Guizhou cuisine is an authentic Guizhou local cuisine. In a narrow sense, it is a dish with local seasoning characteristics and taste habits, which is all produced in Guizhou and has long been recognized and loved by local ethnic groups. It consists of three parts: ethnic food, folk food and toast food. Broadly speaking, regardless of the origin of raw materials, its cooking style and taste habits are in line with Guizhou people, that is, Guizhou cuisine. It's just a soil and water, a taste. Guizhou cuisine is characterized by spicy, mellow, fragrant, fresh, sour and strong flavor. Spicy and sour is the outstanding flavor of Guizhou cuisine.
Guizhou cuisine has two major components, one is ethnic cuisine and the other is folk cuisine.
Ethnic cuisine, as its name implies, is ethnic cuisine. Guizhou is a multi-ethnic province, and all kinds of ethnic dishes have different but similar characteristics. Guizhou cuisine has just absorbed these ethnic flavors. There are many kinds of sour soup in Guizhou alone. According to the quality and clarity of the soup, there are high acid soup, upper acid soup, second acid soup, clear acid soup and concentrated acid soup. According to the taste of soup, there are: salty and sour soup, spicy and sour soup, spicy and sour soup, fresh and sour soup and so on. According to the raw materials of the soup, there are also: chicken sour soup, fish sour soup, shrimp sour soup, meat sour soup, egg sour soup, tofu sour soup, hairy horn sour soup, vegetable sour soup and so on. For example, according to ethnic groups, there are Miao acid, Dong acid, Shui acid and Buyi acid.
Among them, Miao fish sour soup, Mao spicy horn sour soup, vegetable sour soup and spicy sour soup are the most common. Generally speaking, our ethnic dishes in Guizhou are sour and fresh, spicy and mellow. Because there was little salt in Guizhou in ancient times, there was a proverb: "You don't go sour for three days", so ethnic minorities eat sour to supplement their physical strength, and they don't fight "running around" after eating sour.
Folk dishes are characterized by diverse tastes, natural wild interest and unique seasonings, such as wood ginger flowers and mint fragrance. All kinds of delicacies are equipped with their own exclusive dipping water and many secret recipes of local methods, which is the biggest feature of Guizhou cuisine.
The biggest difference between Guizhou cuisine and Sichuan cuisine is that the raw materials are more colorful. Both families use peppers, but Guizhou food is spicy but not fierce. It's delicious. There are many kinds of peppers, such as oily spicy, bad spicy, sour spicy, burnt spicy, sauce spicy, pickled pepper spicy, pickled pepper spicy, pickled pepper spicy, chili spicy, lobster sauce spicy, hydrochloric acid spicy, roasted spicy, spicy and so on, all of which are unique seasonings that are not available outside the province. Basically, Guizhou cuisine is not a single flavor, but pays attention to compound flavor. Pickling is a very important aspect in the preparation of cooking. Ethnic dishes prefer stewing, stewing, steaming and roasting, and stir-frying is less.
There are probably Sichuan cuisine, Hunan cuisine and Cantonese cuisine in Guizhou. But these cuisines are not the original taste after coming in, and many improvements have been made. For example, Cantonese cuisine has added pepper, Sichuan cuisine has used more spices, and the cooking methods of Guizhou cuisine have also changed to adapt to the style of Guizhou people, so it has also been greatly developed. This is the ability of Guizhou people to carry forward the advantages of foreign things and integrate local characteristics to better serve themselves.