What are the delicious foods in Guizhou? Chicken, duck, pig, beef and vegetable tofu are famous. Guizhou is mainly fragrant in the north and spicy in Sichuan. This article will introduce what Guizhou cuisine has, hoping to help everyone!

Stir-fried fragrant insect

Miao people live in deep forests, streams and weirs. These places are naturally inhabited by all kinds of insects. They chose a small portion as food. Such as the larvae of insect wasps, flower-footed bees, seven-mile bees and millet bees. Whenever they find this kind of bee colony, they will track and find the nest in various ways. According to experience, when larvae are full, they will dig out their nests and eat worms. Or fresh fried, or boiled soup, or roasted and fragrant fried, its taste is particularly delicious. Then the larvae of longicorn beetles and dragonflies. The larvae of longicorn beetles are moths, such as pine moth, green stem, chestnut and kudzu vine. Eating is similar to the above.

Diced chicken dry powder

Anshun's cooked rice noodles are pressed into fine cotton powder with wooden poles and then extruded into threads, so they are thin and flexible for his rice noodles. After the rice noodles are boiled, put them in a bowl obliquely. Pour a spoonful of fried diced chicken and a spoonful of oil and sweet noodle sauce on the rice noodles, then sprinkle with chopped green onion, ginger rice, pepper and fried peanuts. This thing is a famous point in central Guizhou.

Four-color liqueur cake

Ingredients: 200g of white glutinous rice flour, 70g of black glutinous rice flour, 50g of sweet wine, honey, sugar, carrot juice, green vegetable juice, hot water, etc.

Method of making: boiling. Add warm water to black glutinous rice flour and 1/3 white glutinous rice flour respectively and knead them fully, then divide the remaining white glutinous rice flour into two halves, add carrot juice, vegetable juice and warm water respectively and knead them into red and green dough. Four kinds of dough were kneaded into a cylinder with a diameter of 2 cm, then kneaded into dough with a thickness of 1 cm, rounded with the palm of your hand, and put into a boiling water pot. When it is 78% ripe, add liqueur, honey and sugar to the pot until it is cooked, and then put the soup into a small bowl with a spoon.

Flavor characteristics: four distinct colors, waxy and delicious, and rich in nutrition. As an innovative snack based on tradition, it is very popular in Zunyi area.

Technical essentials: glutinous rice flour should be moderately added with water, with moderate hardness.

Fish in Sour Soup

Miao sour soup fish is a favorite food of people of all ethnic groups in Miao areas. Although it has not been carefully cooked by a chef, nor has it cost a drop of oil or more ingredients, it is world-famous for its freshness, tenderness, fragrance and beauty. There are many kinds of sour soup in Miao family, such as bad spicy acid, tomato acid and rice soup acid. Before cooking fish, put a proper amount of sour soup into a pot or iron pot to boil, then take out fresh carp and put them into the boiled sour soup. The fish is still alive and kicking. When it is about to be cooked, add a proper amount of salt, pepper, pepper, wood ginger and so on.

Yinzitang bar

Ma Su, Guiyang people call it an introduction. Introduce the soup cake, Gu Ming Yi Gi, which is a snack with Suma as the main soup material. The main ingredient of Yinzi Tangba is japonica rice, and the ingredients are sesame, ginger, salt and monosodium glutamate.

Production method: soak the japonica rice thoroughly in clear water, grind it into rice slurry, drain the water, and make it into a sling. Of course, kneading glutinous rice flour with water can also be used as a substitute for hanging rice cakes, but the taste is not as soft and moist as hanging rice cakes. Soak the net profit of Suma, filter out the water, dry it, stir-fry it in an ordinary iron pan and grind it in a mortar. Scrape the ginger, pat it into pieces, and put it in a vegetarian casserole to cook ginger soup. When ginger tastes, it will be cooked with Ma Su. When the soup is wide open, a proper amount of salt and monosodium glutamate will be added, and then it can be hung. Don't rub the chaff too much, take off a large piece and put it into the pot with a small piece slightly larger than the mashed garlic. After Baba floats, stir a few drops of cold water and take out the firewood. Don't cook for a long time.

Braised crispy fish

Pickled pepper is a famous condiment in Guizhou flavor food, and crispy fish with pickled pepper is one of the traditional dishes in Guizhou flavor food. Take a fresh carp about a catty, cut it, and insert flower knives on both sides of the fish. Mix the seasonings such as eggs, glutinous rice and salt, put them on the fish and fry them in the oil pan until golden brown. Take out the fish and put it in a plate, leave some oil in the pot and put it in a stew pot such as ginger and garlic. Stir-fry chicken soup, salt, sugar, soy sauce and cooked pepper, and add chopped green onion and starch. To fish. This famous dish has crispy shell and fine meat, bright red oil, fresh and delicious taste, slightly sour, slightly sweet, slightly salty and slightly spicy, and its taste is endless.

Zunyi chicken cake

It is said that Zunyi Egg Cake originated in Tongzhi period of Qing Dynasty and has a history of 100 years.

Zunyi Egg Cake is famous for its excellent quality, delicious taste, rich nutrition and unique features. It is made of top fresh eggs, sugar, top sesame oil and top flour, and is carefully made by traditional folk crafts. The egg white is separated from the yolk, then the egg white is foamed, and other raw materials are mixed together in proportion and order to form a slurry lake, then poured into a mold with a little oil and placed in a furnace for barbecue. It is characterized by softness and elasticity (refers to pressing the nest, refers to putting it back flat), moisturizing, not fishy or greasy, and not losing its bright color for half a month.