of Guilin cuisine: Taro silk is made from Lipu taro, a special product of Guilin. Peel, wrap with egg white and starch, and then fry. When fried to bright colors, Huang poured sugar juice, which was made of rock sugar, vinegar and water. Fragrant, crisp and refreshing. Put a small bowl of water next to the dish to cut off the sugar juice and reduce the heat. Name of the dish: Fried shredded pork with grapefruit skin adopts Yangshuo grapefruit skin. Remove the yellow part inside and outside, and take a thin layer of bletilla striata in the middle. After drying in the sun, stir in boiling water, wash with clear water, add seasoning and shredded pork and stir-fry, and you can get the fragrance of grapefruit. This is a green food. Name of the dish: taro braised pork with pork belly cut into 0.5 cm thick, boiled to 80% rotten, fried. Lipu taro is also cut into the same thickness as meat and fried into golden brown. Separate and interlock with pork belly, and add seasonings such as tofu, which is delicious, not greasy and refreshing.