As a member of the Southwest, Guizhou’s presence seems to be much weaker than that of Yunnan and Sichuan next door, but!

As long as you eat around, you will find that Guiyang is really delicious!

Compared with Kunming in Yunnan and Chengdu in Sichuan, which are becoming more and more "Internet celebrities", Guiyang, Guizhou still maintains the tranquility and leisure in the southwest corner.

Slowly wandering among the mountain mist, eating delicious food, everything will calm down here, and then give your stomach a gentle punch.

01 Eating Noodles / The Wonderfulness of a Bowl of Carbohydrates / If the food in Guiyang is ranked according to preference, the top one in my mind belongs to the local noodles.

Unlike northern pasta that relies on the “noodles” itself, the highlight of Guiyang pasta is the “toppings.”

Changwang Noodles: As soon as a bowl of Changwang Noodles with a red oily finish was served, your eyes immediately received the fierce message, but when you eat it, it is much gentler when you eat it, and your stomach is firmly grasped by the rich content.

Luxurious Changwang Noodles with pork ribs and eggs. Fatty intestines, blood, crispy whistle, crispy noodles, and red oil are the basic elements of Changwang Noodles.

The fat intestines are processed very cleanly, white and tender, as pure as first love, with little red oil accumulated in the folds to accumulate strength; the blood is so tender that when you scratched it with your teeth, you thought it was pudding; the fat meat is fried to a crisp

Whistle, oily juice bursts out in one mouthful, and the aroma is blinding; the noodles are hard and very sinewy, contributing to the aroma of carbohydrates in the pile of fat.

Red oil is the strong base of the Changwang noodles’ flavor, soaking everything in it and plating it with aroma.

Add an extra fried egg and soak it in the red oil soup. Every hole on the surface will be filled with soup. It is moist and salty in the mouth, and it is so beautiful that you can't help it.

Shredded Chicken Bean Pasta This is an unexpected surprise this time.

Although my Guizhou friends said that the noodles with shredded chicken and tofu are not considered a local specialty, I really think they are quite delicious.

It’s still the familiar red oil, crispy whistle and crispy noodles, but the addition of tofu pudding is simply a stroke of genius.

It is similar to Yunnan's tofu curd rice noodles. In a bowl of rich ink and color, the soft and tender bean curd is mixed in, leaving the taste buds appropriately white, and then withstood the storm of red oil, making this bowl of noodles richer in layers.

"Play hard to get" is even more gripping.

Beef powder/mutton powder looks ordinary, but the moment the tongue and beef powder come into close contact, an electric current passes through the brain.

The soup is full of rich beef aroma, mixed with just the right amount of spices, making the beef even more delicious.

The thick pink hin is so smooth that it almost slips through the cracks between the chopsticks.

Slip it into your mouth along with the smoothness, catch the soup and give your taste buds a lingering hit.

Friends who like spicy food can add extra chili peppers, but it is highly recommended that you take two sips of the original soup first, which is mellow and delicious and goes deep into the texture.

There is already a lot of beef provided, but meat lovers can also add beef tendon and tripe strips to complete the noodles (prices in Guiyang are very good, so you can feel free to give yourself the entire top).

The texture of the beef is very beefy. It has been stewed until it is soft and not filling your teeth. You can tell it is good beef in one bite.

In addition to beef noodles, mutton noodles are also famous.

Substituting beef for mutton, although the noodles are still as smooth, the overall flavor has become very different, with more of the unique milky aroma of mutton.

Spicy Chicken Noodles This spicy chicken is not that spicy chicken, it refers to the Guizhou version of spicy chicken.

Spicy chicken noodles are available with or without soup, but I personally prefer the dry version, which does not burn your mouth and has a richer and more pure taste.

The chicken is not dry or woody, it is very tasty, and it tastes great with noodles.

In addition to spicy chicken noodles, there are also spicy chicken noodles. The toppings are Guizhou's version of spicy chicken - Ciba spicy chicken. It is a completely different style from the spicy chicken in Sichuan cuisine. It is not so dry and burnt, and is softer, glutinous and moist.