When it comes to Guizhou, everyone will think of the national liquor Moutai and the spicy sauce Laoganma loved by hundreds of millions of people. In fact, Guizhou’s food also has its own unique flavor.

Food not to be missed when visiting Guizhou: Breakfast for Guizhou people sometimes starts with a bowl of rice noodles. However, Guizhou eats rice noodles in the morning and evening. It can be eaten at any time of the year and for three meals a day.

In Guizhou, there are many types of rice noodles in Guizhou, such as beef rice noodles, mutton rice noodles, rice roll rice noodles... Each place has developed its own unique rice noodles. Among them, the famous ones include Zunyi mutton rice noodles, Xingyi rice noodles.

There are four major sects: mutton powder, Shuicheng mutton powder and Jinsha mutton powder.

Zunyi mutton noodles have the characteristics of "fresh and spicy".

Sour rice noodles are a kind of coarse rice noodles that have been fermented and have a slightly sour taste. They pay attention to the original flavor of the soup.

There is also shrimp chili. "Xiazi" is a town below Zunyi. The chili it produces is very famous. The chili is more fragrant and less spicy. It is dried and ground into a paste of chili. The shrimp and mutton powder made with it looks refreshing.

less, add Sichuan peppercorns to increase numbness.

Xingyi Mutton Noodles is a sauce-flavored style. A kind of sauce must be added to the soup base before serving. The sauce is very important whether the noodles taste good or not.

The mutton noodles in Shuicheng and Bijie Jinsha are both seasoned with chili peppers. The mutton noodles in Shuicheng are seasoned with large coarse chili peppers. They also add pepper powder, red oil and other seasonings when eating.

Jinsha Mutton Noodles is a specialty of Shatu Town, Jinsha County, Bijie City. It is unique among many delicacies due to its combination of coarse noodles and paste chili noodles.

Bijie also has casserole mutton noodles, crisp whistle noodles, Zhijin buckwheat jelly, etc.

In Guizhou, you can not only make noodles, but also eat noodles.

Crispy noodles.

"Crispy Whistle" is the Guizhou people's name for lard residue. Cut the fat into dices and put it into the oil pan until most of the fat is boiled out and the diced fat is golden and crispy. Then "Crispy Whistle" is ready.

When the oil in the meat has been boiled out by 60 to 70%, you need to pour out a little lard, add fermented rice wine and other seasonings and stir-fry.

To use whistle noodles with noodles, you need to add various seasonings such as cooking oil, soy sauce, cooking wine, chili, five-spice powder, red oil, etc., stir-fry the whistle, and pour it on the noodles with a "swish", and a steaming bowl of whistle noodles will be ready.

It’s done.

Intestinal noodles.

Fatty intestines, blood, crispy whistle, crispy noodles, and red oil are the basic elements of Changwang noodles.

You can add an extra fried egg and soak it in the red oil soup.

Douhua noodles in Zunyi, Guizhou is a special delicacy, consisting of tofu pudding and noodles. Douhua is sour soup bean curd, made with slightly fermented cellar water.

The noodles and tofu curd are soaked in soy milk, and then dipped into the water when eating.

"A strange thing in Guizhou is that chili pepper is a vegetable."

In Guizhou, the core of dipping is chili pepper, including paste chili pepper, bad chili pepper, oil chili pepper, roasted green chili pepper, glutinous rice cake chili... Each type of chili pepper is paired with water soybean, wood ginger seed oil, Zheer root, minced pork, minced ginger, chopped green onion,

Soy sauce, salt, MSG, Sichuan peppercorns, etc. are mixed into different seasonings.

Zheergen is the soul dipped in water.

Dip it in water, it can be wet or dry, it can be made into juice or sauce, it can be used as an accompaniment to vegetables, or it can be added to dishes. It is the soul of Guizhou flavor.

Guizhou delicacies: Vegetarian melon beans, cabbage tofu, tofu fruit, potato cakes, silk dolls, wolf-toothed potatoes, tofu dumplings...all are inseparable from dipping the roots of the ears in water.

As the saying goes, "If you don't eat sour food for three days, you will be squirming when you walk." Sour soup is a special diet of Guizhou. It can be divided into red sour soup, white sour soup, shrimp acid, smelly acid, hydrochloric acid, etc. Among them, red and white sour soup are the most popular.

Among the flavors that are easily accepted by the public, red sour soup is even more popular.

The red sour soup is fermented by fermenting small tomatoes with strong sourness (locally called "Mao Spicy Corn"), a specialty of the southwest region, and ginger seeds. The resulting sourness is mellow and fragrant.

The most famous place for eating sour soup in Guizhou is Kaili, Guizhou. The famous sour soup fish uses red sour soup, which is cold boiled with local rice carp, catfish, grass carp and spices such as Sichuan peppercorns and chili peppers.

The way to eat fish in sour soup is to simmer it over high heat and serve it with cabbage, gluten, crispy pork, tofu skin, etc.

Sour soup is actually hot pot. The soup base + ingredients are the most common combination. All the side dishes that can be served in hot pot can be put into sour soup.

In addition to fish in sour soup, there are also beef in sour soup, mutton in sour soup, ribs in sour soup, tofu in sour soup, fat intestines in sour soup, rabbit fillet in sour soup, wontons in sour soup... such as beef in sour soup, which is made of grains,

Made from fermented rice water, it has a refreshing sour taste and full of umami.

Silk dolls are also called vegetarian spring rolls.

A small piece of dough is rolled up with dozens of kinds of vegetarian vegetables. Bean sprouts, kelp, celery, cucumber and other thread-shaped vegetarian vegetables are refreshing and refreshing. Wrap it with a spoonful of red sour soup and dip it in water to make a sour soup shredded doll.

Guiyang's famous sour soup tofu is formed by using naturally fermented soybean milk water to shape the tofu. The tofu has a slightly sour taste. The cubes of sour soup tofu are kneaded until they are crispy. They are cut crosswise and poured into the soup with folded ear root and chili paste.

The tofu in sour soup is crushed and seasoned, squeezed into balls and fried in a pan to become the famous Guiyang food "Tofu Balls".