Guizhou is a province with a diversified diet, talking about its diversity have to talk about the geographical environment of Guizhou. Guizhou's southwest star of Yunnan Province, north of Sichuan Province and Chongqing Municipality, south of Guangxi, east of Hunan Province, in such a special zone. Bao Gu sour and spicy, Miao family fried spicy crab, golden hook hanging jade plate, pickled pepper plate tendon, eight treasures turtle, Guizhou lamb rice noodles, folded ear root fried bacon, back to the pot of meat, fried fragrant worms, bad and spicy crunchy fish, green rock tofu, millet lousy, the scholar's hooves, sour soup fish, spicy chicken, and so on.

In fact, there are many kinds of specialties in Guizhou, such as, beef yakiniku, preserved meat, sour soup, chicken with chili sauce, rice noodle, bean curd, spicy sauce, and so on, which are mainly characterized by spicy and sour flavors. In a narrower sense, Guizhou cuisine is the use of local raw materials in Guizhou, long recognized and popular among the various ethnic groups, with local seasoning characteristics of the dishes. In a broader sense, as long as the raw materials are in line with Guizhou people's tastes, habits and cooking methods, it is Qian Cuisine. The Chishui River has sweet water, containing a variety of trace elements needed by humans and animals, which is very suitable for fish reproduction and growth, and produces 45 kinds of high-quality fish. The main varieties are Chihshui River carp, bluegill, bighead carp, bighead carp, red warthog, green Spanish mackerel, yellow labrador, and so on.

With pig fat intestines, pig blood flavored noodle bashfulness, noodles with whole eggs and noodles, add the right amount of salt, made out of the noodles very strong. In today's intestines and wangwang noodles store, the variety has been very much, chicken legs intestines and wangwang, chicken slices intestines and wangwang, large meat intestines and wangwang, and so on. The northern Guizhou cuisine, represented by Zunyi City, is famous for dishes such as Kung Pao Chicken, Bad and Spicy Fish, Baked Chowder, Flower Interceptor Chicken, Prawns and Quail Egg Fish, Cocktail Squid, Shredded Lotus Rice, Roasted Chowder, Roasted Suckling Pig, Grilled Sliced Pork, Hairy Phoenix Shark's Fin, etc. The Chili Chicken is a very popular Guizhou dish. Spicy Chicken is a special dish with the spicy color of Guizhou. The chicken is first cut into pieces and marinated with spices, then put into a frying pan and fried, and then fished out after being cooked. In the frying pan put a lot of patty cake chili, chili system after the chicken pieces back into the pot with cooking. There are some spicy flavors that should not be tolerated by people in this way; the chili water used for dipping sauerkraut should never be used for dipping fish in sour soup, and the chili noodles used for dipping stinky tofu should never be used to make barbecue kebabs. Although it seems to those who are not familiar with the taste, it is - spicy.