Love tofu fruit is a famous flavor snack in Guiyang. Its main ingredient is white tofu cut into rectangles. When making, oil is coated on the iron baking bed, chaff shells are used as fuel, and tofu blocks are placed on the iron baking bed, constantly turning until the skin color is Huang Liang. Serve with soy sauce, monosodium glutamate, balsamic vinegar, pepper, sesame oil, chopped green onion, Jiang Mo and other sauces. Dip it while it's hot. It is characterized by crispy outside and tender inside, salty, spicy and smooth, rich in flavor, low in price, convenient to carry, time-saving and labor-saving. It is a very popular snack in Guizhou.

Raw materials:

500 grams of sour soup tofu, broken ear root 150 grams.

Chili powder, soy sauce, salt, monosodium glutamate, sesame oil, bitter garlic, litsea cubeba, pepper, ginger rice, chopped green onion and alkaline water.

Production method:

Cut the bean curd into rectangular cubes with a width of 5cm, a length of 7cm and a thickness of 3cm, soak them in alkaline water, take them out, put them in a bamboo basket, cover them with a wet cloth, and ferment for more than 12 hours. Chop the broken spike root and bitter garlic, put them in a bowl, add soy sauce, monosodium glutamate, sesame oil, pepper powder, Chili powder, ginger and chopped green onion, and mix well to make seasoning. Put the fermented tofu on an autocratic iron stove, bake it with charcoal residue until both sides of the tofu are yellow and the inside is tender, then cut one side with bamboo slices to make a mouth and scoop in the mixed seasoning.

Flavor characteristics:

The surface is yellowish, spicy, fragrant, tender and spicy, appetizing and promoting fluid production.

Technical points:

Don't ferment tofu for too long, just touch it with your hands and feel sticky.

Nutritional value: Tofu-Tofu, as a food with the same origin of medicine and food, has many functions such as benefiting qi and tonifying deficiency. Generally, the calcium content of 100g tofu is 140mg- 160mg, and the protein content of tofu is relatively high in plant foods. Guiyang siwawa

Silk doll

Silk dolls, also called vegetarian spring rolls, are the most common snacks on the streets of Guiyang. This name is really shocking at first glance, just like Tang priest in Journey to the West shouting at the doll-shaped longevity fruit brought by Gao Tu: sin, sin! The silk doll got its name because its shape is big and small, like a thin baby. "Baby" is a kind of pancake baked with rice flour, as thin as paper-only the size of a palm. Then get involved in shredded radish and broken ear roots (houttuynia cordata. ), shredded kelp, shredded cucumber, vermicelli, pickled radish, fried soybeans, roasted peppers, etc. Of course, when you eat, you must inject hot and sour juice. Moreover, this kind of juice is the essence of good taste, and each family has its own unique trick.

Silk dolls are cheap, delicious and popular. Many silk doll food stalls in Guiyang are set up along the street, which is quite distinctive. Each booth is very long, lined with small stools. The stalls are filled with all kinds of shredded vegetables, with a dozen or twenty varieties. The shredded vegetables are finely cut, and various colors such as red, white, yellow and black alternate with each other, which is very beautiful. The stall owner will put a small dish of pancakes and a bowl of local seasoning in front of the diners, so that the diners can mix the ingredients themselves. Seasoning, sugar, soy sauce, vinegar and cooking oil are all available. Silk doll is a small disk with a diameter of two inches, and it is covered with vermicelli, mung bean sprouts, shredded lettuce, kelp, shredded radish and crispy soybeans. When eating, pour a small spoon with seasonings made of soy sauce, vinegar, pepper, chives and monosodium glutamate. Soft outside and crisp inside, hot and sour and delicious, with unique flavor.

Nowadays, silk dolls have also entered the elegant hall and appeared on the wine table during the wedding ceremony. It is not clear whether it is to promote local culture or to take its moral-dolls. You can also eat this traditional Guizhou-style snack in Beijing. Vegetarian dishes are crisp, tender and smooth, sour and refreshing. At the moment of entrance, a coolness permeates the heart and spleen, which makes people extremely comfortable.

Raw materials:

250 grams of refined flour, 50 grams of mung bean sprouts, 25 grams of kelp, 25 grams of sour radish, 25 grams of shredded radish, 25 grams of broken ear root knot, 25 grams of celery knot, 25 grams of bracken knot, 25 grams of cold noodles, 25 grams of shredded bamboo shoots and 20 grams of crisp soybeans.

Seasoning:

Salt, sesame oil, soy sauce, vinegar, monosodium glutamate, ginger foam, chopped green onion, etc.

Production method:

Silk doll

Add water to the flour, knead a little salt and mix well (the ratio of water to flour is 65,438+0: 6), heat the pot, brush the oil and dry it, then grab the dough with your left hand and roll it to the bottom of the pot to form a round thin skin with a diameter of 9 cm, immediately lift it with your right hand, make dozens of spring rolls, and steam them in a steamer to make them soft and convenient for filling rice. Some families also use electric irons to make thin-skinned cakes. You can put the dough on the bottom of the iron with a pestle to make a piece. Then blanch the mung bean sprouts, kelp, celery and bracken with boiling water. If the materials are rich, you can put dozens of plates, cold noodles, vermicelli, pickled radish, shredded carrot, crispy whistle, shredded ear, shredded lettuce and shredded cucumber in small plates, and soy sauce, vinegar and cucumber in small bowls. Put all kinds of shredded vegetarian dishes into the skin of spring rolls and wrap them into a pocket shape with a big top and a small bottom. Add crispy soybeans and pour in pepper juice.

Flavor characteristics:

Vegetarian dishes are crisp and tender, sour and refreshing, appetizing and invigorating the spleen. It is a famous snack popular in Guiyang.

Huaxi beef noodles

"Huaxi Wang Ji Beef Powder" was founded in 1976 and has gone through 25 years of hard work. Its unique secret soup, excellent local natural beef in Guizhou, fine technology and strict production procedures-boiling, hanging, marinating, blending and soaking. Coupled with the continuous improvement of the operators' own quality, beef powder, a special snack, has been operating as a business for many years and has been implementing the business model of small profits but quick turnover. Therefore, every bowl of thick and delicious beef powder attracts many guests from all over the country, Hong Kong, Macao and Taiwan and abroad with its low price, affordable content and excellent service. "Huaxi Wang Ji Beef Powder" has occupied a place in today's fierce market competition, attracting a large number of people with lofty ideals to join. It has gradually developed into a scale with more than 10 direct stores and dozens of franchise stores inside and outside the province today. Franchise stores are located in more than ten provinces and cities across the country.

Huaxi is a place name in Guiyang. Locals like to eat Chili, and they prefer this Huaxi beef powder. This powder is actually added with beef, but it is very particular when cooking: the beef is washed and cut into large pieces, cooked in a pot until it is half-cooked, and boiled in a clean pot with water, sugar and spices until the beef is half-cooked, and then taken out and cut into thin slices 5 cm long and 3 cm wide; The other half of the beef is cut into squares and stewed over low heat. Cut the soaked sour lotus into pieces, and cut the coriander into sections for later use. Boil the rice noodles thoroughly in a boiling pot, remove them and put them in a noodle bowl. Then put beef slices, stewed diced beef, sour lotus white and coriander on the flour, and scoop in the original soup, mixed oil, monosodium glutamate, pepper powder and pepper, which is the authentic Guizhou cuisine with full color and flavor.

Intestinal flourishing surface

Wang Chang noodles are a famous flavor snack in Guizhou. Among the numerous snacks in Guizhou, Wang Chang noodles have the knife skills of Daoxiao Noodles in Shanxi, the strength of Lamian Noodles in Lanzhou, the moisture of Dandan Noodles in Sichuan, and the mellow flavor of Regan Noodles in Wuhan, which are famous for their "three unique" colors, fragrance and taste, and have the characteristics of tender blood, crispy noodles, spicy soup, red but not spicy, oily but not greasy, crisp but not raw.

Its main raw materials are pig large intestine, fresh pig blood and egg roll noodles. There are more than 20 kinds of ingredients and seasonings. The main ingredients and ingredients are very particular. The fatter the pig's large intestine, the better. Wash it inside and out, rub it repeatedly with salt and vinegar, rub sticky things on the intestinal wall, and then soak it repeatedly with clear water to remove the fishy smell. Then put it in a wooden basin or porcelain basin (never put it in a metal vessel), put the pepper, kaempferia kaempferia and star anise in a pot and cook them, then take them out and cut them into pieces. Then put ginger, onion, kaempferia kaempferia and star anise into a casserole and stew slowly. The blood is tender, and it should be cut into pieces and put in the soup pot when eating. The crispy whistle and other ingredients are pig's rotten head meat or pork belly, which is based on four raw materials: egg noodles, fat sausage, blood curd and crispy whistle, and then chicken soup, red pepper and other seasonings are added. After 12 processes, the finished product is produced. Its soup is bright red, noodles are egg yolk, fat sausage is white, chopped green onion is light green, and bean sprouts are golden yellow. It's pleasing to the eye in a bowl, and it's even more fragrant when swallowed. Noodles are crisp and refreshing, and the food is not sticky; The meat whistle is crispy and the intestines are tender; Spicy but not fierce, oily but not greasy; The soup is delicious and has a long aftertaste.

Wang Chang noodles originated in the late Qing Dynasty. It is said that 100 years ago, there were many meat cases in Beimenqiao area of Guiyang. There are two noodle restaurants on the bridge, Fu Noodle Restaurant and Yan Noodle Restaurant. They make sausage noodles with pork fat sausage and pig blood to attract customers who come to buy meat and vegetables. The two noodle restaurants competed with each other, which improved the quality of Wang Chang noodles and finally sold them in Guiyang.

Sausage noodles are unique not only because they have long-lasting fat intestines and strong blood flow, but also because they are as crisp and strong blood flow as fat intestines. To put it bluntly, it is to use fat sausage and blood curd to make sausage sauce and Wang sauce respectively, then pork belly to make crispy sauce, and then sausage oil, crispy sauce and Chili oil to make red oil, thus forming the basic characteristics of sausage noodles "three sauces" and red oil.

The characteristic of sausage noodles is that its noodle making technology is a bit special. The noodles for sausage noodles are handmade egg noodles. When making, use 500 grams of superior flour, add 4 eggs, a little edible alkali, and a proper amount of water, and knead it repeatedly into a water-mixed dough. Then put the dough on a special chopping board, fold it repeatedly and squeeze it into a satin-thin dough sheet, then sprinkle it with bean powder, fold it up and cut it into filaments. The whole operation process is called "three turns, four times and nine cuts".

Wang Chang noodles are also very particular about cooking noodles. Authentic Wang Chang noodles are cooked in a bowl, never in a big pot at a time. Each bowl of instant noodles is about 80g. Shake it and put it in a boiling pot until it boils. When it boils, pick up the noodles with bamboo chopsticks to see if they are straight. If it is straight, scoop it up with a colander, then pour a bowl of cold water into the colander, and then quickly put the noodles into the soup pot to heat it, so that the noodles are "tight" and can be put into use.

In the bowl at the bottom of the bean sprouts, pour the chicken soup into the bowl, add the fat sausage slices, blood curd slices and crispy noodles, and finally pour the red oil and sprinkle with chopped green onion.

Concise menu

Raw materials:

90g of egg noodles, 50g of pork intestines, 250g of pork belly, 25g of blood curd, mung bean sprouts 15g, and 250g of tin-coated tofu.

Seasoning:

Three-in-one oil, Bazin pepper, fermented bean curd, monosodium glutamate, sweet wine, pepper powder, garlic paste, Jiang Mo, chopped green onion, broth and other appropriate amounts.

Exercise:

1, cooking. Wash the pig intestines to remove fishy smell, cook them until they are half cooked, remove and cut into pieces, and add spices to cook them together.

2. Pork belly is cooked and cut into small dices. After adding salt to the pan and frying the oil, pour the oil into the sweet wine, cook some vinegar and fry until crisp.

3. Cut the tofu into pieces, soak it in salt water, drain the water and fry it into a bubble whistle.

4. Add crispy whistle oil, sausage oil and Zanzibao into the oil pan, stir-fry until fragrant, add Jiang Mo, garlic paste and bean curd, add water to boil, and pour out the red oil for later use.

5. Boil the egg noodles and bean sprouts in a boiling water pot for about 1 min. Put the intestines, crispy whistle and yuba whistle into a noodle bowl, put the blood-filled tablets into the pot with a colander, put them on the noodles, and scoop in the broth, red oil, monosodium glutamate and chopped green onion.

Liu Qingzhen menstrual Ba Huang

Ba Huang, also known as Huanggaoba, has a history of hundreds of years in Guizhou, and its main ingredients are glutinous rice, glutinous rice, soybeans, sugar and other raw materials. Starting from 200 1, they improved the traditional products, adding five kernels, waxy corn, fresh meat and so on. At the same time, it maintains the waxy fragrance of Ba wasteland, so there are now five varieties of glutinous rice, millet, corn, five kernels, sweet buckwheat, eight treasures, fresh meat, bacon, black glutinous rice and bamboo leaves.

When it comes to the origin of Ba Huang, there is a little story that is difficult to verify. Time has been traced back to the Three Kingdoms period, when Guizhou was also known as Yelang. It is said that Zhuge Liang, who was famous at that time, was leading troops to pacify Meng Huo, fighting against the cave owners in central Guizhou in Yelang country. One day, while the Shu army was cooking, suddenly a spy came to report that a barbarian soldier had come in. Hearing this, Zhuge Liang ordered the expedition and beat back the troops of Guizhou cave owners in a few times. I don't know what this Zhuge strategist means. You win, you win. But he ignored the taboo of not wanting to pursue, refused to eat the food of these soldiers, and ordered the army to take advantage of the situation to pursue the barbarian army for hundreds of miles. There is nothing wrong with this chase, but I am anxious about the rotor army in this army. When the troops come back, we can't waste this boiled bean juice and rice. We didn't bring much hay. What shall we do? Seeing this situation, Zhuge Shijun had to order the soldiers to mix the unused bean juice and rice, put them in a big wooden retort and cook them with fire to avoid spoilage. When the soldiers returned to the camp, the bean sauce bibimbap had been cooked for nearly two days, and the tired and hungry soldiers quickly shared it. Unexpectedly, this rice has turned into another shape, not only yellow in color, but also sweet and soft in taste, which makes it more delicious. The soldiers thought that it was used by the military adviser to entertain them delicious food, so they made a few delicious dishes bottom three times and two times. It happened that the local people of Laojun met it, and when they saw it was so delicious, it was also made by imitating this technique, which lasted for more than 1000 years from generation to generation. No, there is such a delicacy in Guizhou-Ba Huang.

Ba Huang's raw materials are really as simple as the short story says, mainly glutinous rice, glutinous rice and soybeans. However, its manufacture is quite complicated and takes a long time.

Potato cake

Potato cake is a special snack in Guiyang street food stall. When you get closer, you can smell the mixed fragrance of potatoes and chopped green onion, which is particularly attractive, regardless of the indecent side of the booth. Some people are eager to eat and embarrassed to let the boss pack it back in a fast food box. This is how potato cakes are loved.

Potatoes should be boiled, not hardened, and crispy on both sides with small torches, so that they taste fragrant.

Golden on both sides, crisp outside and tender inside, spicy and delicious.

Lei Jia Tofu Zi Yuan

According to legend, it was initiated by a woman named Lei Sanniang in Guiyang, and it has a history of more than 70 years. When making, the first-grade soybean is soaked for 6- 10 hour, ground into slurry, added with "vegetable oil residue" (i.e. the precipitate of vegetable oil), boiled, added with sour soup, then mixed with spiced powder, monosodium glutamate and chopped green onion made of pepper, star anise, fennel, cinnamon, Amomum tsao-ko and kaempferia kaempferia in a certain proportion, gently kneaded, squeezed and slowly added. Lei Jia Tofu Garden is brown, crisp outside and tender inside, and its heart is like a beehive. When eating, use soy sauce, chopped green onion, pepper, sesame oil and vinegar mixed with water to eat. When eaten hot, it is crisp, tender, smooth and fragrant. It is suitable for food and wine. In the streets and alleys of Guiyang, there are vendors selling with baskets and exquisite silk, which is very convenient.

Now, the formula of Lei Jia Tofu Mariko has long been made public, which can be summarized as follows. First, its main ingredients are high-quality soybeans. After grinding into pulp, you have to add a little vegetable oil sediment (so-called "vegetable oil residue"), so that the tofu made is tender and detailed than others. Second, it uses all kinds of spices in a proper proportion. In addition to monosodium glutamate and leek, tofu jiaozi also contains spiced powder made of pepper, star anise, fennel, cinnamon, tsaoko and kaempferia kaempferia. This spiced powder is the key to making tofu balls. If the raw materials are uneven or the proportion is not properly mastered, it will directly affect the taste of the finished product. Third, there are certain procedures and rules for frying tofu balls. When kneading tofu balls, the force should be moderate, the oil temperature in the pot should not be high or low, and the tofu balls out of the pot should be neither old nor tender. These are not so much know-how as experience. These experiences can be mastered through repeated practice and continuous exploration. At present, there are many people who manage tofu dumplings in Guiyang, and many products are not inferior to Lei's tofu dumplings.

Raw materials:

500 grams of bean curd in sour soup, 60 grams of broken ears and 50 grams of sour radish.

Material adjustment:

Fennel powder, pepper powder, pepper noodles, sesame oil, salt, monosodium glutamate, soy sauce, vinegar, alkali, Jiang Mo, chopped green onion, dipped in water, etc.

Production method:

Blow. Chopping the broken spike and the roots of sour radish, adding soy sauce, vinegar, sesame oil, Jiang Mo, pepper powder and pepper noodles, mixing evenly, and soaking in water for later use; Put tofu in a bowl, add fennel powder, pepper, salt and alkali, knead until it is thick, add chopped green onion and mix well; Make a 65,438+00 oval jiaozi with three fingers, and gently flatten it with the middle finger and the ring finger.

Flavor characteristics:

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

Technical points:

Tofu with alkali.

Red oil rice tofu is a famous snack in Guiyang, which is mainly used as summer food. It is made of local rice in Guiyang. People in Guiyang eat rice tofu, which is actually the seasoning for eating rice tofu. Therefore, there are many seasonings for red oil tofu. Guiyang snack red oil rice tofu is characterized by bright red color, spicy and delicious taste, and cool nature.

Bean paste nest is a kind of fried glutinous food, which is made by adding bean paste stuffing into Ciba and frying in oil. It has the characteristics of golden color, crisp outside and soft inside, delicious and refreshing. The stuffing is salty and fresh, suitable for all ages. In the streets of Guiyang in the morning, a table and a frying pan were sold, and now they are frying. People can smell the thick glutinous rice fragrance from a distance. Passers-by dropped a dollar and picked up one to eat while walking, and some bought home for breakfast. Crispy outside and waxy inside, sweet and salty can be satisfied, and the mouth is full of fragrance after eating.

Huaxi Beef Powder "Huaxi Wang Ji Beef Powder" was founded in 1976 and has been discussed for 25 years. Its unique secret soup ingredients, excellent local beef in Guizhou, fine technology and strict production procedures-boiling, hanging, marinating, blending and soaking. Coupled with the continuous improvement of the physical quality of operators, beef powder, a special snack, is operated as an enterprise and has been implementing the business model of small profits but quick turnover for many years.

According to legend, Tofu Garden was founded by a woman named Lei Sanniang in Guiyang, with a history of more than 70 years. When making, first-class soybeans are soaked for six to ten hours, ground into slurry, vegetable oil residue (i.e. vegetable oil precipitate) is added, and then boiled sour soup is added. After taking out the pot, add five-spice powder, monosodium glutamate, chopped green onion, etc. made from pepper, star anise, fennel, cinnamon, Amomum tsaoko and kaempferia kaempferia. Add it according to a certain proportion, then mix it evenly, take out the velvet tofu, squeeze it gently, and slowly fry it in hot oil. Lei Jia Tofu Garden is brown, crisp outside and tender inside, and its heart is like a beehive. When eating, use soy sauce, chopped green onion, pepper, sesame oil and vinegar mixed with water to eat. When eaten hot, it is crisp, tender, smooth and fragrant. It is suitable for food and wine.

There are many schools of eating Guizhou dog meat in Guizhou, such as Huajiang dog meat, Panjiang dog meat, Xingyi dog meat and so on. The one we often go to is Liu Jingqi Sifanghe dog meat. There are also Guiyang barbecue, love tofu, hot soup silk dolls, water rinse, Lei Jia tofu balls and so on. If you have time, take an hour's drive to the romantic Huaxi River, which is known as the first love river in China, and enter through the door of Dicos on the street. Instead of ordering fried chicken at the counter, go straight out the back door and find the Feiwan Beef Noodle Restaurant, where you can eat a bowl of hot and delicious beef rice noodles. If you have more time, you can rent a bicycle in Huaxi, ride it for an hour to Qingyan, an ancient town in Jiang Wen, sit in Wang Wanma's trotters at the intersection, eat some braised trotters and have a rest. Then walk into the town, bake some green stone tofu, drink a bowl of freshly made tofu, and take away some rose sugar.

Hequn Road, a famous snack street in Guiyang

Shaanxi road

I hope it helps you. Good luck!

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