Last updated by david at 2013-11-3
Guilin Featured Food:
Guilin Rice Noodle
Aside from rice, the other Chinese staple food is noodles. Eaten stir fried or in a bowl of soup, for the most part, noodles are a cornerstone in the diets of the rich and poor, the urban and rural. Guilin Rice Noodles is a regional dish well known for its unique flavor at home and abroad. To make it on your own, take the following recipe:
First pound high quality rice into a powder, then mix the rice powder with water and let it become mushy. Store the mixture in a bag and put the mixture through a sieve so that the paste is smooth, and then form the mixture into dough. Cut the dough into slender pieces or thin slices. The former is called rice noodle and the latter known as sliced rice dough, although both may be referred to as rice noodle. These noodles are snow white, delicate, soft, smooth, and tasty.
There are many methods for making Guilin Rice Noodles, many of which largely depend on the spicy soup that the noodles bask in. D
One of the most standout cultural favorites to come out of the county of Yangshou in the 1980’s is simply a dish known as Beer Fish that combines traditional Chinese flavors with Western influences. The most iconic version of this delicacy is the Beer Lijiang River Fish. From the Chinese influence side, it requires a fresh Li River common carp or grass carp as the raw ingredients. Beer, traditionally a very Western drink, is used as the main flavoring. The brave addition of beer to the fish is what gives birth the popular Guilin local dish its characteristic flavor.
Braised Pork Slices With Lipu Dasheen
This is a traditional dish, famous all over China. The ingredients include Lipu taro, Wuhau pork, spiced sugar, garlic slices, Guilin preserved bean curd and Guilin Sanhua Wine. First, you fry the taro and pork in oil. Then the pork is laid on its skin and is steamed together with the taro slices, before being turned out on a platter. The major characteristics of the dish are a golden color and luster, a crisp taste, it is fat but not greasy and it smells aromatic and mellow. The course features color, fragrance and eye appeal.
People of Miao, Yao, and Dong Nationalities living in North Guilin Province have the custom of making butter tea. Usually they put some peanut oil or tea oil into an iron pan, stir fry the tea, add some water and pound it with a pestle while cooking. At the same time, certain seasonings, such as ginger, salt, and sugar, are scattered into the pan. Soon you will smell the fantastic aroma of butter tea. Yao people like to steam the sticky rice and then let it dry through airing in shade. The dried rice is called yinmi and "yin" here means "shade". The Yinmi is then put into the boiled tea oil or peanut oil, where it soon becomes popcorn-like through frying. Peanuts, soy beans, and sticky rice cookies should also be fried. After that Yao people stir fry some crude rice with tea for a little while, add some water and ginger slices into the pan and pound the mixture with a special wooden utensil until the aroma of tea fully emanates. When the mixture is boiled, a bamboo
Li River Shrimps
A classic course of people in Guilin is the Li River Shrimp. The cooking method is as follows:
Catch some Li River shrimp; add some Guilin sanhua wine and quick fry the shrimp. Grown in the clear Li River water, the shrimp have delicate meat and an original flavor. Stir fried with the wine, the course boasts a red color like rubies; it has a fresh and delicate taste which is aromatic and not greasy. Tourists can experience the purity and sweetness of the Li River through this simple and delicious shrimp course.
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