rice tofu
Rice tofu has nothing to do with tofu. The method is simple. First, wash the rice, soak it for one day, and then grind it into rice slurry with water. Heat the rice paste in a pot, then add some alkali, stir vigorously until the rice paste is cooked, and then cool it in a basin. When eating, cut the rice bean curd into small grains with fine lines, and then add all kinds of pepper, chives, sesame oil, soy sauce, crispy soybeans and crispy peanuts. But the rice tofu in Zhenyuan is especially white and sweet, because the water is good.
beef powder
Huaxi beef powder is a special snack in Guizhou. Its main feature is that its beef soup tastes delicious, rice flour is smooth and slightly tough, and the soup tastes mellow, spicy and delicious. Snow-white powder, braised diced beef, green shallots and coriander, white sauerkraut and clear soup are all covered with a few drops of sesame oil, which makes people feel comfortable. There are peppers in the soup. You can also add fried peppers yourself.
Sanwei stinky tofu
The most distinctive snack in Zhenyuan is the "Sanwei Stinky Tofu" in the ancient street of Shuncheng. It is the only snack that is linked with "the nose smells fragrant and the mouth smells strange", and it costs four yuan a box.
Fish in Sour Soup
A red hot pot and a black fish are lying in the pot. The fish killed now is still fierce, and the white cooked meat has been exposed in the belly, and the head and tail are still swinging slightly. Red soup is boiling straight, white fog and endless fragrance, as well as fiery youth. Without burning his tongue, he put a piece of fish in his mouth and gasped. The fish slowly melts in the mouth, and the hot and sour flutters in the mouth, leaving delicious fish and unforgettable memories. The autumn wind swept away the leaves and the fish. The longer the sour soup is stirred in the pot, the purer the sour taste will be. This soup can be mixed with fermented bean curd, chopped green onion, coriander and pepper. Dip the original soup in water, and you can even take a sip to stimulate your appetite.
Chennian daocai
Daocai belongs to the food stored in the pickle jar, and it is a pickle making method that has been circulated for a hundred years in Zhenyuan, Guizhou, and is made of large leaf mustard. Daocai was originally made by Taoist in Qinglong Cave Taoist Temple in Zhenyuan, so it was called Daocai. Steamed vegetables with special taste and bright color. Chennian Daocai is a specialty of zhenyuan county, Guizhou Province, which is dark brown and has a unique flavor. According to legend, it was created by the Taoist priest of Qinglong Cave in Zhenyuan, so it was called "Daocai".