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jiuzhaigou food are based on local tibetan style, the following food is Tibetan people eat every day.
Beer Li river fish is a famous local dish in Yangshuo. The fresh big carp from the Lijiang River in Yangshuo is used, first fried in raw tea oil produced in the northern Guilin Mountains, and then stewed in the best beer produced in Guilin. It has a unique crispy and tender flavor, which will make you appetite. . In particular, the fish scales are fried into a layer of crispy shells and covered with sauce, which is truly a brand new experience on the tip of the tongue.
Guilin rice noodles are known far and wide for their unique flavor. Its workmanship is exquisite. First, the high-quality rice is ground into pulp, bagged and filtered, and then rolled into a dough, cooked and pressed into round roots or flakes. The garden is called rice noodles, and the flakes are called cut flour, commonly known as rice noodles, which are characterized by whiteness, tenderness, softness, and refreshing taste. It is eaten in a variety of ways. The most important thing is the production of brine, and the craftsmanship is different. It is roughly boiled with pig, beef bone, Luo Han Guo and various seasonings, with a strong fragrance.
The ingredients and practices of brine are different, and the flavor of rice noodles is also different. There are roughly lettuce noodles, beef brisket noodles, three fresh noodles, original soup noodles, stewed vegetables noodles, hot and sour noodles, horse meat rice noodles, etc. The prices are very cheap, usually 2-3 yuan for 2 taels; if you want to eat special horse meat rice noodles, Very local characteristics, but the price is slightly expensive.
The way for Guilin people to eat rice noodles with braised vegetables is to mix well and eat them, and then pour the bone broth and drink slowly after eating, so that you can taste the full taste of rice noodles.
Guilin’s most famous “eighteen brewing”, that is, eighteen kinds of brewed vegetables. The so-called “stuffed vegetables” is a local special way of eating: adding various seasonings to the meat stuffing, and then stuffing it into the “coat” made of different vegetables or shells, or steaming, or stewing, and cooking it. wine”. Specifically, there are snail stuffing, tofu stuffing, pomelo stuffing, bamboo shoot stuffing, fragrant mushroom stuffing, mushroom stuffing, pumpkin flower stuffing, egg stuffing, bitter gourd stuffing, eggplant stuffing, pepper stuffing, wax gourd stuffing, fragrant taro stuffing, old garlic stuffing, tomato stuffing Stuffed, bean sprouts stuffed, oil tofu stuffed, vegetable stuffed stuffed.
<img src=”Guilin’s most famous “Eighteen Stuffed”, that is, eighteen kinds of stuffed vegetables. The so-called “stuffed vegetables” is a local special way of eating: adding various seasonings to the meat stuffing, and then filling it with In the “coat” made of different vegetables or shells, it is steamed or stewed and cooked to become “stuffed”. Specifically, there are snail stuffed, tofu stuffed, pomelo stuffed, bamboo shoot stuffed, fragrant fungus stuffed, mushroom stuffed, pumpkin flower stuffed Stuffed, stuffed with eggs, stuffed with bitter gourd, stuffed with eggplant, stuffed with peppers, stuffed with wax gourd, stuffed with taro, stuffed with old garlic, stuffed with tomatoes, stuffed with bean sprouts, stuffed with fried tofu, stuffed with vegetables.”
Because the Guilin snail grows in the rice field, it is named. It is characterized by big fat and delicious taste. The boiled snail must be accompanied by Guilin’s special sour pepper, and then stir-fried with various ingredients such as onion, ginger, and Sanhua wine. When cooking, the tail of the snail must be knocked off, so as to facilitate the taste of the snail when cooking, and it is also easy to suck the snail meat.
Lipu Taro Buckle is a famous traditional banquet dish. It uses authentic Guilin Lipu taro, pork belly with skin, Guilin fermented bean curd and various seasonings. Deep-fry the skinned pork belly and the diced Lipu taro separately, then place the pork belly skin side down, place it in a bowl alternately with the taro pieces, and steam until cooked. Flip it over to another plate and serve. It is characterized by golden color, soft and refreshing taro slices and fragrant aroma. It has the functions of clearing away heat and removing fire and moisturizing the complexion.
Stir-fried Lijiang Shrimp is a typical Guilin dish. It is made from the river prawns in the Lijiang River in Guilin and stir-fried with a little Guilin Sanhua wine. Due to the clear water of the Lijiang River, the meat of the Lijiang River shrimp is tender and pure, and the original flavor makes this dish bright red as a gem, the taste is crisp and tender, and the fragrance is not strong. You can still taste the purity and sweetness of the Lijiang River water.
Guilin, near Lipu, is rich in taro, which tastes sweet and glutinous. Therefore, taro is also a very popular dish here. The method is no different from other dishes. After the dish is served, eat it while the syrup is still soft. In cold water, the filaments will break, delicious and fun, the taro tastes sweet and soft, and the sugar coating is crispy.
The main ingredient is rice flour. Put the rice flour into a wooden mold as strong as a horseshoe, wrap the heart with brown sugar powder, horseshoe powder or sesame powder, steam it over high heat, take it out and eat it. It is easy to make, sweet and tangy, soft and delicious. . Generally, it is more for individuals to share and buy them now. Scattered all over the streets. Pedestrians come and go, and it is very convenient to buy and eat.