The first thing I did when I came to Guilin,

A must-try of the famous authentic rice noodles!

Even if you haven't eaten it, you must have heard of Guilin rice noodles, compared to the rising star snail noodles, people have long been popular all over the country. Johnson had eaten twice in the capital and found a variety of side dishes in Riga, such as vegetables, peanuts, fungus, and meat foam......

If you let the locals see it, they must laugh and say: What the hell is this!

Inquire about a time-honored brand, with an inherent impression, carefully order a bowl of classic braised vegetable noodles first, and was surprised to find that it was actually dry mixed and there was no soup?

According to the guy in the store, in fact, Guilin rice noodles do not refer to a specific type of noodles, but a general term for a type of rice noodles, including braised vegetable noodles and soup noodles.

The classic braised vegetable noodles are dry mixes seasoned by brine and served with a few slices of braised pork and sour side dishes. The success or failure of a rice noodle shop depends largely on how much time and effort the store puts into making brine.

The brine is usually served in a small pot and placed in the condiment area along with the side dishes, which looks casual and inconspicuous, but everyone in Guilin understands that brine is the soul of Guilin rice noodles.

The ingredients are nothing more than star anise, cinnamon, licorice, monk fruit, etc., and the addition of beef and pork bones is also common, but because of factors such as ratio and heat, the brine boiled by each store is different.

Johnson finally understood that the so-called brine is difficult to endure, and it is no wonder that Guilin rice noodles are not adapted to the water and soil as soon as they leave Guilin, and all the good dry mix noodles have become better lazy soup noodles.

People who eat braised vegetable noodles for the first time are likely to be confused after getting rice noodles, this thing has nothing but rice noodles and a few pieces of braised pork?

The essence lies in the fact that there are many side dishes that need to be put by yourself, such as chopped green onions, pickled radish, capers, dried chilies, and self-service tube bone broth. The key is that if you see someone put bone broth before eating noodles, eighty percent are not locals.

The authentic way to eat it is to drink the noodles first, then the soup, and it is best not to confuse them.

Before coming to Guilin, I didn't know that Guilin people were acid-loving, not only the pickled vegetable powder should be added to the sour side dishes, but there was also a special acid shop on the street.

The food peddled is essentially kimchi, and the people of Guilin call it sour, and many people must have a sour altar. Thinking of the stinky altars in the homes of people in Jiangsu and Zhejiang, everything can stink.

If you want to keep it for a long time, you can throw it into the jar and stink it, and this is how the stinky amaranth stalks, stinky thousands of sheets, and stinky winter melons all come from this way. When I arrived in Guangxi, everything was sour.

Elsewhere, kimchi is used for meals or as an appetizer, but here the sourdough shop wants kimchi to play the leading role. A variety of sour side dishes are popular snacks on the streets. When you enter the store, you first pick out the big and small bowls, then choose the acid, weigh them, and pay for them. Tie it with a bamboo skewer and eat it as you go.

SC Johnson is attracted not because of the peculiarity of this practice, but because of the variety of ingredients. Root vegetables such as radishes and cucumbers are not sour, but fruits such as papaya, mango, and watermelon peels arouse their curiosity.

Cucumbers, white radish, papaya, garlic. Especially the garlic, sweet and sour, crispy, slightly spicy, I regret only buying one. Cucumbers are also very tasty. However, there are no more surprises in white radish and papaya, and vegetables with sufficient moisture and crisp taste are more delicious after being soured.

There is also a very distinctive camellia. Tracing back to its roots, it is the daily snack of the Yao people in Gongcheng, 100 kilometers away from Guilin. The Yao people were the first to invent camellia because they lived in the humid mountains and forests, and the fog was thick, and the oil tea made with tea leaves and ginger mixed with oil and salt could help them dispel moisture and cold.

The tea soup is cooked in advance, with crunchy fried rice and peanuts in it, and the overall taste is salty. The meaning of Gongcheng oil tea is similar, but there is more ginger and crisp fruit in it, which is a bit like puffed food, so it tastes spicy.

For an out-of-tlander's taste, the taste is not pleasing. One is because it is salty, and the other is that it has a strong ginger flavor and spiciness.

To be honest, the taste of Guangxi cuisine is more complicated, which may have a lot to do with the geographical location. The east is close to Guangdong, the west tastes a bit like Yunnan cuisine, and the border area borders Vietnam, so the overall taste is very inconsistent.

On the contrary, the biggest surprise is hidden in a roast goose shop, Chun Ji Roast Goose, a decades-old brand.

The craftsmanship is very exquisite, the skin is crispy and the meat is tender, there is no fishy smell of poultry at all, and the dipping sauce is sweet and sour and greasy. I muttered in my heart that this shop was better than the Kam Kee roast goose on Hong Kong Island, and I heard a Cantonese person at the next table agitating the waiter: Your house is better than the roast goose in Guangdong, go to us to open a branch.

There is also a snail duck foot pot, which must have been eaten in Liuzhou, but in recent years, the momentum of snail noodles has been too strong, and Guilin, not far from Liuzhou, has also been swept by this trend.

There are 6 duck feet, bean bubbles, yuba, taro, potatoes...... In fact, the key question is not what is in the pot, but that they are all snail flour flavored. Looking at the pot puffing and bubbling, there is nothing that snail noodle lovers can't put down at this moment except chopsticks.

Walking into the wet market, the young people shouting hard, the sleepy old people by the stalls, and the middle-aged vegetable farmers staring at their phones or bored when there are no customers, it seems to be a microcosm of the whole society.

Of course, aside from that, it's definitely the best place to get to know the stomachs of the locals. Purple taro from Lipu, unique pastries in the camellia shop, golden and attractive star fruit with aroma, and unique square zongzi......

SC Johnson has always been stubborn in his belief that the story of a city does not really begin until after dark. The night market is the protagonist of the story, and it vividly interprets the most marketable fireworks atmosphere.

Dongxi Lane has been turned into a commercial block, which has fashionable goods and all kinds of restaurants, although it has been repaired to its original appearance as much as possible, but there is always a lack of flavor.

I've been to a lot of places, I've seen a lot of scenery, and I like everything that comes with a sense of history. On the bluestone pavement, the combination of antique and modern on both sides is close and lost. Only the narrow corner of the city wall is still the same as it was. Mottled bricks and tiles, sparse weeds, swaying in the wind.

I suddenly found that the snails here are as big and fat as the Hulk, because they are all grown in rice fields, and they have a pure natural taste. When cooking snails, be sure to pair them with Guilin's special sour chili peppers, and then there are three indispensable ingredients, such as green onions, ginger, and Sanhua wine, which are cooked together.

It is said that it is stir-fried, but it is actually simmered for a period after the stir-frying, and even the soup with water is even more delicious. When eating, its taste is sour, spicy and delicious, between a suck and a sip, the snail meat is in the mouth, fresh and spicy, and then slowly sucked, the snail soup is soaked into the tongue, flows through the throat, fills the stomach, and the whole process is hearty and pleasant.

Then there is the beer Lijiang fish, which is known as the fresh big carp caught on the Li River, you must know that the carp has a fishy smell, but the carp of the Li River has a fresh taste and little fishy smell, which is also the unique feature of this dish.

It is first cooked and fried in raw tea oil produced in the mountainous area of Guibei, and then braised in the fine beer produced in Guilin, which has a fresh and sweet taste and has a unique crispy and tender flavor, which will make you have a great appetite.

In particular, the scales are fried into a crispy shell and covered with sauce, and the fish meat is rich in flavor and flavor, which is truly a new taste experience.