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A bustling street food stall in Guangxi serves this iconic bowl of rice noodles in a fiery, aromatic broth infused with river snails and pickled bamboo shoots. Topped with peanuts, tofu skin, and fresh greens, it's a warming, tangy, and spicy delight perfect for a crisp autumn day.

This vibrant street food staple from Guilin features silky rice noodles topped with a savory, slightly tangy sauce, crunchy pickled long beans, and a sprinkle of crushed peanuts. It's a refreshing and satisfying dish perfect for summer, capturing the bustling energy of a Guangxi night market.

A vibrant bowl of silky rice noodles topped with tangy pickled mustard greens, ground pork, and fresh herbs, capturing the essence of a bustling Guangxi street food stall. The dish is light yet flavorful, perfect for a summer evening.

A refreshing cold noodle salad inspired by Guangxi street food stalls, featuring tangy pickled radish, crisp vegetables, and a spicy-sour dressing. Perfect for summer, this dish captures the vibrant flavors of a bustling night market.

广西人爱吃的壮家五色糯饭，用的是优质糯米，配上红兰草、枫叶。做出来的味道，酸辣开胃，越吃越想。

广西人爱吃的壮家红花菜，用的是朵玲花，配上精盐、辣椒骨。做出来的味道，酸辣开胃，越吃越想。

广西人爱吃的酿雪梨，用的是雪梨10个，配上火腿、糯米。做出来的味道，酸辣开胃，越吃越想。

广西人爱吃的壮凉鸡，用的是武定鸡1只，配上甜酱油、精盐。凉拌出来的味道，酸辣开胃，越吃越想。

广西人爱吃的壮家三夹，用的是猪小肠 l00克，配上葱头、粉肠 l00克。做出来的味道，酸辣开胃，越吃越想。

广西人爱吃的彝味兔，用的是兔子1只，配上芝麻油 l00克、草果面。做出来的味道，酸辣开胃，越吃越想。

广西人爱吃的酸笋清汤鱼，用的是挑手鱼，配上生姜丝、酸笋。煲汤出来的味道，酸辣开胃，越吃越想。

广西人爱吃的帕哈煮螺蛳，用的是鲜螺蛳，配上香菜、猪筒子骨。炖煮出来的味道，酸辣开胃，越吃越想。

广西人爱吃的水产类牛奶煮弓鱼，用的是洱海鲜弓鱼，配上冰糖、原汁鲜牛奶。炖煮出来的味道，酸辣开胃，越吃越想。

广西版的牛肉西兰花炒饭，会加一点酸笋提味。广西人吃东西喜欢酸辣口，跟东北的浓油赤酱不一样。

广西五仁月饼跟东北的不太一样，会加一些南方的果仁比如榄仁。甜度更高，皮更薄。中秋佳节，广西人送礼就送五仁月饼。

壮族子姜野兔肉是广西的中秋菜。野兔肉比家兔紧实有嚼劲，配上嫩姜大火爆炒，去腥提鲜。壮族人中秋吃兔子，是传统。