Qian cuisine has two major components, one is ethnic cuisine and the other is folk cuisine.

Ethnic cuisine, as the name suggests, is the cuisine of ethnic minorities. Guizhou is a multi-ethnic province, a variety of ethnic dishes have different and similar characteristics, Guizhou cuisine is to absorb these ethnic flavors. Guizhou sour soup alone has a variety of types, if the quality and clarity of the soup to be divided into high sour soup, on the sour soup, two sour soup, clear sour soup, thick sour soup, etc.; to the flavor of the soup to be divided into: salty sour soup, spicy sour soup, spicy sour soup, fresh sour soup, astringent acid soup, etc.; to the soup of the raw material row also has: chicken sour soup, fish sour soup, shrimp sour soup, meat sour soup, egg sour soup, tofu sour soup, hairy hot and sour soup, vegetable sour soup, etc.; such as to the ethnic division and Miao sour soup, sour soup, sour soup, sour soup, etc.; such as to the Ethnic divisions have Miao sour, Dong sour, water sour, Buyi sour and so on. Among them, the most common ones are Miao fish sour soup, Mao chili corner sour soup, vegetable sour soup and spicy sour soup. In general, our Guizhou ethnic cuisine is characterized by acid fresh, spicy mellow, because of Guizhou in ancient times less salt, there is a proverb: "three days do not eat acid walking to play tampering," so the ethnic minorities eat acid to replenish the body, eat acid walking will not play "tampering".

The characteristics of folk cuisine is to pay attention to a thousand flavors, wild and interesting, seasonings are also unique, such as wood ginger flowers, mint, etc., and a variety of food are equipped with their own exclusive dipping water, a lot of secret recipes of the local method, which is the most important feature of Qian cuisine.

The biggest difference between Qian cuisine and Sichuan cuisine is that the ingredients are more colorful. Chili peppers are used by both families, but Qianqian cuisine is spicy but not fierce, fresh and flavorful. Specific chili varieties can be more, from the flavor, there is oil spicy, bad spicy, sour spicy, paste spicy, sauce spicy, pickle spicy, bubble spicy, patty cake spicy, black bean spicy, salt and sour spicy, burned spicy, spicy, etc., are not outside the province's unique seasoning, basically Guizhou cuisine is not a single flavor, pay attention to the composite flavor, the use of a variety of seasoning into the flavor, taste, a dish is a kind of taste, each dish is different, very personalized. In the preparation of cooking, marinade is a very important aspect of the national cuisine is more like stewing, simmering, steaming, baking, and less fried.

The cuisines that came into Guizhou were probably Sichuan, Hunan and Cantonese, however, when they came in these cuisines were not their original flavors, and improvements were made in many areas. For example, Cantonese cuisine added chili peppers, Szechuan cuisine used more seasonings, and various dishes changed the cooking method of Guizhou cuisine, which adapted to the style of Guizhou people, so it also got a lot of development. This is the Guizhou people's ability to carry forward the strengths of foreign things, combined with local characteristics, and make it better for themselves. Guiyang has the largest number of hot pot restaurants, both local and imported, and business is always good.

First of all, Chongqing hot pot is the hottest. Medicinal, clear soup, spicy, anything, according to the nature of Guiyang people, eating Chongqing hot pot is like making acquaintance with Chongqing people, straightforward, lovely, no pretense.

And secondly, there is our local hot pot. There are sour soup fish, Huajiang dog meat, Huaxi goose hot pot, bean and rice hot pot, beef hot pot, Yanglang chicken, peppers and children's chicken, there are pork ribs boiled in soup milk pot, fat intestines, hooves, maw hot pot, there is a beer duck, dry pot duck, and spicy hot pot, hot and sour hot pot, hot water hot pot, it is really a variety of things, all kinds of things. There are also new hot pot varieties coming out one after another.

Guiyang most is the taro snacks, you can see in many deep alleys such stalls: a small cart, the top set up a frying pan, below the raw materials, outside a circle of white iron. Don't look inconspicuous, but the yams are so good that you can scream. There are also roasted corn, spring rolls, marinated peanuts, and baked tofu, which is pushed around. Looking for a quiet alley, saw a few people sitting in front of the baked tofu stall, baked a piece to eat a piece, dipped in color red fine chili noodles, the aroma in the tofu break open the moment overflowing chest. In fact, that baked tofu stall is nothing more than a stretcher, an iron frame, an iron pot with burning charcoal, laying a wire made of net, above the small square block of tofu neatly arranged, the other end of the stretcher is a bamboo basket, which is to be baked tofu and chili pepper dipping sauce. The other end of the stretcher is a bamboo basket containing tofu and chili dipping sauce to be baked. Don't look at it as being made of these crude and clumsy things, but it is a supreme delicacy when eaten in the mouth.

If you're worried about not having a roof over your head, you can choose to go to the big west gate of the world of snacks, which is a great deal, there is a legend is created in 1874, "Qing Dynasty" Leijia tofu Yuanzi, there are Huaxi cross-street "Xiao Bao ice cream", cold noodles, shabuodian powder, and so on, and so on, and so on. There are also "Xiao Bao Ice Cream" in Huaxi Cross Street, "Cold Noodles", "Shabao Noodles", "Mutton Noodles", "Braised Beef Noodles", "Zunyi Rice Pieces" and "Bean Flower Noodles". Guizhou cuisine is another major feature is the feast: Guizhou's multi-ethnic people like to eat fasting, fasting feast is particularly grand and rich: all to pure natural green edible plants as the main, divided into leaves, roots, stems, and fruits; to sour, spicy, salty, sweet, and the original taste of the main; cooking to stir-fry, cooking, steaming, deep-frying, and mixing the main.

Lent feast from all the wild plants in the mountains, whether it is the main dish or side dishes, 60% of the selection of Chinese herbal plants, its nutrition and medicinal properties of the body have a great complementary and healing effect. The people of Guizhou know how to match food with food that is best for the body, just like a pharmacist who knows how medicines need to be blended with each other, which is a common sense in the region. Most of the dishes are spicy, and there are more than 20 different kinds of hot sauces, each with its own flavor.