Food is the most important thing for the people, and local food and snacks are just like local cultural symbols and symbols. I am from Guizhou, where the climate is humid, I like to eat hot and sour food, and my taste is both Hunan and Sichuan style 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 that I absolutely can't accept.

First, fish in sour soup in Kaili

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, which means walking unsteadily, falling east and west)". What is said is the love of the Miao compatriots living here for sour soup.

The authentic methods are divided into three types: red sour soup fish, white sour soup fish and oily sour soup fish, among which the 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 city, it not only has many loyal fans in Guizhou, but also attracts tourists from other provinces. At one time, some old brands lined up in long queues. Hunan Satellite TV's "Everyday Up" Chinese Cuisine also listed it as the first choice of Guizhou cuisine.

second, Guiyang silk doll

silk doll, at first glance, makes people think, but it is actually an excellent summer food. Silk dolls are very common in the streets of Guiyang, and they are named after looking like newborn babies wrapped in "swaddling clothes" in the delivery room. Silk dolls have a lot of side dishes, various collocation and layered taste, and the delicacies of various vegetables are all wrapped in them. With a sour and refreshing dip in water, they are delicious.

Third, Zunyi shrimp mutton powder

Zunyi mutton is famous for its good quality. The raw materials of shrimp mutton powder are simple, and mutton and rice noodles are used. 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 are tender and have little fishy smell. Slaughter and peel on the same day and put it into the pot without washing. When cooking mutton soup, first put the fresh mutton into the pot and simmer slowly. The mutton soup is clear but not turbid, fresh but not fishy. In addition to meat and bones, use one or two hens with a little rock sugar. This soup is especially delicious.

Fourth, Xingyi Brush Handle Head

The special snacks in Tongzhi years are willing to be cleaned, which are named after their shapes like the heads of bamboo brush handles used by the people. The steamed "brush handle" is slightly larger than the thumb, light yellow and shiny, which is appetizing. Dip chicken soup, oil-soaked pepper noodles, soy sauce and chopped green onion into water, which is 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 it with strong fire for 5-6 minutes, not more.

V. Shuicheng griddle

Shuicheng griddle 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 oily. Shuicheng cauldron began in the Qing Dynasty and has a history of more than 3 years. Legend has it that Wu Sangui, the king of the day, sent troops to suppress the Yi toast in Shuixi. When he arrived in Shuixi, there was a shortage of food and grass, so the officers and men had to take roof tiles and porcelain earthen jars for curing cellar food and put them on the fire, where they cooked the game and picked wild vegetables to satisfy their hunger. It was this helpless move of that year that created this delicious dish today.

sixth, Tongren crispy rice flour

crispy rice flour is a unique snack in Tongren, Guizhou. Rice is mixed with mung beans, and the original pulp is poured into a scalding iron pot, which is made into thin paper and green, cut into long strips and cooked. 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 increase the taste, or you don't need to dry mix the soup. Among them, the Yinjiang area is used to mixing crispy rice flour with soybean milk, which has a unique taste.

By the way, Tongren is my hometown. Besides crispy rice noodles, there are countless snacks, so I will not mention them here.

VII. Changwang noodles

Changwang noodles, also known as Changyi noodles, are a very famous Han-flavor pasta in Guizhou. The main raw materials are pig intestines, fresh pig blood and rolled duck egg noodles. Among many snacks in Guizhou, it is famous for its "three unique qualities" of color, aroma and taste. It has the flavor and taste of tender blood, crisp noodles, spicy fragrance and fresh soup, and it is red but not spicy, oily but not greasy, crisp and not raw.

No matter spring, summer, autumn and winter, a bowl of authentic noodles with pig's blood and pig's intestines will surely comfort your mind and the fatigue of the day.

Eight, Guizhou spicy chicken

Spicy chicken is also very common in Hunan and Sichuan, but Guizhou spicy chicken has its own "temperament". Compared with the spicy chicken fried with dried peppers in Hunan and Sichuan, Guizhou spicy chicken is better. Stir-fried with the special Zanba pepper and chicken, the flavors of the two ingredients blend with each other, avoiding the popularity of Sichuan and Hunan versions, but it is more continuous and long, stimulating your taste buds, and delicious.

Nine, Buyi five-color flowered rice

Five-color flowered rice is the exclusive product of Buyi people. It is the crystallization of the wisdom and hard work of Buyi compatriots by selecting high-quality glutinous rice and adding natural color plant pigments to make the rice colorful and colorful.

1. Cow dung hot pot

It is a Miao delicacy in Qiandongnan, Guizhou Province, also known as beef flat hot pot, which is a top-grade hospitality in Qiandongnan, Guizhou Province, and has the effect of invigorating the stomach and helping digestion.

before the chafing dish is cooked, it smells a faint smell of rotten grass, then the beef offal is poured into the chafing dish, and the smell of cow dung can be smelled when it is cooked. Because it contains high-quality grass, it tastes like medicine and a little bitter. It is said that spices such as Acorus gramineus and Ligusticum Chuanxiong are added to the soup bottom, which will make it more delicious.

Practice: Before slaughter, feed the cattle with fine grass and Chinese herbal medicines. After slaughter, take out the undigested food in the cow's stomach and small intestine, squeeze out the liquid, add the cow bile and seasoning, and put it in a pot for slow cooking.

this way of eating is unacceptable to most people at first, but the local residents are willing to entertain guests at the cost of a cow, which shows the enthusiasm of Guizhou people. I went to the local area once before, and I made a lot of psychological preparations and didn't dare to try. I don't know what the guests think. (More pictures ahead, high-energy warning)

There are endless stories about the food in Guizhou. This article is just some typical examples based on my own cognition. What other foods do you know about this magical land of Guizhou or what wonderful memories collide with it? Welcome to discuss in the comments section.