Gourmet not to be missed in Guizhou;
Breakfast in Guizhou sometimes starts with a bowl of rice noodles, but rice noodles can be eaten all year round in Guizhou, three times a day, morning and evening.
In Guizhou, there are many kinds of powder in Guizhou, such as beef powder, mutton powder and rice rolls ... Each place has its own unique rice flour, among which zunyi mutton powder, Xingyi, Shuicheng and Jinsha mutton powder are very famous.
Zunyi mutton powder has the characteristics of "fresh and spicy". Sour powder is a kind of coarse rice flour with slightly sour taste after fermentation, which pays attention to the original flavor of the original soup. And shrimp and pepper. Shrimp is a town below Zunyi. The peppers produced are very famous. Pepper is more fragrant and less spicy. They are dried in the sun and ground into mushy peppers. The mixed shrimp and mutton powder looks very refreshing, and pepper is added to the soup base to increase hemp.
Xingyi mutton powder is a sauce-flavored pie. You should add a little sauce to the bottom of the soup before serving. The powder tastes good, and the sauce is very important. The mutton powder in Shuicheng and Bijie Jinsha is seasoned with pepper. Shuicheng mutton powder is seasoned with coarse pepper with large particles, and pepper powder and red oil are added when eating.
Jinsha mutton powder is a specialty of Shatu Town, Jinsha County, Bijie City. With the combination of coarse powder and Chili noodles, it is unique among many cuisines. Bijie also has casserole mutton powder, crispy whistle powder, zhijin buckwheat jelly and so on.
In Guizhou, you can not only talk about powder, but also eat noodles.
A crisp whistle. "Crispy whistle" is the name of lard residue in Guizhou. Dice the fat and put it in the oil pan until most of the fat is boiled, the fat dices are golden and crisp, and the "crisp whistle" is cooked. When the oil in the meat is 60% to 70%, it is necessary to pour out a little lard and add wine and other seasonings to stir fry. Take a whistle filled with noodles, add seasonings such as cooking oil, soy sauce, cooking wine, pepper, spiced powder and red oil, stir-fry the whistle, pour it on the noodles, and a bowl of steaming whistle noodles will be served.
Intestinal surface. Fat sausage, blood flourishing, crisp whistle, crispy noodles and red oil are the basic elements of sausage noodles. You can add an extra fried egg and soak it in the red oil soup.
Tofu noodle in Zunyi, Guizhou is a special food, which consists of tofu and noodles. Tofu is sour soup tofu, which is made of slightly fermented pit water. Noodles and tofu pudding are soaked in soybean milk and then dipped in water when eating.
"Guizhou is a monster, and Chili is a dish." In Guizhou, the core of dipping water is pepper. Each kind of pepper, such as burnt pepper, rotten pepper, oil pepper, roasted peppers pepper and Bazin pepper, is mixed with douchi, litsea cubeba oil, cocklebur root, minced meat, Jiang Mo, chopped green onion, soy sauce, salt, monosodium glutamate and pepper to make different seasonings. The root of broken ears is the soul immersed in water.
Dip in water, wet or dry, and make it into juice, sauce, side dish or dish, which is the soul of Guizhou flavor. Guizhou cuisine: Vegetarian melon beans, Chinese cabbage bean curd, bean curd fruit, potato cake, silk doll, spike potato, bean curd jiaozi ... are all inseparable from dipping in water to eat roots.
As the saying goes, "if you don't eat sour for three days, you will jump when you walk." Sour soup is a special diet in Guizhou, which can be divided into red acid, white acid, shrimp acid, smelly acid and hydrochloric acid. Among them, red and white sour soup is the most acceptable taste for the public, and red sour soup is more popular. Red Sour Soup is fermented with small tomatoes (called "pepper horn" by local people) and litsea cubeba, which are special products in southwest China. The sour taste is mellow and fragrant.
The most famous place to eat sour soup in Guizhou is Kaili, Guizhou. The famous fish in sour soup is made of red sour soup, which is cold cooked with local spices such as carp or catfish, grass carp, pepper and pepper. Sour soup fish is cooked with strong fire, served with Chinese cabbage, gluten, crispy meat and tofu skin.
Sour soup is actually hot pot. Soup base+ingredients is the most common combination, and all the side dishes that can be served in hot pot can be put into sour soup. In addition to fish in sour soup, there are beef in sour soup, mutton in sour soup, ribs in sour soup, tofu in sour soup, fat sausage in sour soup, rabbit meat in sour soup and wonton in sour soup ... For example, beef in white sour soup is fermented with grain and rice water, which is refreshing and full of flavor.
Silk dolls are also called plain spring rolls. There are dozens of vegetarian dishes in a small piece of dough, such as bean sprouts, kelp, celery, cucumber and other filamentous vegetarian dishes, which are refreshing. It is a silk doll, wrapped in a spoonful of red sour soup dipped in water.
Guiyang's famous sour soup tofu is made of naturally fermented soybean meal, and the tofu is slightly sour. Put the sour soup tofu block on the kang until it is crisp, cut it horizontally, pour it into the ear root and paste the pepper soup.
Sour soup tofu is crushed to taste, squeezed into balls, and fried in a pan, which becomes the famous "tofu jiaozi" in Guiyang.
Shrimp acid is used as an auxiliary material for cooking beef, tofu, large intestine, chicken, ribs and so on. It can also be used as a seasoning for hot pot. Shrimp sour beef, beef does not need to be marinated, cut directly into strips. It is suggested to choose shoulder meat, brisket and hind leg meat, which will taste better when cooked with shrimp sour sauce.
Ciba spicy chicken is a famous dish in Guizhou. Ciba pepper is a very important ingredient. After fresh Zunyi pepper or Huaxi pepper is cooked, it is put into a rolling bowl with ginger and garlic to make a fine sticky and soft pepper, which is dyed bright red. Ciba pepper and a little sweet noodle sauce are combined to make a unique "hot sauce" and fried with chicken.
The bean rice hot pot in Guiyang is delicious, which can't be eaten anywhere else. Bean rice is rich in kidney beans in Dabi area of Guizhou. Soak beans in advance 12 hours, then put half of them into the soup, mash them and cook them. When the bottom of the pot thickens, add garlic seedlings to increase the taste and tomatoes to increase the freshness. Finally, add mushrooms and bean sprouts.
There are also lobster sauce hot pot and bean skin hot pot in Guizhou, which makes many foreigners afraid to eat, and the taste of lobster sauce attacks people.
Xishui bean curd skin hot pot is one of the favorite foods of local people in northern Guizhou, and it is also a rare spicy and fragrant hot pot in Guizhou. The soup base is made of fried peppers, spices and peppers, as well as garlic sprouts, broken ears and sour radishes.
Bi Ο is a soup made of semi-digested grass taken from the stomachs of cattle and sheep, made into the bottom of the pot, added with pepper and pepper, boiled mutton and vegetables. The cooked beef flat soup is a bit bitter, but the more you eat it, the better it tastes. It is popular in southeastern Guizhou and is a traditional food of Dong compatriots.
There are many delicious foods in Guizhou, so it's better to find a time to go to Guizhou and feel hot and sour.