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Guilin Food and Dining
  

Guilin Rice Noodles:
The noodles of Guilin are famous throughout China and can be found in places such as Shanghai and Hong Kong. Of course for the most authentic Guilin Rice Noodles, visitors must eat them in their home town, Guilin.


The rice noodles are made from oil and rice flower. The noodles are cooked in broth and served in a bowl of soup made from pork, beef, garlic, peanuts, peppers, and radishes. The peppers are added by the diner, so visitors who do not like spicy food can simply not add it.

It is a staple of Guilin people's diet and is a wonderful and cheap dish. During meal times the many small rice noodle restaurants are always packed with diners.

Yangshuo Beer Fish:
Yangshuo Beer Fish is Yangshuo's most famous dish. It is made from fresh caught Li River carp. The fresh fish is fried in a wok along with beer, hot and green peppers, garlic, onions, celery, tomatoes, soy, and sugar. Visitors are amazed at how delicious the fish's skin is and how fresh and tender the meat is. Eating Yangshuo's beer fish will be an unforgettable culinary experience.


Yangshuo's famous West Street has many restaurants serving this delicious dish. The Tao's Authentic Beer Fish, and The Older Sister of Peng's Beer Fish come highly recommended.

Old Duck stewed with baiguo Fruit
Baiguo means ginko nuts in Pinyin. This is a traditional tonic dish used to improve one's health. Combine Guilin produced baiguo fruit, duck meat, ham, and various seasonings. Mix together and steam. The dish is characterized by fresh and fragrant duck meat, delicate baiguo fruit, light soup, and a lasting aroma. This course is very tonic; it helps improve the lungs and regulate the flow of chi in our body.


Braised Pork Slices with lipu Taro
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.


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