QuoteWould you say this is typical Guangxi cuisine?
Yes and no.
Guangxi doesn't really have a specific cuisine, but borrows from many cuisines.
Northern Guangxi (including Guilin) is very much influenced by Hunan and Guizhou cuisines which are very spicy.
Southern Guangxi is much more influenced by neighbouring Guangdong (Cantonese cuisine) and is much milder (to the point of blandness according to the northerners).
Where I live, and where Cindy's banquet took place, is on the cusp, but generally leans to the north in taste. Some dishes are distinctly Cantonese (the chicken and the mixed veg), whereas others are more influenced by our immediate northern neighbours. The jiaozi come from China's far north which is thousands of miles away. The steamed pork belly is from Hakka cuisine in eastern China. The sticky rice dish originates with the local ethnic minorities such as the Zhuang, Miao, Dong etc.
