Rice tofu is a famous snack in Guizhou. Its preparation method is to wash and soak rice, add water to grind it into rice slurry, and then boil it with strong fire to make "tofu". When eating, cut into thin slices and put them on a plate, then put the cut kohlrabi, pickles, crisp soybeans, crisp peanuts and chopped green onion on the rice tofu, add seasonings such as red oil, sesame oil, pepper oil, soy sauce, vinegar, ginger juice and garlic water in a small bowl to make juice, and pour it on the rice tofu.

Guizhou cuisine, also known as Guizhou cuisine, consists of Guiyang cuisine, northern Guizhou cuisine and ethnic minority cuisine. About the early Ming dynasty, Guizhou cuisine was mature, and many Guizhou cuisines had a history of more than 600 years. As we all know, kung pao chicken is a famous dish with a long history in Guizhou. It was created by the chef of Ding Baozhen, a native of Pingyuan, Guizhou, during the Xianfeng period of Qing Dynasty. It was eaten with fried chicken balls and spicy food. Now it has reached a popular position.

Spicy flavor is the main feature of Guizhou cuisine. Most famous dishes are closely related to peppers. For example, in kung pao chicken, all kinds of hot pots and prosperous noodles need to be seasoned with peppers. The spicy dishes in Guizhou cuisine have different tastes and are divided into several series, such as oil spicy, paste spicy, green spicy, sour spicy, garlic spicy and so on. Some are hot and sour, some are hot and fragrant, and some are so hot that people are staggering and sweating.

Guizhou cuisine is sour. In Guizhou, there is a folk song "Don't eat sour for three days, walk and fight". Pickled sauerkraut is available in every family. The tongue of food can promote fluid production, stimulate appetite and help digestion. Eating it in summer can also relieve summer heat. Sour soup has the effects of refreshing, sterilizing, removing greasy, invigorating spleen and preventing calculus. The main raw materials for pickled sauerkraut are radish, cabbage and cabbage. The production of sour soup is divided into vegetable acid, fish acid, meat acid and rice acid. , completely by biological fermentation.

Guizhou cuisine pays attention to dipping in water. Seasonings dipped in water mainly include pepper, mashed garlic, Jiang Mo, chopped green onion, coriander and pepper. Because of the different preparation methods of pepper, dipping in water can be divided into several types: Bazin pepper dipped in water-strong spicy taste; Water-paste Chili-dry and fragrant; Soak green peppers and tomatoes in water-fragrant and refreshing ... and more delicate, or add fried soybeans and peanuts to the water; Or add fermented bean curd and sprinkle with crispy Sao and minced meat; Or add some xanthium roots, fennel, mint and bitter garlic ... it has a unique taste again.

Authentic rice tofu can be found in Beimen Lane, jiangkou county, Guizhou.