Laobian jiaozi is a famous traditional dish and a local specialty. This dish has a long history, from its creation to now, it has a history of more than 181 years. The reason why Laobian jiaozi enjoys a long-standing reputation is mainly due to its exquisite selection of materials, exquisite production, unique shape and fresh taste. Its unique features are stuffing and leather making.

Bullacta exarata, jellyfish ..., rice soaked in boiling water ..., red beans, red dates and rice dumplings [yi tooth] [covering face] [covering face] pure braised fish.

Shredded pork with hot and sour sauce, roasted beef with diced cardamom, stir-fried yam, shredded pork with green pepper, and shredded potatoes! Seasonal vegetables! Wait a minute ..... This is a Chinese food series.

We ate green onions dipped in soy sauce, and

Spanish mackerel jiaozi was our favorite food.

I know the names of most of the delicious foods shared by you for the first time! I really don't know where it comes from. The food culture in China is too strong.

There is a folk song "Don't eat sour for three days, walk and jump".

Use this sour soup to cook carp raised in rice fields, with bean sprouts, celery, bamboo shoots, wild onions and so on as auxiliary materials, and then use chopped green peppers, red peppers or dried peppers with broken ears to make dipping water. Fresh and smooth fish dipped in fresh and spicy juice is very appetizing.

Here is a kind of food wrapped in swaddling clothes

There is also a snack that at first glance looks like a newborn baby in a delivery room wrapped in swaddling clothes. "Baby" is a pancake baked with flour, as thin as paper but as big as a palm. Then get involved in shredded radish, broken ear root (houttuynia cordata), kelp, fried soybeans, crispy whistle, burnt pepper and so on. When local people eat it, of course, it is indispensable to inject sour and spicy juice, and the entrance is fresh, tender and sour.

There is a kind of fried chicken called kung pao chicken

During the Tongzhi period of the Qing Dynasty, Ding Baozhen, the governor of Shandong Province, was originally from Guizhou. He was once the governor of Shandong and later the governor of Sichuan. He always likes to eat chili, pork and chicken stir-fried. It is said that when he was working in Shandong, he ordered his chef to make "Fried Chicken with Sauce" and similar dishes, which was very appetizing, but it was not famous at that time.

after being transferred to the governor of Sichuan, he asked the chef to stir-fry diced chicken with peanuts, dried peppers and tender chicken every time he met a banquet guest. The meat was tender and delicious, and it was very popular with the guests. Later, due to his meritorious service in guarding the border and defending the enemy, he was named "Prince Shaobao" by the court, known as "Ding Gongbao", and the fried diced chicken cooked by his chef was also known as "kung pao chicken". Finally, the delicious bean-rice chafing dish is served with

green bean rice (kidney beans) and boiled in a pressure cooker until soft and rotten, and then chopped, added into the chafing dish to become the soup base, and then added with soft whistle (dried pork belly), crispy meat and various vegetables. Kidney beans are soft and waxy, and the soup base is thick and delicious, emitting a touch of sour and spicy flavor mixed with rotten peppers and tomatoes. If you don't eat spicy food, you don't have to put bad peppers. Bean rice hot pot with local bacon slices is also a must. The thick bean flavor with the incense of bacon is really a drooling match.

Have you guessed where I said?

We are the people who are most afraid of eating without Chili.

...,

Yes, you guessed it,

We are from Guizhou!

Tofu brain, Guo kui and chili pepper sauce.

Lemon banquet, roasted chicken, rice rolls, glutinous rice flour, slippery meat, sad bean jelly ...

Shredded tofu, fish and pork belly are cooked with starch to make delicious banquet dishes, which look cold. Why do you throw up immediately when you are impatient? Because it's hot.