rice tofu
Rice tofu has nothing to do with tofu. The method is simple. Wash the rice first, soak it for a day, and grind it into rice slurry with water. Heat the rice paste in a pot, then add some alkali, stir vigorously until it is cooked, and then put it in a basin to cool. When eating, cut the rice tofu into small grains with fine lines, and then add all kinds of pepper powder, chives, sesame oil, soy sauce, crisp soybeans and crisp peanuts. But the rice tofu in Zhenyuan is especially white and sweet, because the water is good.
beef powder
Huaxi beef powder is a special snack in Guizhou. Its main feature is that its beef soup tastes delicious, rice noodles are smooth and slightly tough, and the soup is mellow, spicy and delicious. Snow-white powder, braised diced beef, scallion parsley, jade white sauerkraut, clear soup, sprinkled with a few drops of sesame oil, tastes very comfortable. There are peppers in the soup, or you can add fried peppers yourself.
Sanwei stinky tofu
The most distinctive snack in Zhenyuan, "Sanwei Stinky Tofu" in Shuncheng Ancient Street, is the only one with a couplet "Smells fragrant in the nose and smells strange in the entrance", which costs four yuan a box.
Fish in Sour Soup
A red hot pot, a black fish lying across the pot. The fish killed now is still very fierce, and the white cooked meat is already exposed in the stomach, and the head and tail are still swinging slightly. Red soup goes straight into the sky, with white fog, endless fragrance and fiery youth. Without burning his tongue, he put a piece of fish in his mouth and gasped. The fish slowly melted in the mouth, and the sour and spicy floated in the mouth, leaving the delicious and unforgettable memories of the fish. The autumn wind swept away the leaves and the fish were swept away. The longer the sour soup is stirred in the pot, the purer the sour taste will be. This soup can be mixed with fermented bean curd, chopped green onion, coriander, pepper and so on. To make the original soup dipped in water, you can even drink it directly to stimulate your appetite.
Chennian daocai
Daocai belongs to the food stored in the pickle jar, and it is a pickle making method that has been circulated in Zhenyuan, Guizhou for a hundred years, with mustard as the raw material. Daocai was originally made by Taoist priests in Qinglong Cave Taoist Temple in Zhenyuan, so it was called Daocai. Steamed vegetables with special taste and oily color. Chennian Daocai is a specialty of zhenyuan county, Guizhou Province, which is dark brown and has a unique flavor. According to legend, it was created by the Taoist priest of Qinglong Cave in Zhenyuan, so it was called "Daocai".