Yiwei Fresh Mutton Powder Address: Hongqi Road, near Zunyi Conference Site. Highlight: This is the most famous mutton powder restaurant in Zunyi. The soup is red and bright, covered with a bowl of sweet and sour paomo and 3 yuan money. Adding toppings such as belly head and kidney flower is extra money. Liu Mipi Address: Old Town Opposite Zunyi Conference Site. Highlight: It's fragrant and spicy. Remember, if you can't eat spicy food, you must be told to put less or no pepper. Yaxi bean jelly address: Old town, but the authentic Yaxi bean jelly is of course in Yaxi Town, Zunyi County. Highlight: I have to eat a bowl every time I go back to Zunyi. The famous Houttuynia cordata Thunb, Zunyi's unique pea jelly, is eaten with tender roots when it comes to Guizhou, but its crisp name is "broken ear root", which belongs to all Guizhou people. It is said that it depends on whether a person is a native of Guizhou and enters a restaurant. In Zunyi, "fried bacon with broken ears" is naturally a must-eat dish at every table. The fishy smell of raw fish with broken ears forms a strange mixture with the smells of bacon and pepper. One is Leng Xiang, and the other is Wen Xiang, which makes people linger. Suiyang hollow surface Suiyang hollow surface is as thin as hair, but there is a hole in the middle, which runs through from top to bottom. It will not rot after long cooking, but it is soft and firm. When making, fine flour is mixed with proper amount of oil and salt, kneaded into thin strips, and sticks are put on both ends to make the oil and salt fully penetrate, and then hung on an elevated frame, and the noodles are slowly pulled down to a certain extent with both hands to form a hollow surface, and then let it fall naturally, and only the middle space part, that is, the hollow surface, is photographed in the sun. The production method depends entirely on the skill of manual operation. Bean flower noodles are the original creation of Zunyi people. Noodles are covered with a mass of white tofu and soaked in soybean milk. Tofu pudding, which is called water tofu in some places, is the sour soup after the pit water in the place where tofu was ordered a few days ago. Use this sour soup to order tofu, so that tofu does not have the bitter taste of gypsum or salt water, and it is more tender than ordinary tofu and more compact than tofu brain. The key to the taste of tofu pudding noodle is the meat tip. At the end of the Qing Dynasty, tofu noodles were vegetarian, and later they were improved and added with meat tips. Dice pork leg tendon and chicken, then dice squid and mustard tuber, mix appropriate amount of sweet noodle sauce and bean paste, then fry in mixed oil of pork and vegetable oil, add a few crispy peanuts, put them in a small bowl, and add spices such as pepper, soy sauce, monosodium glutamate, onion, ginger, fish and coriander. When eating, dip the noodles in a big bowl with meat tips and you will enjoy endless flavor. Ingredients: egg noodles (wide noodles)100g, cooked diced chicken 25g, fried peanuts15g, tofu in sugar water 50g, and proper amount of soybean milk. Seasoning: oil pepper, soy sauce, monosodium glutamate, ginger foam, garlic paste, fish coriander, chopped green onion, etc. Method of making: boiling. Add eggs and a small amount of alkaline water to refined flour, roll it evenly to make wide noodles, cook it in boiling water, take it out of the noodle bowl, and scoop in hot soybean milk and tofu pudding. Add fried diced chicken, oil pepper, soy sauce, fried peanuts, monosodium glutamate, ginger foam, garlic paste, chopped green onion and fish coriander to the dip dish, and you can eat it. Flavor characteristics: soft and smooth, with strong spicy taste and unique flavor, it is a famous snack in Zunyi area. Technical essentials: the cooking time of noodles should not be too long, and fresh wet wide noodles should be used. Hippo goat is one of the four excellent breeds in Guizhou, and Hippo mutton is a famous specialty food in northern Guizhou. In recent years, the cooking skills of hippo goats have been further improved, and mutton banquets with distinctive features such as stew, deep-frying, powder steaming, cold salad, barbecue and red oil have been introduced. Hippo mutton has become a delicacy for people in wine countries to entertain guests, and it has also become an advantageous industry for people in Hippo Town of renhuai city to get rid of poverty and become rich. In order to further promote hippo mutton and show its unique style, the government of Hippo Town built a mutton street and carved a 2-meter-high "Hippo mutton" sculpture beside Maoxi Highway to welcome visitors from all directions. Zunyi mutton powder is a traditional flavor food in Zunyi, which was well-known both inside and outside the province as early as the middle of Qing Dynasty. Zunyi people especially like mutton powder, especially in winter. Eating a bowl of boiling mutton powder makes them warm all over. The main raw materials of mutton powder are mutton and rice flour. The method is to first put the rice noodles in a boiling pot and scald them for three times, then remove a thin layer of cooked mutton slices from the rice noodles themselves, and finally sprinkle with bright red Chili oil, and then sprinkle with some pepper powder, garlic sprouts, shallots and so on. , steaming, fragrant. Zunyi Egg Cake Zunyi Egg Cake is a famous product in northern Guizhou with a history of 100 years. According to legend, the omelet was originally created and managed by a businessman named Zhou, and later became famous. 1902, Tian Yuting, who started the printing industry in Guizhou, led employees to Japan to learn printing technology and purchase equipment. During this period, I made a special trip back to Zunyi and brought more than 500 500g egg cakes as gifts, which were deeply loved by the Japanese and made Zunyi egg cakes famous. General Yang Chengwu's "Great Turning Point" recorded "bright red oranges, soft cakes and antique Moutai", and mentioned that Geng Biao, then head of the Red Army, deeply regretted not eating Zunyi omelet on his way to Zunyi. Nowadays, Zunyi egg cake, as the largest tourist food and leisure food, is widely distributed in urban and rural areas of Guizhou, and is an essential variety for breakfast and banquet. Nowadays, in Zunyi, the production of egg cakes mostly adopts mechanized assembly line. Eggs are beaten with an egg beater and baked with a far-infrared high-heat electric furnace, which has high production efficiency and good sanitary quality. Some of them are operated by traditional hand. From the flavor point of view, there is little difference between the two types of products. The traditional baking method of egg cake is made of iron pan and copper cake box. The process is to wipe the box with small ground sesame oil, then scoop in the beaten slurry, heat and bake, take out the cake ear after taking it out of the oven, and add sesame oil to enhance the fragrance. Ingredients: 500 grams of fresh earth eggs, 300 grams of refined powder, 200 grams of sugar and 30 grams of sesame oil. Production method: 1. Beat fresh eggs into foam slurry, add sugar, sesame oil and refined powder in turn, and then beat them into soft paste. 2. Pour into a mold, bake in a special oven for 10 ~ 15 minutes, and then pour out. Production key: 1. The ratio of eggs, sugar and flour in traditional craft is 5∶5∶2 in winter and 2∶2∶ 1 in summer. 2. Eggs must be fresh. In manual production, egg whites should be whipped first and then mixed with egg yolks. When the eggs are beaten to 2-3 times the volume of the stock solution, other ingredients should be added to make the cake soft and delicious. Features: shiny appearance, soft texture, delicate and soft, sweet and refreshing taste, dark yellow color, small and exquisite, about 40 per 500 grams, elastic, golden cross-section, rich egg flavor and easy to digest.