Guilin rice noodles are a shining symbol of Guilin's culinary culture. The essence of Guilin rice noodles lies 70% in the broth. The broth is made by simmering more than a dozen spices, including fermented black beans, star anise, cinnamon, licorice root, cardamom, and fennel seeds, along with pork or beef bones, for a long time.

Luosifen, or river snail rice noodles, is the most representative local snack from Liuzhou, Guangxi. In recent years, it has become a nationwide sensation and a viral food phenomenon thanks to its unique "stinky" smell. The distinctive, overpowering, and addictive "stinky" smell of Luosifen actually comes from the pickled bamboo shoots in the main ingredients.

Yangshuo Beer Fish is the most famous specialty dish in Yangshuo and an unmissable culinary experience during a trip to Guilin. Revered as "Yangshuo's No. 1 delicacy," it's a signature dish that almost every tourist orders. The most unique aspect of this dish is that it's cooked without a drop of water, using instead a large amount of Lijiang beer. This not only effectively removes the fishy smell but also brings out the unique sweetness of the fish.

Quanzhou Vinegar Blood Duck is the most famous traditional dish in Quanzhou County, northern Guilin, Guangxi, and is known as the "King of Dark Cuisine at the Border of Hunan and Guangxi". The most unique soul of this dish lies in the vinegar blood. During preparation, the duck is killed and the blood is collected. A large amount of sour vinegar is then injected into the duck blood to prevent it from coagulating.