崇左 旅游攻略

Fermented bamboo shoots with a distinctive sour aroma, a staple in local Zhuang cuisine. They add a tangy, umami punch to noodle soups and stir-fries.

Sticky rice dyed naturally in five colors using local plant extracts — red from amaranth, yellow from gardenia, purple from purple rice, black from ramie leaves, and white. Served during festivals.

Influenced by the city's proximity to Vietnam, these fresh spring rolls are wrapped in rice paper with shrimp, herbs, and vermicelli, served with a tangy fish sauce dip.

A local specialty featuring fresh river fish cooked in a sour broth made from fermented bamboo shoots and tomatoes. The tangy, spicy soup is perfect for the humid climate.

A sweet, low-alcohol rice wine traditionally made by Zhuang families. It has a creamy texture and subtle floral notes, often served warm during meals.