Guizhou not only has beautiful mountains and rivers and a pleasant climate, but also a variety of snacks, such as love tofu fruit, yellow cake, intestinal noodles, silk dolls, millet and other special snacks.
Intestinal noodles, also known as intestinal noodles, are a very prestigious Han Chinese-style noodle dish in Guizhou. They are sold in all snack streets in Guiyang.
Silk dolls are one of the most common street snacks in Guiyang. Because of its large and small shape, it resembles a baby wrapped in swaddling, a silk doll. Guiyang silk dolls are made of rice flour into thin-shaped small round cakes, and the radish shreds, folded ear roots, mung bean sprouts, kelp shreds, fried soybeans, paste peppers and other condiments are wrapped in a small roll of dough and eaten, also known as vegetarian spring rolls.
Sour soup fish, a unique food of the Miao people, is first added to the special peppers and many local nutritious Chinese herbs, and the natural sour soup is cooked with tomato acid, and then the cleaned live fish is boiled in the pot. The sour soup is brewed with boiling rice swill water, and the best sour soup should be white. The red sour soup made with tomatoes makes the taste even more perfect. Add some soybean sprouts, small bamboo shoots and wild onions as accessories, and the flavor is even more unique.
Sugar hemp round, thin shell hollow, shaped like a round, golden color, sticky cotton sweet. After washing and soaking the glutinous rice, add water to grind into rice milk into a cloth pocket to hang, wait for the water to dry and then leave for 4-5 hours, let the hanging pulp surface naturally ferment until it is slightly sour, add alkali and sugar to knead evenly and rub into long strips, each weighing about 25 grams of agent 20 pieces, rolled into a round ball, stick sesame seeds into a warm oil pan and fry, while frying, use a flat colander back to repeatedly press and fry until it is empty, the shell is golden brown.
Love tofu fruit, one of the famous snacks in Guiyang. Cut the tofu into small pieces, ferment it with an appropriate amount of alkaline water, place it on an eyelet or iron mesh with cooking oil, and bake it over low heat with bran shells and sawdust chips. When baked until the shell is brown butter bright and bulging like air infusion, it is cut open and filled with chili pepper, soy sauce, vinegar, sesame oil, monosodium glutamate, green onion, garlic paste, ginger, folded ear root, etc.
Folded ear root fried bacon, folded ear root, also known as houttuynia cordata, has a specific odor, high nutritional value, contains protein, fat and rich carbohydrates, while containing methyl n-nonanone, muttonic acid and lauryl oilene, etc., can be used in medicine, with heat and detoxification, diuresis and swelling, appetizer and other functions.
Slice chicken powder is a traditional snack of the Han people in Guiyang, smooth and slightly tough, fresh and fragrant, and won the title of the first "Chinese Famous Snack". Chicken slaughtered and cleaned, bleached blood and put into the soup pot, add ginger slices, green onion knots to boil, change the heat to low and cook for 30 minutes until cooked, take out the chicken slices, chicken soup to retain. Take 150 grams of chicken broth, add salt, chicken essence, and lard to taste and set aside. Put the rice noodles in boiling water and blanch until the rice noodles float, take out and put them in a bowl, add the hot chicken broth, put 30 grams of cut chicken slices on the rice noodles, sprinkle the chili noodles, pepper and green onion.
Rice peel is a kind of pasta made by using rice as the main raw material and through a series of steaming processes.
Ming shrimp goldfish puff pastry is a traditional Han chinese snack. Shaped like a goldfish, it is crispy and salty, and won a silver medal at the first National Food Festival.
Potato, commonly known as potato. Wash, cook, peel, pound into a puree, add an appropriate amount of flour to make a paste, soak in a spoon in a frying pan until browned, set, take out and become a round spoon, thin on the edge, slightly thick in the middle, sprinkled with pepper salt and pepper noodles, taste delicious, slightly spicy, and have the aroma of peppercorns. This is the potato soup commonly found in the streets and alleys of Guizhou.
Xingyi lamb powder, cooked and cooled with lamb cut into thin slices, with fresh sheep and a variety of condiments, its taste is spicy and fragrant. The favorite brunch of most Guizhou people today, lamb powder has been made for more than 300 years.
Pot roasted tofu is a famous Traditional Han Snack in Guiyang City. The color is golden, the meat is tender and fresh. It is made of white tofu cut into 66 cm long, 5 cm wide, 1.3 cm thick slices, soaked in light alkaline water for 20 minutes, placed on the fence and baked on both sides of the mother-of-child fire;
Hibiscus tendons, salty and umami, are top of the table and are more popular in the region.
Pig rice intestines, the method is special, little known, and even rarer after liberation. When eating, boiling water with bee sugar boiled wine can be used as a drink, which can be used as a supper or an early breakfast, and the taste is unique. If you use sweet wine stuffing mixed with wheat sauce and chili sauce and poured to bake thoroughly, it is even more crispy and fragrant, and it is used to entertain guests during the Spring Festival, which is actually a treasure in snacks.
Bee rock dumplings, golden color, good brightness. It is crispy, crispy, sweet and fragrant. Rich in nutrition and excellent taste, it is popular with consumers. Bee rock dumplings form a special food series with bee rock hemp cake, buckwheat skin, rice flower, rice skin, rice noodle, dumpling, etc. It is widely popular in folk diets and is collectively known as "brewing tea".
Strange brine rice, a kind of fried rice, originated from Guiding, Guizhou. Bacon, green onions, sour cowpeas, pickled cabbage or cabbage slices, add soy sauce and pickled peppers, etc., after stir-frying, bright and attractive, full of flavor, generally placed outside the store with a round flat iron pot, is the most common snack on the streets of Guizhou.
Pickled pepper tendon is one of the top ten famous dishes in Guiyang, is the use of special condiments to cook pig plate tendon, pig plate tendon is a layer of tendon on the tenderloin, previously thought to be a layer of fat meat, do not know that it alone as a cooking raw material but got unexpected results, the taste is crisp and sticky, the pickled pepper tendon into a vegetable pepper crisp meat tender, spicy sweet and fragrant. The plate tendons are crisp and sticky, spicy, sweet and fragrant, the taste is strong and refreshing, and the meal is particularly appetizing.
The sesame oil dragon and phoenix legs are derived from the "roast meat square" and "lion's head", and the dragon and phoenix legs are actually "lion heads" with a handle (with pig ribs as a handle) to hold and eat. Don't have a flavor. The color is golden, crisp on the outside and tender on the inside.
The Miao family has eight pieces of chicken, and the Hospitality of the Miao people is chicken. The chicken is slaughtered and washed into the pot and cooked until it is semi-cooked, cut into eight pieces with scissors: chicken head, chicken tail, two wings, two legs, two breasts, continue to cook, after the table, the host distributes the guests according to the identity, age and generation of the guests. The main guest eats the chicken head, the second guest eats the chicken tail, and the chicken leg is used as a gift for the host and guest to take away. If there are less than eight guests, the host can enjoy it, and more than eight people will kill more chickens.
Panxian ham, with a long history, its shape is like a pipa, skin color wax yellow, lean flesh peach red or rose color, fat milky white, tender flesh, rich flavor, salty and delicious, known for color, aroma and shape.
Grilled fish with sauerkraut, Dushan sauerkraut, is made of green vegetables with garlic, chili pepper, glutinous rice liqueur, fine salt and rock sugar, the texture is crisp and tender, the taste is fragrant, sour, sweet, spicy, salty and delicious. It can be eaten directly, but also can be used to cook vegetables, boil soups, etc.
Eight treasure baby fish, one of The anshun's specialties. As a high-grade river fresh. The soup of this dish is clear and fragrant, the fish is fat and tender, rich in nutrients, and contains high-quality amino acids and high-quality protein.
Sauerkraut zi'er noodles are a special snack of the Han people in Guiyang City. The noodles are delicate and smooth, and the soup is salty and sour. Knead the flour with water into a dough and serve on the board for 10 minutes. Roll into small strips, cut into small cubes with a knife, and each small dice is pressed with a thumb on the surface of a special small wooden comb to form a thin piece of dough with a grain and rolled up. Cut the sauerkraut into short knots. Boil the sauerkraut in a pot, add salt, lard, monosodium glutamate, pepper, sesame oil, green onions, etc. to adjust the flavor, put a little tomato skin and cucumber peel cut into small diamond-shaped slices, and then spoon the soup into a bowl.
Roast suckling pig, also known as pig roast, is a local specialty food in Dushan, which is selected with good suckling pig and ancestral ingredients. It is refined by multiple processes such as slaughtering, pickling, drying, charcoal roasting, and feeding. Its finished product color is golden, the skin layer is crisp and not dry, the meat is tender and not greasy, and after chewing, the lips and teeth remain fragrant. You can also add shallots, ginger, peppercorns and other condiments to mix well and eat well, the taste is excellent, it is a good meat dish.
Crispy whistle powder, a special snack commonly found in flour shops in Guiyang. Crisp whistle is actually oil residue, boiling lard leftovers of those things, but Guiyang's crisp whistle has its differences, is processed by soy sauce and sugar and other ingredients, eat not greasy at all, and crispy and delicious.
Tongren She's rice has existed since ancient times, and is a kind of food sacrificed by ethnic minorities such as Tujia, Miao, and Dong ethnic minorities in China. Eating community meals is mainly carried out on the community day (that is, the fifth day after the spring), and the folk custom is called "passing the society" and "blocking the society".
Qingyan rose candy, formerly known as "hemp flake sugar", has a history of more than a hundred years, it is said that the earliest rose candy was in 1874, Qingyan people with roses, brown sugar, glutinous rice, wheat, sesame seeds, walnut kernels, brown sugar made of strips or blocks, smelling aromatic, eating crisp.
Zhenyuan aged Taoist dish, a Han famous dish with full color and flavor, belongs to the Qian cuisine family and has a production history of more than 500 years. The longer this dish is stored, the better the quality and the more beautiful the taste, so it is also called "aged dish". In the Qing Dynasty, it was once a tribute to the imperial family. In 1980, it was rated as a high-quality product of Qiandongnan Autonomous Prefecture.
Panjiang dog meat originates from the famous food of Panjiang Town, Guiding County, Guizhou Province. Every winter is its peak sales season, when dozens of dog meat shops can be seen standing on the street, and the scene is quite lively. Panjiang dog meat has a long history, the earliest can be traced back to the Ming and Qing Dynasties, when the winter solstice to Panjiang skewers to visit relatives and friends, the best hospitality is Panjiang dog meat.
Zunyi bean flower noodles, a Han Snack with full color and flavor. Soft and smooth, spicy and flavorful. Originally created by Buddhist plain noodles, it was created in the early 20th century. Zunyi bean flower noodle Zunyi bean flower noodles are very distinctive Guizhou special snacks, Zunyi bean flower noodles with noodles as the main material, cooking methods to cook vegetables, the taste is salty and fresh.
Buyi five-color flower rice is a patent of the Buyi people, dyeing the rice into bright colors and colorful spots, and thus giving rice endless poetry and romantic atmosphere, in today's world, only Buyi people can do it.
Libo "fish wrapped leeks" taste sour and spicy and delicious, the fish meat is delicate and tender, the fish bones are crisp and fragrant, rotten but not squeamish, fragrant but not turbid, even if it is shelved for three or five days on a hot day, it will not change its taste.
Kaili sour soup fish is a delicious dish, belonging to the Guizhou cuisine, sour and delicious. There is a famous saying in Qiandongnan Autonomous Prefecture called "three days without eating acid, walking and salvaging (pronounced lào cuān, dialect, meaning walking unsteadily, east-to-west)". Sour soup dishes are especially typical of Kaili city, so the outside world is collectively known as Kaili sour soup fish.
Xianning fried buckwheat rice, in the Weining area of Guizhou Province, is made of oat grains and rice or millet made of rice, spicy, cooked ham and other way to fry oats is orthodox coarse food, four colors, salty and fragrant, unique flavor. The rice should be slightly hard, and the bitter soba noodles should be used.
Xianning ham and Jinhua ham, which are equally famous, can be regarded as one of the famous specialties of Weining. The reason why it has become a specialty, Weining ham is because the special plateau produces special pig breeds and special feed, coupled with local special processing, forming a special color and aroma of Weining ham.
Spicy crispy fish is one of the traditional Han dishes in Guiyang, Guizhou, and belongs to the Qian cuisine family. This vegetable oil is bright red, fresh and delicious, slightly sour, sweet, salty, slightly spicy, and its taste is endless. Both large and small banquets and home guests often use this dish as a delicacy to entertain guests.
Dried beef, the most important castrated meat product of the Hui people, has a unique taste and rich nutrition, and is loved by people of all ethnic groups. The production process of dried beef is simple, take the fat beef (mainly cattle) according to people's taste with salt, pepper, pepper, star anise, grass fruit (these four ingredients should be beaten into a powder), rub by hand to wait for salt seasoning into the meat, sealed for 15 to 20 days, and then taken out by cold sun. The season for making dried beef is mainly winter. Dried beef can be fried or steamed, or added to vegetables such as lotus vegetables, and generally does not need to add salt or other spices.
Stir-fried incense worms, the Miao people choose the full larvae of the malaysian bee, flower foot bee, seven-mile bee, millet bee, etc., freshly fried or boiled soup, or roasted dry fragrant stir-fry, its taste is particularly delicious. Then there are the larvae of the celestial cow and the dragonfly, which eat in a similar way.
The town of Ningbo Bo sugar, Anshun Town Ningbuyi and Miao Autonomous County Chengguan Town, Dashan Township, Dingqi Town and other 3 townships are now under the jurisdiction of the administrative region. It began during the Xianfeng period of the Qing Dynasty. It is made by careful processing of caramel processed from glutinous rice and peeled and fried sesame powder as the main raw materials. It is sweet and easy to melt, so it is also called "falling mouth crisp".
Horse rolling for the traditional snacks, 50s have been marketed market, favored by diners, foreigners to copper kernels even to eat, there is a sense of "cannibalism hate late, food of acacia", its raw materials to sticky, glutinous rice, soybeans- mainly, after soaking, scooping powder, kneaded into a tangyuan cooked after rolling on mixed with white sugar, sesame soybean powder can be eaten, because of the shape of the horse rolling, so get this name, its taste is sweet and delicious, sticky and appropriate.
Fried foam, also known as fried soup, golden color, crispy outside and soft meat, sweet and sour with a little spicy taste. It can be eaten alone, or it can be eaten together with the prepared rice flour and mung bean powder, and the taste is better. In the Tongren area, regardless of the mountain towns, the stalls for the sale of fried bubbles are lined up in the streets and alleys, and they can be bought and eaten at any time, which is convenient and cheap.
Kangjia crisp whistle noodles, Bijie's traditional Han Chinese snacks, its shape and taste are somewhat similar to Sichuan's Yibin noodles, but Bijie crisp whistle noodles are famous for their unique crisp whistles in Guizhou, and the way of eating is also very distinctive. The soup and noodles are separated, and the way to eat them is unique. The noodles are fine and crispy, the whistles are crisp and sweet, and the soup is fresh. Also known as burning noodles.
Source: Chongqing Forest
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