As the saying goes, people eat for themselves. To visit a place, besides playing, of course, we should enjoy the local food. When you arrive in Guizhou province, you should carefully taste the famous local snacks. Guizhou is a diversified food province. Speaking of its diversity, we have to talk about its geographical environment. Yunnan Province, the southwest star of Guizhou, Sichuan and Chongqing in the north, Guangxi in the south and Hunan Province in the east are in such a special zone.
Spicy is the main feature of Guizhou cuisine. Most famous dishes are closely related to peppers, such as kung pao chicken, various hot pots, Wangmian and so on. The spicy dishes in Guizhou cuisine have different tastes, including oily spicy, burnt spicy, green spicy, sour spicy, spicy garlic spicy and so on. Some are hot and sour, some are hot and fragrant, and some are so hot that people are speechless and sweating.
Guizhou cuisine is sour.
For three days in Guizhou, I didn't eat sour food and played folk songs while walking. Pickled sauerkraut is available in every family, and it can stimulate appetite and digestion, and it can relieve summer heat when eaten in summer. Sour soup has the effects of refreshing, sterilizing, removing greasy, invigorating spleen and preventing calculus. The main raw materials of pickled sauerkraut are radish, cabbage and cabbage. The production of sour soup is divided into vegetable acid, fish acid, meat acid and rice acid. , is completely bio-fermented. There are many kinds of sour soup in Guizhou alone. According to the quality and clarity of the soup, there are high acid soup, upper acid soup, second acid soup, clear acid soup, concentrated acid soup, spicy acid soup, spicy acid soup, fresh acid soup and astringent acid soup. There are also raw materials for making soup, such as chicken sour soup, fish sour soup, shrimp sour soup, meat sour soup, egg sour soup, tofu sour soup, hairy horn sour soup, vegetable sour soup and so on. For example, according to ethnic groups, there are Miao acid, Dong acid, Shui acid and Buyi acid. Among them, Miao fish sour soup, Mao spicy horn sour soup, Cai Baiou soup and spicy sour soup are the most common. Generally speaking, the characteristics of Guizhou ethnic dishes are sour and spicy. Because cooking in ancient times was expensive and there was little salt, ethnic minorities ate acid to supplement their physical strength, so they wouldn't run around if they ate acid.
Guizhou cuisine pays attention to dipping in water
Folk dishes are characterized by diverse tastes, natural wild interest and unique condiments, such as wood ginger flower and mint flavor. And all kinds of food are equipped with exclusive dipping water, and there are many secret recipes of local methods, which is the biggest feature of Guizhou cuisine. The seasonings dipped in water are mainly pepper, garlic, Jiang Mo, chopped green onion, coriander and pepper. Because peppers are made in different ways, dipping in water can be divided into several types. Ciba pepper dipped in water is spicy and fragrant, and it is spicy and fragrant. Green pepper and tomato dipped in water are delicious ... There are even more exquisite ones, such as adding fried soybeans and throwing flowers in water, or adding fermented bean curd to sprinkle some crisp urea and minced meat, or mixing some broken ears, fennel and fennel.
Guizhou cuisine has comprehensive cooking skills.
Especially good at explosion, frying, steaming, boiling, stewing, roasting, frying and other techniques. Many famous dishes in Guizhou are colored with local traditional raw materials such as pickling, fermentation and sauce making. These techniques of salting, salting, brewing and sauce are also the basis of Guizhou cuisine. Guizhou cuisine consists of Guiyang cuisine, northern Guizhou cuisine and ethnic minority cuisine. There are four cold cuts, four side dishes and famous Japanese dishes at each banquet, commonly known as eight bowls in Guiyang. The number of main courses depends on the specifications of the banquet, with a maximum of nine main courses and a minimum of six courses. In addition, snacks, sweets, fire fruits and snacks on the table will be more distinctive if they are accompanied by local Moutai.
Guiyang gourmet
Including Anshun suburbs, dried fish with hydrochloric acid and other famous dishes. Babel Baby Fish, Babel Group Fish, Golden Hook Jade Brand, Cold Bean Soup, Bamboo Tube Grilled Fish, Yangming Chicken Wings, Money Meat, Chili Sauce, Firecracker Fish, etc.
Qianbei cuisine
Represented by Zunyi City, the famous dishes are kung pao chicken, pickled spicy fish, roasted chop suey, Hua Dan De, prawn quail egg fish, phoenix-tailed squid, shredded pork rice, braised chop suey, roasted suckling pig, minced meat, Maofeng shark's fin and so on.
Ethnic gourmet
There are many ethnic groups in Guizhou province, and ethnic minorities account for 1/3 of the total population. The dietary customs and flavors of ethnic minorities are characterized by their preference for glutinous rice and acid, rich local product resources, and outstanding local flavor and ethnic characteristics of dishes. Famous dishes include Shexiang Hosta, Yelang complexion, pickled fish, fish paste, fish in sour soup, eel fried in hydrochloric acid, fish in sour and hot soup, yellow bamboo weasel, braised pork in hydrochloric acid, stewed fresh shrimp, chicken sauce mixed with hydrangea, steamed pork in hydrochloric acid, taro tofu, litchi wind pig, Huajiang dog meat and so on.