Today, we continue to talk about the place of Guizhou. Guizhou's topography is high in the west and low in the east, and it inclines from the middle to the north, east and south. The landform of the whole province can be summarized into four basic types: plateau, mountain, hill and basin. There are many plateau mountains, which are known as "eight mountains, one water and one field". It is the only province in China without plain support. It belongs to subtropical humid monsoon climate, with four distinct seasons, mild spring breeze, abundant rainfall and both rain and heat. So when it is produced here, it is very fragrant and beautiful. The weather determines what the food in this area is like. Like this place in Xinjiang, the temperature difference between day and night is very big, so the fruit in Xinjiang is very sweet and big. In Guizhou, it is a tropical humid monsoon climate with four distinct seasons, so the rice and crops planted in Guizhou are very fragrant, which also makes the food here particularly delicious. Today, let's talk about what delicious food to recommend in Guizhou.

1. Si Xia fish in sour soup

Speaking of Si Xia sour soup fish, it's great. Si Xia Sour Soup Fish is one of the four famous dishes in Qiandongnan Prefecture, which is famous both inside and outside the province. Majiang is a good friend or noble who comes to visit. Majiang often entertains them with this dish. Its characteristics are as follows: raw materials are wild live fish or field fish in Qingshui River, such as hornfish, carp, salmon, mullet and catfish. Soup is made of rice acid or capsicum acid with ginger, garlic, tomato, pepper, monosodium glutamate and fish coriander. It is a good dish with good color and flavor.

Fish in sour soup is a pure natural green food with good color, fragrance and taste, tender meat, good taste, fresh soup, appetizing and stimulating appetite. It is a rare first-class dish. The fish in it are all raised in rice fields since childhood and have the smell of rice. Speaking of Guizhou's recommendation list, fish in sour soup is directly at the top of the list, which is definitely a good dish.

In fact, the method of making sour soup fish is very simple. If you want to linger after eating it, you can try to make it yourself. Although the taste is not necessarily as authentic as sour soup fish, it is still very good. Today, I will teach you how to cook fish in sour soup. First of all, the main ingredient is good mandarin fish. Classic ingredients can be red sour soup 2500ml, Guang Cai Festival 100g, green pepper slices 250g, tomato slices 100g and lard 50g. Then prepare seasoning.

The basic seasoning can be made as follows: salt10g, pepper noodles 30g, shredded ginger10g, Jiang Mo10g, chopped green onion 8g, mashed garlic10g, garlic cloves and mint 20g, pepper 5g and litsea cubeba 5g. After all the materials are ready, you can start making. Slaughter mandarin fish, scrape scales, remove gills, remove viscera and wash them, then put them in a pot, add 5 grams of sour soup, broad vegetables, sliced tomatoes, sliced green peppers, shredded ginger, garlic cloves, litsea cubeba, peppercorns and salt, put lard on fire and cook them. Use Chili noodles, Jiang Mo, chopped green onion, garlic paste and salt. The fish in sour soup made in this way is also delicious. Is it super simple? Do it quickly. No wonder sour soup fish ranks first in the food recommendation list, because it is delicious and easy to cook. Therefore, sour soup fish has also become the number one classic food.

2. Bijie Tartary Buckwheat Cake

Bijie tartary buckwheat cake is a traditional name in Weining Yi, Hui and Miao Autonomous County, Guizhou Province. Weining is an alpine mountain area, rich in tartary buckwheat and sweet buckwheat, and buckwheat cake is often the staple food. Bitter buckwheat tastes bitter, but the crispy buckwheat made of bitter buckwheat powder is sweet, which is the best among many Guizhou dishes. This kind of snack is delicious and can also be taken home to eat.

Although it's dark, don't think it's just a nameless snack. Its history is not simple. According to legend, buckwheat crisp has a history of at least 600 years. According to legend, Zhu Yuanzhang, the founder of the Ming Dynasty, once regarded She Xiang as his adopted daughter, and at the beginning of the Ming Dynasty, he took her husband Ai Cui as the ambassador to Guizhou to crack down on her. 1368, Zhu Yuanzhang's birthday. She Xiang made a birthday cake with buckwheat flour and gave it to michel platini. But she did it for 49 days without success.

So, her chef Ding Chengjiu cooked this dish for her. Finally, she made buckwheat cakes, each weighing 8500 grams. There is a word "longevity" around Kowloon, which means "longevity in Kowloon". She Xiang dedicated Su Qiao to Zhu Yuanzhang. After tasting it, he repeatedly praised "south expensive, south expensive". After several generations of inheritance and development, Weining buckwheat cake has been continuously improved and perfected in terms of materials, stuffing, technological specifications and so on. This shows how popular this snack was at that time.

After liberation, its specifications were unified as weight125g, which was divided into two types: round and square. Exquisite gift box packaging is divided into 250 grams, 500 grams and assorted three kinds. Generally, there are 10 assorted brocade boxes, and the varieties are Weining ham, rose, washed sand, crystal, peach kernel, frozen orange, melon strips, sesame seeds, salt and pepper, ginger oil and so on. It is also a very famous cake in major provinces. If you want to try to make this cake yourself, you can. This cake is simple and easy to learn.

The first thing you need to prepare is these materials. You can choose refined buckwheat flour 1 kg brown sugar flour 60 g white sugar flour 40 g cooked rapeseed oil 20 g lard 150 g eggs 3 alum 6 g soda 8 g white alkali 5 g cooked buckwheat flour 300 g peach kernel 50 g ice orange 30 g suma 50 g melon strips 20 g salt and pepper 25 g Step 1, mix refined buckwheat flour with brown sugar flour, cooked rapeseed oil, lard, eggs, white alkali, Soda and alum are mixed, stirred evenly with a blender, and left standing. Step 2, lard, white sugar, cooked tartary buckwheat powder, ham, sesame, rose white sugar and other auxiliary materials are mixed evenly to make stuffing. Step 3, roll the skin thin into a circle, wrap it with stuffing, put it into a wooden mold for pressing and shaping, and bake it in a furnace. Is it super simple? In this way, you can make delicious tartary buckwheat crisp.

3. Zhenyuan Jinbao rice wine

When you go to Guizhou, you find that beer is rarely drunk here. Many people drink white wine, not cups, but bowls. More common in ethnic minority families, ethnic minorities are very hospitable. Today we are going to talk about this wine-related place-Jinbao Township. Jinbao Township is a well-known hometown of yellow rice wine. There is an unwritten saying in the local area: if you don't taste the rice wine of Jinbao, you have never been to Jinbao, which is less than the taste of the Great Wall. Although this is a bit excessive, all guests who have been to Jinbao must try Jinbao's rice wine. That's for sure! Almost every household here will brew it. And the taste is super pure.

Rice wine, also known as fermented grains and sweet wine. The main raw material is glutinous rice, so it is also called glutinous rice wine. Fermented wine is called sweet wine in southern China. A sweet rice wine is made by mixing glutinous rice and distiller's yeast and steaming. Its brewing process is simple and its taste is sweet and mellow. Alcohol content is extremely low, so it is deeply loved by people. China has a long history of brewing wine with high-quality coarse glutinous rice for more than 1000 years. In Jinbao Township, it has a long history.

If you haven't tasted their sweet wine when you go to Jinbao Township, then you are really not in Guizhou. Because all the rice used to make liqueur in Jinbao Township is grown by ourselves, the liqueur brewed is delicious. But if you want to try it yourself, it is ok and it is not difficult to do it. Step 1: Wash the glutinous rice, soak it in cold water for 4-5 hours, put a clean drawer cloth on the cage and steam the rice directly on the drawer cloth.

Because the rice has been soaked up, there is no need to add water to the rice basin like steamed rice. Put the steamed rice in a clean basin, when the temperature drops to 30-40 degrees, mix in the distiller's yeast in proportion, press the rice slightly with a spoon, dig a hole in the middle, then sprinkle some cold boiled water on the rice, cover it, and put it in a place of more than 20 degrees, and it will taste in about 30 hours. When the weather is cold, if the room temperature at home is 20 degrees, you can wrap the basin with a cotton coat.

You can open it in the middle and add some cool white. In order to prevent further alcoholization, glutinous rice wine needs to be bottled and stored in the refrigerator and can be eaten at any time. The dosage of wine and medicine in Suzhou is explained. The key to making glutinous rice wine is that the utensils should be clean and there should be no oily flowers. It is best to clean all the steamer, steamer, drawer cloth, basin, lid and spoon before cooking.

If it is stained with oil flowers, it will definitely not succeed. Rice will produce blue-black mold, which is not acceptable. If there is a little white hair on rice noodles, it is normal and can be cooked and eaten. You can eat it directly below. In order to ensure cleanliness, a new drawer cloth is specially used. This piece is reserved for steamed glutinous rice, steamed bread and the like, and corn leaves are used as drawer cloth. So in fact, the steps are not difficult, just to see if you use them. But it's best to make wine in winter. Why? Because the finished wine can be preserved for one year and will not go bad. It's very hot now, so you need to drink it for a while, or it will go bad soon. In winter, wine making should be enclosed, that is, heat preservation, and wine will not be produced until a certain temperature. The approximate temperature is just to feel the warmth with your hands, so that you can take off the things around you when you drink wine. It can be kept for a long time.

4. Ordinary cutting powder

Speaking of cutting powder, it is really the favorite of Guizhou people, especially the classic vegetarian cutting powder. Plain cut powder is handmade without any additives, and it is a pure green snack with Luodian characteristics. It attracts people's appetite with its unique flavor of sour, spicy, refreshing, soft, fragrant and appetizing, and often occupies a certain position in many snack industries. In recent years, it rushed out of Kyrgyzstan and was taken to Jiangsu and Zhejiang by some Luodian people who went out to work. This kind of plain cut powder, which is unique to Luodian local flavor, has been appreciated and loved by local people. Basically, it can be seen everywhere in Guizhou. Speaking of plain cut powder, it is really a favorite of many people. Because it's delicious.

The raw material of vegetarian flour is just like rice, but brown rice is generally used. Now, "Cao Gui Rice" is the first choice. The preparation method is also relatively simple. First, wash the selected rice, soak it in cold water for eight hours, and then halve it with warm water. According to the ratio of 1:2.5:0. 1 kg of rice: water and cooked rice, mix and grind into slurry, and put it into a vessel. So the first step is over.

Step 2, put a special Chinese fir steamer on a wok with a diameter of 100- 1 10 cm, put a third of water in the wok, boil water over high fire, then pour a spoonful of rice paste into the noodle dish with a spoon, and then shake the noodle dish to let the rice paste flow naturally and spread the bottom, thus completing the second step.

Step three, insert it from the side of the steamer and take it out in three minutes. Take the cooked rice noodles out of the plate and fold them at 50%. Then use scissors to cut into bowls of one centimeter at a time, and add auxiliary materials to eat. This is why it is called powder scissors, because it is cut with scissors, but the production method is also very simple, and ingenious people can work together.

5. Qingyan champion hoof

Qingyan champion hooves look really super delicious. This is not an ordinary pig's foot, but a story about a champion's hoof. According to legend, during the Guangxu period of the Qing Dynasty, Zhao Yijiong, a native of Qingyan Town, Huaxi, Guiyang, studied all night to catch the exam. One day, he suddenly felt hungry, so he went to a night market food stall in Beimen Street and ordered two plates of braised pig's trotters for midnight snack. After eating, he was full of praise.

The stall owner said, young master, hooves are homophonic. Zhao laughed after hearing this, but did not agree. I will go to Beijing to take the exam in a few days, but I really want to be the first and become the first person in Guizhou Province to win the first prize in the world! Since then, this green rock braised pig's trotters has been named "No.1 hoof", which has become a local famous food and a great delicacy in the ancient town, and has been passed down to this day. Everyone who has eaten said: Even if you don't want to be a champion, you should try this champion's hoof! As a result, the champion's hooves were handed down like this.

Guizhou people like to dip in water when cooking, and this kind of dip in water is also very elegant. For example, the ingredients are dipped in red pepper, and the meat dishes are dipped in water. Qingyan champion hoof is a delicious food that must be dipped in water with vegetarian Chili. If there is no pepper dipped in water, it looks particularly greasy. Nowadays, few people who travel to Qingyan ancient town can resist the attraction of the champion's hoof. Are deeply attracted by the color of the champion's hoof.

When the sauce-red pig's trotters were served on the plates in the cupboard in front of the store by the locals, the smell of halogen floated all over the street. Many people will drool. Sit down in the shop, light one, dip it in some water, and you will know what is fat but not greasy, waxy and moist. That taste really shouldn't be too cold. Every household in Qingyan ancient town can make a champion's hoof, so the making method is not a secret. Although the current champion hoof is very different from the past, it tastes better. The raw material specification for producing champion hooves is generally 1- 1.25 kg.

First a hoof? Boil in water, remove hair and add 18 Chinese herbal medicine, even if the spices such as star anise, kaempferia kaempferia, fennel and licorice are wrapped in white gauze and put in a clear soup pot. Put the oil in a clean pot, add the crystal sugar and stir-fry until it is sugar-colored, then add the sugar color, soy sauce, salt, cooking wine, ginger, onion, monosodium glutamate and crystal sugar into clear soup to make brine, and then simmer it with slow fire. But don't turn off the fire, so as to ensure the delicious stew of pig's trotters.

Can the cauldron cook 80 hooves at a time? It takes about 4 hours. When making "No.1 hoof", will you cook the hoof? Be sure to use an iron pan, which can absorb the water generated during cooking. Besides, it can put hooves? All the fat in the pot is steamed out, and the hooves are burned like this? To eat but not greasy, crisp but not rotten.

Don't underestimate those 18 Chinese herbal medicines, they can also play an antiseptic role! As for hooves? The way to eat, directly put vacuum-packed hooves? Boil the bag in water, so that the soup is not easy to dry and more delicious. There are not many secret recipes for dipping in water to make Qingyan's champion hoof, but please go to Qingyan, because an important kind-double flower vinegar can only be bought in Qingyan ancient town.

Of course, some supermarkets in Guiyang also sell them, but if you are a foreigner, you will come to the ancient town. With double flower vinegar, it is easy to dip in water-put handmade Chili noodles, chopped green onion, Jiang Mo, salt, monosodium glutamate and so on. In a bowl, then pour the double flower vinegar and soy sauce and stir well.

Dipped in seasoning, marinated trotters are ruddy and full, shiny and smooth, and you disintegrate them into pig bones. Accompanied by double flower vinegar, a wonderful time stopped in the ancient town. The champion hoof is also a must-eat in Guizhou, so you must regret not eating it.

If you miss Guizhou cuisine very much after you go back, you can make Guizhou snacks yourself. In fact, Guizhou snacks are all made from the simplest ingredients.