Guangxi
Guangxi sits in China’s south, where limestone karst peaks rise straight out of rice fields and rivers, and where the food tastes noticeably different from anywhere else in the country. It is best known abroad for Guilin and Yangshuo, but the region rewards travellers who go further — into working cities like Liuzhou, into Zhuang, Dong and Miao villages, and into a regional cooking tradition built on sour bamboo shoots, river snails and fresh herbs. These guides are written from real trips: what a place is actually like to visit, what locals order rather than what menus recommend, how long to stay, and how to get between towns without wasting a day.
Latest Guides
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The Complete Guide to Liuzhou: From the Home of Luosifen to an Industrial Powerhouse
Liuzhou is three cities at once: the birthplace of luosifen, a serious car-manufacturing hub, and a river town ringed by karst peaks. Here is what to see, eat and plan for on a first visit.
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Beyond Luosifen: What Liuzhou Locals Actually Order for a Big Meal
Locals rarely stop at luosifen. Over two real meals we ate duck-foot hot pot, a full Guangxi-style spread at Gui Xiao Chu, and the street-corner sweet soups that follow a big dinner.
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Liuzhou Luosifen: The Bowl That Took Us Back to 18
Liuzhou smells like luosifen before you even find a bowl. This firsthand guide covers what is in it, how to order at Pingjie, which toppings are worth adding, and why eating it with friends I met at 18…