Guizhou cuisine mainly belongs to Sichuan cuisine series, but Guizhou cuisine has its own unique flavor. Sichuan is mainly spicy, Yunnan is mainly sweet and spicy, and Guizhou is mainly sour and spicy. Spicy and sour is the outstanding flavor of Guizhou cuisine. Friends who don't like it can suggest putting less oil and pepper. Dry pot series in Guizhou, together with the rice wine brewed by farmers, tastes authentic and mellow. The sour taste of Guizhou cuisine is not like vinegar in Shanxi, but sour soup. Sour soup is a major feature of Miao diet, especially hot pot series, especially sour soup fish. In addition, you can also eat rat meat in Dong areas, which is usually a house mouse found in a rice barn. Guiyang Wang Chang noodles, noodles are made of eggs and flour. After the noodles are cooked, add the stewed fat sausage and the old and tender pig blood. Then add delicate and complicated condiments such as crisp Sao, red oil, chopped green onion, bean sprouts and tofu, and wash them with bone soup and chicken soup. The soup is fresh and rotten, crisp and not cotton, oily and not spicy, and fragrant. Mutton powder is produced all over Guizhou, and only zunyi mutton powder is famous. In the streets of Zunyi City, there are countless mutton powder houses, and the number of diners is second to none. In addition, Guizhou's flavor snacks also include: potato cake, spicy potato cake and two cakes. Zunyi mutton powder, Zunyi, Bijie Tangyuan, Xingyi Shuabatou, Shiqian mung bean powder, Weining, Anshun powder, Zhenning Bobo sugar, Suiyang hollow noodles, Jiangkou dried bean curd, Guo beef jerky, Guiyang egg cake, Yipin Dabao, tofu jiaozi, pie, bowl ear cake, Duyun and fried potato cake.