The four characteristics of Guizhou ethnic cuisine:

Spicy is the soul of ethnic cuisine

Almost no dish of ethnic minority home cooking is not spicy. There are at least dozens of flavoring made with chili peppers alone. The most characteristic ones are patty cake chili, bad chili, burnt chili noodles, pickled chili, sour chili sauce, red oil chili, compound chili, yin chili, chili sauce, burnt chili sauce, black bean chili and so on. You can use one or more kinds of chili peppers to cook out of dry spicy, oil spicy, bad spicy, sour spicy, green spicy, spicy, garlic spicy, sauce spicy, composite spicy and so on more than ten kinds of unique flavor series of spicy flavor. Guizhou spicy flavor, has formed red but not spicy, spicy but not fierce spicy style.

Sour is the root of the national dish

"Three days without eating acid, walking to beat scurrying". Miao, Dong, Buyi, Gelao, water and other brother ethnic groups, basically every family has a sour soup tank, every household has a pickle altar. Almost every day with sour soup cooking dishes, all ethnic groups like to eat pickles. The common ones are pickled sour radish, sour cowpea, pickled pickled salt cabbage, sour fern, sour leek root, sour chicken, sour duck, sour meat, and both spicy and sour salt cabbage and sour chili. Guizhou's sour is sour to the taste.

Dip is a national dish a great

Called the national dish a great chili pepper dip, a great variety of different dishes require different dips, the same dish with different styles of dips, such as the "Golden Hook Hanging Jade" commonly used oil chili pepper dips, burnt chili pepper dips, roasted pepper Mao Chili Angle dips, bad chili pepper dips and so on the four dips.

A pot of incense is a typical form of ethnic dishes

In the remote ethnic mountainous areas, there are still preserved the original national pot of incense, that is, a variety of steamed, fried, burned, stewed, boiled vegetables processed, in order all poured in an iron pot on the fire to continue to cook, people sit around the stove will be dipped in the pot in the middle of the bowl or pot dipping food.

Because of the intermingling of national cultures, multi-ethnic settlement of Guizhou people of all nationalities have created their own national characteristics of food culture, most of the national use of fish, beef, dog meat, game and vegetables to create a lot of delicacies, composed of a thousand tastes of the national cuisine. All ethnic groups like to eat chili peppers, and the use of natural fermentation acid cooking dishes, with a hot and sour national characteristics. Can be called "spicy taste, acid out of the characteristics.