Guizhou cuisine is one of the top ten cuisines in China, but the natural nutrients and unique cooking methods in Guizhou cuisine are unmatched by any other cuisine. Guizhou cuisine culture has a long history. It integrates the eating habits and methods of different ethnic groups and has distinctive national and folk characteristics. Let’s take a look at the two major components of Guizhou cuisine, ethnic cuisine and folk cuisine.
Guizhou cuisine is an authentic local dish in Guizhou. In a narrow sense, it is a dish whose raw materials are produced in Guizhou, have long been recognized and popular among local ethnic groups, and have local seasoning characteristics and taste habits. It consists of three parts: ethnic dishes, folk dishes and toast dishes. Broadly speaking, regardless of the origin of the raw materials, its cooking methods and taste habits are in line with Guizhou people, and it is Guizhou cuisine. It’s just a place of water, soil and taste. The characteristics of Guizhou cuisine are: spicy, fragrant, sour and fresh, and rich in flavor. Spicy, numbing and sour are the most prominent flavors of Guizhou cuisine.
Guizhou cuisine has two major components, one is ethnic cuisine and the other is folk cuisine.
National cuisine, as the name suggests, is the cuisine of ethnic minorities. Guizhou is a multi-ethnic province, and various ethnic dishes have different but similar characteristics. Guizhou cuisine absorbs these ethnic flavors. There are many types of sour soup in Guizhou. According to the quality and clarity of the soup, there are high sour soup, upper sour soup, two sour soup, clear sour soup, thick sour soup, etc.; they are divided according to the taste of the soup. There are: salty and sour soup, spicy and sour soup, spicy and sour soup, fresh and sour soup, astringent and sour soup, etc.; according to the raw materials of the soup, there are also: chicken and sour soup, fish and sour soup, shrimp and sour soup, meat and sour soup, and egg and sour soup. , tofu sour soup, spicy angle sour soup, vegetable sour soup, etc.; if divided by ethnic groups, there are Miao sour soup, Dong sour soup, aquatic sour soup, Buyi sour soup, etc.
Among them, the Miao fish sour soup, spicy angle sour soup, vegetable sour soup and spicy sour soup are the most common. Generally speaking, the characteristics of our Guizhou ethnic cuisine are sour, fresh, spicy and mellow. Because Guizhou has little salt in ancient times, there is a proverb: "If you don't eat sour for three days, you will walk around." Therefore, ethnic minorities eat sour to increase their physical fitness. If you walk on acid, you won't have "scurry".
The characteristic of folk cuisine is that it pays attention to the variety of flavors, wild flavor, and unique condiments, such as ginger flower, mint, etc., and each kind of delicacies comes with its own exclusive dipping water, earthy flavor, etc. There are many secret recipes, which is the biggest feature of Guizhou cuisine.
The biggest difference between Guizhou cuisine and Sichuan cuisine is that the raw materials are more abundant. Both families use chili peppers, but Guizhou cuisine is spicy but not overpowering, and is fragrant and delicious. There are many specific types of peppers. In terms of flavor, there are oily spicy, bad spicy, sour and spicy, paste spicy, sauce spicy, pickled spicy, soaked spicy, glutinous rice cake spicy, black bean spicy, salt and sour spicy, burning spicy, and fragrant spicy. etc., are all unique seasonings that are not found outside the province. Basically, Guizhou cuisine does not have a single taste, but pays attention to complex flavors. A variety of seasonings are used to add flavor and enhance the taste. Each dish has a taste, and each dish is different. Very personal. In the preparation of cooking, pickling is a very important aspect. Ethnic dishes prefer stewing, stewing, steaming, and roasting, while frying is less common.
The cuisines that entered Guizhou include Sichuan cuisine, Hunan cuisine and Cantonese cuisine. However, after entering Guizhou, these cuisines are no longer their original tastes and have been improved in many aspects. For example, Cantonese cuisine adds chili peppers, Sichuan cuisine uses more seasonings, and the cooking methods of various dishes are changed to Guizhou cuisine. This has adapted to the style of Guizhou people, so it has also developed greatly. This is the ability of Guizhou people, they can carry forward the advantages of foreign things, blend them with local characteristics, and make them better serve themselves.