Love Tofu Fruit is a famous snack in Guiyang. The main ingredient is white tofu cut into small rectangular pieces. The production of the iron grill bed will be smeared with oil, under the chaff shells as fuel, the tofu block on the iron grill bed and keep turning, until the skin color is yellow and bright can be. Eat also with a small plate containing soy sauce, monosodium glutamate, balsamic vinegar, chili pepper, sesame oil, chopped green onion, ginger and other condiments, while hot to dip and eat. Characterized by its crispy outside and tender inside, salty, spicy and smooth, full of fragrance, and inexpensive, easy to carry, save time, is a popular snack in Guizhou.

Information:

500 grams of tofu in sour soup, 150 grams of edible ear root.

D煳辣椒粉, soy sauce, salt, monosodium glutamate (MSG), sesame oil, bitter garlic, wood ginger, pepper, ginger rice, green onion, lye and other appropriate amount.

Method of production:

Tofu cut into 5 cm wide, 7 cm long, 3 cm thick rectangle, soaked in lye water, take out and put in a bamboo basket, covered with a wet cloth fermentation for more than 12 hours. And then will be folded root, bitter garlic chopped into a bowl with soy sauce, monosodium glutamate, sesame oil, pepper, burnt chili powder, ginger, green onion mixed into the condiments to be used. Fermented tofu discharged in the special charcoal slag iron stove on the baking, baking until the tofu on both sides of the skin yellow tender, loose bubbles bulging with a bamboo slice cut through the side of the mouth, scooped into the mixing of the spices that is ready.

Flavor:

Slightly yellow surface, spicy and tender hot, appetizing and invigorating.

Technical Notes:

The fermentation time of the tofu should not be too long, and it is enough to have a viscous feeling when you touch it with your hand.

Nutritional value: Tofu - Tofu, as a food with both food and medicine, has a variety of functions such as benefiting the qi and tonifying the deficiency. Generally, 100 grams of tofu contains 140 mg-160 mg of calcium, and tofu is one of the plant foods that is high in protein. Guiyang silk doll

Silk doll

Silk doll, also known as vegetarian spring rolls, is one of the most common snacks on the streets of Guiyang. At first hearing the name, it is really shocking, as in "Journey to the West", the Tang Monk faced with his disciples to bring the doll-shaped everlasting fruit and shouted: sin, sin! Silk doll because of its shape on the big and small like a thin package of babies, so the name. "Swaddling clothes" is made of rice flour pancakes, thin as paper but - only the palm of the hand so big. Then rolled into the shredded radish, folded ear root (Fishwort), shredded seaweed, shredded cucumber, vermicelli, pickled radish, fried soybeans, battered chili and so on. When you eat it, of course, you have to inject the sour and spicy juice. And this juice is taken from the essence of excellent flavor, each family has its own unique trick.

Silk dolls are cheap, good taste, and very popular. Guiyang City, many silk doll snack stalls along the street and set up, quite unique, each stall pulled longer, a row of small stools. Stalls filled with a variety of shredded vegetables, there are one or two dozen varieties. The shredded vegetables were sliced very finely and were beautifully colored in red, white, yellow, and black. The owner of the stall will be in front of the diners set a small plate of pancakes and a bowl of local flavors of the seasoning, so that diners to blend the material, the stall of the seasoning, sugar, soy sauce, vinegar, cooked oil and so on. Silk dolls are two-inch diameter slices wrapped with a little vermicelli, mung bean sprouts, shredded lettuce, kelp, radish and crispy soybeans. When eaten with a small spoon poured by soy sauce, vinegar, chili peppers, scallions, monosodium glutamate and other preparations made of seasoning, soft and crispy, sour and spicy, a unique flavor.

Today's silk dolls and other into the hall of elegance, wedding ceremonies, but also on the table, is to carry forward the local culture or to take the head - dolls, it is not known. In Beijing can also eat this Qian flavor traditional snacks. Vegetables are crisp and tender, spicy and sour, and the moment you enter the mouth a cool refreshing, soothing.

Raw materials:

250g of refined flour, 50g of mung bean sprouts, 25g of shredded seaweed, 25g of shredded pickled radish, 25g of shredded daikon radish, 25g of shredded cabbage, 25g of folded earring root, 25g of celery, 25g of fern, 25g of cold noodles, 25g of shredded bamboo shoots, 20g of crispy soybeans.

Seasoning:

Salt, sesame oil, soy sauce, vinegar, monosodium glutamate (MSG), ginger foam, chopped green onion, etc. in moderation.

Method of production:

Silk doll

Flour with water, salt a little kneaded through (water and flour ratio of 1:6), hot pan brush oil, wipe dry, then the left hand grabbed the dough flung round and pestle to the bottom of the pan to become the diameter of 9 centimeters of the round thin skin, the right hand immediately rounded the skin uncovered, so that the production of dozens of spring rolls skin, put into the steamer and steam to make it soft, easy to wrap the food. The spring rolls are then steamed in a steamer to soften them, making it easier to wrap them for eating. Some families also make thin crust cake will use an electric iron, the dough pestle in the bottom of the iron a little can get out of a sheet. And then the mung bean sprouts, kelp, celery section, fern section blanch in boiling water, materials, if rich, you can set up dozens of plates, cold noodles, vermicelli, sour rakkyo, sour radish, carrots, crispy whistles, folded ears, lettuce, cucumber and so on, respectively, into a small plate, a small bowl of soy sauce, vinegar, monosodium glutamate, sesame oil, ginger, green onion, burnt chili pepper blended into the juice. Spring roll skin into a variety of shredded vegetables wrapped into the upper large and lower small pocket shape, into the crispy soybean, pouring good chili sauce that is ready.

Flavor characteristics:

Vegetables are crisp and tender, hot and sour, appetizer and spleen. It is a famous snack popular in Guiyang.

Huaxi Beef Noodle

"Huaxi Wang Kee Beef Noodle" was founded in 1976, and has gone through twenty-five years. Its unique secret soup, the best local natural free-range yellow beef in Guizhou, fine craftsmanship, as well as strict production procedures - cooking, hanging, brining,, blending, bubbling and so on. Coupled with the continuous improvement of the operator's own quality, the beef noodle, a specialty snack, as a business to operate, over the years has been the implementation of small profits and high sales mode of operation. As a result, each bowl of thick and fresh-smelling beef noodle has attracted many guests from all over the country and Hong Kong, Macao, Taiwan and abroad with its low price, affordable content and quality service, which are affordable to the public." Huaxi Wangji Beef Noodle" in today's fierce market competition has occupied a place, and attracted a large number of aspiring people to join. Gradually developed into today's more than ten directly-managed stores, dozens of franchises inside and outside the province scale. Franchises throughout the country more than ten provinces and cities.

Flower Creek is a place name in Guiyang, the local people like to eat chili peppers, more like to eat this flower Creek beef powder. This powder, in fact, is added to the powder of beef, just cook with care: beef cleaned and cut into chunks into the pot to cook until half raw, with a clean pot with water, sugar color, spices boiled into half of the beef boiled to cook, fish out, cut into 5 cm long, 3 cm wide slices; the other half of the beef cut into square diced stewed over a small fire, soak the sour lotus white cut into long cubes, coriander cut into knots to be used; rice flour into the boiling pot of hot water, fishing into the Noodle bowl, and then cut the beef slices and stewed beef diced, sour lotus white, coriander on the powder, scooped into the original soup, mixed oil, monosodium glutamate, pepper, pepper that is into the color, aroma, taste of a full of authentic Guizhou cuisine.

Enteric Wanton Noodles

Enteric Wanton Noodles is a very famous flavorful snack in Guizhou. Among the many snacks in Guizhou, intestinal noodles have the knife of Shanxi knife-shaved noodles, the strength of Lanzhou Ramen noodles, the moist Sichuan Danmian noodles, Wuhan Hot Noodles mellow, with color, aroma and taste "three great" and famous, with tender blood, crispy noodle, spicy aroma, soup fresh flavor and texture, as well as red, not spicy, oily, not greasy, crunchy, not raw features.

Its main ingredients are pig intestines, fresh pig blood wang and rolled egg noodles. There are more than 20 kinds of ingredients and seasonings. The main ingredients and toppings are made with great care. The fattier the pig's large intestine, the better, wash inside and outside, with salt, vinegar and repeatedly rubbed, the intestinal wall of the mucus rubbed clean, and then repeatedly soaked in water to remove the fishy smell. Then put in a wooden pot or porcelain tile pot (avoid putting metal utensils), the intestines peppercorns, sannai, star anise into the pot to cook, fish out and cut into slices. Then again with ginger, green onion, sannai, star anise into a casserole dish in a small fire and slowly stewed. Blood Want to be tender, also cut into slices to eat when put in the soup pot. Ingredients such as crispy whistle that is used in the pig bad head meat or pork, with egg noodles, pork intestines, blood Wang, crispy whistle four major raw materials for this, and then put chicken soup, red oil chili pepper and other condiments, after 12 procedures, only out of the finished product a copy. Its soup color bright red, noodles, egg yellow, fat intestines, white, green onions, bean sprouts, golden, a bowl held out, so that people suddenly feel pleasing to the eye, to be lifted to swallow, it is full of aroma. Noodles crispy fine and crisp, food does not stick to the teeth; meat whistle crispy, intestines Wang tender; spicy but not fierce, oil but not greasy; soup fresh and flavorful, long aftertaste.

Intestinal Want Want Noodles was first created in the late Qing Dynasty. It is said that more than a hundred years ago, Guiyang Beimenqiao was full of meat cases. At the end of the bridge, there were two noodle shops, Fu and Yan, who used pork fat intestines and pig's blood to make intestines and noodles to attract customers who came to buy meat and vegetables. The two noodle shops competed with each other to improve the quality of the intestines and noodles, and eventually made a name for themselves in Guiyang.

What makes intestines and noodles unique is not only the long-lasting taste of fat intestines and blood, but also the crunchy flavor, which is just as important as the fat intestines and blood. To put it bluntly, it is made of fat intestines and blood, and then pork made into crisp shame, and then the intestinal oil, crisp shame and chili oil made of red oil, which formed the intestinal noodle "three shame" and red oil of the basic characteristics of the red oil.

The specialty of "intestinal noodles" also lies in its noodle-making process, which is somewhat special. The noodles used in the intestines Want Want Noodles are handmade egg noodles. To make it, 500 grams of top quality flour is used, 4 eggs, a little edible alkali, and an appropriate amount of water are added, and the dough is repeatedly kneaded to make a watery dough. Then the dough is put on a special board and folded and extruded repeatedly to make a thin, satin-like crust, and then soybean meal is used as a powder to sprinkle on the crust, which is then folded up and cut into thin filaments. The whole operation process has "three flip four ride nine cut" said.

The cooking of the noodles is also very delicate. Authentic intestinal noodles are cooked one bowl at a time, never a large pot at a time. Each bowl of intestinal noodles with about 80 grams of noodles, shaking loose into the pot of boiling water to a slight boil, cooking until the pot rolled, with bamboo chopsticks will be fished up to see whether the noodles straight, if straightened out with a funnel scoop, and then to the funnel into a bowl of cold water, and then quickly put the noodles into the pot of hot soup, so that the noodles "collect tendons," and then into the bowl of cold water with

The noodles are also very delicate, so the noodles can be used to cook the noodles in a bowl. Bean sprouts in the bottom of the bowl, and then fill the bowl with chicken broth, add slices of fat intestines, blood Want slices and crispy shame, and finally drizzled with red oil, sprinkled with chopped green onions that is done.

Simple recipe

Ingredients:

90g egg noodles, 50g pork sausage, 250g pancetta, 25g blood and pork, 15g mung bean sprouts, 250g white iron tofu.

Seasoning:

Sanhe oil, patty cake chili, fermented bean curd, monosodium glutamate (MSG), sweet wine, pepper, garlic, ginger, green onion, broth and other appropriate amount.

Practice:

1, cooking. Wash the pork intestines to remove the odor, cook until half-cooked and cut into pieces Add spices to cook.

2, pork boiled and cut into small dices, into the pan with salt and fry the oil, decant the oil into the sweet wine, cooking some vinegar, fried into a crisp whistle.

3, tofu cut into small dices with salt water soak a little fish out of the filter, fried in oil into a bubble whistle fish out;

4, the frying pan and then add crispy whistle oil, intestinal oil, patty cake chili peppers, stir frying out the aroma, add ginger, garlic, tofu milk, add water and boil, decant the red oil and wait for use.

5, egg noodles and bean sprouts into a pot of boiling water for about 1 minute, fish into the noodle bowl with intestines, crispy whistle, tofu bubble whistle, with a leaky spoon into the blood Want piece of blanch in the pot, put on the noodles, ladle into the broth, red oil, monosodium glutamate, scallions can be.

Qingzhen Aunt Liu yellow po

Yellow po, also known as yellow cake po, has a history of hundreds of years in Guizhou, the main ingredients are sticky rice, glutinous rice, soybeans, sugar and other raw materials. Since 2001, they have improved the traditional product by adding five nuts, glutinous corn, fresh meat, etc. while maintaining the original sticky flavor of the yellow cake, so there are now glutinous rice, millet, corn, five nuts, sweet buckwheat, eight treasures, fresh meat, bacon, black glutinous rice, bamboo leaf poi, etc. to come to a variety.

There's a little story about the origin of the yellow poi that's hard to verify. It dates back to the Three Kingdoms period, when Guizhou was still called Yelang. It is said that the famous Zhu Geliang was leading his troops to pacify Meng Yu, and was fighting with the Lord of Qianzhong Cave in the country of Yelang. One day, the Shu army was cooking, when suddenly the spies reported that there were barbarians on the battlefield. When Zhuge Liang heard that, he ordered to go to war, and within a few blows, he repulsed the Qianzhong Cave Master's men. I don't know what is the intention of this Zhuge master, you said the victory on the victory, but he did not care about the taboo of the poor enemy not to pursue, and also did not care about this group of soldiers have not eaten the meal, ordered the army to take advantage of the trend of the barbarian army chased for more than a hundred miles. This chase is nothing, but it is anxious about the army in the fire head army, long waiting for troops do not return, but this cooking beans and rice can not be wasted ah, originally not with much food and grass, how to do it? Zhuge military division to see this situation, had to order the soldiers to unused bean juice and rice mixed together, put into a large wooden cauldron with fire steaming to ensure that it is not rancid. When the soldiers returned to the camp, this is mixed by the bean juice of the rice has been steamed for nearly two days, tired and hungry soldiers hastened to share food, who expected that the rice has become a different look, not only the color of yellow and moist, but also the taste of sweet and fragrant soft, eat more of a taste, the soldiers thought it was the master of the army used to treat them to the delicious, three times two times to let a few cauldrons of delicacies to the bottom. Coincidentally, the local people encountered the labor army, see this thing so delicious, but also imitated this method of production, more than a thousand years of generations continue, this is not, Guizhou will have such a delicious --- yellow po.

The raw materials for the yellow poi are indeed extremely simple, as the story goes, mainly sticky rice, glutinous rice and soybeans. But it is quite complicated and time-consuming to make.

The taro po

The taro po is the Guiyang street food stalls have a special snack, close to see was branded golden, a long way from the potatoes and scallions can be smelled mixed aroma, especially tempting, but also do not care about is in the stall side of the indecent, a big mouthful of food for fast. Some people really want to eat and embarrassed to ask the boss with a fast food box loaded up to go back to the addiction. The small taro poi is such a favorite.

The potatoes should be boiled, not hard-core, and burned on both sides with a low flame into a crispy shell, which makes them flavorful to eat.

The potatoes are golden brown on both sides, crispy on the outside and soft on the inside, and spicy and flavorful on the inside.

Lei Family Tofu Garden

Legend has a history of more than 70 years, and is said to have been created by a woman named Lei Sanniang in Guiyang. The production of top quality soybeans soaked for six to ten hours, ground into pulp, plus "vegetable oil feet" (that is, the precipitation of vegetable oil), boiling and add sour soup, and then mixed in a certain proportion of pepper, star anise, fennel, cinnamon, grass jelly, Shannai configuration of five spice powder and monosodium glutamate, green onion, etc., and then mix, grabbed out of the fluffy bean curd gently pinch together, Flatten, slowly put into the hot oil and deep fry. Leijia Tofu Garden is charred yellow in color, crispy on the outside and tender on the inside, with a honeycomb-like heart. When eaten with soy sauce, green onions, chili peppers, sesame oil, vinegar with a dipping sauce, while hot dipping, crisp and tender, fragrant, with rice and wine are suitable. Guiyang's streets and alleys, from time to time, vendors pinch the basket to sell, and have fine gimlet wire, three or five a string, very convenient.

Nowadays, the Leijia tofu dumplings production know-how has long been open, summarized in the following points. First, it is the main material are selected top quality soybeans, grinding into pulp, have to be mixed with a little vegetable oil precipitation quality (the so-called "vegetable oil feet"), so that the tofu than other people's white, tender, detailed. Secondly, it uses a wide variety of spices in the right proportions. In addition to monosodium glutamate (MSG) and scallions, the tofu rounds are also filled with a five-spice powder prepared with peppercorns, star anise, fennel, cinnamon, grass berries, and sannay. This five-spice powder is a major key to the production of bean curd rounds, such as raw materials are not complete or improperly mastered proportion, will directly affect the flavor of the finished product. Third, there are certain procedures and rules for deep-frying tofu rounds. Kneading tofu rounds should not be too big or too small, the temperature of the oil in the pot should not be too high or too low, and the tofu rounds in the starting pot should not be too old or too tender.------ These are not so much know-how as experience. These experiences, through repeated practice and constant exploration, are completely masterable. Today, Guiyang business tofu rounds a lot of people, many of whose products with the Lei family back in the day, compared to the tofu rounds, no inferior place.

Information:

500 grams of tofu in sour soup, 60 grams of folded ear root, 50 grams of sour radish.

Seasoning:

Fennel powder, pepper, burnt chili pepper, sesame oil, salt, monosodium glutamate, soy sauce, vinegar, alkali, ginger, green onion, dipping water and other appropriate amount.

Method of preparation:

Frying. Folded roots, pickled carrots chopped into soy sauce, vinegar, sesame oil, ginger, pepper, burnt chili pepper noodles and mix well to make dipping water to be used, tofu into a bowl with fennel powder, pepper, salt, alkali hand kneaded velvet to viscous add chopped green onion mix well, with three fingers to lift into 10 oval circle, with the middle finger, ring finger together gently flattened into the frying pan, deep-fried to brown when fishing in the dish, eaten scooped into the mix of chili peppers dipping water will be ready. The water will be ready when you eat it.

Features:

Brown color, crispy outside and tender inside, fragrant and refreshing.

Technical Notes:

The tofu with the right amount of alkali.

Red oil rice tofu This is a famous snack in Guiyang, mainly used as a summer food. Select Guiyang local rice as raw materials made of, Guiyang people eat rice tofu is actually eating rice tofu condiments, so the red oil tofu condiments with more. Guiyang snack red oil rice tofu is characterized by red color, spicy and delicious, cool.

Bean paste nest This is a kind of deep-fried glutinous food, put the bean paste filling in the patties, cooked and fried in oil, with a golden color, crispy outside and soft inside, sticky and crisp. The filling is savory and fresh, and is suitable for both young and old. Guiyang early in the morning on the streets and alleys are sold, a table, set up a frying pan, now do now frying, people far away from the smell of thick glutinous rice, passers-by went up to drop a dollar and picked up a walk to eat, but also bought home for breakfast. Crispy outside and sticky inside, like sweet and salty can be satisfied, eat a mouth full of flavor.

Flower Creek Beef Noodle "Flower Creek Wang Kee Beef Noodle" was founded in 1976, and has gone through twenty-five years. Its unique secret soup, good Guizhou local free-range yellow beef, fine craftsmanship, as well as strict production procedures - cooking, hanging, brining,, blending, bubbling and so on. Coupled with the continuous improvement of the quality of the operator's body, the beef noodle, a specialty snack, as a business to operate, over the years has been the implementation of the business approach of small profits and high sales.

Lei family tofu garden is said to be Guiyang, a woman named Lei Sanniang first, so far there has been more than 70 years of history. The production of top quality soybeans soaked for six to ten hours, ground into a pulp, plus vegetable oil feet (that is, the precipitation of vegetable oil), boiling and add sour soup, after the pot and then mixed with a certain proportion of pepper, star anise, fennel, cinnamon, grass jelly, Shannai configuration of five spice powder and monosodium glutamate, green onion, etc., and then mix, grabbed out of the fluffy bean curd gently pinch, flatten, slowly into the hot oil deep-fried. Leijia Tofu Garden is charred yellow in color, crispy on the outside and tender on the inside, with a honeycomb-like heart. When eaten with soy sauce, green onions, chili peppers, sesame oil, vinegar with a dipping water, while hot dipping, crisp and tender, fragrant, with rice and wine are appropriate.

Guizhou dog meat in Guizhou dog meat eating method numerous sects, what flower river dog meat, Panjiang dog meat, Xingyi dog meat, etc., we often go to a four-square river Aunt Liu dog meat. We often go to Auntie Liu's Dog Meat in Sifanghe. We also meet up with Guiyang barbecue meat, love tofu, hot soup silk dolls, hot water, Leijia tofu meatballs, etc. in the streets and alleys. If you have time, take a one-hour bus ride to the romantic Huaxi, which claims to be China's No. 1 love river, and enter through the front door of the street-side Texaco, and instead of walking toward the counter and ordering fried chicken, go straight out the back door and look for the Flying Bowl Beef Vermicelli Restaurant, where you can eat a bowl of hot, fragrant beef and rice vermicelli. If you have time, you can rent a bike in Huaxi, ride for an hour to the ancient town of Qingyan, the town in Jiangwen's "Searching for Guns", sit in the intersection of Wang Wanma pig feet, eat a few marinated pig feet for a nap. Then walk into the town and wander around, bake a few slices of Qingyan small tofu, drink a bowl of freshly made soybean flower, and take away some rose candy.

Guiyang's famous snack street, Hequn Road

Shaanxi Road

I hope this helps, good luck!

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