Pickled fish, hot and sour potato shreds, hot and sour noodles, Xiangxi sour pork.

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Guizhou cuisine, also known as Guizhou cuisine, consists of several flavors such as Guiyang cuisine, northern Guizhou cuisine and ethnic minority cuisine.

Around the early Ming Dynasty, Guizhou cuisine had become mature, and many dishes have a history of more than 600 years.

A major feature of Guizhou cuisine is sourness.

There is a folk song in Guizhou that goes “without eating sour food for three days and walking in a hurry”.

Pickled cabbage is pickled in every family, and the food stimulates the mouth and tongue, stimulates the appetite and digests food.

Sour soup has the effects of refreshing and refreshing, sterilizing, removing greasiness and fat, strengthening the spleen and preventing stones.

The main raw materials for pickling sauerkraut are radish, cabbage, cabbage, etc.

The production of sour soup is divided into vegetable sour, fish sour, meat sour, rice sour, etc., which are completely made by natural biological fermentation.

Fish in sour soup Fish in sour soup is considered a top dish in Guizhou, especially Kaili sour soup is the most authentic. There is a local saying that "you can't marry someone if you can't make sour soup".

The method comes from the Miao ethnic group, where boiled rice swill is brewed until it becomes mellow and milky white.

The raw material is a sour soup prepared with wild cherry tomatoes, added with ginger seeds and Guizhou pickled bamboo shoots.

After improving the technique, the fish fillets are not directly placed in the soup pot and heated together. Because the soaking time is too long, it will affect the freshness of the fish. Therefore, it is now the same as the hot-boiled mutton, and the texture is fresh.

Much more naturally fresh.

Only the sour soup is briefly heated to add flavor, but the fish still has no flavor and has to be rolled in special dipping water.

This dipping water is made from fermented bean curd, coriander, minced chili peppers and a spoonful of sour soup. It has a unique flavor.

The fish is tender but not fat. After it is cooked, cabbage and tofu are added (Guizhou tofu is also very famous, especially Qingyan's). The more it is cooked, the more delicious it becomes.

The sour bamboo shoot chicken is an ordinary chicken, it doesn’t have to be local in Guizhou; the frying method is also an ordinary stir-frying method, not as complicated as stewing and frying, just be careful not to overcook it.

Therefore, the flavor relies on sour bamboo shoots.

The slender and long sour bamboo shoots shipped from all the way from Guizhou bring out the true qualities of the local people. They are not only tender and crisp, but also have a special sour taste. Compared with the sourness of lemons that can make people lose their teeth, in fact,

It is considered mild, and at most it is just a slight smack of the lips. Guizhou fellows will definitely feel very friendly when they taste it.

The bowl of Huangguoshu kidney slices is filled with a layer of chili peppers. If it were Sichuan cuisine, it would definitely be a very spicy dish. Fortunately, Guizhou cuisine emphasizes bringing out the freshness of the chili peppers, so it is definitely not as spicy as expected.

The lower waist slices were faintly glowing, and before entering the mouth, a strong pickled aroma was already hitting your face.

It tastes slightly spicy at first, then tastes salty and delicious.

Stir-fried bacon with Zheergen. Many people are not familiar with Zheergen. If I tell you that Zheergen is actually the root of Houttuynia cordata, wouldn’t it be a big deal?

Unlike other places where the leaves of Houttuynia cordata are used in cooking, most of the roots are used in Guizhou.

It is a very thin and long pale white stem that tastes pink. After it is fried, the fishy smell is not so strong, and people who are not used to it can still chew it.

The bacon is also marinated in a local method shipped from Guizhou. The color of the meat is obviously darker than what is seen on the market, especially the hard edge.

The slightly purple bacon is fragrant and rich.

Twice-cooked pork is known as the first Sichuan dish. In addition to being popular in Bayu, Guizhou's twice-cooked pork is not inferior at all. It does not use spicy bean paste as an auxiliary ingredient. There are spicy twice-cooked pork, dried pepper and black bean sauce, and pickled peppers.

Twice-cooked pork, twice-cooked pork with kimchi, twice-cooked pork with glutinous rice cake and twice-cooked pork, twice-cooked pork with sand, crispy twice-cooked pork, golden-flavored twice-cooked pork, twice-cooked pork with pickled vegetables, etc.

In terms of auxiliary materials, you can add garlic sprouts, chives, celery, green and red peppers, folded root, bracken, etc.

Chunxiang tofu is also a very good thing in Guizhou. Because it is lined with good water, there is no need to worry about not having good tofu.

There are dozens of kinds of tofu foods, such as water tofu, dried tofu, white tofu, dried tofu and so on.

Water tofu can be divided into vegetable tofu; Baogan can be divided into six or seven types; in addition, there is the famous Qingyan tofu, which is dry and fragrant, with a bit of strange elasticity and a bit chewy.

It is said that there is also a kind of pocket tofu. In advance, the soft tofu must be pureed, add a little flour to make a paste, then add egg white, chicken mince, minced meat, etc. to make a rectangular pocket shape, and fry it in a frying pan for a while.

Time, the most appropriate heat is when the outside is golden and the inside is tender.

It is paired with delicious fresh mushrooms and thin gravy on the side, which is refreshing and refreshing.

Stir-fried Qingyan Tofu with Green Pepper Qingyan is an ancient town. The locals process the tofu through more than a dozen processes. It is a typical Guizhou specialty. Qingyan Tofu tastes like braised products, very chewy, and the more you chew, the more flavorful it becomes.

Rice tofu is the most famous snack in Guizhou cuisine. It is made by washing and soaking rice, adding water and grinding it into rice milk, and then boiling it over high heat to make "tofu".

When eating, slice it into a plate, then put the cut kohlrabi, salted vegetables, crispy soybeans, crispy peanuts, and chopped green onion on the rice tofu. Use a small bowl to add red oil, sesame oil, pepper oil, soy sauce, vinegar, and ginger juice.

, garlic water and other seasonings are mixed into juice, and poured on the rice tofu.