Besides snail powder, what other food recommendations do you have in Liuzhou? Ask for a specific address!

Liuzhou people's imagination of eating is fully displayed on the finger-sized snails, which can enter 24 seats in the Jin-style Manchu-Han banquet and become the only dish among the 24 dishes. It is conceivable that snails do have something extraordinary. Liuzhou's unique soft, smooth and refreshing rice noodles, sour bamboo shoots, fungus, peanuts, oil-pressed yuba, day lily, green vegetables and so on. Together with the cooked snail soup, the world-famous snail powder is made. Of course, it is also full of spicy ingredients. The sour and refreshing taste is memorable. Snails can be made into snail powder, red oil snails, snail pots and so on. These are delicious too, but please pay attention to hygiene when eating snails.

Dog meat is also delicious on the table of Liuzhou people. There are mainly two methods: dry pot and water pot, but the meat is tender and delicious. The only difference is that the skin of dry pot dog meat is crisp and tastes different.

Liuzhou Qingyun food street

Address: Qiaotou, No.1 Bridge, Liuzhou City (near the municipal insurance company)

Business hours: 10:00-23:00

* * * There are 15 must-eat vegetables and slippery meat rice rolls.

Slippery rice rolls, also known as "rice rolls the Pig", is named after its pig intestines. The production method is to roll a piece of rice flour on slippery meat, roll it into strips, then cut it into small pieces of about 8 cm, steam it in a steamer, and then pour in seasonings such as raw oil, cooked oil, bad hot sauce and seafood sauce. Honeycomb taro horn

Honeycomb taro horn takes authentic Guangxi specialty Lipu betel nut taro as the main raw material, with stuffing such as barbecued pork, scallion and rotten skin, which is fried in oil pan until golden in color and looks like a honeycomb, and tastes crispy and delicious. This snack is one of the famous snacks in Liuzhou. Liuzhou dog meat

Liu Ti from Liuzhou. There is a dog hot pot street on Zhongshan Road, which is one kilometer long. Especially in summer, the spectacular scene of water dog street is formed on the Liujiang River in Liudi. The largest and most popular dog food stall in Liuzhou is Wang Ji Hotpot City, which can accommodate more than 800 people. The flavor of Liuzhou dog meat comes from its tender meat and delicious taste. Dog meat is a domestic dog specially bred for making hot pot. When eating hot pot, it will be slaughtered temporarily. How can it be fresh? Of course, some of them are prepared with salt in advance and coated with special spices, which are also delicious. Dog meat is delicious, as we all know. Is prepared from Guangxi Inner Mongolia, Illicium verum, Lentinus edodes and other natural spices and essences. It is worth mentioning that Liuzhou dog skin is crispy fried snail.

River snail is different from stone snail, which is characterized by thin shell and thick meat. Using a fragrant grass wok called perilla will produce a spicy and sweet smell. This peculiar smell is not only liked by southerners, but also by northerners, Hong Kong and Macao compatriots and foreign friends. They often gather around Xiao Mu's dining table and enjoy perilla fried snails in street food stalls (or high-end hotels and restaurants). When frying, you can also add spices such as pepper, onion or garlic, lobster sauce and salt, which tastes better. Stewed old duck with ginkgo biloba

Traditional nourishing dishes are made of ginkgo biloba, sliced old duck, sliced ham and various ingredients and steamed in a stew. It is characterized by slightly bitter soup, sweet fruit and rich nutrition, which is suitable for all seasons. Ginkgo is cool, and the old duck is clear of fire, so stewed old duck with ginkgo is not only a delicious dish, but also a good product for nourishing five internal organs, stimulating appetite, resolving phlegm and relieving cough, moistening lung and benefiting qi. Niuxianzi

Niuxianzi is the oldest halal snack in Liuzhou flavor snacks. Before the founding of the People's Republic of China, it was run by Maji Muslim Hall in Sha Street (now Liujiang Road) or peddled along the street. Exquisite production, distinct layers, crispy and tough, oily but not greasy. Dule Babao rice

It is made of high-quality glutinous rice, lard, sugar, red bean paste, lotus seeds, preserved fruit, raisins, oranges, candied dates and other raw materials through soaking in water, drying and steaming. Sweet, soft and delicious. Barbecued buns with oyster sauce

Barbecued pork bun with oyster sauce is a must-have variety of large and medium-sized tea houses in Liuzhou in four seasons, and it is also a famous point in refreshments. It is made by traditional fermentation method and traditional hand-making. It is shaped like a "birdcage" and requires white foreskin and smooth and juicy stuffing. Maduan

This interesting and peculiar snack is said to have been invented by Rong 'an people, and later appeared in the state-run snack bar in Liuzhou. This variety is made of glutinous rice flour, bean flour, sesame seeds and yellow sugar powder, which looks like glutinous rice balls. When eating, you can roll in the bean powder a few times, which is hot, tender and delicious. Mushroom soup packets

The mushroom dumplings in Liuzhou were born out of Zhenjiang dumplings and Wuhan Four Seasons Beauty dumplings, which are different in flavor from the above dumplings. It absorbed the essence of Zhenjiang glutinous rice balls and Sijimei glutinous rice balls and improved them to form mushroom glutinous rice balls with Liuzhou unique flavor. Snail Powder Liuzhou's snail powder is famous far and wide, and China is unique. Snail powder has a unique flavor of sour, spicy, fresh, cool and spicy, ranking first among Liuzhou snacks. It is made of soft, smooth and refreshing rice flour unique to Liuzhou, with sour bamboo shoots, fungus, peanuts, fried yuba, day lily, fresh vegetables and other ingredients, as well as rich and moderate sour and spicy taste and boiled snail soup. It often makes people sweat after eating, but it also makes people sweat because of the strange and delicious snail soup. tea-oil tree

Camellia oleifera originated from Dong nationality. The Dong, Yao, Miao, Tujia and some Zhuang and Mulao people in Liuzhou all have the habit of entertaining guests with camellia oleifera. Camellia oleifera is a traditional flavor food of ethnic minorities in Liuzhou. Camellia oleifera is mainly made of tea, glutinous rice, peanuts, salt, ginger, chopped green onion and other raw materials, or fried or fried or boiled, and then brewed together. Typing "Camellia oleifera" means making or eating. Camellia oleifera has the characteristics of oil but not greasy and pleasant aroma, and has the effects of strengthening stomach, warming body, eliminating dampness and avoiding dysentery. When visiting Liuzhou, don't forget to drink a bowl of camellia oleifera. Beef Shaomai

It is the "treasure" of Liuzhou Teahouse. To test whether the tea in the teahouse is excellent, people in the industry will know that the beef barbecue materials are exquisite and there is a special person responsible for the production. This point is tender and juicy, with a shiny appearance and accurate seasoning. Thin-skinned shrimp dumplings shrimp dumplings not only contain shrimp, but also have. Shrimp dumplings are thumb-sized, thin and translucent, and the stuffing is faintly visible. In Liuzhou teahouses of all sizes, shrimp dumplings have become the old name of teahouses because of their beautiful appearance, smooth but not greasy and delicious taste. Steamed fried sweet and sour fish

The pickling process of sour fish is to choose fresh grass carp or carp, cut open the belly of the fish after washing, put the whole piece into a clean big water tank or big wooden basin, sprinkle salt for three to four days, and let the salt taste slowly penetrate into the fish. Then put it in a big barrel layer by layer. For each layer of fish, put a layer of glutinous rice or sweet distiller's grains, sprinkle some fried bean powder, and some even put a proper amount of Chili powder. Repeat this until the barrel is full. Finally, the surface is splashed with high-alcohol liquor, covered with broad Erythrina leaves, and then pressed with a few heavy stones to isolate the air. Pickled for one year and then taken out for eating. At this time, the fish is ruddy, fragrant, sour, salty and delicious.