The rooster ordered black bean flower

This dish originated from the traditional famous dish, Misgurnus anguillicaudatus and bean curd, in Tongren, eastern Guizhou, and borrowed from the making method of vegetable chicken bean curd. Nowadays, the highlight of this dish is to use black beans instead of soybeans. The purpose of this is to make tofu more fresh and tender, and blend it with the smell of chicken to make it more fresh and refreshing.

The success or failure of this dish depends on how well the black beans are cooked. After being washed, the black beans should be soaked in water for 4-6 hours and then ground into soybean milk. After the chicken is washed, boil the soybean milk, then cook it with low heat, add chicken slices in 2-3 times, add appropriate amount of sour soup every time about 11 minutes, and stir it gently with a spoon to prevent the meat from sinking. As we all know, tofu has the functions of detoxifying, tonifying the middle energizer, widening the intestine and reducing turbidity. And chicken tonifies deficiency and produces blood, warming the middle and warming the liver. It is really a winter must taste delicious.

mutton flat hot pot

mutton flat is a very peculiar food in southeastern Guizhou, which is difficult for many foreigners to accept. Actually, it is a sanitary, scientific and delicious dish. It takes out the gastric juice and filters it clean when slaughtering sheep. The cooked lamb is yellow-green, which is regarded as the top grade of hospitality by ethnic minorities in southeastern Guizhou.

Put the prepared mutton with skin and flat sheep into the pot, and add some condiments such as ginger, parsley, parsley and wine to make a hot pot. The taste is slightly bitter at first, but the more you eat it, the more fragrant it will be, which is very effective for digestion and eyesight improvement.

blood tofu

blood tofu has a history of hundreds of years in Guizhou. It is said that a chef in the Ming Dynasty accidentally sprinkled chicken blood on tofu while cooking. He took out the tofu and placed it by the fire. A few days later, the tofu stained with blood was smoked and burned into a semi-dry lump with a strong fragrance. He sliced tofu for wine, and the taste was delicious. From then on, the practice of blood tofu was passed down.

In Guizhou, blood tofu is a kind of new year's goods with ethnic customs. Generally, in winter, when killing pigs, people crush the pre-processed tofu by hand, pour the pig's blood on the tofu, and mix it while pouring it until the snow-white tofu is dyed red. Add appropriate amount of diced pork belly, pork liver, diced pork lungs, spiced powder, refined salt and pepper into the tofu and mix well. Squeeze into a goose egg shape of about 111 grams and smoke it dry. This dish is rich in meat and vegetables, ruddy in color, tough and chewy.

Congjiang Xiang Pig

Congjiang Xiang Pig is a precious miniature local pig breed in China, which is only produced in the Moon Mountain area of congjiang county. It has the characteristics of short stature, tender meat, homozygous genes, purity and no pollution, and is listed as a second-class rare protected animal by the state. Compared with other pigs, Congjiang Xiang pig has the highest muscle tenderness, the smallest muscle fiber diameter and the best nutritional value, and is a high-quality protein source suitable for all ages.

In addition, it is a high-quality raw material for making high-grade food. The most famous is the fragrant pork stir-fried with celery. The color of the dish is particularly bright and delicious, and you will smell a fragrance from a distance. It tastes delicate and delicious, with a long aftertaste and a unique flavor.

Steamed pork with soy flour

There are many ethnic groups in Qiannan Buyi Autonomous Prefecture, Guizhou Province, all of which love steamed pork with soy flour. Steamed pork with soy flour is available in many places, but steamed pork with soy flour definitely has a special flavor. First, stir-fry soybeans in a pot with low fire and grind them with a stone mill. Wash the skin of fat pork, cut it into thick slices, mix with salt, wrap it in soybean powder and put it in a bowl neatly. Steam it in a cage for an hour and turn it over to serve.

After serving this dish, it is fragrant, and the meat is wrapped in the fragrance of soybeans. You can eat a mouthful of oil, but this oil is wrapped in the fragrance of soybeans, so it is not greasy, but it is more fragrant. From the health point of view, soybeans are rich in vitamins and protein, and this dish is very healthy.

Bijie Tangyuan

Tangyuan must be familiar to everyone, but Bijie Tangyuan is unusual. Bijie Tangyuan is the most particular about its stuffing, which is made of over 11 kinds of ingredients such as Weining ham, five kernels, starter, rose, washed sand, frozen orange, sesame, walnut kernel, sugar and candied dates. The shape of glutinous rice balls is not a single circle, but also oblate, peach-shaped, diamond-shaped, jiaozi-shaped, jujube-shaped and pear-shaped.

Bijie Tangyuan has won the favor of tourists with its small size, thin skin, rich stuffing and sweet and delicious flavor. But what they don't know is that traditional Chinese medicine has always regarded glutinous rice balls as something that can tonify deficiency, regulate blood, strengthen spleen and stimulate appetite, and modern nutritionists also highly admire their health-care functions. It seems that when we get here, we must eat a few bowls before glad you came.

In addition, there are many well-known foods in Guizhou in winter, such as spicy chicken, fish in sour soup, rice in soup and stewed goose hotpot, which have spread all over the country.