Zhijin peasant-style Tujia smoked bacon

Guizhou zhijin bacon, sausage and blood tofu series are tribute to the palace by Prince Shao Bao, governor of the Ministry of War in Qing Dynasty. Every year in December of the lunar calendar, the fat pigs of mountain farmers are slaughtered, cut into pieces and pickled with secret spices, and then used with Cyclobalanopsis glauca? Smoked from wood, it is fat and thin, not greasy, delicious and refreshing, and it is one of the famous local specialties in China.

Zhijin hare dress club

Zhijin hairpin is a special food in zhijin county, Bijie City, Guizhou Province. Weaving gold hairpin is well-known and produced in "Jiuduitou" (place name) in zhijin county county. Refine glutinous rice, fermenting, steam, and serving; White as a cloud, soft as a sponge, sweet in mouth and endless in aftertaste.

Zhijin buckwheat bean jelly

Zhijin buckwheat noodle is a special snack in zhijin county, Bijie City, Guizhou Province. Zhijin county buckwheat bean jelly is spicy, fragrant and refreshing, and it is a necessary snack for local residents to cool off. Buckwheat bean jelly is a famous snack in Guizhou province, which is enjoyed by men, women and children.

The specialty of Zhijin-Blood Tofu

A series of pickled foods, such as blood tofu, a specialty of Guizhou Zhijin, were tribute to the palace by Prince Shao Bao, governor of the Ministry of War in the Qing Dynasty. Every year in the twelfth lunar month, the fat pigs of mountain farmers are slaughtered, cut into pieces and pickled with secret spices, and pig blood and sour soup tofu are kneaded into pills; Then there are unique smoking methods. The food is fat and thin, non-greasy, delicious and refreshing, and it is one of the famous local specialties in China.

Zhijin kung pao chicken

Kung pao chicken was named after Ding Baozhen's favorite dish, Chili chicken, in memory of Ding Baozhen (the official name, Ding Baozhen, the minister of the late Qing Dynasty, was named Prince Shaobao by the court and was called Ding Baogong. Ding Baozhen was born in Pingyuan, Guizhou (now Zhijin). Because Ding Baozhen is an official in Shandong and Sichuan, and he is from Guizhou, all three provinces have this dish, but the methods are different.