Traditional Dishes of Guilin

                   

Old Duck Stewed with Gingko

This traditional tonic dish adopts Guilin's local specialty gingko, sliced old duck, ham slices and some other various ingredients. They are put together into a ceramic pot and stewed in a bamboo steamer. The end result is a strong-tasting but clear soup, with the fresh and savory duck meat and slender gingko. This dish has natural nourishing capabilities, promotes the secretion of body fluids, and can aid in moistening the lungs among other benefits.

Daxu Clear Water Fish(Country flavor)

If you feel bored with what you are eating, why not try some Daxu Clear Water Fish?  Without an overbearing array of spices, the fish is served simply with water, salt and ginger slices. This is an absolutely light and natural dish that you can eat to your heart's content.

Yangshuo Beer Fish (Country flavor)

How about a juicy Li River fish, cooked with fresh beer (brewed with Li River water), tomatoes, garlic leaves and ginger slices? This is a renowned specialty of Yangshuo County, where the scenery is arguably more spectacular than that of Guilin. The best place to go is one of the open beer fish stalls in the night market of Yangshuo town, for the beer fish here is the most traditional. Here a group of people can sit around a table and eat delicious Yangshuo Beer Fish in a warm atmosphere. What an exciting feeling!

Guilin Snail

The snails of Guilin are big and meaty. Sour peppers, specially-prepared in Guilin, are always used in the snail-cooking process. Cooked also with shallot, ginger and "Three-Flower Liquor", the end result is sour, spicy and very delicious. The tail of the snail is cut off before cooking for both the chef's and the consumer's conveniences.

 Minced Pork Fried with Osmanthus Flower

This renowned traditional tonic dish is created by frying up some fresh osmanthus flower, lean meat, eggs and various spices. The scent of the osmanthus with the minced meat is sensually overwhelming, and the yellow color of the egg aesthetically compliments the rest of the dish. Going well with wine, this dish is capable of invigorating the stomach, protecting the liver and dispelling coldness, while it benefits the kidney.

Steamed Bakemeat with Water Chestnut

This traditional dish of Guilin is prepared by steaming peeled water chestnut, fresh lean meat, and all kinds of various condiments. This crisp and delicious dish is suitable in the winter and summer. Internally it can clear away heat, quench one's thirst, wet one's appetite, aid in food digestion and replenish one's chi.

Guilin Duck Wrapped in Lotus Leaf

This renowned traditional tonic dish adopts a bare duck, dry lotus leaf, diced lean meat, ripe winter bamboo shoots, diced preserved ham, fried diced  Lipu taro, diced shiitake mushrooms, tender string beans, shrimp and spices. First the bare duck is fried until it becomes yellow in color. The diced meats and vegetables are then stir fried with the spices for while, and then stuffed into the stomach of the duck. Then the food is wrapped in the lotus leaf and steamed in a bamboo steamer over a fire. The lotus leaf smells wonderful, while the duck meat is tasty and tender, and the stuffing delicious as well.

Fried Beef with Winter Bamboo Shoots

This traditional home-style dish is delicately fried and consists of winter bamboo shoots (a local product of northern Guangxi), high-quality beef, agaric, shiitake mushrooms and an assortment of spices. The end result is a bright and savory concoction decorated with tender beef and fresh crispy bamboo shoots. It has yin-nourishing, blood-enriching, spleen-invigorating and stomach-nourishing capabilities.

Mangosteen Chicken in Steam Pot

This renowned traditional tonic dish is made using either Sanhuang chicken meat or black chicken meat, mangosteen and some spices. Traditional Chinese medicines like the root of membranous milk vetch (Codonopsis pilosula) are also added, and this dish is then steamed in a pot. After the cooking is finished, the meat is aromatic and tender, and the soup is fresh and sweet.

Whole Chicken Stewed with Gecko

This new renowned dish was first created by Qin Yongyan, who is a chef in a class of is own, working at the Guilin Ronghu Hotel. In May of 1988, it won the gold medal in China's Second National Cooking Competition. It mixes the flavors of a young Sanhuang chicken, a pair of Geckos, longan pulp, a few slices of ham and some additional condiments. The ingredients are put into a ceramic pot with its top covered by sandpaper. They are then stewed in a bamboo steamer for two hours over a hot fire until finished. This aromatic dish has lung-moistening, cough-relieving, yang-invigorating and kidney-nourishing capabilities.

Looped Meat with Lipu Taro

This renowned traditional dish is perfect for large feasts and incorporates traditional Guilin Lipu taro, streaky pork with pigskin, "Guilin Fermented Tofu" and several types of condiments. First the sliced streaky pork (with skin included) and the sliced Lipu taro are fried in oil until the color becomes yellow. Then the streaky pork slices are placed in a bowl with their skins facing downwards. The taro slices are placed in between, alternating with the pork slices, and the dish is then steamed until ready to eat. The bowl is then turned upside down onto a plate, and then lifted revealing the finished dish. The fragrant and tasty end result is yellow in color with crisp taro slices. This dish aids in clearing away heat, relieving inflammation, and moistening and beautifying the skin.

Lingchuan Su Dog Meat(Country flavor)

Got room for dog? Why not try out Su Dog Meat Restaurant? It is universally acknowledged by the thousands of Guilin locals to be the finest dog meat restaurant. Exaggerated? Overrated? Go and see for yourself that it most certainly isn't!

Steamed Mung Bean and Meat Wrapped in Lotus Leaf

This renowned traditional home-style dish is made with streaky pork with skin, mung bean flour, lotus leaf, "Guilin Fermented Tofu", and all sorts of spices. The pork is stewed with soy sauce, fried with oil, and then coated with the mung bean flour. After this, it is wrapped up in the lotus leaf and put on a plate, which is steamed in a bamboo steamer over a hot fire. The end result is soft, tasty, and yellow and green in color, with the alluring scent of the lotus leaf. Fatty but not greasy, this dish is capable of clearing away heat and toxic matter and lowering cholesterol.

Roasted Suckling Pig

A specialty dish of Guilin, the suckling pig is fed with glutinous rice or some other kinds of rice, which makes its meat and skin delicate. It is roasted using unique methods and skillful control of the fire. After it is cooked, its skin appears to be yellow, lustrous and transparent. It is then cut it in slices after which shallot, soy sauce and white sugar are added. This succulent pork dish is incredibly tasty and crisp. In addition it can nourish the heart and beautify the face.

Chicken Ball Fried with Water Chestnuts

With its renowned traditional flavor, this dish is delicately prepared using local chestnuts, top-grade chicken meat, fresh shiitake mushrooms and all kinds of mouth-watering spices. This fried dish is white in color, round in shape, tender in quality and very tasty. Its medicinal effects include the capabilities to nourish one's yin and replenish the kidneys.

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