Since Guangxi is in the south of China, many of its local snacks contain rice. However, the locals of Guangxi have become rather innovative with their rice and have managed to adapt it into a variety of forms, all of which are delicious and incredibly filling. These snacks are so popular that they are found throughout China but are particularly prolific in Guangxi, where local recipes have been honed to perfection. Most of these “snacks” are actually large enough to constitute a whole meal, but we’re sure even a large helping of these tasty treats won’t be enough once you’ve tried them!

Guilin Rice Noodles (桂林米粉)

Guilin rice noodles are considered one of the Four Treasures of Guilin and this is mainly because, in spite of being a snack, they somehow pack in more flavour than a festival banquet! Recipes for Guilin noodles have been refined over thousands of years and the history of this dish dates all the way back to the Qin Dynasty (221-206 B.C.). According to legend, during his reign, Qin Shi Huang sent some of his soldiers down south to help integrate the southern provinces. In the north, these soldiers were used to their staple diet of noodles and found the rice-based meals of southern China unpalatable. In order to combat this problem, the Army General found a way of powdering the rice down into flour, which he then used to make noodles. These rice noodles became so popular with the locals that, long after the army left, they continued to be a staple dish in southern China.

These thick rice noodles come in two varieties: round-shaped and flat-shaped. They are usually served with a sumptuous broth, which is the key ingredient of Guilin noodles. The broth is boiled for several hours and contains a multitude of ingredients, such as dried tangerine peel, cinnamon, and ginger, but there is currently no exact recipe for Guilin noodles. Vendors will each have their own, unique recipes for the broth, some of which contain upwards of 20 ingredients, and they guard these recipes fiercely. Thus far, no vendor has disclosed its recipe to the public so, if you want to try this tantalising dish, you must go to the source! The noodles are typically sprinkled with shreds of tender beef, pork or horse meat and served with a range of garnishes, including pickled white radish, pickled green beans, crushed chillies, garlic, chopped spring onion, coriander, soy sauce and many more.

Changfen (肠粉)

Although changfen is a Cantonese-style dish, it is a popular snack in Nanning and variations on the traditional recipe abound in the city. The history of the dish stretches back to the Qing Dynasty (1644-1912) and, with its mouth-watering sauciness, it’s easy to see why it has remained popular for so long. In English, it is sometimes referred to as steamed vermicelli roll or rice noodle roll. The first step is to get a well-balanced mixture of rice flour, glutinous rice flour and water, and spread the mixture thinly onto a steel tray. This mixture must be exact because otherwise the “skin” of the changfen will be too chewy, too gummy or too thick. The mixture is then steamed until it forms the “skin”. This skin is thinner than the skin used to make dumplings and it has more elasticity.

The skin is then covered in a variety of fillings, including tender minced beef, pork and chopped green onions, and dried or fresh shrimp, which are further steamed until cooked through. The cooked filling is rolled up into the skin to form a cylinder. The perfect changfen should be a little transparent, so you can just see the filling inside the roll. A liberal helping of sweet, aromatic soy sauce is poured over the changfen and it is served, sometimes with a splash of plain or flavoured oil to add a touch of excitement. The skin of the changfen will generally taste the same but the filling and sauce will differ widely between vendors. Changfen are characterised by their juicy, moist flavour, which is both salty and a little sweet.

Zongzi (粽子)

This traditional snack is popular throughout China but is prolific in Guangxi and other regions of South China. The making of zongzi is usually a family activity and methods for making them will be passed down through generations. Although zongzi are available year-round, they are traditionally eaten during the Dragon Boat Festival. This festival takes place in honour of the poet Qu Yuan, who committed suicide by throwing himself into the Miluo River. Zongzi are designed to resemble the rice packets that were thrown into the river to distract the fish and deter them from eating his body. Tragic though it may seem, during festival time the Chinese people eat zongzi to commemorate this noble man’s sacrifice.

In English, zongzi are sometimes referred to as rice dumplings or sticky rice dumplings, but this doesn’t accurately convey what they actually are. Zongzi are made using glutinous rice, which is first lightly cooked by stir-frying it or soaking it in water for an extended period of time. The glutinous rice is then carefully wrapped in bamboo leaves, although some variations include using lotus, maize, or banana leaves to give the rice a slightly different flavour.

Along with the rice, a variety of fillings can be added to make the zongzi savoury or sweet. In southern China, savoury fillings such as salted duck egg, pork belly, taro, shredded pork or chicken, pork fat, and shiitake mushrooms are popular. However, it is not uncommon to come across sweet zongzi, which include ingredients such as sweet red bean paste or sweet taro paste. Peanuts are usually added to both savoury and sweet zongzi. The filled leaves are carefully wrapped into a tetrahedral or conical shape and tied using twine or strips of leaf. The zongzi are then steamed or boiled for anywhere between twenty minutes to several hours, depending on how well-cooked the rice was before it went into the zongzi. Once cooked thoroughly, the zongzi are removed and left to cool. They disseminate an inviting aroma and serve as the perfect comfort food year-round.

Taste some authentic Guangxi Local Snacks on our travel: Explore the culture of Ethnic minorities in Southeast Guizhou

Guangxi cuisine is an anomaly amongst Chinese cuisines in that it is known for borrowing elements of other styles of cuisine rather than having its own distinct flavour. It is sour, but not as sour as Hunan cuisine. It is light, but not as light as Cantonese cuisine. It is spicy, but not as spicy as Sichuan cuisine. This diversity is due to the fact that Guangxi has been heavily influenced by Cantonese culture in neighbouring Guangdong province and by the numerous resident ethnic minorities, such as the Zhuang, Yao, Dong, Miao and Bai people, to name but a few.

However, unlike many other southern Chinese styles, Guangxi is distinguished by its frequent use of noodles instead of rice. Though rice is served with every meal, as is the tradition in the south of China, many of the signature dishes in Guangxi are made using rice noodles. Guangxi signature dishes have also been heavily influenced by the Li River, which is the source of many key ingredients. From hearty river snails to fat, fleshy river fish, when you’re in Guangxi a taste of the Li River is always on the menu.

Stuffed River Snails (阳朔酿田螺)

These are not your average, garden-variety snails. Locals say that snails found in the Li River are so huge that they could be mistaken for ping pong balls. Though this snail dish may seem a little off putting to Western sensibilities, it is a true labour of love that tastes far better than you’d imagine. The snails are first disgorged in clean water in order to remove any of the grit from within the shell. The snails are then quickly steamed in their shells before the snail meat is removed and finely chopped along with fresh mint, garlic, chillies and a small helping of pork. This aromatic mixture is delicately spooned back into the snail shells and cooked to perfection. This dish is full of punchy, refreshing flavours, from the strong mint to the fiery chillies right through to the rich, meaty flavour of the snails. Don’t let the content put you off, stuffed river snails are a must-try in Guangxi!

Beer Fish (啤酒鱼)

This signature dish comes directly from the county town of Yangshuo and is arguably the most famous dish in that region. The local flavours in this dish make it impossible to replicate anywhere else, and this adds to its rustic charm. First, a catfish weighing between 1 to 1.5 kilograms is sourced from the Li River. Many restaurants in Yangshuo will keep a hefty number of these catfish in large freshwater tanks so that the freshness of the fish is retained and diners can choose which fish they want. The fish is then gutted and cut in half but the scales are left on. It is fried in camellia oil until the scales are a crispy golden brown and the tender, white flesh is cooked through.

The cooked fish is then boiled in a mixture of water, local Liquan beer, tomatoes, chillies, ginger, and other vegetables. The locals maintain that the fish must be cooked using water from the Li River and Liquan brand beer, or else you risk losing the dish’s distinctive flavour. When this soup has reduced, the dish is ready to serve. In spite of the copious amounts of beer and chillies in the soup, the dish has a noticeably sour taste. The heat from the chillies is just enough to give the soup some punch, but it is the soup’s wonderful tanginess that complements the crispy, tender fish perfectly.

Luosifen (螺蛳粉)

Luosifen is a popular dish from Liuzhou that is renowned for its unusual, spicy flavour. The broth used in luosifen has been painstakingly made over a period of several hours. This broth is made by stewing river snails and pork bones with black cardamom, fennel seed, dried tangerine peel, cassia bark, cloves, white pepper, bay leaf, liquorice root, sand ginger, and star anise. This effusion of ingredients creates an aromatic mix that will both tantalise and confuse the senses. When it comes to luosifen, you’re never quite sure exactly what it tastes of but you know it tastes great.

The soup is not actually served with any of the snail meat, but instead comes with a hefty portion of pickled vegetables, tofu skin, fresh green vegetables, peanuts, and chillies. The broth is then poured over thick, hearty rice noodles and served with a choice of garnishes, including crushed chillies, garlic, soy sauce, and coriander. This dish was originally only served in small, “hole-in-the-wall” type restaurants but its growing popularity means it can now be found in many luxury restaurants across Guangxi and even in some other big cities, such as Beijing and Shanghai. If you fancy a dish that will rouse all of your senses, luosifen is the one for you!

Lipu Taro Looped Meat (荔浦芋头扣肉)

This dish is traditionally served as part of a banquet or on festival occasions, although now it is widely available in restaurants throughout Guangxi. Like Beer Fish, this dish has a distinct local flavour thanks to its locally sourced ingredients. Taro is a type of yam popular in China and known for its characteristically purple flesh. The taro in this dish must be sourced from Lipu County, which is about 104 kilometres south of Guilin, as it is supposedly the best in all of Guangxi. This taro is combined with pork belly, pepper, garlic, fermented bean curd, wine, honey and several other seasonings to form a dish that is rich and full of flavour.

The taro and the pork belly are first deep-fried separately in vegetable oil until they are both golden brown and the succulent fat of the pork is tantalisingly crispy. The taro and pork belly are then combined, along with the other ingredients, and cooked in a large pot or pressure cooker until the sauce is thick and the aroma is irresistible. The glazed slices of delicious pork belly and the soft, spongy flesh of the taro combine perfectly to create a truly delicious, filling dish.

Taste some authentic Guangxi Cuisine on our travel: Explore the culture of Ethnic minorities in Southeast Guizhou