We were driving down on the west side of town hoping to find something new, and we stumbled upon this Guangxi restaurant. This province is in the south of China, and the food there is famous for its fusion of flavours from Canton, Sichuan, Hunan, Zhejiang, Fujian and Guzhou. If you’ve never tried it, you have a place to now.
The waitresses are all dolled up in traditional Guangxi clothes. The boss and the chef both come from there, even the spices and bamboo shoots are from the deep forest there. The most famous dishes in Guangxi are Pork Covered with Taro (五花芋头扣 wu hua yu tou kou) and Yangshuo Fish Cooked in Beer (阳朔啤酒鱼 yang shuo pi jiu yu), and boy do they know how to cook them up. The pork and taro dish looks so good – the sliced pork is mixed with fat and lean meat topped with sliced taro and covered in gravy. You’d better get there early, though, or else you’ll miss out on it like we did. But we did get a chance to sample the beer fish, which was delicious. Unfortunately, it was a little too boney. We also ordered up the Pot-cooked Chicken and Bamboo Shoots (锅仔黄焖鸡 guo zai huang men ji), Guilin-style Fried Noodles (桂林炒粉 gui lin chao fen), and Green Peppers Fried with Eggs (青椒炒蛋 qing jiao chao dan). If you’re into getting free stuff, every Thursday they give away their special Guangxi Fried Rice Noodles (螺丝粉 luo si fen), but you have to call to order them. This is the only way to get the noodles because they aren’t on the menu. It’s another famous dish. The rice noodles are fried in a stock mixed with bones and snails. They’re made even better if you add some chili paste. The boss is extremely outgoing, and she will explain the dishes and how they are made, so ask to your heart’s content. Picture menu available.
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