Guilin Cuisine - By: Serena Zhu

Guilin San Hua Wine:
Guilin San Hua Wine has a long history which can date back to South Song Dynasty. It was first invented by a famous cook, and later it became popular among the folk. In the late Qing Dynasty, professional wine-brewing workshops appeared in Guilin. The wine is braised and boiled three times, once you wave it, there will be countless bubbles. It is clear and smells fragrant. It can refresh people and activate blood. The famous wine has been exported to Hong Kong, Macau, Japan, and Southeast Asian areas, etc.

Guilin Chili Paste:
The chili paste has a history of more than 300 years. It is called one of the three treasures of Guilin. The main materials are fresh chili, lobster sauce, and garlic. It has a strict way to choose the raw materials and the producing art is quite special. The lobster sauces are produced by a assigned factory and the red chili is provided by a professional base. It is spicy and sweet-smelling. It may stimulate the appetite and is good to a man¡¯s spleen. It is the best seasoning in the dinner.

Guilin Fermented Bean Curd:
There is a unique way to make Guilin fermented bean curd. First, choose high-quality beans to make hard bean curd, then take away the moisture to make square cakes of bean curd which will be put into a mildew box, at last, when the white mycelia appear, mix it with San Hua wine, salt, and other flavors, and put it into jars to bloat, two days later, irrigate the bean curd with rice wine and airproof it for 4 to 6 months. The fermented bean curd is sweet-smelling and good-looking. There are a lot of ways to eat. It can be appeared in each dinner of Guilin people¡¯s local life. It is an essential seasoning to cook delicious Guilin dishes, such as Lipu Taro Looped Meat. Guilin fermented bean curd is one of the most popular specialties that tourists love to buy.

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