Guizhou cuisine, also known as Qiancai, is a culinary technique and flavor composed of Sichuan cuisine, immigrants from the south to Qian, and local ethnic minorities. Around the beginning of the Ming Dynasty, Guizhou cuisine has become mature, and many Guizhou cuisines have a history of more than 600 years.
Guizhou cuisine is influenced by the techniques of famous cuisines in various places, and its cooking skills are comprehensive, especially good at bursting, stir-frying, steaming, boiling, stewing, burning, roasting, frying and other techniques. Many famous dishes are colored by famous raw materials such as pickles, stuffing, and sauces that are traditionally processed in the local tradition. These techniques of pickling, pickling, stuffing, and sauce are also the basis of Qiancai cooking. Guizhou cuisine is composed of Guiyang cuisine, Qianbei cuisine and ethnic minority cuisine. Each table is accompanied by four cold cuts and four accompaniment dishes, known as he dish, and the Guiyang area is more commonly known as eight bowls. The number of main courses depends on the size of the feast, with a maximum of nine main courses and a minimum of six courses. Snacks, sweets, fruits, and snacks are also served during the banquet, which are more distinctive if they are accompanied by local Moutai wine.
Guiyang cuisine includes the outskirts of Anshun, famous dishes such as dried braised fish with hydrochloride. Eight treasure baby fish, eight treasure dumpling fish, golden hook hanging jade brand, sauerkraut bean soup, bamboo tube grilled fish, Yangming phoenix wings, money meat, spicy sauce, firecracker fish, etc.
Qianbei cuisine is represented by Zunyi City, and the famous dishes include Kung Pao chicken cubes, bad spicy fish, baked chowder, flower chicken, shrimp and quail egg fish, anchovy squid, silk lotus rice, braised chowder, roast suckling pig, minced meat, hairy phoenix shark fin and so on.
Ethnic minority cuisine Guizhou is a multi-ethnic province, in addition to the Han nationality, there are Miao, Buyi, Dong, Yi, Shui, Hui, Mulao, Zhuang, Yao, Manchu, Bai, Tujia and other ethnic groups, with a population of 10 million, accounting for about 1/3 of the province's people. Ethnic minority food customs and food flavor are characterized by a love of glutinous rice and acid, rich local product resources, and remarkable local flavors and ethnic characteristics of dishes. Famous dishes include: luxury fragrant jade hairpin, night lang noodle fish, pickled fish, mashed fish, sour soup fish, sautéed eel with hydrochloric acid, spicy sour soup fish, yellow pity bamboo ferret, hydrochloric button meat, drunken stewed shrimp, chicken whip hydrangea ball, salt steamed meat, eagle taro tofu, lychee wind pig, Huajiang dog meat, etc.
Introduction to the dishes
Many people know about the dry pot house, and have studied it before, and found many strange and interesting places. For example, the choice of geographical location for opening a restaurant, the smell you can smell as soon as you enter the restaurant, and there are several iron pots at each table. It is undeniable that there are many people who eat dry pot houses.
The study of Guizhou cuisine has been a long time, and it cannot be said that the dishes of dry pot house are very Guizhou, but it is more suitable for the public with some changes. Dry Pot Ju is one of the top ten Qian cuisine restaurants in China, and it does have its reason.
There are many representative dishes in Guizhou, and many dishes have beautiful legends, and these legends are not very clear to me. Sometimes, in addition to being delicious, the food is also very good, but the version is not necessarily the same, but it is also quite interesting.
After studying the specialties of the dry pot house, I found that there are many legends in it. I haven't heard the version, I'm lazy to choose a few paragraphs for everyone to hear, maybe after listening to it, I have a different taste when eating these dishes.
Straw ribs
Guizhou people like to eat wax flavor, every time the child goes to Beijing to catch the exam, the number of wax ribs must be counted, and the ribs are all sub-sections, which means "rising high". Once there was a lifting son to stay at the inn, the store was wrong, the wrong straw and ribs were steamed together, but the rice aroma into the bone, the taste was unique, the idea of holding the child food was opened, and it was eaten all the way. The capital city hall test, the title of the gold list, the lifter rejoiced and gave the credit to this straw ribs. To this day, whenever students in the area take the entrance examination, it is said that they eat rice fragrant bones in the hope of rising higher and higher.
Dry pot chicken
Dry pot chicken (49 yuan) is a dish I must eat when I go to Guizhou, and the story is completely different. There is a miao village in ancient Qiandong, where a hundred chicken feasts are prevalent. On the day when men marry and worship the gods, the villagers come out of their nests, sacrifice their hunted pheasants, and place them in a large iron pot, and the Miao King wields a knife to break the branches, uses the branches to shovel, and turns and dances. For a moment, the smell of chicken is mouth-watering. However, at that time, people did not know that its fragrance originated from the residual leaves and fallen fruits, so they loved the house and the wu, and regarded the wooden shovel as the basis of the chicken fragrance. The Miao family dried pot chicken, thus passed down from generation to generation, and the fragrance drifted throughout the Qiangui.
Silk dolls
The story of the silk doll is a bit poignant. In the Guizhou dialect, the silk doll is pronounced the same as the private doll, which means illegitimate child. According to legend, a peasant woman retrieved the nameless baby girl, and everyone called her a private doll. The peasant women's family was so poor that their livelihood was poor, and the villagers gave the remaining food in the family to the girls, and the peasant women cut it into strips, made the dough, poured it with spices, and let the girls eat it. Because of its swaddling shape, it is called "silk doll". The bucket turns to the stars, and the girl is beautiful as a flower. The villagers explored the reason, and the girl laughed and said: "It is because of the frequent consumption of silk dolls." As a result, "silk dolls" have been widely circulated, and beautiful girls are especially fond of them.
Sour soup
Sour soup has always represented the highest level of Guizhou cuisine, and the whole of China eats sour in addition to Shanxi, which should be regarded as Guizhou. This acid is completely different from acetic acid. The bottom of the dry pot house sells for 20 yuan (send a vegetable), there are 4 kinds of fish, I still think the sour soup under the catfish (29 yuan / kg) is delicious. Legend has it that in ancient times, Guizhou was short of salt, and the mountain people were tasteless due to lack of salt, food, and weakness. I often go up the mountain to pick various wild sour fruits as a seasoning. When the mountain people eat dishes cooked with sour fruits, they feel that their appetite is greatly increased and their physical strength is strong. Over time, acidism becomes addictive. Because sour fruits are not available in all seasons, the mountain people put the spicy fruit, wood ginger seeds and sake brewing in the altar, and after long-term fermentation and preparation, it becomes a spicy sour and is mixed into a sour soup. Since then, a folk proverb has been circulated in Guizhou: "Don't eat acid for three days, walk and fight."
Xiaomi Meow
Xiaomi chirp is one of the favorite snacks of Guizhou people. Legend has it that the King of Miao took his daughter to the cottage and went to the home of the mountain people, who were surrounded by disciples and could not entertain them, so they mixed the millet with a mountain jujube and steamed it in the fire pond, named "Millet Chi". The Miao King was angry at him, but his daughter saw that Xiaomi was brilliant in color and gladly ate it, feeling sweet and delicious, and laughing. Miao Wang saw the food, also fragrant and sticky, very delicious, turned angry into joy, so that Chi Yi returned to the village to make millet. Whenever the lords of each village come to the dynasty, they will be treated with millet. The major festivals in Miaojiang are all based on the millet given by the Miao King as the top product to show their preciousness.