Guilin Food
What to eat, where to find it, and how to order like a local.
Guilin’s food is its own kind of scenery — river fish, rice noodles, taro and oil tea you will not taste quite the same way anywhere else. This guide covers the dishes worth planning around and the simple phrases that make ordering painless.
Start with the signatures below, then jump to the restaurant collections by cuisine or by “must-eat” shortlist.
啤酒鱼
Fresh Li River fish simmered in local beer with tomatoes and chili — the dish Yangshuo is famous for. Tender, slightly sweet, gently spicy.
Try it at Liujie Beer Fish, Master Chef’s Beer Fish or Sister Xie’s Beer Fish.
桂林米粉
Silky rice noodles in a fragrant bone broth, topped with pickled vegetables, peanuts and braised meat. The local breakfast staple — eaten standing up, mixed well, in minutes.
Try it at Chongshan Rice Noodles or Gan’s Noodle House.
油茶
A savory “tea” of pounded green tea, ginger and garlic, served with rice puffs and fried snacks. An acquired, warming taste unique to the region.
Served at Xinguichu and many farmhouse restaurants.
螺蛳鸭脚煲
A bubbling hotpot of river snails and braised duck feet in a sour-spicy broth — messy, addictive and best shared.
A specialty at Lao Biao Ji and home-style eateries.
田螺酿
Freshwater snails stuffed with minced pork and herbs, then stir-fried with chili and peppermint — a delicate local craft dish.
Order it as a side at beer-fish restaurants and countryside inns.
荔浦芋扣肉
Layers of taro and pork belly braised until melting-soft — a festive Guangxi classic with a nutty, savory depth.
On the menu at Pu Shi and traditional banquet restaurants.
柚子酿
Yangshuo pomelo shells filled with seasoned pork and steamed — fragrant, juicy and gently sweet.
A seasonal dish at countryside farmhouses in autumn.
竹筒饭
Glutinous rice with mushroom, pork and chestnut roasted inside a bamboo tube, picking up a subtle smoky aroma.
Found at rural farmhouse dining and village stops.
桂花糕
A light floral jelly made from osmanthus flowers and glutinous rice — sweet, fragrant and perfect with tea.
Sold at bakeries, tea houses and West Street stalls.
山水豆腐
Silky tofu made with mountain spring water, gently braised — clean, tender and a good counterpoint to spicy dishes.
Served at Wang Jiang Lou and riverside restaurants.
Yangshuo beer fish (啤酒鱼) — fresh Li River fish braised in local beer with tomato and chili. It is the dish the town is built around.
Milder than Sichuan. Ask for “不太辣” (not too spicy) and you’ll be fine; many dishes are savory rather than hot.
Point at the picture menu, or show the dish name in Chinese from this guide. West Street restaurants widely have English menus.
Yes — mountain tofu, stir-fried seasonal vegetables, and Indian restaurants (Ganga, Desi) are very veg-friendly.
特色餐厅
Scenic, characterful and experience-led tables worth the trip.
中餐厅
Local Guilin cooking, Guangxi fusion and home-style favorites.
西餐与国际
Pizza, Indian, cafés and grills — a familiar break when you need it.
必吃榜
The shortlist we’d give a friend with three days in town.