In some places, like Wuzhou, Cantonese style food is in dominant. But the local Guangxi cuisine still offers several great delicacies, including the Guilin rice-flour noodles with horse meat (Marou mifen), "zongzi" - pyramid shaped meat dumpling wrapped in bamboo leaves, and "fried earthworm-shaped" noodles. Guangxi cuisine is light, but not as light as Cantonese food; it is spicy, but not as spicy as Sichuan cuisine. Guangxi cuisine combines the virtues of other Chinese cuisines and is most renowned for its unique treatment of venison and game meat. It also includes snake, mountain tortoise and pigeon - some of these animals belong to rare and endangered species. Luckily, you can also find local dim sum as well as noodles and delicious dumplings. Special dog hot-pot is also available in some cities such as Guilin, Liuzhou and Nanning.
　　
　　Zhuang Cuisine
　　The Zhuang has the largest population among China‘s ethnic minorities. The Zhuang people are good at preparing various dishes, which have special Zhuang flavors. During festivals and celebrations, various kinds of ethnic dishes are prepared, including famous ones, such as Torch Pork, Zijiang Hare Meat, Fried Pseudo-Ginseng and Spotted Frogs, etc,
　　
　　Bai Cuisine
　　The Bai people are good at making salted ham, sausage, fish, fried pork liver, oily chicken and snail sauce. Bai women excel in preparing preserved fruits, such as candied plums. The Bai people are especially hospitable. Whenever a guest comes, he or she will be invited to take the seat of honor and be entertained with tea, eight bowls of dishes and three plates of fruits.