When you think of food, what comes to mind first? Is it the full table of Man Han, or the kung pao chicken? Is it the spicy of Sichuan cuisine, or the big table of Cantonese cuisine? These are not mentioned this time, we choose a low-key food kingdom, let us go to Guizhou in the name of "food" and experience a taste journey.
Speaking of Guizhou, the first thing you can think of is the magnificent Huangguoshu Waterfall, the colorful Miaozhai style, the mellow national wine Maotai and the viaduct that spreads into the clouds, but it is difficult to associate it with food.
But if you've ever been to Guizhou, you're sure to be conquered by the food here.
Sour soup
When you come to Guizhou, you will find that acid is everywhere here. Large to restaurants and hotels, small to roadside stalls, the so-called "no acid and no seat" is said to be Guizhou. The acid of Guizhou is not the acetic acid of Shanxi, nor the lactic acid of the grassland, but the ultimate acid of the acid naturally fermented from vegetables - sour soup. Squeak a mouthful, making people instantly full of appetite.
There are also Qiannan "Dushan Three Acids", hydrochloric acid, shrimp acid, stinky acid, with sour soup as the base, derived from a series of dishes. The author's favorite is Dushan's hydrochloric acid, which is sweet in the sour and spicy in the sweet, and is a rare delicacy.
1. Sour soup fish
It is not the sauerkraut fish of Sichuan and Chongqing, nor the boiled fish, but the sour soup fish with acid instead of salt. Sour soup fish is a traditional dish of the Miao and Dong ethnic groups, and it is believed that this dish originated in the southeastern region of Qiandong. The main ingredients are fish, sour soup, wood ginger seeds and other spices. After the dish is made, it has a slightly sour taste, a pleasant fragrance, fresh and refreshing appetizer, and is one of the representative works of Guizhou's "Qian" dishes. This dish is usually prepared with homemade sour soup, after which the live fish is eviscerated and cooked in sour soup.
The best sour soup fish is Kaili, followed by Guiyang, Duyun and other places.
2. Beef in sour soup
When it comes to sour soup, the representative will definitely think of sour soup fish first, but in Guizhou, it is not only famous for this unique door, but also the sour soup beef is also widely loved by foodies, and the most tender is the local yellow beef in Guizhou.
powder
If you have eaten rice noodles in many places, have you ever eaten flour in Guizhou? If you have eaten it once, you are guaranteed to eat it again, why is Guizhou flour different, it is better than other places? In fact, there are several reasons why Guizhou powder is different, but the most important thing is that their rice is different from the rice outside, which is a kind of brown rice produced locally, and the yield is not high. Therefore, you see some shops in the field, although they have signs of Guizhou rice noodles, but they are not that taste.
Guizhou's powder, easy to eat at least dozens of ways, each city and even each township is different. The same is the powder, the seasoning is different, the soup is different, and eating it in the mouth is another taste, which is the unique charm of Guizhou powder.
1. Lamb powder
In the cold winter morning, a bowl of lamb soup carefully boiled on a large fire, with sleek and smooth powder, plus delicate lamb slices, sprinkled with green onions, according to the need to add a little specially boiled oil peppers, you get a bowl of steaming lamb powder, first drink soup, and then eat powder, every pore around the body is comfortable, starting a full day of vitality.
The most distinctive feature of mutton powder is Zunyi, and the more famous ones are Shuicheng, Qianxi, Xingyi and other places.
2. Beef powder
Beef noodles are a special delicacy in Guizhou and are the favorite of most Guizhou people today for breakfast. According to records, beef flour has been produced for more than 300 years, and there is a habit of eating beef powder in all parts of the southwest, and Huaxi beef powder is more famous.
The main raw materials of beef noodles are beef and rice noodles, rice noodles are better with round flour, densely covered with small holes, which are very helpful to absorb the original flavor of the soup, and are relatively soft and chewy to eat. Blanch the rice noodles in beef broth and serve in a porcelain bowl. Then put a thick layer of beef slices on top of the rice noodles, which are cooked, pressed and sliced, poured with bright red chili oil, and sprinkled with some chili noodles, green onions, turnips, etc. Finally, pour the beef broth and a steaming bowl of beef powder is ready.
3. Goose meat powder
Goose cut out the internal organs and washed, cut into small pieces of about two centimeters, the internal organs left the liver, intestines, gizzards; after the bamboo shoots are swollen with water, washed, and then cut into thin slices, ginger into ginger pieces, green onions cut into green onions for later; goose pieces, liver, intestines, and under the blades of the pot boiled to skim off the blood foam, bamboo shoot slices, ginger pieces together under the pot to change the heat to simmer for 3 hours and add a little salt; the pot adds water to boil the powder, out of the pot to put on the bowl, add salt, monosodium glutamate, pepper noodles, goose meat, pour goose soup, drizzle with red oil, sprinkle with green onions.
Goose meat powder is more delicious is Kaili, in addition to Duyun, Guiyang and other places are also good.
Guizhou also has many types of mixed flour, pot flour and so on.
Spicy chicken
Spicy chicken can be said to be a very distinctive traditional home-cooked dish in Guizhou, especially whenever it comes to the New Year's Festival, every household will burn a pot to enjoy the whole family. Guizhou's spicy chicken and Sichuan's spicy chicken fried with dried chili peppers are completely different, here is made of special red pepper, that is, zizi pepper to fry, the method is unique. The pepper is fried with the chicken, the spicy taste of the pepper penetrates into the chicken, the juice of the chicken is integrated into the pepper, and the two flavors blend together, less the fiery and vigorous Sichuan cuisine, and more meat mellow. These two dishes can be described as completely different flavors, Sichuan spicy chicken is basically not spicy, Guizhou spicy chicken with spicy. Personally, I prefer Guizhou's spicy chicken, fragrant and spicy and long aftertaste, chicken can also add broth after eating, so there is another spicy chicken hot pot ah, and then used to shabu taste is also quite good.
ham
Guizhou ham is mainly produced in Pan County, ham shaped like a pipa, skin color wax yellow, tender flesh, rich flavor, is a special delicacy in Guizhou. Panxian ham is a ham of the Yunnan-Guizhou Plateau, together with Xuanwei ham and Jinhua ham, called China's three major hams.
Crown hooves
To be honest, when I first heard the restaurant owner say that The Crown Hoof is a specialty of Guizhou, I was completely surprised, because the impression was that the Crown Hoof was a famous dish in Jiangnan, and I was surprised that Guizhou also had non-spicy specialties.
The reason why it is this name today is because during the Guangxu period of the Qing Dynasty, Zhao Yijiong, a scholar in Qingyan Town, Huaxi, Guiyang, read every day with candles in order to catch the Beijing Examination, and suddenly felt hungry in his stomach one day, so he came to a night market food stall on Beimen Street, bought two plates of brine pig's feet for supper, and praised it after eating.
The stall owner then said, "Young master, 'hoof' is homophonous with 'title', you will be able to get the title of the gold list if you eat this pig's trotter." Zhao laughed after hearing this, and he didn't think anything of it. Soon after going to Beijing to take the exam, he really got the title of the gold list as he wished, and became the first person in Guizhou to win the championship with the title and the first!
Since then, in order to stain the joy of Zhao Zhuangyuan, this Qingyan brine pig's foot has been called "Zhuangyuan Hoof", which has continued until now.
Fold the ear roots
In the eyes of the people of Guizhou, the folded ear root is the soul on the table, and the feast without the folded ear root is incomplete. Although people in the three southwestern provinces have the custom of eating folded ear roots, Guizhou has eaten folded ear roots to the extreme. Cold mixing, stir-frying meat, making soups and seasoning, Guizhou people can integrate folded ear root into every dish, and even have folded ear root yogurt, herbal tea.
But for most foreigners, the first time they eat the folded ear root, it is classified into dark cuisine, compared to the hairy egg is like a little brother, durian has become fragrant. People who are really accustomed to eating, the taste can no longer be forgotten, can only be said to be er's arsenic, even honey.
bean curd
How much do Guizhou people love tofu? As the saying goes, there are thousands of guizhou cuisines, and tofu snacks account for half. Monotonous tofu is made dozens of tricks by locals. Tofu comes with its own bean flavor, which is made even more flavorful when cooked with other ingredients.
1. Guiyang tofu dumplings
2. Kaili grilled tofu
Looking at the burnt yellow tofu, scratching the outer skin, the crispy skin is as strong as a bean tendon, the hot tender tofu inside is released with the strong aroma of the folded ear root and the pepper, and the crumbs of the folded ear root are crisp and raw, which complements the delicacy of the tofu and is very delicious.
3. Generous hand tearing tofu
4. Wuchuan gray tofu
Wuchuan gray tofu is the traditional cuisine of the Mulam people, using soybeans as raw materials, first cut the made tofu into small pieces, square shapes, long strips, and then fried with local special plants fired into grass and wood ash, delicious taste, rich in nutrition.
5. Blood tofu
Blood tofu, such as its name, is a food made by stirring and mixing pig blood (also with the blood of other poultry) and tofu, and then squeezing, and some people also call it "pig blood balls".
6. Rice tofu
Soup
In winter, cu soup is the first main dish that Guizhou people must eat when slaughtering pigs, and most of them are hot pot eating methods. It mainly uses fresh large pieces of pork, powder sausage, blood Wang (fresh pig blood), etc., and there are two flavors: clear soup and spicy flavor. When slaughtering the New Year pig, the enthusiastic owner's family should invite relatives, friends and neighbors to participate, and at the same time use the freshly slaughtered New Year pig to hold certain sacrifice activities, burn incense and paper, and set off firecrackers to celebrate the harvest of the year. After the pig is slaughtered, the host family will cook a large pot of steaming fresh pork to entertain everyone, commonly known as "eating soup".
In fact, there are countless cuisines in Guizhou, and the above is only the tip of the iceberg. Although Guizhou cuisine has not been able to enter the eight major cuisines all along, it is not dominant in fame compared with surrounding provinces.
However, no matter who you are, as long as you have been to Guizhou, you will know the cuisine of Guizhou, and more surprises that we can't imagine!