This article details a family's exciting food journey in Guilin, China, exploring local delicacies and hidden gems. The adventure highlights the diverse flavors and unique eating experiences found in this region.
Exploring Guilin Mifen (Rice Noodles)
Finding Authentic Flavors
The first stop was to try Guilin mifen, a local staple. The goal was to find an authentic restaurant, avoiding tourist traps. The advice given was to look for places frequented by locals, steering clear of places with "fluro clothing". This led them to a local spot near the hotel.
The Guilin Mifen Experience
The Guilin mifen was incredibly affordable, costing only 5 kuai for a small portion. The noodles were topped with crunchy peanuts and two special sauces, with the brine called "Lushui" being key to the dish's unique flavor. A help-yourself flavor station offered a variety of pickles, spices, and herbs. The dish is a mix of sour influences from Guizhou, spicy influences from Hunan, and Cantonese food influences from Guangdong.
Enjoying the Noodles and Flavors
The family enjoyed the noodles, especially with the added pickles. The texture of the rice noodles was described as bouncy with a slight resistance. The flavorful meat, similar to pork crackling, was a highlight. The sauce at the bottom of the bowl, filled with crunchy toppings, was deemed the best part.
Immersing in Guilin's Pickle Culture
Pickle Paradise
Guilin is known as the "city of pickles," with shops lining the streets offering every imaginable variety. Pickles aren't just a side dish; they are often eaten as a main meal. The family decided to sample a few different types.
Pickle Tasting
Each family member chose a pickle to try, including pickled water chestnut and pineapple. They were cut into bite-sized pieces, weighed, and topped with a spicy pickle sauce. The pickled apple tasted like apple with a hint of spice and sourness. The pickled pineapple tasted less acidic than expected.
Indulging in Local Desserts: Taro and More
Discovering Mashed Taro
Next, they visited a favorite dessert spot to try mashed taro with coconut milk and sago pearls. Despite its unappetizing gray appearance, the dessert tasted surprisingly sweet and almost like ice cream.
The Charm of Sharing
The best part of trying the taro was sharing the experience with family. It was a dish that might have been overlooked otherwise.
Chang Fen Feast: A Culinary Delight
Unplanned Delights
While initially unplanned, the family was eager to try chang fen, a type of rice noodle roll. The menu consisted entirely of chang fen with various fillings, including prawn and barbecue pork.
A Unique Chang Fen Experience
The chang fen portions were massive and prepared using a specific steaming process. It was served with pickles, sesame seeds, and a flavorful sauce. The sauce, which included spicy, garlicky, and umami notes from black beans, made the chang fen exceptional.
Beer Fish and River Snails: Embracing the Local Cuisine
Trying Beer Fish
For dinner, they tried Pi Jiu Yu, or beer fish. The restaurant, while possibly touristy, offered a common local dish. While the fish was tender, the dish was deemed a little salty and could have been more zesty.
The Adventure of River Snails
They also tried river snails, a Guilin classic. It was discovered that you are not supposed to eat the end of the snail. After some initial confusion and advice from the waitress, they learned the proper way to eat them, removing the hard seal on top and using a toothpick to extract the edible portion. The snails were gingery and flavorful.
Luo Si Fen: The Smelly Noodles
Morning Market Awaits
The next morning, the family was introduced to Luo Si Fen, river snail rice noodles known as the "smelliest noodle in China." The unique smell comes from pickled bamboo shoots.
Luo Si Fen Experience
The family found the smell to be pleasant, suggesting it might be a genetic preference. The dish included small river snails, tofu skin, and duck foot, creating a variety of textures. The family enjoyed the soup, which had a slight vinegary taste. Some family members like the Luosifen better than the GuiLin Mifen.
Eating Duck Foot
Eating the duck foot involved nibbling through the outer layer of skin and avoiding the bones.
Sweet Osmanthus Cake
Osmanthus Delights
In Guilin, the city of osmanthus, they tried Gui Hua Gao, an osmanthus cake. The flavor of osmanthus was subtle and reminiscent of jasmine.
A Sweet Snack
The cake consisted of glutinous rice with osmanthus in the middle. The family enjoyed the texture and subtle flavor.
Roast Goose: A Grand Finale
A Goose Feast
The final meal in Guilin was roast goose, a local specialty. The restaurant even provided an English menu with a guide for foreign guests.
Shunde Goose Awaits
Roast goose reminded the father of a dish he had in Sydney. A visit to Shunde, known for its roast goose, was planned for the near future, but bad weather prevented the trip.
Ending with Chang Fen
Due to the overwhelming family requests, the adventure ended with Chang Fen, solidifying it as a family favourite. The overall lesson learned was to keep an open mind and try new things, as the most unexpected places can offer the best culinary experiences.
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