Anshun is a county-level city in Guizhou Province, located in the southwest of Guizhou Province. Anshun is renowned for its "Waterfall Town", "Tomb Culture Town", "Wax Dye Town", and "Western Beauty", and is a well-known tourist city and a national Grade A tourist-open city.

Special CuisineOld Town Chicken with Chili Peppers, Rice Noodles with Vermicelli, Fried Chicken with Noodles,Peanut,Coconut Milk, Wu Ren Chong Chong Cake, Wrapped, CrispyDumplings...TofuFish Balls, Small PotCold Noodles...White SugarDumplings, Crystal Cold Noodles,Grilled MeatSkewers,Pickled MeatBlood,Tofu, Sliced Noodles, An Wine, etc.

Old Town Chicken with Chili Peppers

Introduction

Old Town Chicken with Chili Peppers is a delicious dish, with main ingredients being local chickens and dried chilies from Old Town, salt, Sichuan peppercorns, and brewed wine....Recipe1. Cut the chicken into 1.5-2 cm square pieces.Dice ginger, chop green onions finely, and cut dried chilies. (Traditional method is to wash the chilies and then grind them into paste in a stone mortar, commonly known as " ".)2. Place the chicken in a bowl, addSoy sauce,Wine,

MSG,

Salt, ginger slices, Sichuan peppercorns, and brewed wine, and mix well. Marinate for 25-30 minutes.3. Heat 300g of oil in a pot.After heating, deep fry the chicken pieces.Fry until golden yellow, then remove and place on a plate to cool, and then deep fry again.Then remove and drain the oil.4. Keep a small amount of oil in the pot, heatwith a large fire.Add chopped green onions, ginger, and chili paste, then add the fried chicken and stir-fry until the chicken is evenly coated with sauce.After 2-3 minutes, add dried chilies and Sichuan peppercorns.After 2 minutes, stir over medium heat.When the oil has almost been absorbed, and the chili and Sichuan peppercorns are fragrant, remove from heat.Eight Treasure FishIntroductionThe fish is a national protected animal, and Eight Treasure Fish is one of the characteristic dishes of Anshun.It also belongs to the cuisine of Shaanxi.The dish has a fresh and fragrant taste.It is a high-end seafood dish.The soup is clear and fragrant, the fish is tender and delicious, and it is rich in nutrients, containing high-quality amino acids and protein.Using high-quality fish as the main ingredient, it is known as "FreshwaterSouthern City" withSeaweed,

Squid,

Clams,

which has high nutritional value.Recipe750g of fish, 50g of soaked driedmushrooms, 10 cloves of garlic,100g of lard, 50g of wine, 5g of sesame oil, 25g of soy sauce, 50g of cookedham, 6g of green onion, 50g of soaked jade lily,25g of salt,25g of dried scallops,2g of white pepper,”；50g of shrimp,750g of broth，The production process: 1. The method of killing the fish, also can be put the fish on the cutting board and use a long nail to fix it, then cut the belly;，Or cut the throat of the fish and open the belly.The three methods are best to scald, because the scald doesn't let the blood out, the taste of the cooked dish is more delicious than the cut and killed.

2. After killing, according to the size of the fish, use boiling water to scald out the saliva, and forcefully tear off the

skin, the skin is a precious medicinal material, which can be used separately.3. When frying, it requires high heat.Heat the pot, heat the oil and quickly stir-fry;When adding soup, the amount of soup should be enough to cover the ingredients.Town Nibo SugarIntroductionTown Nibo Sugar is a geographical indication product.The production area is the Town Nibo Township of Anshun City, Anshun, in the administrative areas of the cities of the Township, Miao, and the administrative areas of the cities of the townships of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of 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of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of the cities of25g,Dried loach25g,White pepper2g, largeShrimp meat50g,Soup stock750g

Instructions: 1. Method of killing and processing loach, also to fix the fish on the cutting board with a long nail and then cut open with a knife;or cut the fish's throat and open.These three methods are best for steaming, because steaming does not bleed, and the taste of the dish will be more delicious than cutting or killing.2. After killing, use boiling water to scald the fish's saliva, and tear it off with force.fish skin, the skin is a precious medicinal material, which can be used separately.3. When cooking, it is required to use a strong fire.Heat the pot, heat the oil, stir-fry quickly;When adding soup, the amount should not exceed the raw material.

Ningbo Wobutang

Introduction

Ningbo Wobutang is a geographical indication product.The production area is the administrative area of the town of Tingbo in the county of Anshun, Guizhou Province, including the town of Tingbo, the villages of Dashan and Dingqi.Ningbo Wobutang is a unique ethnic traditional food in the county of Tingbo, which originated in the late Qing Dynasty.It is made of glutinous rice and honey, and fried with sesame seeds.Powder is the main raw material, which is carefully processed.It is fragrant and easy to digest, so it is also called "drop mouth crispy".Features: Ningbo Wobutang is fragrant, sweet, crispy, and the color is golden yellow.

The taste is fragrant sesame in the mouth for a long time.Wobutang uses honey as raw material, honey is sweet and easy to digest, afterPopping candy uses sugar as its main ingredient, sugar is sweet and easily digestible.MilletEnzyme action can be converted toGrapesSugar, directly entering the blood, extremely nutritious, plus sesame powder, more fragrant and crispy, melts in the mouth, a food that everyone can enjoy.

Nutritional composition: Popcorn is made from maltose, maltose is sweet and easy to digest, and can be converted to glucose by the action of maltase, directly entering the blood, extremely nutritious, plus sesame powder, more fragrant and crispy, melts in the mouth

Methods

Soaking: Select and clean glutinous rice, then soak in water, soak for 8-9 hours in winter and 6-7 hours in summer.Soak until the glutinous rice swells, knead and loosen, and after removing the hard rice grains, filter the water and add to the pot.SteamCook.

Steaming: Place the cleaned and soaked glutinous rice in the pot and add water to steam for 1-2 hours until the glutinous rice is fully cooked (the water temperature in the pot should remain at 100℃).

Fermentation: Add the steamed glutinous rice to the maltose and stir, then put it in a clay pot, and ferment at a temperature of 20℃ for 8-10 hours to make maltose.

Extraction: Pour the maltose into a filter bag to extract the residue and filter (this can be used to make maltose), and use the loose, non-pulp rice slurry as a standard.

Brewing: Place the maltose syrup in a pot, and maintain the temperature at 100℃ to 120℃.Stir to evaporate the water, and after the syrup turns yellowish, take it out of the pot to cool.

Pull sugar: After the syrup cools to 55℃ to 65℃, pull it repeatedly while hot.After pulling, the sugar expands and forms a silk-like texture, and then put it in a warming pot for warming.

CrispyPeanutPowder (the ratio is: sugar 55%-60%, sesame oil 15%-20%, peanut powder 10%-15%, other fillings 10%-15%) to make layer by layer crispy, and then pack the crispy rice skin separately.Meat flossThe sugar is thenNutPeachSeed, peanut, sunflower seed, bean powder, etc., rolled into a circle.

Bowl ear cake

Introduction

Bowl ear cake is also known as "baby cake", a characteristic snack of the Han people in Guiyang, Guizhou.Cakeprocessed.It is shaped like a small tea bowl, and is made from "bowl ear sugar", which is especially loved by children, hence the name.Bowl ear cake has a history of over 100 years, and is a famous traditional snack in Guiyang.FlavorSnack，It is golden yellow (also white), with elasticity, large size, smooth, fragrant, sweet, and slightly fermented flavor, which is very delicious.The method of making bowl ear cake is:RiceSoak, wash, grind into paste, and filter, then ferment, add cooked starch, red pond liquid filtration, and add to the prepared rice paste, mix with alkali, and steam to make bowl ear cake.Many restaurants in Guiyang make bowl ear cake, and the most famous one is the "Four Seasons Restaurant", which is very popular.

History and culture

Guiyang bowl ear cake appeared in the Qing Dynasty, and flourished in the 1980s. At that time, there were many shops in Guiyang, and the most famous one was the shop at No. 83, Nanjing Street (now Zhonghua North Road). The locals called it "Bowl ear cake at Nanjing Street", and there was also a phrase "Bowl ear cake at Nanjing Street - steamed" that was popular.In 1984,This snackwas rated as a famous local snack in Guiyang.

Guiyang bowl ear cake, has long since replaced manual grinding with electric grinding, and is produced on a large scale.In addition to maintaining the traditional flavor, there are also products with white sugar, and also useSorghumto make purple or black, which has different flavors and varieties.You can see bowl ear cake in small restaurants and food stalls in Guiyang.

Methods

1. Select high-quality glutinous rice, wash and soak for 4-6 hours, and grind into rice paste.

2. Partially grind the rice paste in a clean pot, remove the pot, and pour the remaining rice paste in, and mix evenly, when the cooked starch is no longer sticky, slowly ferment until the surface is bubbly, and then add alkali to neutralize, and finally mix with the ground rice paste, pour into the steaming mold, and steam for 7-8 minutes.

FlowerDog meat

Introduction

Dog meat from Guiyang is a specialty that requires high production standards.

History and culture

There is not only the famous Guijiang Grand Canyon, but also the famous "three bests" Guijiang dog meat, Guijiang rice noodles, and Guijiang wine.Legend says that dogs brought grain seeds to the Bu people, so they have been respected by the Bu people.In the past, the Bu people did not eat dog meat, but this taboo was later broken.Nowadays, the Bu people eat dog meat on the 6th of the 6th, which is a traditional festival, and especially young people gather or have large banquets, and they must eat dog meat.Guijiang dog meat has high production standards.Slaughter, wash and remove fur, remove bones, and roast the skin to a light yellow, then use a specialPotand medicinal herbs to stew, the soup is refreshing and delicious, the meat is tender and fragrant, and it is served with a special dipping sauce, which is a unique delicacy.MethodsThe entire process of making Guijiang dog meat: 1. Remove the fur (the water temperature is 60-70℃). Rinse and clean.

Remove the bones: (start with the belly) and remove the bones.

Don't remove the outside.This will damage the outside skin.Keep the dog skin intact) and remove the bones.Wash again.This will shrink the dog meat.Then use a fire gun to spray the remaining fur.Then wash again.2. The process of cooking dog meat.Boil the water and add the dog bones.Dog meat (dog meat without bones) add ginger,15-2.4 slices of leaves.Cook for about 1-2 hours.The skin will be soft.3. The bottom process: use pig oil and vegetable oil (can also use soybean oil) and add ginger andGarlicand dog meat to stir-fry for 1-2 minutes.Add the original soup of cooked dog meat;Then add ginger.(Soup ingredient powder) salt/dog meat fragrance/wood flower powder/pepper/MSG/chicken essence.Chicken essence/trans-trans/chicken essence powder/cook.Add chopped green onions/Parsley/bigdates.4. Paste process: place parsley and green onions on a plate, then add chili powder, pepper powder, MSG, chicken essence, trans-trans, wood flower powder, salt, and dog meat fragrance, and then add minced garlic on top.Drizzle with hot oil.The key to drizzling hot oil is that the hot oil contains 1/3 small fragrant oil, and then add a little pepper powder in the hot oil, but need to control the temperature, after drizzling the hot oil, add tofu skin (peanut, sesame fried fragrant), and can.Cool and serveFold ear root

IntroductionFold ear root, also known as

Fishbone

Fold ear root, also known asfish herbHas a special smell, high nutritional value;Contains protein, fat and abundant carbohydrates, as well as methyl, gooseberry acid and laurel oil.Can be used as medicine, has the functions of clearing heat and detoxifying, diuresis and edema, appetizing and gas relieving.

IngredientsFunctions: clearing heat and detoxifying, treating boils and pus, diuresis and relieving stagnation.Used for treating lung boils and pus, heat cough, heat and toxin sores, wet heat and edema.Internal use has the effects of diuresis, detoxifying, anti-inflammatory, pus clearing, and sputum clearing.According to recent studies, this product's water decoction, powder, and injection have good hemostatic effect on liver hemorrhage, which is worth further study.According to the clinical experience of traditional Chinese medicine, it is effective for treating pus sores, boils, and inflammatory diseases.Chewing roots can relieve the heart pain caused by coronary heart disease.

Preparation

Preparation method: 1. Remove the old roots from fresh, wash them with water, and cut them into segments of suitable length.2. Place washed and drained in a large pot, add all the seasonings according to your taste, and mix well.

Preparation tips: 1. You can eat roots or tender leaves in cold dressing, but you must choose fresh and tender ones, otherwise the taste will not be good.2. The roots of have many hairs, which need to be cleaned.3. The configuration of seasonings can be adjusted according to your taste.

Basketball pigeon eggs

Introduction

Basketball pigeon eggs belong toStream foodseries of Guizhou cuisine, but Guizhou cuisine also has its unique flavor.One of the famous Guizhou dishes.

Preparation

Place driedBamboo shootsnet, wash and soak, put one pigeon egg and ham, chicken slices,shiitake mushroomsand lychee slices into each net, useChinese parsleyleaf to tie the opening, artfully arrange in the bowl or large bowl, steam with high heat, which is a beautiful and fragrant Guizhou delicacy.Because the pigeon egg is in the bamboo shoot net, just like a basketball carried by a basketball player, so it is called basketball pigeon egg.

Anshun crispy buns

Introduction

The buns are soft and fluffy, the filling is delicate and fragrant, salty and delicious, because it has layers, so it is called crispy buns, which is a famous snack in Anshun.

Preparation

Ingredients:Flour1000g, yeast 150g, lard 150g, noodles, alkaline powder, and water as needed.Seasoning: 500g pork stuffing, cooking wine, salt, soy sauce, sugar, MSG, pepper, minced ginger, chopped green onion.Bone brothand other appropriate amount.

Food preparation: 1. Steam.Cut the pork stuffing into minced meat, add seasoning and mix, add bone broth little by little.Stir until a sticky paste forms, which is a fresh meat filling;2. Dissolve the yeast in warm water, add flour to make a slightly soft dough, after fermentation add alkaline powder to make it smooth.3. Then, spread out the fermented dough, brush with lard, sprinkle a little flour, roll into a long strip, and cut into 85g pieces, press each piece into a round pie with thick center and thin edges, and wrap it with 35g filling.

Pigeon

Introduction

Pigeon originated from the late Qing Dynasty, because it is steamed in a pot shaped like a pen, so it is called pigeon.The selection of ingredients, ingredients, and production process are very exquisite, with unique flavor, which is highly praised by guests.It has become one of the Chinese Han cuisine in Anshun, and is also a frequently used soup dish for inviting guests.

Ingredients' function: the meat of the pigeon is tender and delicious, with rich nutrition, which has the function of nourishing and strengthening the body.The protein content in the pigeon meat is very high, and the digestibility is also high, which can be easily absorbed and utilized by the human body, which has the function of strengthening the body and increasing strength.Pigeon contains phosphorus, which is an important component of human growth and development. It is one of the main sources of fat and phosphorus in Chinese diet.Pigeon has good therapeutic effects on malnutrition, cold, fatigue, irregular menstruation, anemia, and weakness.Traditional Chinese medicine also believes that pigeon has the functions of warming the meridians, nourishing the body, strengthening the spleen, promoting blood circulation, and strengthening bones.

Preparation

1. Slaughter the chicken, remove the feathers, and open from the anus, then scoop out the internal organs, wash them with water, and remove the bones and tendons, then cut them into 1 cm cubes, put them in a basin, add salt and wine to marinate;2. RadishWash and peel, then carve into 20 spherical balls, soak in boiling water;3. Soak shiitake mushrooms, remove the stem, wash them, and slice them;4. Slice ham;5. Soak sea mustard in boiling water;6. Chop green onions and ginger slices;7. PlaceEggsin a bowl, add starch and mix;8. Heat the wok, add lard and heat it to 50% hot, fry the chicken until golden brown, then remove and drain;9. Add a little oil to the wok, boil, pour in flour, stir-fry until it becomes snow-white, and add clear soup to boil;10. Then, add chicken, green onions, ginger, and salt, MSG, wine, and pepper, cover and cook until 70% cooked;11. PlaceStewed chickenopen the lid, wait for the soup to thicken, add radish and sea mustard, and cook;12. Then, pour the stewed chicken soup into 10 porcelain cans (with a lid, about 7.5 cm high, diameter about 9 cm), sprinkle ham and shiitake mushrooms on top, and steam in a steamer for 10 minutes, then take it out and place it on a plate.

Sky root and pigeon

Introduction

Tianma and Yanyong pigeon is a traditional Chinese medicine dish.This dish is made with Tianma andpigeonas the main ingredients, and Tianma is cut into small pieces and steamed with pigeon, then mixed with chicken balls, tenderpeaand seasonings. The dish is named because it is like a pair of ducks playing in the water, with a clear and elegant soup, tender and juicy meat.Put Tianma in a bowl, add a little water and steam in a steamer, then cut it into small pieces.Chicken meat is mashed, fat meat is chopped, and the juice of steamed Tianma is mixed with ginger juice, then mixed with Tianma powder, egg white, 3 grams of salt, 1 gram of flavor enhancer, 1 gram of white pepper, and wet starch to form a filling.Pigeon is slaughtered and cleaned, the back is opened to remove the internal organs, then boiled, and then put into a soup pot, addchicken soupsalt, scallion, ginger, and steam until cooked, then add flavor enhancer and white pepper.In another soup pot, putpea shoots, and put in the pigeon, and pour in the original soup.Put a small fire on the frying pot, boil the water, and then squeeze the meat filling into balls and cook in the pot, and then take them out and arrange them around the pigeon.

History and Culture

Legend: In ancient times, there was a farmer and his son who lived in a deep mountain.One day, the son went to the mountain to herd sheep, and heard the sound of a pigeon on the tree. He climbed the tree and caught two young pigeons. Suddenly, the wind rose, the sand flew, the trees swayed, and only the Tianma grass remained motionless.The shepherd picked a few Tianma, and gave it to his father with the pigeon.The next day, the father's symptoms of dizziness had improved, and he asked his son to pick Tianma again, but he couldn't find the pigeon, so he used the pigeon instead, and after cooking, the dizziness was cured quickly.

Recipe

Main Ingredients: 2 pigeonsIngredients: 100g chicken meat, 75g fat pork, 50g Tianma, 50g pea shoots, 3 egg whites.Seasonings: 20g salt, 4g flavor enhancer, 2g white pepper, 1000g chicken soup, 20g scallion, 20g ginger, 20g ginger juice, 30g wet starch.

Instructions: (1) Put Tianma in a bowl, add a little water and steam in a steamer, then cut it into small pieces.Chicken meat is mashed, fat pork is chopped, and the juice of steamed Tianma is mixed with ginger juice, then mixed with Tianma powder, egg white, 3g salt, 1g flavor enhancer, 1g white pepper, and wet starch to form a filling.Put the pigeon, cleaned and gutted, open the back to remove the internal organs, blanch it, and then put it in a soup pot, add chicken soup, salt, scallion, ginger, and steam until cooked, then add flavor enhancer and white pepper.In another soup pot, put pea shoots, and put in the pigeon, and pour in the original soup.