1. Guilin Rice Noodles (桂林米粉)

  • Signature Feature: Silky rice noodles in aromatic bone broth with crispy pork toppings.
  • Best Time to Eat: Breakfast (locals’ daily staple).
  • Where to Try: Mingguilu Laozihao (downtown Guilin).

2. Yangshuo Beer Fish (阳朔啤酒鱼)

  • Signature Feature: Li River fish simmered in local beer with tomatoes and chili.
  • Key Ingredient: Fresh grass carp or snakehead fish.
  • Best Pairing: Steamed rice to soak up the savory sauce.

3. Lipu Taro Pork (荔浦芋扣肉)

  • Signature Feature: Layered pork belly and taro steamed in fermented bean sauce.
  • Cultural Note: Festival dish symbolizing prosperity.
  • Texture: Melt-in-mouth taro absorbs pork fat.

4. Guilin Snail Stuffed (桂林田螺酿)

  • Signature Feature: Minced pork-mushroom stuffing inside river snails.
  • Eating Tip: Suck gently to extract filling and broth.
  • Where to Try: Xingping Ancient Town street stalls.

5. Gongcheng Oil Tea (恭城油茶)

  • Signature Feature: Bitter tea soup with fried rice puffs and pickles.
  • Cultural Role: Zhuang minority’s breakfast ritual.
  • Acquired Taste: Try 3 sips to appreciate its complexity.

6. Quanzhou Vinegar Duck (全州醋血鸭)

  • Signature Feature: Duck cooked with vinegar-blood sauce and taro stems.
  • Flavor Profile: Tangy, spicy, and umami-rich.
  • Best Season: Summer (appetite-stimulating).

7. Guilin Chili Sauce (桂林辣椒酱)

  • Signature Feature: Fermented chili with garlic and soybeans.
  • Usage: Condiment for noodles or stir-fries.
  • Souvenir Alert: Vacuum-packed jars at Zhengyang Pedestrian Street.

8. Pingle Stuffed Dishes (平乐十八酿)

  • Signature Feature: 18 varieties of stuffed veggies (e.g., bitter gourd, tofu).
  • Vegetarian Option: Try stuffed tofu with mushrooms.
  • Where to Try: Pingle Ancient Town homestays.

9. Lingchuan Dog Meat (灵川狗肉)

  • Signature Feature: Spicy braised dog meat (controversial but traditional).
  • Local Belief: Winter warming dish.
  • Ethical Note: Declining popularity among younger generations.

10. Guilin Osmanthus Cake (桂花糕)

  • Signature Feature: Steamed rice cake infused with osmanthus flowers.
  • Best Season: Autumn (osmanthus bloom season).
  • Where to Buy: Xicheng Road bakeries.

Comparison Chart

Dish Key Ingredients Flavor Profile Best For Dietary Note
Rice Noodles Rice, pork, broth Savory/umami Breakfast Halal options
Beer Fish Fish, beer, chili Spicy/aromatic Lunch/dinner High-protein
Taro Pork Pork belly, taro Rich/sweet Festive meals High-calorie
Snail Stuffed Snails, pork, mushrooms Earthy/briny Street food adventure Shellfish allergy
Oil Tea Tea leaves, rice puffs Bitter/crunchy Cultural experience Vegan-friendly
Vinegar Duck Duck, vinegar, blood Tangy/spicy Summer dishes Iron-rich
Chili Sauce Chili, garlic, soy Fiery/salty Condiment Gluten-free
Stuffed Dishes Veggies, minced meat Varied (herbaceous) Vegetarian options Customizable
Dog Meat Dog meat, spices Gamey/hearty Traditionalists Ethical concerns
Osmanthus Cake Rice flour, osmanthus Floral/sweet Dessert/souvenir Low-fat

Pro Tips:

  • For first-timers: Start with rice noodles and beer fish.
  • Spice tolerance: Chili sauce and vinegar duck pack heat.
  • Souvenirs: Pack chili sauce or osmanthus cake.