Black Bean Flower with Chicken

This dish originated from the traditional dish of loach drilling tofu in Tongren, Guizhou Province, and borrowed from the production method of vegetable chicken bean flower. The highlight of the dish today is the use of black beans instead of soybeans, which makes the tofu more tender and incorporates the flavor of the chicken to make it more tender and refreshing.

The success or failure of this dish lies in how well the black soybean flower is dotted. Black soybeans are rinsed and then watered and fermented for 4-6 hours, and then ground into soybean milk. After the chicken is cleaned, boil the soybean milk, and then switch to a slight fire to cook, divided into 2-3 times into the chicken pieces, each time about 10 minutes apart mixed with the right amount of sour soup point system, point system with a spoon gently stir, do not let the meat sink to the bottom. As we all know, tofu has detoxification and tonic, wide bowel and turbid effects. Chicken is also known to nourish the blood and warm the liver. It is really a winter must taste delicious.

Sheep yat hot pot

Sheep yat is a very peculiar food in Qiandongnan, which is difficult for many outsiders to accept. In reality, it is a hygienic, scientific and delicious dish. It is made by removing and filtering the stomach liquid from the sheep when it is slaughtered. The well-cooked sheep's yak is yellowish-green in color, which is regarded as the best hospitality product by the minority people in Qiandongnan.

Putting the prepared sheep yak and skinned lamb into a pot and adding ginger, cilantro, parsley, wine and other condiments to make the hot pot, the taste is slightly bitter at first, but the more you eat, the more you will feel the flavor, which is very therapeutic for eliminating food and brightening the eyes.

Blood tofu

Blood tofu has a history of several hundred years in Guizhou. According to legend, a chef in the Ming Dynasty accidentally spilled chicken blood on the tofu while cooking, and he took out the piece of tofu and placed it next to the fireplace. A few days later, the blood-stained tofu was smoked and burned, and became half-dry and hard, with a strong flavor. He cut the tofu into slices and used it to make wine, and the flavor was delicious. From then on, the practice of blood tofu was passed down.

In Guizhou, blood tofu is a very national flavor of the New Year. Generally in winter, when the pig is killed, people put the pre-processed tofu crushed by hand, pour the pig's blood on the tofu, and mix it while pouring, so that the snow-white tofu is dyed red. And in the tofu add the appropriate amount of diced pork, pig liver, pig lungs, five-spice powder, refined salt, pepper and mix well. Pinch into about 100 grams of goose egg-shaped dried smoked. This dish meat and vegetables, red color, tough and chewy.

Congjiang fragrant pig

Congjiang fragrant pig, is China's precious miniature local pig breed, only produced in the moon mountainous area of Congjiang County. It is characterized by its small size, tender meat, genetic purity, purity and non-pollution, etc. It is classified as a second-grade rare and protected livestock species by the state. Compared with other pigs, Congjiang fragrant pig has the highest muscle tenderness, the finest diameter of muscle fiber, and the best nutritional value, which is a good source of high quality protein for both the young and the old.

In addition, it is also a high-quality raw material for making high-grade food. The most famous than the parsley sautéed pork, the color of the dish is particularly bright and fresh, far you will smell a fragrance coming from the nose, eat up the meat is delicate and delicious, long aftertaste, a unique flavor.

Soybean steamed meat

Guizhou Qiannan Buyi Autonomous Prefecture, gathered many ethnic groups, these ethnic groups are fond of soybean steamed meat. Steamed meat is available in many places, but soybean steamed meat is definitely unique. First, the soybean into the pot small fire fried incense, stone mill grinding. Fatty pork burned skin clean, cut thick slices, mixing salt wrapped in soybean flour neatly packed into a bowl, on the cage over low heat steaming for an hour to turn the bowl on the table.

This dish on the table after the aroma of overflowing, meat wrapped in soybean flavor, eat a mouth full of oil, but this oil is wrapped in soybean fragrance, so not greasy, but more smooth. From the health point of view, soybean is rich in vitamins and proteins, this dish is very healthy.

Bijie soup dumplings

Soup dumplings must be familiar to everyone, but the Bijie soup dumplings are not ordinary. The most important thing about Bijie dumplings is its filling, which is made of 10 ingredients, including Weining ham, five kernels, citation, roses, washed sand, ice oranges, sesame seeds, walnuts, sugar, honey dates and so on. The shape of the soup dumplings is not a single round shape either, it also has flat round, peach, diamond, dumpling, date and pear shapes.

Bijie dumplings to a small, thin skin, filling, sweet and savory texture flavor won the favor of tourists. But what they do not know is that traditional Chinese medicine has always been regarded as the dumplings can be complementary to the weak, blood, spleen, appetizers, modern nutritionists are also very respected dumplings health functions. It seems to have to eat a few bowls here to make the trip worthwhile.

Additionally, there are many familiar dishes in Guizhou in winter, such as spicy chicken, sour soup fish, soup rice, stewed goose hot pot, etc. have been spread throughout the country