What are the cuisines of Guizhou? Chicken and duck, pig, cow, vegetables and tofu famous, Guizhou to the north of the clear, Sichuan spicy. In this article, we will introduce what are the Guizhou cuisine, I hope you can help!

Fried aromatic insects

The Miao people because they live in the thick mountains and high peaks, creeks and weirs. All these places are naturally inhabited by various kinds of insects. They choose a few of them as food. For example, the larvae of insects such as hornets, flower-legged bees, seven-lipped bees and millet bees. Whenever they find a swarm of these bees, they track down the nests by various means, and when the larvae are plentiful as measured by experience, they pull out their nests and take their insects. The flavor of the insects is especially delicious when they are freshly fried, blanched in soup, or roasted and sautéed. And then there are the larvae of the aspens and dragonflies. The larvae of Tennyson are moths, such as pine moths, green bar moths, silk chestnut moths and kudzu moths. They are eaten in the same way as the above.

Dried Chicken Dings

Anshun rice noodles cooked with a wooden bar crushed into a very cotton and tough powder, and then into the leakage press squeezed into a line, so fine and flexible in his rice noodles. Rice noodles boiled diagonally placed in a bowl, with a large spoon of fried chicken a small spoon of oil moxibustion sweet sauce, the rice noodles covered, and then sprinkled with chopped green onions, ginger rice, pepper, fried peanuts. This is a famous point of Qianzhong.

Four-color Sweet Wine Po

Ingredients: 200 grams of white glutinous rice flour, 70 grams of black glutinous rice flour, 50 grams of sweet wine wine, honey, sugar, carrot juice, vegetable juice, hot water and other appropriate amount.

Production method: cooking. Black glutinous rice flour and 1/3 of the white glutinous rice flour and warm water and evenly kneaded through, and then the remaining white glutinous rice flour into two halves, respectively, add carrot juice, bok choy juice and warm water kneaded into red and green dough. The four kinds of dough were rolled into a cylindrical shape with a diameter of 2 cm, pulled into a 1-cm-thick dough, rolled round with the palm of your hand, put into a pot of boiling water, and then cooked until seven or eight matured when you add sweet wine wine, honey, sugar to the cooker, and then scooped into a small bowl of soup to be completed.

Characteristics: four distinct colors, mochi sticky and tasty, rich in nutrients. It is an innovative snack based on tradition, popular in Zunyi area.

Technical note: the glutinous rice flour with water should be moderate, soft and hard to moderate.

Fish in sour soup

Miao fish in sour soup is a favorite delicacy in the Miao region of various ethnic groups, it is not cooked by the chef finely, and does not cost a drop of oil or more ingredients, but it is characterized by fresh, tender, fragrant, beautiful and famous all over the world. Miao sour soup, there are bad spicy sour, tomato sour and rice soup sour a variety of, before cooking the fish, will be the right amount of sour soup into the pot or iron top cans boiled, then a live fresh carp, take out the bitter bile intestinal miscellany, then put into the boiling sour soup, the fish are still alive, to be cooked, put the right amount of salt, chili peppers, peppercorns, wood ginger flowers, fragrant polygonum, onions and garlic mixed with chili water or the fish mixing with the spices.

Suoma

Suoma is what Guiyang people call a guide. As the name suggests, it is a kind of snack made with the main ingredient of soup. The main ingredient is round-grained rice, and the ingredients are soma, ginger, salt and monosodium glutamate (MSG).

Production method: Japonica rice soaked in water, ground into rice syrup, filtered dry water into the hanging will be poi. Of course, the use of round-grained rice flour mixed with water and kneaded into the poi dough can also be used as a substitute for hanging pulp poi, but the texture is not as fine as hanging pulp poi soft filter moist. Clean the soma, filter out the water and dry it by stir-frying it in a vegetarian iron pot over a mild fire, and then beat it with a mortar and pestle. Ginger scrape clean pat broken, into the vegetarian casserole ginger soup, out of the ginger flavor that is under the Su Ma with simmering, to be soup large open into the appropriate amount of salt, monosodium glutamate, this time to be under the hanging pulp poi. Under the hanging will not be pinched, take off a large piece, change the plate into a slightly larger than the garlic flesh into the pot. After the poop floats, stimulate a few drops of cold water, remove the firewood, can not be cooked for a long time.

Bad Spicy Crispy Fish

Bad chili pepper is a famous condiment in Qianqian food, and bad spicy crispy fish is one of the traditional dishes in Qianqian food. Take a fresh carp of about one catty, dissect and kill it, and put a flower knife on both sides of the fish body. Mix eggs, gravy powder, salt and other condiments and smear them on the fish, then fry it in a frying pan until golden brown. Take out the fish and put it into a plate, leave a moderate amount of oil in the wok, put ginger, garlic and other braising pan. Stir-fry chicken broth, salt, sugar, soy sauce, and cooked chili peppers, then add chopped green onion and powdered gravy on the fish. This famous dish shell crispy meat fine, bright oil color red, fresh and delicious, slightly sour, sweet, salty, slightly spicy, its taste is endless.

Zunyi egg cake

Zunyi egg cake is said to have originated in the Qing Dynasty during the reign of Emperor Tongzhi, and has a history of more than a century.

Zunyi egg cake is famous for its high quality and flavor, rich nutrition and unique features. It is made of top quality fresh eggs, sugar, good sesame oil, and top quality flour as the main raw materials, and is carefully made with traditional folk craftsmanship. Separate the egg white and egg yolk, and then the egg white into foam, the other ingredients in proportion and order to mix into the mixing into a slurry lake, and then poured into the mold smeared with a little oil into the furnace barbecue and become, characterized by crispy soft and elastic (finger pressure nest, finger to put back to the level of the), nourishment, not fishy and not greasy, and half a month does not reduce its fresh color.