Dog Hotpot (Gourou Huoguo) 狗肉火锅
Lemon Duck (Ningmeng Ya)柠檬鸭
There is more than one way to eat a duck in China. Lemon duck originated in Wuming county of Nanning City. The delicate taste of this dish comes from its pickled ingredients including hot peppers, mustard heart, ginger, lemon and plum; other ingredients include garlic paste, salted bean and sesame oil, all of which give a succulent flavor to the duck. After being marinated, the duck is deep fried to perfection: crispy, yet tender and juicy.
Sour Dish(Suanshi) 酸食
Sour dish has a history of over 300 years. In Nanninghua, sour dish is also called "acid field." The dish is extremely popular in Nanning because of its fragrant sweet and sour flavor. Sour Dish is delicately prepared with slices of pawpaw, radish, cucumber, lotus root, coconut milk, pineapple slices, sour vinegar, hot pepper and a hint of sugar. You can ask for it cold or hot; either way, the flavor will knock you off your feet.
Drunken Squab (Zui Ruge) 醉乳鸽
Although it is not a typical Nanning dish, it is one of the locals’ favorites. Squab is also known as a “nestling pigeon”: squab is best butchered for consumption while still unfledged. Customarily prepared, the bird is marinated in a mixture of rice wine and sesame oil, cooked whole in a wok, and then placed in a plastic bag, covered in wine yet again, and refrigerated overnight. To complete the dish, the squab is removed from the bag, sliced into pieces, drizzled with a generous dollop of oyster, soy and ginger sauce, and served. The result is a delicious appetizer with a distinctly Eastern flavor and a table of impressed diners. Though the squab is delicious, beware for the bird often arrives on the table complete with head, eyes and feet.
Dog Hotpot (Gourou Huoguo) 狗肉火锅
Though certainly not a dish for the squeamish or dog lover, most people who have given dog hotpot a try will tell you it’s surprisingly appetizing. As with most hotpot, the dog meat is either brought to the table raw - allowing you to cook it piece by piece by plunging slices into the boiling cauldron of oil, spices and water provided - or it arrives already on its way to edible in a steaming, lidded pot. The cooked dog meat is typically dipped in fermented tofu, which sources say is remarkably similar to blue cheese. The meat itself tastes a bit like beef, but is not quite as tough. Contrary to many legends, dog meat is neither poisonous, nor is it likely to act as a substitute for a different (and probably less expensive) meat.
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