qiannong spicy chicken

qiannong spicy chicken is a special and rare bird in Guizhou, mainly produced in Rongjiang county, Qiandongnan prefecture, Guizhou province. Small size, symmetrical, compact and slim structure. Cock feathers are mainly red, neck feathers are golden red or golden yellow, tail feathers are black. The color of hen feathers is jute, brown hemp and gray hemp, with a small amount of pure black and white occasionally. Genetic stability, strong adaptability and disease resistance, rough feeding resistance, delicate appearance, good flight, delicious meat, tender meat, rich nutrition, and high health care, economic and edible value. [17]

rongjiang fragrant sheep

rongjiang fragrant sheep is a unique local goat breed in rongjiang county, with tender meat, fresh flavor and delicious taste, which is the raw material source of Rongjiang county's characteristic gourmet sheep.

produced in remote towns and villages such as Tashi Township, Sanjiang Township and Pingyang Township in Rongjiang County. Some are small and fragrant and easy to raise. That is, the individual is short, the smell is light, the meat is tender, delicious, adaptable, resistant to roughage and strong disease resistance. [18]

Cuisine

Dong's cooked fish

Roasted fish is one of the favorite delicacies of the Dong people in Rongjiang. The specific method is: first, burn the fire (charcoal fire is the best), sharpen both ends with a wooden stick, insert one end into the fish's mouth, insert the other end into the soil near the strong fire, bake it by the fire, and turn it over frequently until the fish skin is burnt yellow or slightly burnt. When all the fish are cooked, peel them off and put them in a wooden or porcelain basin, take out the big bones of the fish, chop them with chopsticks, put the ingredients on the fire until they are 7% or 8% ripe, cut them into pieces, and mix them with ginger, garlic, salt and pepper noodles to make the Dong's cooked fish with sweet and delicious taste.

Dong's cooked fish

Dong's pickled fish

Dong's pickled fish is delicious in color, with a combination of slightly sour, slightly salty, sweet and spicy flavor, which is nutritious, appetizing and appetizing. The specific production method is to cut more than 2 grams of fresh carp from the back to make the fish into a whole piece, wash the fish, put them flat in a big wooden basin, sprinkle coarse salt, sprinkle a layer of salt evenly on each layer of fish, and then leave them for two or three nights to let the salt soak in the fish; Then mix the steamed glutinous rice, Chili powder, ginger, pepper powder and other seasonings, sprinkle a little rice wine, mix well into fish dregs, apply it in the fish belly, put it in a wooden bucket, cover it with clean fresh palm leaves for three or four layers, then cover it tightly with a wooden bucket cover, press it with a few big stones, and finally pour the cooled salted boiled water, and put it next to the stove or in the room, and eat it after three months.

Fish in Sour Soup

Fish in Sour Soup, as the name implies, is to cook fish in Sour Soup. Fish cooked in sour soup will not rot for a long time, and its meat is tender and slightly sweet in acid. Fish soup with the essence and nutrition of fish is sour and mellow, spicy, sweet and delicious, and appetizing.

fish in sour soup

Fat carp is the best way to cook fish in sour soup, with proper amount of vegetables and materials.

Dong family's salted meat

Dong people often make salted meat, because they love sour food, and because salted meat is one of the best ways to preserve pork for a long time. In the past, when killing pigs in the New Year, the fresh meat that could not be eaten had to be made into bacon and cured meat. The shelf life of meat preserved in this way could reach more than ten months.