Semi-idleness is not well-known, but it is also a good place to eat Cantonese food in the city. Founded in 2002 and headquartered in Nanning, Guangxi Semi-Xianju Catering Co., Ltd. was founded by Guo Liang, a painter, designer and a gourmet. Banxian currently has 6 branches in Nanning and 1 in Beijing. With 500 employees, more than 300 kinds of dishes, and a daily passenger flow of up to 3,800 people, it occupies a place in the catering market in Nanning. The semi-idle menu is thick and there are many signature dishes. The Southern Song Dynasty tangerine peel soup roast goose had to try, select 50-60 days of "black-maned goose", with light soy sauce mixed with sugar, salt, wine, garlic, five-spice powder and other sauces to wipe the goose belly, tie it tightly and rub the goose body with maltose, and finally burn it with lychee wood. The roasted goose is tender and juicy, and the sauce is delicious, so you can taste the faint fragrance of lychee wood. The good dish corresponding to the roast goose is the braised young pigeon, the pigeon is the best in Zhongshan Shiqi, and the semi-idle residence from the supplier is the Shiqi pigeon directly supplied to Beijing, so the roasted pigeon skin is thin and crispy, fat and lean evenly, and the meat is delicate. Semi-idle-free signature crispy barbecued pork, secret black char siu, soy sauce chicken in the old sauce jar, and Dongjiang hand-pulled salt-baked chicken are also popular, such as black pepper sauce fragrant pork (reservation one day in advance) and Teochew raw pickled crab (reservation) are also popular among regular customers. Semi-idyllic local specialties are equally a must. There are pork belly with macaneous soy sauce jelly, Taiwanese egg yolk meat, Vietnamese lemongrass baked shrimp, fish and sheep Yipinxian, Wolong frankincense bone, turned-sand taro, etc., and several Shunde dishes are also quite popular, such as Shunde fried baked fish mouth, Shunde copper plate baked black leed chicken, and stir-fried choy sum dace balls. There are also some Western-style dishes on the menu, such as French Girado No. 1 oysters, geoduck sashimi, black caviar with toast, poppy meiren tang pan-fried foie gras, salt-fried snowflake beef cubes, cumin fruit wood grilled lamb chops, hawthorn and black vinegar slow-cooked braised pork, etc. In terms of after-dinner snacks, semi-idle also did an excellent job. Plum barbecued pork crisp, coarse grain mangosteen buns, Vietnamese banana leaf rice, small olive bean fragrant poor woman, fried crispy thin strut (sweet/salty) and so on are all complete finishing dim sum after the meal, which is both filling and delicious. In addition, an authentic Guangxi snack Gongcheng Imperial Shuangshen Oil Tea has to be mentioned. This snack is made of tea leaves picked in Qingming and Guyu seasons, boiled and fried, filtered out of tea residue after soaking in water, and then sprinkled with chopped green onions, minced coriander, rice, crispy fruits, crispy peanuts, fried rice, fried soybeans, etc., and can be served. Scoop up and taste, you can taste the bitterness of the tea leaves in the first mouth, followed by the warm sweet aroma of the throat, and a variety of crispy ingredients make the taste rich and layered. This snack is 20 yuan/person (minimum 4 people), 108 yuan/case. At first glance, the semi-idyllic façade looks like a Southeast Asian restaurant, with greenery and Buddha statues standing among them, and the signboard logo is quite elegant. The hall is decorated with exquisite and artistic atmosphere. The overall color palette is bright, with light green tablecloths, yellow chandeliers, orange-brown chairs, patterned porcelain bowls and floral curtains, and a bouquet of fake flowers on each table. The hall is dominated by 4-person tables, the private rooms are comfortable, and the side hall can open 4 tables. The waiter is meticulous, generous and courteous, and the dining experience is good. There is generally no waiting for a seat, and you can park for free for 1.5 hours when you dine here.