Guizhou cuisine, also known as Guizhou cuisine, consists of Guiyang cuisine, northern Guizhou cuisine and ethnic minority cuisine. About the early Ming Dynasty, Guizhou cuisines were mature, and many Guizhou cuisines had a history of more than 600 years. As we all know, kung pao chicken is a famous dish with a long history in Guizhou. Created by the chef of Ding Baozhen, a native of Pingyuan, Guizhou, during Xianfeng period of Qing Dynasty, it was served with fried chicken balls and spicy food. Now it has reached the position of popularization.

Introduction of Guizhou specialties;

Baogu hot and sour zi

Beat the corn into flour, mix it with chopped red pepper, pour it into a ball and pickle it in a jar. When eating, take the pickled sweet and sour jiaozi out of the jar and fry it with tea oil or vegetable oil. It tastes sour and refreshing, and it is very delicious. There is also a kind of sour and hot glutinous rice seed, which is the same as the sour and hot glutinous rice seed, except that glutinous rice flour is replaced by glutinous rice flour.

Stir-fried fragrant insect

Miao people choose the whole larvae of wasps, flower-footed bees, seven-mile bees and millet bees. And fry them fresh or in soup, or bake them dry, which is especially delicious. Then there are the larvae of longicorn beetles and dragonflies, which eat in the same way as above.

Fried bacon with bracken

Fan Jing is rich in bracken, also known as "chicken feet dish", which can be fried or cold in daily cooking. Fern cakes made by grinding fern roots are also very popular. Cut the translucent fern cake into strips or blocks and stir-fry with bacon. Add pepper and garlic, it has a smooth fragrance and a tough entrance.