1, Wang Miao fish
This is a famous dish of Miao family to entertain guests. Wang Miao fish tastes delicious and fresh, and many foreign tourists praise it after eating it. "If you don't eat Wang Miao fish in Xijiang and Beijing roast duck in Beijing, you will regret it all your life"!
2. Sour soup fish
Sour soup fish, a unique food of Miao nationality, is delicious in sour taste and full of spicy energy, which makes people have an appetite. Generally, rotten peppers, a special product, and many local Chinese herbal medicines with rich nutrition are first added, and natural sour soup is made with tomato acid, and then the clean live fish is put into a pot to cook. Sour soup is made of cooked rice swill, and the best sour soup should be white. Clear sour soup tastes sour and fragrant, but the mellow taste is slightly worse. In addition, the red sour soup brewed with tomatoes is more perfect. If you add some bean sprouts, small bamboo shoots and wild onions as accessories, you can't help but mention sour soup when it comes to sour soup fish. You can't go to Guizhou without eating fish in sour soup.
3. Fried bacon with broken ears
Many people are not familiar with the word "broken ear root". If I told you that the broken ear root was actually the root of Houttuynia cordata Thunb, would it be like thunder? Unlike other places where houttuynia leaves are used for cooking, Guizhou uses its roots. Very thin and long pale white stalks taste powdery, but they are not so heavy after frying, so people who are not used to them can still chew them. Bacon is also cured by local methods and shipped from Guizhou. The flesh color is obviously darker than that seen in the market, especially the hard edge. A little purple bacon is fragrant and rich.
4, drum skin and meat
Drum and Tibetan meat is an essential dish for Miao people to celebrate drum and Tibetan Festival every thirteen years. Drum-packed meat symbolizes "wealth of gold and silver" Every drum and Tibetan festival, everyone will bring a mysterious drum and Tibetan blessing to persuade wine, saying, "more gold, less silver, and eat meat in a big bowl." There is a saying in the Miao family: "After the once-in-thirteen-year drum Tibetan Festival, you should eat a lot of meat and drink a bowl of wine."
5, bracken
Pteridium aquilinum is a tender leaf when Pteridium aquilinum is still curly and undeveloped. Pteridium aquilinum is a wild vegetable. The dishes cooked by it are ruddy in color, tender in texture and rich in flavor, and rich in amino acids, vitamins, trace elements, and special nutrients such as bracken, bracken glycoside and sterol. They are called "kings of wild vegetables" and are rare wild vegetables. Pteridium aquilinum can be eaten fresh, but it is difficult to keep fresh, and its pickled or dried products are common in the market. Pteridium aquilinum is now widely used for export in China.
6. Mihua Rice
First, the best glutinous rice is washed and dried. At the same time, pick various plants that are beneficial to the body on the mountain and boil them into red, yellow, blue, orange, black and other colors. After that, the washed glutinous rice was soaked in various plant dyes respectively. All kinds of bright colors soak the rice deeply. After the color of the rice completely changes, it is washed by the water and then steamed in jiaozi. At this time, the room is full of red, yellow, blue, orange and black, bright colors shine in the thick steam, and pure fragrance wafts around the room. Faced with such delicious food, even if you are full of alcohol, you can't help but taste a few mouthfuls.
7. Miao rice wine
Glutinous rice wine, also known as Jiang rice wine, sweet wine, fermented grains and fermented grains, takes glutinous rice as the main raw material. Its brewing process is simple, its taste is sweet and mellow, and its ethanol content is very low, so it is deeply loved by people. In the production of some dishes, glutinous rice wine is often used as an important condiment.
In addition, fish and peppers, sauerkraut meat (that is, braised pork) and eggplant salad are all very local and worth tasting.
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