“Guilin’s Three Treasures”

“Guilin’s Three Treasures”

　　　　Three Flowers Liquor, Chili Sauce, and Fermented Tofu are hailed as the “Guilin Three Treasures”

Three Flowers Liquor:

　　Three Flowers Liquor has a long history. In ancient times, it was called “Rui Lu.” Fan Chengda, an official who served in Guilin during the Song Dynasty, praised it after tasting, saying “it embodies the very essence of fine liquor,” which speaks volumes about its high reputation. The liquor is distilled three times, which is why it was once called “Three-boil Liquor.” Due to its high quality, when poured into a bottle and shaken, three layers of bubbles will form on the surface. Similarly, when poured into a glass, fine bubbles will gather on top. Hence, it came to be known as “Three-boil Piled-bubble Liquor,” later shortened to Three Flowers Liquor.

　　The characteristics of Three Flowers Liquor are: a delicate honey-like aroma, a smooth entry, a clean finish, and a pleasant aftertaste.

　　Why does Three Flowers Liquor have such a unique flavor?

　　It all comes down to its “blood, flesh, and bones.” Water is the “blood of the liquor,” so premium liquor must start with excellent spring water. The Li River, especially the underground spring water that gushes from deep pools beneath Elephant Trunk Hill, is pure, sweet, free of impurities or odd flavors, and contains trace minerals—providing the finest “blood” for the liquor. Next, the high-quality rice grown in the Li River basin, with its large, plump grains and starch content as high as 72%, serves as the ideal “flesh.” Furthermore, the locally produced distiller’s yeast made from aromatic herbs is rich in fragrance, forming the distinctive “bone” of the liquor. With these premium ingredients and meticulous brewing techniques, the quality of Three Flowers Liquor is naturally assured. After brewing, the liquor is usually stored in ceramic jars inside mountain caves for one to two years to age, enhancing its mellowness and fragrance before being bottled and sold.

　　The alcohol content of Three Flowers Liquor used to typically range between 56% and 58%. It now generally comes in 38% and 53% versions.

Guilin Chili Sauce

　　Guilin Chili Sauce stands out for its unique flavor, not only popular domestically but also a bestseller in Hong Kong, Macau, and Southeast Asia. Together with Three Flowers Liquor and Fermented Tofu, it is honored as one of the “Guilin Three Treasures.” There are different varieties of Guilin Chili Sauce depending on the ingredients. Those made with garlic are called Garlic Chili Sauce. When fermented black beans are added, it becomes Black Bean Chili Sauce. Typically, high-quality red chilies, garlic, and other ingredients are chopped, mixed with fermented black beans, Three Flowers Liquor, and fine salt, then sealed in jars and left to ferment for several months. Guilin Chili Sauce is rich, spicy, fragrant, and delicious, suitable both as a condiment for meals and for cooking. The “Guilin Three Treasures” gift box under the “Guilin Three Treasures” trademark combines the three renowned local products—Three Flowers Liquor, Fermented Tofu, and Chili Sauce—into a compact and portable set, beloved by both domestic and international tourists.

　　Guilin Chili Sauce is one of Guilin’s specialty products, with a history of about a hundred years. The chili sauce produced by Guilin Sauce Factory has been awarded multiple times as a high-quality and branded product at both the autonomous region and municipal levels, and is popular across Southeast Asian countries. Depending on the ingredients, there are various types of Guilin Chili Sauce, such as Garlic Chili Sauce and Fermented Black Bean Garlic Chili Sauce. Its flavor is fresh, spicy, fragrant, and mellow, with a sweet aftertaste that leaves a lingering taste, making it not only an excellent condiment but also enjoyable on its own.

Guilin Fermented Tofu:

　　Guilin Fermented Tofu is a representative of white fermented tofu. As far back as the Song Dynasty, Guilin’s fermented tofu was already well-known. With a long history and strong reputation, it is one of the traditional specialty “Guilin Three Treasures.” The production process of Guilin Fermented Tofu is delicate and rigorous—from grinding the soybeans and filtering to shaping, pressing, and molding—all steps follow a strict procedure, and ingredient selection is equally particular. The resulting tofu blocks are small, with a fine, smooth, and soft texture, an orange-transparent surface, a deliciously fragrant taste, rich nutrition, appetite-enhancing properties, and digestive benefits. It is a commonly consumed food and also a cooking ingredient. Dishes such as suckling pig, Dongpo pork, dog meat, red braised pork, and white-cut chicken all benefit from the addition of fermented tofu, which infuses them with a rich aroma. It also adds unique flavor when used in cold dishes such as tofu salad, preserved eggs, Chinese toon shoots, or bamboo shoots. White fermented tofu enjoys international fame and is favored in Hong Kong, Macau, Southeast Asia, and Japan. Guilin Fermented Tofu comes in many varieties and boasts a long history, having been renowned for over 200 years. It is mainly divided into two categories: Chili Fermented Tofu and Five-Spice Fermented Tofu. They share the same preparation method but differ in ingredients. It is also an excellent condiment. Guilin specialties such as suckling pig, goat meat, and Dongpo pork are all enhanced by this fermented tofu seasoning, delivering rich and savory flavors. Dishes like roasted pork or white-cut chicken, when dipped in Guilin Fermented Tofu, reveal a deeply satisfying taste.