Guilin is noted for its infinite variety of Guilin Mifen (Guilin Rice Noodles), generally eaten for breakfast or as a snack. Strictly guarded recipes vary from chef to chef.
North of Central Square along Yiren Road you'll find a variety of restaurants including buffet-style cafeterias, feathered eateries and trendy cafes.
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 Beef Fish
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!
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 with Osmanthus Flower
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.
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. This dish is capable of nourishing the stomach, promoting the secretion of body fluids, consolidating one??s essence and nourishing the chi.
Fried Beef with Winter Bamboo Shoots
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.
Looped Meat with Lipu Taro
Steamed Mung Bean and Meat Wrapped in Lotus Leaf