As the saying goes: "Sichuan people are not afraid of spicy, Hunan people are not afraid of spicy, Guizhou people are afraid of not spicy". Guizhou people like to eat spicy degree is extraordinary. Guizhou's flavorful snacks to "spicy", "hot and sour" known, not only spicy and mellow, taste delicious, and colorful, beautiful shape. Guizhou Cuisine, also known as Qian Cuisine, is a fusion of Sichuan Cuisine, immigrants from the south to Guizhou and local ethnic minorities to form the culinary techniques and flavors. Around the early Ming Dynasty, Guizhou cuisine has matured, and many Guizhou dishes have a history of more than 600 years.
Guizhou cuisine highlights acid. In Guizhou, there is a folk song "three days do not eat acid, walking to play leap leap". Sauerkraut home pickling, eating the mouth and tongue, appetizing digestion, summer consumption can be more relief, Guizhou dishes pay attention to dipping. Dipping seasonings are mainly chili, garlic, ginger, green onions, cilantro, peppercorns and other discretionary additions and subtractions. As the saying goes: "Food is the God of the people". To a place to go sightseeing tours, in addition to play, of course, we must taste the local characteristics of the delicacies. To Guizhou Province, you have to carefully taste the famous local snacks, but some of the local food snacks foreign diners will be really difficult to accept, the following to see Guizhou people love to eat 10 "alternative cuisine", foreign diners can only look and sigh, no mouth.
1, folded ear root fried bacon
folded ear root fried bacon is Guizhou's famous dish, is a popular family appetizer. It has a refreshing flavor. The main ingredients are bacon, folded ear root, coriander, etc., and the seasonings are cooking wine, peppercorns, dried chili peppers, garlic, green garlic and so on. The dish is made by stir-frying the ingredients in a wok. Folding ear root, also known as fishweed, its special flavor, many people are not accustomed to eating, but for the local people in Guizhou, fishweed is really a medicine and food food food, foreign diners can only sigh no blessing to enjoy.
2, intestines Wangmian
intestines Wangmian, Guizhou is a very prestigious traditional flavor noodles. Among the many snacks in Guizhou, it is famous for its color, aroma and taste. With blood tender, face crisp, spicy, soup fresh flavor taste, as well as red and not spicy, oil and not greasy, crispy and not raw." Intestine" that is, pig intestines, "Want" is pig blood, supplemented by noodles, the three together will complement each other. "Intestine Wang" is a homonym of "always Wang", which means good luck. It is sold in all snack streets in Guiyang City. The reason why intestines and wangwang noodles are unique is not only because it has a long taste of fat intestines and blood wang, but also because it has a crunchy shame that is just as important as the fat intestines and blood wang. However, many foreign diners are not accustomed to eating the taste of pig intestines, that is, clean and then clean, chewing can also be exalted out of a foreign flavor, mouth light diners can only be deterred, no way to eat.
3, strange halo rice
strange halo rice is a local traditional snack in Guiyang. It is a kind of fried rice, originating from Guiding, Guizhou. It is a common household food, nowadays on the street, into a snack, big restaurants also have, its own unique features, bacon, scallions, sour cowpeas, pickled cabbage or cabbage slices, plus soy sauce and pickled chili peppers, etc., stir-fried, bright and attractive, fragrant, usually with a round flat iron pot outside the store, is the most common snacks on the streets of Guizhou. Because of the addition of Guizhou's unique sour cowpeas, the average diner really can not get used to eating, the flavor is like sour bamboo shoots, need to get used to it slowly.
4, pickled pepper cramp
Pickled pepper cramp is a very typical Guizhou cuisine, with salty, spicy flavor characteristics. Pickled pepper plate tendon must be selected fresh large pork through the spine of the inner tendon (also known as the local back willow meat) as the main material, marinated before cooking, with sour, spicy moderate pickled peppers as a supplementary material. When cooking, the three main principles of cutting, marinating and frying are emphasized. The color is red and bright, sour and spicy, smooth and crispy and tender. However, the fried pickled pepper cramp of the cramp is not only tender, but also sticky and fragrant. Pickled pepper must also be soft with crisp, and the dishes are still clear quality bright oil, plate after shape, color, taste, this is Guiyang unique selection of material methods of cooking special dishes. This cuisine is characterized by hot and sour, spicy chili pepper Hunan, Sichuan diners have praised, a lot of northern diners eat a mouthful of sweat.
5, bad spicy crispy fish
bad spicy crispy fish, is one of the traditional dishes in Guiyang, Guizhou, belonging to the Guizhou cuisine. This dish is bright red, fresh and delicious, slightly sour, sweet, salty, slightly spicy, its flavor is endless. This dish is often used as a delicacy for guests at banquets and home invitations. Bad chili pepper color bright red, thick and spicy fresh, both spicy and sour, unique aroma, spicy, fresh, sour, tender, salty, crunchy, unique flavor, people especially love, and young and old alike, in Guizhou cuisine is essential. This flavor-enhancing bad chili is really surprisingly spicy, do not know thought to Hunan, I did not expect Guizhou is also so can eat spicy.
6, fried incense (insects)
Fried incense (insects) is a dish made of hornets as the main ingredients. The Hmong people live in mountainous areas and beside streams and weirs, which are naturally inhabited by a variety of species. 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 small bees. Whenever they find a colony of these types of bees, they track down and find the nests by various means, and when they measure by experience that the larvae are plentiful, they empty their nests and take their insects. The flavor of these insects is especially delicious when they are stir-fried, boiled in soup, or roasted and fried. The food can only be seen by foreign diners who can only look away from the food, no way to eat ah.
7, sour (Za) fish
Sour (Za) fish is a dish, the origin is China's Guizhou Yinjiang, the fish cleaned and mixed with glutinous rice flour and red chili put into the altar curing 10 days and a half months, it will become sour (Za) fish. When eating, take the pickled fish out of the jar, put ginger and green onion on it and fry it with tea oil or vegetable oil, which makes it a sour, spicy and mellow flavorful dish. Fish after pickling, after making a special sour flavor, local is regarded as a delicacy, foreign diners will be difficult to accept for a while, however, eat a few more times, you will like its unique sour flavor.
?8, Bijie stinky tofu dry
Bijie stinky tofu dry has been more than 100 years of production history, the grinding of soybean milk filtered into the soybean flower, filtered water, with a small white cloth were wrapped into a eight-centimeter square, two centimeters thick tofu packages, smeared with salt, five blocks of a stack, two hours of resting, a layer of dried bean curd laying a layer of straw. General yard four layers, yard good cover the lid of the cabinet. Indoor temperature should be maintained at about twenty-five degrees, three days after taking out, with charcoal fire baked, can be listed for sale." Stinky tofu dry" name said stink, in fact, does not stink, but its unique flavor a lot of people are still not accustomed to the first time.
?9, Miao chicken rice
Miao chicken rice, known as "nutritional porridge" by many people. It is with 1 catty half to two pounds of local chicken 1, killed to remove the hair and intestines in addition to wash, cut into small pieces into the pot, with five to seven two white rice poured into the pot with water to cook, to be cooked to add, but also the right amount of salt, pepper and other ingredients, can be eaten. This thin rice is rich in nutrients, delicious flavor, pure. Usually in the Miao family New Year's Day, women give birth to children, guests to welcome friends, will be this as a delicacy. This dish has a fishy flavor, especially the chicken mash, which is very strong. It takes time to get used to the flavor.
?10, Huajiang dog meat
? Huajiang dog meat is a Guizhou dish made with fat and tender dog as the main ingredient, and the way of eating Huajiang dog meat is quite unique. The stewed dog meat is cut into thin slices or cubes and neatly lined up on a plate, which is bordered by a dog meat soup with ginger, pepper, scallions, coriander and monosodium glutamate (MSG), as well as dipping sauces made with dozens of seasonings. When eating, put the dog meat into the boiling hot dog meat soup, the original eight or nine minutes cooked dog meat was immediately cooked, and then scooped some dog meat soup to the dipping sauce, the dipping sauce immediately melted. The group dipped and ate, really hot and spicy, and hemp and flavor. For foreign diners, many people do not eat dog meat, can only sigh of blessing.
10 alternative cuisine in Guizhou, which you have eaten? Today's share is here, like friends remember to pay attention to the 2020 good luck will be rich!