Guangxi Cuisine: Stuffed Pan-Fried Squid Delight
1. Origin History
Guangxi cuisine’s famous stuffed pan-fried squid first appeared in Beibu Gulf fishing ports in the 1980s. Local fishermen turned freshly caught squid into a creative night market dish. This iconic Guangxi cuisine reflects the coastal people’s love for fresh seafood and culinary innovation.
2. Cultural Significance
Known as the “King of Night Market Seafood,” this Guangxi dish is central to seaside late-night dining. It embodies the region’s relaxed culture—eating, drinking, chatting, and enjoying the sea breeze. Tourists can experience authentic coastal leisure by trying this celebrated Guangxi cuisine.
3. Ingredients & Preparation
The main ingredient is fresh whole squid from the Beibu Gulf, keeping its tube shape. Key seasonings include garlic chili sauce and perilla leaves. The unique “stuffed and pan-fried” technique involves filling the squid tube with garlic, minced ginger, and pork, sealing it, then pan-frying on a hot iron plate and brushing with secret seafood sauce. This method defines the classic flavor of Guangxi-style seafood.
4. Flavor & Texture
The outer layer is golden and crispy, while the inside is tender and juicy. The sweet taste of fresh seafood blends perfectly with garlicky chili sauce, and perilla leaves add a herbal aroma. Every bite showcases the distinct taste of Guangxi cuisine.
5. How to Enjoy
Best paired with chilled local beer like Liquan Beer, eaten by hand for full enjoyment. This Guangxi cuisine is a must-try in Beihai or Fangchenggang night markets. Order as “Stuffed Pan-Fried Squid Tube,” and request “extra crispy” if desired.
6. Visitor Tips
The English names are “Stuffed Pan-Fried Squid Tube” or “Guangxi Style Grilled Squid.” Mildly spicy but full of fresh seafood flavor, it’s a perfect introduction to Guangxi cuisine. Non-spicy eaters can request “no chili sauce.”
7. Step-by-Step Recipe for Foodies
- Clean fresh squid, keep tube shape, remove innards, marinate in ginger juice and rice wine.
- Mix pork, garlic, chili paste, and coriander into a stuffing. Fill squid tubes 70% full, seal with toothpicks.
- Heat iron plate, add peanut oil, pan-fry squid slowly, piercing with bamboo sticks to prevent bursting.
- Fry until golden, brush with seafood sauce and honey, sprinkle chopped perilla, stir-fry 30 seconds, serve.
Bite into this golden squid tube, and feel Beihai’s evening sea breeze wrapped in waves. A signature dish of Guangxi cuisine, it’s worth planning a dedicated coastal food tour!
