The unique sour and unique Jeonju vinegar blood duck, the crisp and refreshing Longsheng fish, the fragrant but not greasy Lipu taro button meat...
With the popularity of CCTV's ten sets of "Hometown to Taste" food documentaries, whether these foods also evoke your memories of your hometown.
Good mountain good water good taste
These dishes, from snacks to large flavors, together with hometown and loved ones, constitute the key elements on people's memory color palette and will be remembered forever.
In the Guangxi gastronomic jianghu, people may be familiar with the "rice noodles" that have been out of the circle in Guangxi, but in addition to the "powder" that is often on the hot search, Guangxi's gastronomic territory is much larger than imagined.
Longsheng fish fresh and Lipu taro button meat on CCTV's ten sets of food documentaries "Hometown to Taste" Photo/ Guilin Longsheng
Chen Xiaoqing, director of CCTV's food documentary "China on the Tip of the Tongue," once said that Guangxi is the most complex place for Chinese food.
In Guangxi, a multi-ethnic region, each region has its own eating habits, and for this reason, climatic, geographical and customary factors are crucial. From Yingluo Port in Shankou Town, Hepu County, to Beilun River Estuary in Dongxing City, Fangchenggang City, from Mao'er Mountain, the highest peak in South China, to Beibu Bay Fishery, one of the four major fisheries in China, the mountains, lakes, seas and agricultural products are extremely rich.
High-quality ingredients, coupled with ingenious preparation methods, create a unique guangxi flavor.
The Beibu Gulf Fishery is rich in seafood
As the saying goes, "the people take food as the sky", in the festivals of Guangxi people, chicken, duck, fish and meat dishes are indispensable. The Mid-Autumn Festival is one of the four traditional festivals in China, which not only means family reunion, but also contains endless food culture charm.
With the arrival of the Mid-Autumn Festival, Wen Travel Jun took this opportunity to take stock of the big dishes in Guangxi and see which one was the reunion dish on your table?
Mid-Autumn Festival Family Feast Photo/Figure Worm
Content· Taste of Guangxi
01/ In Guangxi, the "duck" is a big mountain
02/In Guangxi, there are N ways to eat chicken
03/ In Guangxi, pork has been played with a new trick
04/ In Guangxi, "fish raw" can be given more advice
01 In Guangxi, the "duck" is a big mountain
The mention of duck may evoke many people's gastronomic memories of Nanjing saltwater duck, Beijing roast duck, Hunan sauce duck, and Shanghai Babao duck, but most people do not know that the "duck" of Guangxi people also has its own unique taste.
Good mountains and good water raise good ducks. In Guangxi, ducks are very common, from the Daxin pearl duck, Jeonju Wenqiao duck, to the meltwater fragrant duck, Jingxi cannabis duck, some of them are stocked in the mountains and rivers, some are stocked in the field, the ducks raised are low in fat, high in protein, tender and delicious meat, there is no general duck fishy smell, it is most suitable for cooking.
Daxin Pearl Duck Photo/Daxin Mingshi Tourist Resort
Jeonju's ancient ballad "June 6, sub-duck meat, fried bitter melon, stuffed blood vinegar." "This is the jeonju vinegar blood duck. Vinegar blood duck is one of the ancient "three best dishes" in Jeonju, which has been passed down for more than 1,700 years, and its production skills have been included in the list of intangible cultural heritage in Guangxi. Not long ago, Jeonju Vinegar Blood Duck was featured in CCTV's ten sets of food documentaries "Hometown To Taste 2021".
The soul of this dish lies in the "vinegar blood". Before the locals make vinegar blood duck, they should prepare half a bowl of laotan sour water or rice vinegar for their own pickles, and directly drop the duck blood into the bowl when they bleed the duck, and after stirring it evenly, the duck blood will not coagulate and form vinegar blood. To cook, pour it into a pan and stir-fry with the duck.
Jeonju Vinegar Blood Duck Photo/Towel Guilin
The vinegar blood duck that has just been served looks like a "dark dish", black duck blood wrapped around each piece of duck meat, emitting a sour and spicy and characteristic aroma of duck blood, although it looks bad, but only those who have eaten it know that the duck meat produced by this is exceptionally tender and eats very strongly.
Of course, this also has a lot to do with the raw materials selected. Ducks made of vinegar-blooded ducks are best made with the local Buncho ducks throughout the state.
People throughout the state take this dish as the best, and when they celebrate the New Year or invite guests, there is always a plate of vinegar blood duck on the table.
Vinegar blood duck color and fragrance are complete
Coincidentally, in the Sanjiang Dong Autonomous Region of Liuzhou City, which is less than 100 kilometers away from the whole state, there is also a delicacy made of duck meat - Dong sour duck. Although it is also dominated by "acid", the Dong sour duck has its own characteristics.
The cleaned duck is marinated, dried, and coated with sweet lees, and finally placed in the jar and sealed, waiting for fermentation for three or six months before being taken out and eaten. The longer the storage time, the better the flavor, and some Dong people even have sour ducks stored for more than ten years in their homes.
The fermented sour duck is full of sour flavor and can be fried or boiled, but the most direct way for the Dong family to eat it is to eat it raw. Raw sour duck has a rich taste, chewy, and is suitable for sourness, making people want to eat more and more.
Sour duck stored for three years Photo/Little Red Book @ Sanjiang Pingzi
In Guangxi, the same acid-based lemon duck is Nanning's lemon duck.
When cooking, add Nanning's special "sour", there are sour lemons, sour buckwheat heads, sour ginger, sour peppers, etc., sweet and sour with a seductive aroma, people can't help but eat.
Fresh and sour lemon duck
In Guangxi, if there are only vinegar-blooded ducks, sour ducks, lemon ducks, it is far from satisfying the Guangxi people who love to eat ducks, and there is also a Guangxi drunken duck with a pinch of "meat crispy bones", a lotus leaf duck with traditional tonic dishes in Guilin, a sweet and sweet Qinzhou oyster sauce grapefruit skin duck, a sour and spicy Liuzhou snail duck foot, a sweet and moist Lingchuan white fruit stewed duck... Guangxi people have thoroughly studied the way ducks eat, and it is not surprising that locals joke that "no duck can fly out of Guangxi alive."
No duck but autumn, a plate of ducks during the festival, in order to satisfy the taste buds of Guangxi people.
Mouth-watering Liuzhou snail duck foot pot Photo/Liuzhou eat and drink
02 Guangxi, there are N ways to eat chicken
If you often pay attention to food, then you must know the three giants of Chinese catering - yellow stewed chicken rice, Lanzhou ramen, Shaxian snacks. When walking on the streets of major cities in Guangxi, you may find that these three giants seem to no longer be high-profile, but "Bobai flavor" sits firmly in the C position, which can be seen everywhere.
Bo Baibai cut chicken is golden in color and full of flesh Photo/Nanning Foodie King
"Bobai flavor" is so popular that people have to mention its birthplace of Bobai County. Bobai County, known as Baizhou in ancient times, is a gathering place for Hakka people in Guangxi, and it still retains the traditional hakka living customs in terms of diet, and among the many cuisines of the Bobai Hakka family, it is the white cut chicken that is the most popular.
Bo Baibai cut chicken Photo/Nanning foodie king
Make a dish of white cut chicken and prepare a native chicken, cooking wine, ginger and shallots and other ingredients. Although the material is relatively simple, it pays great attention to the technique and heat. When cooking chicken, you need to carry the chicken head, put the chicken body in the pot and blanch it for a while to rinse the blood water, lift the water control, repeat the above steps several times, and then put it in the pot to cook. During the cooking process, it is also necessary to switch between the wenwu fire to ensure the umami taste of the chicken.
The white cut chicken skin is smooth and smooth, the meat is tender and delicate, pick up a piece, dip a little sauce made of minced garlic and soy sauce, put it in the mouth, in an instant, the fresh sweetness of the chicken, the garlic aroma of the sauce fills the whole mouth, making people endlessly evocative.
White cut chicken fat fragrant photo / Nanning foodie king
And along the Bobai all the way north, to the picturesque Longsheng Rice Terraces. People here stuff chicken, shiitake mushrooms, etc. into fresh bamboo knots, and then grill them on a charcoal fire until cooked, creating a bamboo tube chicken with a strong aroma.
When they arrived in Wuzhou, people wrapped chicken and secret sauce into lustrous jade buckle paper, put it in a frying pan and fried it, making a paper-wrapped chicken with "paper fragrant meat and fragrant aroma".
Wuzhou paper wrapped chicken
Then go to Hechi Dahua, where the Jiulixiang tea chicken is cooked with boiled Jiulixiang tea, the tea aroma is leisurely, and the chicken is sweet and refreshing.
Nine Mile Fragrant Tea Chicken Photo/Authentic Wind Object Apple Photography
A chicken is a food symbol on the reunion table of Guangxi people, and it is also the hometown memory of the wanderer's soul. Tender and fragrant chicken, served with homemade sauce, is the taste of the festival.
03 In Guangxi, pork has been played with a new trick
Among the many meat ingredients, pigs are the least existent. As everyone knows, its versatile CP physique is extremely strong, and any kind of ingredient can be matched with it.
Not only that, but its plasticity is also extremely high, braised, smoked, fried, stewed, white cut, brine... Every way you can think of cooking, it can be perfectly mastered.
White striped fragrant pig
Speaking of the "pigs" in Guangxi, we have to mention the Bama Xiang pig that grows in the land of longevity in the world. The Parmesan pig has a beautiful appearance, two black and white in the middle, commonly known as "two black pigs", "banana pigs" or "winter melon pigs". Fragrant pork skin thin meat, delicious and sweet, so the name of fragrant pig, known as "a boiled meat hundred family, seven miles away to smell its taste" reputation.
Because of its unique taste, Parmesan pig is often used to make a variety of dishes, such as roasted fragrant pig, white strip fragrant pig, Laxiang pig, etc., especially the Laxiang pig made by traditional craftsmanship, with bright color, soft and tender meat, salty and fragrant!
Roasted pork
In addition to being used as roasted pork and pork, pigs can also be used to make button meat. The best pork belly with skin is cooked and fished out, spread soy sauce, sugar, etc., and then fry in oil until golden brown.
Almost all people in Guangxi believe that the best way to eat buckling meat is to match taro.
To make taro button meat, it is necessary to use Lipu taro, which is known as the "king of taro", and the fried taro slices and button meat are staggered in a bowl and steamed.
Lipu taro is huge Figure/Figure worm @ cellar feather
As one of the top ten classic dishes in Guangxi, Lipu taro button meat is fat but not greasy, melts in the mouth, and the taro is soft and cooked with flour and sticky, full of flavor. Nowadays, at the banquet table of the people of Guibei, a piece of Lipu taro button meat is indispensable.
Lipu Taro Button Meat Photo/ Lipu Municipal Bureau of Culture, Radio, Television, Sports and Tourism
Guangxi people have a preference for pork, in addition to The Parmara Fragrant Pig and Lipu Taro Button Meat, the more fragrant Dong sour meat, the crisp and refreshing Luchuan white cut pig hand, and the crunchy Rong'an crispy pig are also very popular on the table.
So many Guangxi pork delicacies, in the end who is your favorite, come to try it to know.
Sour, sweet and fragrant Dong sour meat Photo/Guangxi TV
04 In Guangxi, "fish raw" can be given more advice
Autumn is the season for eating fish. From the mountains to the sea, from the river to the river, the taste of sea fish, river fish, and river fish is different, but guangxi people do not refuse to come.
The land of longevity, Bama Panyang fish
In Yangshuo, Guilin, there are not only the world-famous landscapes, but also the authentic Yangshuo cuisine - beer fish. To make beer fish, you must choose the big carp or grass carp that is fresh in the Li River, do not need to remove the fish scales, fry the fish scales when cooking, and then pour the beer into the red stew.
Taste the fish with fish scales, the fish scales are crispy, the fish is fresh and refreshing, and the freshness of live fish is just right with the aroma of beer.
When you come to Yangshuo, the must-order food of tourists is always beer fish, and everyone who has eaten it praises it.
Grunting Beer Fish Photo/Yangshuo Tour
In Nanning, where everything can be "old friends", fish can naturally also be old friends. If you want to make fish into the taste of your old friend, in addition to preparing a good live fish, the rest is tomatoes, sour shoots, chili sauce, tempeh and other essential ingredients for old friends.
When making this dish, the fish should be fried and set aside, fried until both sides are golden brown, and then the tomato, sour shoots, chili sauce, tempeh, etc. are poured into the pot, and after the old friend flavor is fried, the fish is cooked for five or six minutes. Sour and spicy fish, every bite is sour and refreshing.
Old friend fish Photo/The fragrance of the rain
"Old friend" for Nanning people, not only a taste, but also a feeling. In your spare time, get together with three or five friends, in the street shop, order an old friend fish, or a familiar person, a familiar taste!
Dong sour fish
In Guangxi, the taste of fish is naturally more than beer and old friends, almost every region of the fish here has its own taste, Hengzhou fish is fresh and delicious, Dong sour fish is sour and sweet, Jeonju hehua fish is salty and spicy, Parma oil fish is crispy and tender... Fish in Guangxi has a variety of flavors and unique flavors.
Sauté fish in oil
In Guangxi, where foodies gather, people have a mysterious pursuit of food, whether it is chicken, duck, fish or pig, adding simple ingredients can cook delicious dishes, people can't help but drool when they smell it
"The sea is born bright moon, the end of the world is at this time", for Guangxi people, the Mid-Autumn Festival can eat a hometown dish, that is the reunion.
This year's Mid-Autumn Festival, have you eaten the hometown delicacy that you have in mind?
Walk Guangxi
Comprehensive collation of | Department of Culture and Tourism of Guangxi Zhuang Autonomous Region
Edit the design | Rowling Huang Yiying
Proofreading | Gan Weiliang Ling Xueli
Responsible editor| Lei Xinying
Editor-in-chief | Cai Wei Li Zhixiong
Operational | Guangxi Cultural and Tourism Innovation and Development Center
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