5. Tofu Maruko

Tongzhi was in the Qing Dynasty for three years (1874). During the "Emperor's Meeting" held by the DPRK, slaughter was banned throughout the country, and people were not allowed to eat meat. There is a bean curd workshop named Lei in Guiyang, which makes a garden with bean curd, fried it with vegetables and sold it. It is very popular and famous all over the world. After several generations of improvement, the fried bean curd garden is tender as snow, full of "beehives", and has a lingering fragrance after eating, so it is called Guiyang famous snack, which has a good reputation for more than 121 years and is named "Leijia Bean Curd Garden". Now it can be seen everywhere in Guiyang.

6. Lotus-leaf Baba

The snack series such as Lotus-leaf Baba, Gaoba porridge and Babao rice operated by Lotus-leaf Baba Store are the favorite local snacks of Guiyang citizens. After a hundred years of history, Lotus Leaf Ciba Store has been favored by tourists at home and abroad for its unique traditional craftsmanship and unique taste.

nowadays, due to the transformation of the urban area, the Ciba shop, which has been operating beside the cinema in Yunyan District since before liberation, has been moved to No.11 Yongle Road to continue its century-old romance. In the 22nd year of the Republic of China (1933), the food store around Beimenqiao (fountain) in Guiyang was called "Jingquanzhai", which was made of the above-mentioned glutinous materials, white sugar, cold sugar, rose sesame seeds, sand washing, peanuts, walnuts and other raw materials. Production method: firstly, beat the glutinous rice into glutinous rice, divide it into small bowls, then put it in a frying pan and bake it into thin slices with lard, add the sugar heart, then fold it into half and bake it again, and it will be crispy and the sugar heart will melt. After the "Jingquanzhai", the lotus leaves spread all over the city and were recognized as famous snacks in Guiyang.

7. Bowl-ear cake

Above white rice and brown sugar are used as the main raw materials to process flour. In front of War of Resistance against Japanese Aggression, there was a citizen named Yan in Nanjing Street (now Zhonghua North Road) in Guiyang who was good at making bowl-ear cakes. The ingredients were coated with a layer of rose sugar from the top opening of the cake and sprinkled with sesame seeds. It was golden in color and big in size, and it opened the filiform and honeycomb holes of chicken, which was very popular among the masses. Therefore, there was a saying in Guiyang's two-part allegorical saying that "the bowl-ear cakes in Nanjing Street-steamed (increased) greatly". Now it still appears in Guiyang market every morning, also known as "baby cake", which means the best food for infants. Hawked into the market and became a famous snack in Guiyang.

8. Rice Tofu

A famous snack in Guizhou cuisine, it is made by washing and soaking rice, adding water to grind it into rice slurry, and then boiling it with strong fire to make "tofu". When eating, slice into a plate, then put the cut kohlrabi, salted vegetables, crisp soybeans, crisp peanuts and chopped green onion on the rice tofu, add seasonings such as red oil, sesame oil, pepper oil, soy sauce, vinegar, ginger juice and garlic water in a small bowl to make juice, and pour it on the rice tofu.

well, I personally think that the introduction of the eight snacks is over. How do your taste buds react? Your mouth is watering! Come to Guiyang when you are free, and sit in the snack street and taste it slowly! Absolutely good and cheap.

In addition, a few snacks are also introduced.

roll powder, small tofu, stinky tofu, baked potato, etc., as well as ice powder, Rosa roxburghii, konjac tofu, bracken, crispy duck and shredded chicken powder. Can't say too much, no mystery. You need to find out for yourself.

Guizhou cuisine, also known as Guizhou cuisine, consists of Guiyang cuisine, northern Guizhou cuisine and ethnic minority cuisine. About the early Ming Dynasty, Guizhou cuisine has matured, and many Guizhou cuisines have a history of more than 611 years. The well-known kung pao chicken is a famous Guizhou dish with a long history. It was created by the chef of Ding Baozhen, a native of Pingyuan, Guizhou Province, during the Xianfeng period of the Qing Dynasty, and it was eaten with fried chicken balls and spicy food. Now it has reached a popular position.

Spicy flavor is the main feature of Guizhou cuisine. Most of the famous dishes are closely related to chili, such as kung pao chicken, all kinds of hot pots, noodles with prosperous intestines, etc., which need to be seasoned with chili. The dishes with spicy flavor in Guizhou cuisine have different tastes, which are divided into several series, such as oily spicy, burnt spicy, green spicy, sour spicy, spicy and garlic spicy. Some are spicy and sour, some are spicy and fragrant, and some are staggering.

Guizhou cuisine is sour. In Guizhou, there is a folk song "Don't eat sour for three days, walk and fight". Pickled sauerkraut is preserved in every family, and the tongue of food can produce saliva, stimulate appetite and promote digestion, and it can relieve summer heat when eaten in summer. Sour soup has the effects of refreshing, sterilizing, removing greasy fat, strengthening the spleen and preventing stones. The main raw materials for pickling sauerkraut are radish, cabbage and cabbage. The production of sour soup is divided into vegetable acid, fish acid, meat acid, rice acid, etc., which is completely fermented by biology.