For people, food is the most important thing, and local food and snacks are like cultural symbols and symbols of a place. I come from Guizhou, where the climate is humid. I like to eat hot and sour food. My taste has both Hunan and Sichuan styles and local characteristics, so many special foods have been produced. Let's follow me to find out if there is any food you like. There is one thing I absolutely can't accept.
First, Kaili sour soup fish
There is a famous saying in Qiandongnan Autonomous Prefecture that "if you don't eat sour for three days, you will go fishing when you walk (sound lào cuān, dialect, meaning walking unsteadily and falling from east to west)". It is said that the Miao compatriots living here love sour soup.
Authentic methods can be divided into three types: red sour soup fish, white sour soup fish and oil sour soup fish. Among them, white sour soup fish is more complicated and can only be tasted in rural areas. The fish used are mainly rice carp and catfish, supplemented by secret sour soup, which is appetizing and nutritious.
As a special food named after Kaili, it not only has many loyal fans in Guizhou, but also attracts tourists from other provinces. Once, some old brands lined up. Hunan Satellite TV's "Everyday Up" Chinese cuisine also listed it as the first choice for Guizhou cuisine.
Second, Guiyang silk doll.
Silk dolls, at first glance, are reminiscent, but in fact they are excellent food in summer. Silk dolls are very common in the streets of Guiyang. They are named after looking like babies wrapped in swaddling clothes in the delivery room. Silk dolls have many side dishes, all kinds of collocation and layered flavors, and all kinds of delicious vegetables are wrapped in them. Dip them in sour and refreshing water. They are delicious.
Third, Zunyi shrimp mutton powder
Zunyi lamb is famous for its good quality. The raw materials of shrimp mutton powder are very simple, mutton and rice flour. But the most important thing to eat mutton powder is to eat the original soup. Generally speaking, Zunyi residents like to choose short-legged goats produced in Sinan County, because the goats in this area have tender meat and little fishy smell. Slaughter and peel on the same day and put it into the pot without washing. When cooking mutton soup, first put fresh mutton into the pot and stew it slowly. Mutton soup is clear but not turbid, fresh but not fishy. In addition to meat and bones, add a little rock sugar to one or two hens. This soup is especially delicious.
Iv. Xingyi Brush Head
May the special snacks in Tongzhi period of Qing Dynasty be named after the shape of bamboo brush handle used by the people. The steamed "brush handle" is slightly larger than the thumb, light yellow, shiny and appetizing. Dip chicken soup, oil-soaked Chili noodles, soy sauce and chopped green onion in water, and it tastes delicious. Strictly speaking, Xingyi Brush Head is an innovation in steamed dumplings. Because the skin is thin and the stuffing is enough, mastering the heat is the key. The secret is to steam for 5-6 minutes, not more.
Five, Shuicheng iron pot
Shuicheng cauldron can be described as "a must in the west", which is a special way to eat in Shuicheng County, Liupanshui City, Guizhou Province. It is spicy, refreshing, delicious, appetizing and greasy. Shuicheng cauldron began in the Qing Dynasty and has a history of more than 300 years. Legend has it that Wu Sangui, the king of the day at that time, sent troops to suppress Shuixi Yi Tusi. When he arrived in Shuixi, there was a shortage of food and grass, so the officers and men had to put roof tiles and porcelain jars for curing cellar food on the fire, where they cooked game and picked wild vegetables to satisfy their hunger. It was this helpless move that made this delicious dish today.
Six, Tongren rice crust powder
Crispy rice flour is a special snack in Tongren, Guizhou. Mix rice with mung beans, pour the original pulp into a hot iron pot, make tissue paper and green, cut into long strips and cook. When eating, it needs to be accompanied by exclusive seasoning, which is delicious and not greasy. You can inhale the soup and seasoning into the powder to enhance the flavor, or you don't need to dry mix the soup. Among them, the Yinjiang area is used to mixing crispy rice flour and soybean milk, which has a unique taste.
By the way, Tongren is my hometown. Besides crispy noodles, there are countless snacks. Here are just a few examples.
Seven, Wang Chang noodles.
Wang Chang noodles, also known as Changyi noodles, are famous Han noodles in Guizhou. The main raw materials are pig large intestine, fresh pig blood and rolled duck egg noodles. Among many snacks in Guizhou, it is famous for its "three unique" colors, fragrance and taste. It has the flavor and taste of tender blood, crisp noodles, spicy and fresh soup, red but not spicy, oily but not greasy, crisp but not raw.
No matter spring, summer, autumn and winter, a bowl of authentic pig's blood and pig's intestines noodles will definitely soothe your soul and the fatigue of the day.
Eight, Guizhou spicy chicken
Spicy chicken is also common in Hunan and Sichuan, but Guizhou spicy chicken has its own "temperament" Compared with fried spicy chicken with dried peppers in Hunan and Sichuan, Guizhou spicy chicken is better. Stir-fried with special Bazin pepper and chicken, the flavors of these two ingredients blend with each other, avoiding the popularity of Sichuan cuisine and Hunan cuisine, but it is more continuous and lasting, stimulating your taste buds and delicious.
Nine, Buyi five-color flower rice
Five-color flower rice is the exclusive product of Buyi people. The selection of high-quality glutinous rice and the addition of natural plant pigments make the rice colorful, thus giving it endless poetic and romantic feelings, which is the crystallization of the wisdom and hard work of Buyi compatriots.
Ten, cow dung hot pot
It is a Miao food in the southeast of Guizhou Province, also known as beef flat hot pot, which is the top grade of hospitality in southeastern Guizhou Province and has the effect of strengthening stomach and helping digestion.
Before the hot pot was cooked, it smelled a faint smell of rotten grass. Then pour the beef offal into the hot pot, and you can smell the cow dung when cooking. Because it contains high-quality grass, it tastes like medicine and is a bit bitter. It is said that spices such as Rhizoma Acori Graminei and Rhizoma Chuanxiong are added to the soup base, which will make the soup base more delicious.
Practice: Before slaughter, feed the cattle with fine grass and Chinese herbal medicine. After slaughter, take out undigested food in the stomach and small intestine of cattle, squeeze out the liquid, add bovine bile and seasoning, and put it in a pot for slow cooking.
This way of eating was unacceptable to most people at first, but local residents were willing to entertain guests at the expense of a cow, which showed the enthusiasm of Guizhou people. I have been to the local area once before, and I have made a lot of psychological preparations and didn't dare to try. I wonder what the guests think. (Multi-image high-energy early warning in front)
As for the food in Guizhou, it is endless. The article only gives some typical examples according to my own cognition. What other foods do you know about this magical land of Guizhou or what good memories you have collided with it? Welcome to discuss in the comments section.