Guizhou is located in the southwest of China, where not only the mountains and rivers are beautiful and the climate is pleasant, but also a variety ofsnacks.There are numerous and diverse snacks available on the streets of Guizhou, includingtofu,fruit,sweet rice cake,dumplings,noodle soup,dumplings,rice,etc. These characteristic snacks are full of charm and appeal.

Noodle soup

Introduction

Noodle soup, also known as intestine soup, is a famous snack in Guizhou with a unique Chinese flavor.It is.Among the many snacks in Guizhou, it is known for its "three excellences" in color, aroma, and taste, with the characteristics oftender,crisp noodles,spicy and fragrant,and fresh soup."Intestine" refers topork intestine," " refers topork blood,combined withnoodles,the combination of the three is harmonious.

" " is a homophone of "," which means auspicious.

It can be found in various snack streets in Guiyang City.History and CultureNoodle soup is a famous and characteristic food in Guiyang, Guizhou.It originated in the late Qing Dynasty.Legend has it that over a hundred years ago, there were many stalls selling meat and vegetables along the north gate of Guiyang.There were two noodle shops, and, on the bridge, who used the pork intestine and pork blood from the stalls to make noodle soup to attract customers.The two noodle shops competed with each other, which continuously improved the quality of noodle soup, and finally gained fame in Guiyang, and it is still the favorite breakfast

food for the people of Guizhou.

IngredientsThe main ingredients of noodle soup arepork intestine,fresh pork blood, andhand-pulled noodles.There are 20 or more ingredients and seasonings.The preparation of the main ingredients and seasonings is very elaborate.The pork intestine should be as fresh as possible, and thoroughly cleaned, then seasoned with salt,vinegar,repeatedly rubbed, until the sticky substance on the intestine is removed, and then soaked and rinsed with water to remove the fishy smell.Then put it in a wooden basin or ceramic pot (do not use metal), addginger,scallions,star anise,cinnamonand cook it over low heat.The pork blood should be tender, and add it to the soup pot when cutting.The ingredients include crispy pork skin,pork belly,eggs,noodles, pork intestine, and pork blood, as well as crispy pork skin, which are the four main ingredients, then addchicken broth,red oil,and chilietc., and after 12 steps of processing, a finished bowl is obtained.The soup is bright red, the noodles aresmooth, the egg yolk isand the intestine iswhite, the green onion is green,bean sprouts aregolden, a bowl of it makes people feel happy and satisfied, and when you take a bite, it is full of fragrance.The noodles are crispy and chewy, and not sticky.The pork skin is fragrant and crispy, and the intestine is tender.The chili is not too spicy, and the oil is not greasy.The soup is fresh and delicious, and the aftertaste is long-lasting.Guiyang DumplingsIntroductionDumplings are one of the most common snacks on the streets of Guiyang.At first glance, the name sounds a bit scary, like when Tang Seng in the Journey to the West saw a baby with long and slender fruit, he exclaimed: "It's for you, it's for you!"Dumplings are named because they are shaped like babies wrapped in swaddling clothes.Guiyang dumplings are made from

rice flour,

and shaped into thin, round

pancakes, which aresteamed, and thencarrots,leek,green beans,seaweed,tofu skin,andvarious ingredients, such as shredded vegetables, are wrapped in the dough and formed into small rolls, also known asspring rollsEar rootsThe taste is delicate and delicious, and very distinctive.PreparationIngredients: 250g of rice flour, 50g of green beans, 25g of seaweed, 25g of shredded carrots, 25g of bean sprouts, 25g of leek,celeryKelpDumplings, friedSoybeansVarious seasonings such as chili sauce, wrapped in dough, small rolls, also known as vegetarianSpring rolls.The taste is mellow and fragrant, with a distinct flavor.

Method

Ingredients: 250g of wheat flour, 50g of green bean sprouts, 25g of kelp, 25g of sour radish, 25g of green vegetables, 25g of ear rootsCelery25 grams,Fern shoots25 grams,Cold noodles25 grams, 25 grams of steamed bean curd, 20 grams of fried bean curd.Seasoning: salt, sesame oil,Soy sauceand vinegar,MSG, ginger, scallions, etc. to taste.Mix flour with water, add a pinch of salt and knead thoroughly (water to flour ratio 1:6), heat a flat pan, brush with oil, dry, then grab the dough with the left hand and roll it into a circle, and then press it against the bottom of the pan to form a thin skin about 9 cm in diameter, immediately lift the circular dough with the right hand, in this way to make dozens of spring roll skins, put intoSteamin a steamer for a short time to soften it, making it easier to package.Some families also use an iron to make thin-skinned pancakes, you can just press the dough on the bottom of the iron to make one.Then blanch green bean sprouts, kelp, celery, fern shoots in boiling water, if the ingredients are abundant, you can arrange dozens of dishes, with cold noodles,Rice vermicelli,pickled vegetables, pickled radish,carrots,and other vegetables such as crisp celery, ear of corn,lotus root,cucumber,and other vegetables, such as green beans, bean sprouts, carrots, celery, lotus root, cucumber, etc., all put into small plates, put the sauce made of soy sauce, vinegar, MSG, sesame oil, ginger, scallions, chili in a bowl.Put the spring roll skins into variousvegetablesand wrap them into large and small cone shapes, put into fried bean curd, pour and drizzle with the prepared chili sauce, and it is done.Guiyang Sour Soup FishBrief introduction

Sour soup fish, a unique food of the Miao people, has a sour and fresh taste, with a strong spicy flavor, and is very appetizing.

It is generally first added with special sour chili and many nutritious Chinese medicinal herbs, then add tomatoes to cook naturally, and then put the cleaned live fish into the pot to cook.

Sour soup is made from rice water that has been boiled, a good sour soup should be white.Clear sour soup is sour and fragrant, but the taste is slightly worse, and if you addtomatopoured sour soup, the taste will be even better.If you add morebean sprouts,dried bean curd and wild shallots as seasonings, the flavor will be even more unique.History and cultureTalking about sour soup fish, we cannot forget sour soup.When you go to Guizhou, you must eat sour soup fish.According to legend, in the ancient Miao Mountains, there was a girl named Ana, who was not only beautiful and talented, but also good at singing and dancing, and also good at brewing wine. The wine had the fragrance of jasmine and was as clear as mountain spring water.

All the young men within a radius of several hundred miles came to ask for love. Those who came to ask for love would be given a bowl of the girl's brewed wine to drink, and those who didn't like it would just taste the wine, which was very sour and refreshing, but they didn't want to leave, and when the night fell, the bamboo music and mountain songs echoed in the village, and the young men called the girls to the house, and the girls would sing to them: "Sour soup, sour young man, sour young man, come and warm me;

March is not the season for betel nut, and September is not the season for jasmine, love makes the mountain spring wine, and the lack of love makes the wine sour…" This legend shows that the history of eating sour soup is very long, and the earliest sour soup was made by brewing the leftover wine, and later it was made by fermenting hot rice water and other methods, and some small restaurants in Guizhou also use Guizhou's sour chili, tomatoes,white vinegarand lemonto make "sour soup".Method1. Wash and cut the fish into pieces, wash and cut the bean sprouts and scallions into segments and slices;chivesand leaves, wash and set aside;2. Put the sour soup in a pot and cook over medium heat, then add the sliced ginger, bean sprouts, rice vermicelli,

fish

pieces, scallion segments, bean sprouts,fishpieces, scallion segments, a little salt,pepperand chicken powder,simmer for 10 minutes.The flavor is fresh, fragrant and rich.Sugar glutinous riceIntroductionSugar glutinous rice is a famous Han snack.The shell is thin and hollow, and the shape is round, with a golden color, and the taste is sweet and glutinous.

Wash and soak the glutinous rice, add water to grind into rice flour, and then put it into a cloth bag to hang, after the water is filtered, place it for 4-5 hours, let the glutinous rice ferment naturally, and after the fermented glutinous rice has a slightly sour taste, add alkali, sugar and knead into strips, and then put 20 pieces of about 25 grams each, shape into round balls, and stick with

sesame

seeds, and deep-fry in hot oil, while frying, use a flat spoon to repeatedly press it to make the skin golden, and then cut it open and fill it with chili sauce, soy sauce, vinegar, sesame oil, MSG, scallion, garlic and chopped ginger.MethodIngredients: 500 grams of glutinous rice, 50 grams of sesame seeds.Seasonings: 25 grams of sugar, vegetable oil, alkali, etc.2. Method: Deep-fry.Wash and soak the glutinous rice, add water to grind into rice flour, and then put it into a cloth bag to hang, after the water is filtered, place it for 4-5 hours, let the glutinous rice ferment naturally, and after the fermented glutinous rice has a slightly sour taste, add alkali, sugar and knead into strips, and then put 20 pieces of about 25 grams each, shape into round balls, and stick with sesame seeds, and then deep-fry in hot oil, while frying, use a flat spoon to repeatedly press it to make the skin golden, and then cut it open and fill it with chili sauce, soy sauce, vinegar, sesame oil, MSG, scallion, garlic and chopped ginger.

Love tofu fruit

IntroductionLove tofu fruit is one of the famous snacks in Guiyang.It is characterized by its unique and meaningful name, and its distinctive flavor.Cut the tofu into small pieces, then ferment with a certain amount of alkaline water, and place it on a plate or rack with a small amount of oil, and roast it with a small fire using a bamboo or wooden frame.

When the outer shell is golden and puffed up like blowing air, cut it open and fill it with chili sauce, soy sauce, vinegar, sesame oil, MSG, scallions, garlic and chopped ginger.History and culture

“Love tofu fruit” is the nickname for roasted tofu fruit.

This nickname comes from a romantic story during the Anti-Japanese War.

In 1939, a large area of northern, eastern and southern China was occupied by the Japanese army. The people were very poor and hungry. At that time, there was a kind of tofu made with fermented beans. This tofu was very delicious, and people would roast it and eat it.At the same time, there was a kind of food called "love tofu fruit". This food was made by roasting tofu and filling it with chili sauce, soy sauce, vinegar, sesame oil, MSG, scallions, garlic and chopped ginger.The taste of this food is very delicious, and people love to eat it.Bake until the outer shell is charredButterWhen the steamed tofu is puffed up like a balloon, cut open and fill with a mixture of chili sauce, soy sauce, vinegar, sesame oil, MSG, chopped green onions, minced garlic, ginger, and ear roots.Dipping sauceEat it while hot, spicy, tender, and refreshing

Historical and cultural background

"Steamed tofu fruit" is a nickname for steamed tofu.This nickname is related to the romantic story during the Japanese invasion.In 1939, most of the territory in northern, eastern, and central China had fallen under the feet of the Japanese invasion army. In order to further expand the invasion, the Japanese army also launched air raids on the southwestern region.At that time, Guiyang was one of their main targets.After being air-raided, Guiyang was frequently under alert, sometimes several times a day.East Mountain and Pengjia Bridge were places where people sought refuge from air raids.A couple, Mr. and Mrs. Zhang, who were in their fifties, built several thatched houses in the vegetable field to manufacture "steamed tofu fruit". They would make steamed tofu fruit here and sell it elsewhere.After the air raid, these thatched houses became places to escape the air raid, bustling with activity.Mr. and Mrs. Zhang, who could not go out to sell, realized that people hiding from the alarms were often hungry and unable to return home for meals. They turned these workshops into shops to sell steamed tofu fruit to those hiding from the alarms.Because steamed tofu fruit is quick to cook, easy to eat, and inexpensive, it quickly gained popularity.

Method

Ingredients: 500g of sour tofu, 150g of ear rootsSeasonings: appropriate amounts of chili powder, soy sauce, salt, MSG, sesame oil, bitter garlic, wood ginger, black pepper, ginger, green onions, alkaline water

Method: 1. BakeCut the tofu into 5cm wide, 7cm long, 3cm thick rectangular blocks, soak in alkaline water, and place in a bamboo basket.2. Cover with a damp cloth and ferment for more than 12 hours.3. Chop the ear roots and bitter garlic, place in a bowl, add soy sauce, MSG, sesame oil, black pepper, chili powder, ginger, and green onions to mix.4. Place the fermented tofu on a special bamboo-hole stove to bake, bake until the tofu is golden on both sides and tender inside, and then cut with a bamboo slice to create a hole, and then add the mixed seasonings to complete.

GuangyangSpicy Chicken

Introduction

Guangyang Spicy Chicken is a very characteristic dish of Guizhou.The method is to first cut the chicken into pieces and marinate with spices, then fry in oil, and then remove after cooking.In the oil, add a lot ofsticky rice ballsand chili peppers. After the chili peppers are cooked, pour the chicken pieces back into the pot and cook together.This dish can be a home-cooked stir-fry, orhot pot..Because spicy chicken can be preserved for a long time after being fried and dried, many people cook it and store it to enjoy slowly.

Method

Ingredients:Chicken wings300 grams, 50 grams of dried chili peppers, 1 tablespoon of Sichuan peppercorns, 15 grams of green onions, 15 grams of ginger, 15 grams of garlic, 1 tablespoon of Shaojiu, 1 tablespoon of soy sauce, 1 teaspoon of sugar, appropriate amount of salt, MSG and fragrant oil.

Method: 1. Wash and cut the chicken into small pieces;Cut the dried chili peppers into segments;Slice the green onions, ginger into pieces, and slice the garlic into slices.2. Marinate the chicken pieces with Shaojiu, sugar, salt, green onion and ginger for at least half an hour.3. Place the wok on high heat, pour in half a pot of oil, and heat until 5-6 parts hot, then add the chicken pieces to fry;To dry the moisture on the surface of the chicken pieces, wait for the chicken pieces to shrink and turn golden yellow before removing and draining, and then pick out the green onions and ginger.4. Leave 4 tablespoons of oil (about 50g) in the wok, heat to 50% hot, add dried chili peppers, Sichuan peppercorns, green onions, ginger and garlic to fry fragrant, then immediately add the chicken pieces to stir-fry, add soy sauce, add fragrant oil, and finally add MSG to stir evenly, and cook until done.

Ear-shaped root stir-fryDried meat

Introduction

Ear-shaped root stir-fried dried meat, also known asfish blade, has a special smell, high nutritional value, containsproteinand fat, as well as rich carbohydrates, and also contains methyl pentanone, glyceryl, and laurel oil, which can be used as medicine, with the effects of clearing heat, detoxicating, promoting urination and edema, and appetizing.Stir-fried ear-shaped root with dried meat.Ear-shaped root is crispy, dried meat is fragrant, the deliciousness of dried meat and the unique aroma of ear-shaped root are integrated, with its own flavor, which is a favorite dish of people in Guizhou.

Method

Dried meat 300 grams, ear-shaped root 150 grams, coriander 50 grams, fragrant green 25 grams, green and dry chili peppers 25 grams each, 5 grams of cooking wine, 15 grains of Sichuan peppercorns, 5 grams of white sugar, 3 grams of salt, 30 grams of mixed oil.

Method: 1. Choose half-fat and lean dried meat, after roasting the skin, scrape and wash clean, and then cut it into thin slices after boiling.Slice the ginger, slice the green and dry chili peppers diagonally into strips, and cut the coriander and fragrant green into segments.2. Soak the ear-shaped root in salt for 2 minutes, then wash and cut into 3cm segments, and then immerse in cold water.3. Place the wok on high heat, pour in mixed oil and heat to 60% hot, add green and dry chili peppers, Sichuan peppercorns, stir-fry until the green chili peppers are 80% cooked, then remove and set aside.Add the dried meat, stir-fry in the wok to form a "nest" shape, add ginger slices, white sugar, and a little cooking wine to stir, then add the ear-shaped root and stir-fried green and dry chili peppers, and finally add fragrant green, coriander and cook quickly, and then cook.

Chicken powder

Introduction

Chicken powder is a traditional and small snack of the Han people in Guizhou, Guangyang City, which is smooth and crisp, fragrant and not greasy, and has been awarded the title of "Chinese Traditional Snack".Slaughter and clean the chicken, after removing the blood, put it in the pot, add ginger slices, and cook.Add a big fireand then turn down the heat to cook for 30 minutes until cooked, and then remove and put thechicken meatto eat, and save the chicken soup.Take 150 grams of chicken soup, add salt, chicken broth, andmeltedlardto season.Rice noodles

Put in boiling water and cook over medium heat until the rice noodles float, then remove and put into a bowl, add the hot chicken soup, and then put the cut chicken pieces 30 grams on the rice noodles, and sprinkle with chili powder, pepper, and chopped green onions.

MethodIngredients: 180 grams of rice noodles, 1 chicken (weighing about 1 kilogram).Seasonings: chili powder, chopped green onions, 5 grams each, black pepper 1 gram, ginger, chopped green onions 20 grams each, melted lard 10 grams, salt 8 grams, chicken broth 2 grams (all seasonings are a unit)Method: 1. Wash the chicken, remove the internal organs and blood, and then put it in the pot, add ginger slices and cook over a large fire, then turn down the heat to cook for 30 minutes until cooked, and then remove and put the chicken meat into it.2. Take 150 grams of chicken soup, add salt, chicken broth, and melted lard to season.

Rice skin

Introduction

Rice skin is a food made from rice as the main ingredient, through a series of steaming and processing, and finally made into a food.In the Longnan region, the method of making spicy seasoning is very meticulous.Besides this, "Wenxian rice skin" is also a unique one.

Method

Ingredients: 250 grams of rice skin, 10 grams of large leaf vegetablesleafy vegetables10 grams, 10 grams of vegetable leaves, 10 grams of crispy beans, 10 grams of green bean sprouts.Seasonings: chili oil, sesame oil, Sichuan pepper oil, soy sauce, vinegar, MSG, ginger and garlic water, chopped green onions.

Method:Riceto grind into rice slurry, then scoop into a pre-oiled steaming basket and spread evenly to steam, and then wait for it to cool and cut into 2cm wide long strips, put into a bowl, add a little cold water and steamed green bean sprouts, and then put large leaf vegetables, vegetable leaves, crispy beans, and chopped green onions on top, and then drizzle with chili oil, soy sauce, vinegar, MSG, sesame oil, ginger and garlic water, and then cook.

Ice powder

Introduction

Ice powder is a popular food in Guizhou in the summer, when you are hot and sweaty, and see ice powder sellers on the street, you will be very happy, and eat a bowl of cool and refreshing ice powder, and the heat will be relieved instantly.

Method

Ingredients and seasonings:Papayapit, lime,peanuts, red and green slices,orangesugar, variousfruitand sesame, edible ice, redcherriesand green onions.It is a bit likefruit jellySweet waterWhite sugar melted into white sugar water, sesame seeds fried, peanuts and dried fruits chopped.When eating, use a spoon to cut and place in a bowl, add chopped peanuts, red and green silk, orange sugar, and assorted fruit jellies, add small ice cubes, pour in white sugar water and red sugar water, sprinkle with sesame seeds, and place a few redcherriesto finish.Flavor characteristics: cool and sweet, tender and juicy, refreshing, cool and dispel heat.Tips: Put rose petals in ice creamRoseslices,raisins, peanuts, sesame seeds, fruit jelly, crystal powder.It tastes a bit likejellyJelly.