Cuisine of Guigang

Guigang’s local food mainly features Guangxi culinary styles, along with distinctive snacks of ethnic minorities including the Zhuang and Yao peoples, boasting distinct regional characteristics. Local dishes adopt carefully selected ingredients and exquisite cooking techniques. Greatly influenced by Cantonese cuisine, they taste fresh, aromatic, numbing and spicy. The well-known Xunjiang River Fish from Guiping is the most representative delicacy of Guigang.

Guigang also boasts a great variety of unique snacks. Bustling night markets are filled with diverse tasty treats. Stir-fried river snails, rice noodles with river snails, grilled fish, mung bean paste, Guilin rice noodles and seafood congee give off inviting aromas. No matter casual travelers or seasoned food lovers, nobody can resist the temptation, and everyone will indulge in these delicious foods to the fullest.

The Xunjiang River running through Guigang is abundant in aquatic products. Almost all restaurants and hotels recommend dishes made with Xunjiang River fish, which enjoys great popularity for its exquisite flavor. There is a local saying: A trip to Guigang is not complete without tasting Xunjiang River fish.

Luoxiu rice noodles have a long history and gained fame in the late Qing Dynasty and the early Republic of China era. Made with unique traditional handicrafts, they are refined from high-quality local white rice and pristine mountain water. The whole production process includes rice selection, soaking, grinding into slurry, steaming rice sheets, folding, cutting into thin noodles and bundling.

Made from locally grown large red lotus roots, this starch has a slight ochre hue. High in nutrition and pleasant in taste, it ranks among the Four Famous Starches of Guangxi.