1, fish in sour soup
Speaking of sour soup fish, do you still remember the chef invited to Guizhou by Happy Camp? He is the master of sour soup fish in old Kaili, Guizhou. Sour soup fish is a trump card in Guizhou, among which the old Kaili sour soup fish is authentic. In southeastern Guizhou, there is a saying that "you can't make sour soup and marry people".
The practice of sour soup fish comes from Miao nationality. Raw materials are sour soup made of wild tomatoes, litsea cubeba and Guizhou sour bamboo shoots. It tastes sour and appetizing. Fish fillets are served, washed with instant-boiled mutton and other meat, and then rolled with special dipping sauce (namely Chili water, a unique modulation method in Guizhou, sour and authentic). This kind of dipping water is made of fermented bean curd, coriander, pepper and a spoonful of sour soup, which has a unique flavor. The fish in the pot is tender but not fat. After cooking fish, you can cook cabbage and tofu. The more you cook, the better it tastes. You can eat several bowls in one meal.
Sour soup fish is unique in Guizhou and even the whole country.
The cow is flat and the sheep is flat.
This is one of the unique foods of the Dong people in Guizhou.
The so-called sheep shriveled and cattle shriveled are undigested grass in the stomach and small intestine of cattle and sheep, haha, is it disgusting, but it is delicious after processing.
Cattle Pan Sheep Pan, also known as "Herb Soup", is a unique food in southeastern Guizhou, which is deeply loved by the Dong and Miao people and regarded as the top grade of hospitality by ethnic minorities in southeastern Guizhou.
The production process of "Niubian" is complicated. After slaughtering cattle, people take out the undigested contents in the stomach and small intestine of cattle, squeeze out the liquid, add bovine bile and seasoning, put it in a pot and stew it slowly. After boiling, filter the foam on the surface of the liquid to eat. Has the functions of diminishing inflammation, relieving exterior syndrome, and treating inflammation and common cold.
Step 3 fish
Miao's first-class food can only be eaten in southeastern Guizhou. Cut the carp from beginning to end, take out the internal organs, dry them and steam them.
Put the mixed seasoning into the fish belly, bind it with glutinous rice grass and put it into the jar. It opened in a month or two, and the house was full of fragrance, sour and delicious.
4. Fish in sauce
Fish with pickled vegetables is different from fish with pickled vegetables. Fish with pickled vegetables is a traditional food of Dong nationality in southeastern Guizhou.
5. Chicken porridge
I don't think many people have eaten it, and there are tofu pudding chickens in Guizhou. Chicken porridge is usually cooked only by ethnic minorities. When Miao people have guests at home, they will kill the chicken, take out the internal organs, wash them, put them in a pot, and add a proper amount of rice to cook porridge.
Then take out the chicken, and then cook the chicken blood and its internal organs in a pot. Delicious and nutritious. I'll go when the saliva comes.
6. Roast fragrant pigs
Xiang pig is a specialty of southeast Guizhou, and roasted Xiang pig is an important dish in Dong cuisine. After killing the piglet, slowly roast it in charcoal fire until it is cooked.
When eating, break it with your hands and tear it into small pieces. Its taste is delicious and spicy, and it will be memorable afterwards.
7. Marinate leek roots and stir-fry onions
In late spring and early summer, leek roots or fire onions are used as raw materials, mixed with seasonings and put into the altar.
After half a month, the altar cover was opened, and the house was full of fragrance, and the food was cool and refreshing to relieve the heat and increase the appetite. Drinking is essential.