As someone from Northeast China, I have gained an in-depth understanding of Guangxi's unique cuisine. Here are seven spooky dishes that make locals salivate, but for me, a Northeasterner, it's hard to swallow. Today, let's unveil the mystery behind Guangxi's specialties and see what the mysteries of these delicacies are.
First of all, let's talk about Fusui sour porridge. This porridge originates from the fifth batch of representative items of intangible cultural heritage at the Guangxi Autonomous Region level. By fermenting the rice for 10-15 days, it is made into sour porridge. Subsequently, millet spicy and a little sugar are added for a sweet and sour taste.
According to the locals, they like to enjoy it with white-cut duck. Although I haven't tasted it myself, it is said that the white bugs in it are the real "essence".
A friend from Wu Wei told me that when he was a child, he often tasted the sour porridge made by his grandmother, and although the ingredients were fermented from leftover meals, the ingredients were rich and the taste was endless. Nowadays, fewer and fewer people are able to make this sour porridge, and only the Fusui area continues this cultural tradition, which is a precious cultural heritage.
Next, let's talk about the North Sea fried sandworm. Guangxi Beihai is the best production area for sandworms, especially when catching the sea, people can see many aunts digging sandworms. This earthworm-like sandworm can not only be cooked into soup or three fresh, but also dried and preserved or fried into snacks. It is said to have a very crisp taste, and although I dare not try it as a Tohoku person, the locals love it and love it.
Baise roast pork eye is another Guangxi specialty. It is skewered with pork eyes and sprinkled with cumin powder after roasting, which is delicious and attractive in color. You can often see this dish on the night market street, and although passers-by praise it for its deliciousness, I was unable to taste it for a long time.
Lamb soup is a dish I have never tried before. I thought that only Guizhou had beef deflated soup, but I didn't expect that there was similar food in Liuzhou, Guangxi. The soup is based on the lamb's unfermented stomach, and according to the locals, it tastes delicious, but when I look at its color, I am reckless.
Fangchenggang hairy eggs are a delicacy I have never heard of before. It is a specialty snack made from duck eggs or eggs that have not hatched and formed, cooked and served with a variety of side dishes. Even though I don't know anything about it, it is said that the locals love it very much and think it is spicy and delicious.
In Nanning's Xiguan Night Market Street, I found many stalls in the **fried insects and other delicacies. Despite being expensive, these stalls are still thriving because grasshoppers, crickets and other insects are now rare. Although I can't understand the tastes of people who like this kind of food, at least I have gained knowledge.
Finally, let's talk about Hengxian Yusheng. It's a grass carp dish that reminds me of bald-headed sashimi. Locals say it's sour and spicy, and it's delicious, but I've never tasted it.
In general, although I have not tasted a bite of the above seven Guangxi specialties, through understanding them, I have a deeper understanding of the food culture of this land. These bizarre delicacies may not suit my taste, but they have piqued my curiosity and made me want to explore the unique world of food in Guangxi even more.
February** Dynamic Incentive Program