Guangxi cuisine, also known as "Gui cuisine". Although it is a relatively niche cuisine, there are many people who like it. Especially in the past two years, the popularity of snail noodles has aroused people's interest in cinnamon cuisine.
If you want to say that in Beijing, the most authentic cinnamon cuisine is probably the Nalan Restaurant located in the Guangxi Building. Among the restaurants of the Beijing Office, Nalan Restaurant is quite successful. At present, it has three chain stores in Beijing, and each of them has an authentic taste and a large number of customers.
Camellia oleifera] is one of the most characteristic delicacies in Guangxi, and the oil tea made by the beauties wearing ethnic minority costumes is particularly fragrant. It is also said to be a must-drink for locals for three meals a day.
The first time you drink it, you may feel that the ginger flavor is strong, but on a cold winter day in Beijing, you will be refreshed when you come to a bowl.
The production process of oil tea is to put the tea leaves in the pot, fry them, then put some ginger and fried peanuts into the pot, use a "7" shaped wooden hammer to mash the things in the pot, and then put in the tea oil and boil in the water. Then put fried rice, chopped green onions, peanuts, rice crackers and other condiments into a small bowl of tea and drink together.
There is such a local saying: "One cup is bitter, two cups are sandwiched (dialect, meaning astringent) three cups, four cups of good oil tea." This is a reminder to taste slowly and enjoy it. Camellia oleifera has the functions of dispelling cold and dampness, refreshing and satiety, and it is also a way for locals to entertain guests. Especially when people feel very tired, if you can drink one or two bowls of oil tea, it won't be long before the exhaustion of the body will disappear unconsciously, and at the same time usher in a rare good mood for winter.
Lipu taro buckle meat].
Lipu taro really lives up to its name, soft and glutinous, fragrant and sweet. In particular, when steamed with pork with three layers of flowers, the meat has the sweetness of taro, and the taro has the saltiness of pork, and the taste is blended without being greasy.
Parmesan roast fragrant pig].
The Bama roast fragrant pig is also the signature dish of Nalan Restaurant, and the charred roast fragrant pork attracts everyone's attention as soon as it is served on the table.
The skin of fragrant pig is crispy and is best for dipping in sugar; The pork is soft and tender, and it is fragrant when dipped in a spicy sauce.
The pork and pork bones that can't be eaten can also be taken to the kitchen for reprocessing, which can be fried with green onions and ginger, or fried with spicy sauce; One pig eats three times, and there is no waste at all.
White-cut mutton] White-cut chicken is eaten a lot, and white-cut mutton is still rare. It is said that goat meat with skin on must be used. This dish has high requirements for meat quality, and it is important to use the leg part of the goat, which has a lot of lean meat and delicate meat.
Liuzhou snail powder].
When you arrive at the Guangxi Building, how can you miss the snail noodles?
The overall taste is very authentic, especially the large pieces of fried yuba are particularly fragrant, and the sour and spicy taste is definitely my love. With Guilin rice noodles and old friend noodles, they are the three major town store delicacies in the store.
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