2. Pickled pork ribs. Pickled pepper is a typical Guizhou dish, which is salty, fresh and slightly spicy. Pickled pork ribs must be based on fresh pork tenderloin (also called back willow locally), pickled before cooking, and supplemented with pickled peppers with moderate acidity and spicy flavor. Pay attention to the three principles of cutting, pickling and frying when cooking. Bright red color, sour and refreshing, crisp and tender. However, the ribs with pickled peppers are not tender enough, but also waxy. Pickled peppers must also be soft and crisp, the dishes are clear and oily, and they can be seen and touched after serving, and they are full of color, flavor and taste. This is a special dish cooked by Guiyang's unique material selection method.
3. Huajiang dog meat. Say Huajiang dog meat, start with the name. Why is it called Huajiang dog meat? Because it comes from Huajiang Street next to Huangguoshu Waterfall in Anshun City, Guizhou Province, this street is famous for its specialty of dog meat flavor at home and abroad, so it is named Huajiang Dog Meat, which is named after this special food with local place names. Dog meat itself is warm, it has the effects of moistening lung, lowering blood fat, strengthening spleen and nourishing stomach. Because it is warm, it has special effects on diseases caused by cold. For example, drinking soup for ten days continuously has special effects on these two diseases. Dog meat is actually cooked meat, and the pot only plays the role of heat preservation.
4. Sour soup fish. Legend has it that a long time ago, there was a thatched cottage in Miaoling, Qiandongnan Prefecture. The village is old and fat, so it is difficult to climb the mountain and the next hurdle. Once, when my daughter-in-law was cooking, she accidentally put more water and scooped the extra hot rice soup into a crock. After four or five days, the rice soup became clear and transparent and slightly sour after fermentation. It is used to make fish, and it tastes delicious. Lao Zhai's family ate with relish. Since then, my daughter-in-law has often used this sour rice soup to make fish. In the long run, Zhai Lao gradually feels light and healthy, and it is no longer laborious to go up and down the mountain. This story soon spread to Miao Ling Shanzhai, and every household followed suit, and "Fish in Sour Soup" also spread. This dish was introduced to Guiyang from southeastern Guizhou, where it developed rapidly and became famous at home and abroad. Folk usually use the form of hot pot when cooking, with other fresh vegetables to make it more nutritious. Its characteristics are tender meat, bright color, sour taste, clear and delicious soup, appetizing and refreshing, and beauty beauty.
5, champion hoof. Braised pig's trotters, also known as No.1 trotters. According to legend, in the Qing Dynasty, Zhao Yijiong of Qingyan, Guizhou Province, went to Beijing to take the exam and worked at room temperature until late at night. One day, I suddenly felt hungry, so I strolled to a night market food stall in Beimen Street and ordered two plates of braised pig's trotters for midnight snack. After eating it, I was full of praise for its taste. The stall owner stepped forward and said, "congratulations, master." Zhao asked, "Where is the joy?" . The stall owner lost no time in saying, "Young Master, if you eat this pig's hoof, you will be the champion. The hoof is homophonic with the topic. This is a good sign, a good sign. " Zhao laughed after hearing this, but did not agree. Going to Beijing to take the exam in a few days is really to be the first and top student in high school. Go home to worship the ancestors and thank the stall owner with heavy gifts. Since then, braised pig's trotters have been honored as "No.1 trotters" and become the famous food of Zhao family. Later, it was passed down from generation to generation and extended to the people.