What are the specialties in Guizhou?

When it comes to Guizhou, many people don't know. What kind of place is that? But when it comes to Guizhou's food, snacks and hot pot, the taste of Guizhou is gradually clear. The scenery is active in your eyes, and the taste jumps between your lips and teeth. Fresh, fragrant, spicy, cool and sweet, let's walk in Guizhou and find the taste of Guizhou.

Substitute salt culture

When it comes to Guizhou cuisine, we have to talk about Guizhou's salt substitute culture. There is no salt in Guizhou. Historically, the government imposed heavy taxes on salt farmers who entered Guizhou, so that salt in history became a "luxury" that ordinary people could not reach, which gradually formed the cultural characteristics of Guizhou cuisine in the evolution process.

Judging from the historical development, Guizhou ancestors probably went through three stages in order to find food instead of salt.

Use plant ash instead of salt.

Yu Shangsi, an official in Guizhou in the Qing Dynasty, wrote in "A Cave with Bamboo Branches" that "fern roots are soaked in water instead of salt": once the first seedling filtered out the burnt fern roots and used clean gray water instead of salt water.

Fern root ash is actually a kind of plant ash. Its main components are potassium carbonate and potassium chloride, and some sodium elements can supplement the needed potassium-sodium electrolyte. Although the taste of potassium salt is bitter, it can make the diet less tasteless and good for the nervous system.

Replace salt with acid.

Replacing salt with ash is the oldest alternative. With the development of technology, the local Guizhou Xianmiao gradually learned to use pickled sour soup and sour food as the main methods to replace salt.

Pickling here is different from sauerkraut in the northeast, which uses salt, while Guizhou itself lacks salt, so Xianmiao creatively invented wine brewing, or Yin.

A Qing Dynasty man Nalan Chang 'an mentioned in his official tour notes: "It is difficult to meet salt in the scenic spot, but fern ash will take its place. The dead birds and animals are all mixed in the urn, which is called' pickled vegetables', while precious things stink." Volume 7 of Guizhou Tongzhi records that "the bones of cattle, horses, chickens and dogs are made of rice, and it is better to be sour and smelly." People who say they are rich will say that they have saved barrels for generations. " That is, Miao people use animal bones and plant ash to pickle a sour and smelly rotten food as a delicious food. The longer it is stored, the more valuable it is.

From the point of view of nutrition, in the process of water shield production, plant ash's brine fermentation produced a large number of nitrates such as potassium nitrate, which can supplement human electrolytes. From the food point of view, the sour taste produced by fermentation also helps to stimulate appetite. More importantly, people can preserve food for a better time through this salting and fermentation, which was extremely important in the mountainous areas with low productivity at that time.

Replace salt with spicy food.

Pepper was not native to China, but was introduced to China in the late Ming Dynasty. At first, because of its bright red color, other people in China mainly liked to eat Chili, but in Guizhou, where the sky is high and the emperor is far away, people first started to eat Chili. There is a record in the Annals of Sizhou Prefecture in the sixty-first year of Kangxi: "Sea pepper, commonly known as spicy fire, replaces salt with soil seedlings." During the Daoguang period, everything in northern Guizhou was sprinkled with peppers. During the Tongzhi period, Guizhou people "ate sea pepper at four o'clock".

From a scientific point of view, people in Guizhou love to eat Chili not only because it tastes spicy, but also because Chili is a typical high-sodium food, which can supplement sodium well.

Of course, the ancestors didn't know that pepper could supplement the nutrition that people lacked. Maybe they just accidentally ate the beautiful red lanterns, and gradually their legs became stronger, their heads stopped turning and their hands shook. People passed it on from mouth to mouth, and by extension, pepper naturally became the main taste habit here.

The growth environment of pepper requires high requirements, neither too cold nor too dry, which is suitable for mountain planting and fully conforms to the topography of Guizhou. Therefore, pepper soon began to be planted and spread in Guizhou, and later became a local flavor and went to the whole country.

After introducing the unique dietary characteristics of Guizhou, here are some representative foods in Guizhou.

Ethnic Cuisine in Guizhou

The most representative ethnic minorities in Guizhou are Miao, Buyi, Dong and Tujia, and each ethnic group has its own unique cuisine.

Miao nationality representative gourmet acid soup fish

Sour soup fish is mainly vegetarian acid, including red acid and white acid; Due to different raw materials and fermentation methods, there are as many as 100 kinds of acids. The condiments and side dishes with sour soup fish include Cantonese cuisine, fish coriander, spicy willow and other spices with different ethnic and folk characteristics. The types of spices are divided by region, and even the usage and materials used in neighboring villages are different.

Features: fresh, delicious and pleasant to taste.

Now many tourists come to Guiyang and must eat fish in sour soup. If you come to Guiyang and ask our local friends in the street, you will definitely recommend the oldest one-Lianghuan Village. More than 30 years ago, the name of Liang Huancun was not called Happy Forest. It came to Guiyang on 1996, but it is not him who can combine our unique ethnic customs with food.

The representative food of Buyi nationality-braised pork with hydrochloric acid

Hydrochloric acid is a specialty of dushan county, and it is a unique vegetarian sauerkraut in this area. Steamed pork with hydrochloric acid not only retains the characteristics of traditional braised pork in southwest China, but also increases the unique sour taste of hydrochloric acid. At present, it is widely circulated in Duyun, Guiyang and other places and has become an influential local dish.

Features: There are spicy, sweet and sweet in hydrochloric acid. The meat slices absorb the unique aroma of hydrochloric acid dishes, and are oily but not greasy.

Dushan hydrochloric acid dish is a specialty of dushan county, Guizhou Province, and a symbolic product of chinese national geography. Originated in the Ming dynasty, at first, it was mostly homemade food for families. It was in the late Qing Dynasty that it really became a mass-produced commodity. Yuan Hexiong of Dushan in Qing Dynasty is the best producer of this dish, which is famous for its high quality. It was once presented as a tribute to the palace. Mr Lu Xun once rated this dish as the best vegetarian dish in China. As a side dish of porridge, it can stimulate appetite and is welcomed by the weak and sick.

20 13 12 10 The former General Administration of Quality Supervision, Inspection and Quarantine approved the protection of geographical indication products of "Dushan hydrochloric acid dish".

Dong nationality represents gourmet fish with Chinese sauerkraut.

Pickled fish (Dong people often pronounce it as "An") is a unique fish processing method of Dong people. Pickled fish can be divided into sweet pickling, acid pickling and salty pickling. The method is to cut open the belly of rice field fish and wash it. According to the different requirements of pickling, sweet wine and glutinous rice are respectively put into the fish belly, or salt is smeared on the inside and outside of the fish, and then glutinous rice is put into the tank, and the same sweet wine or glutinous rice is put into the tank. Ferment for more than one year after sealing. After the fish turns red and the bones become tender, they are cured, cured and cured respectively. After pickling, take out the fish and eat it directly or after roasting. In addition to these pickling methods, there is a special pickling method called "flat pickling", which requires applying diluted bile to fish. Among the Dong people, these curing methods can also be used for pork, and the cured pork is called "bacon".

Features: Fish is neither rotten nor smelly, and it tastes delicious.

Fish with pickled vegetables represents the warm and hospitable character of the Dong people and is also a symbol of wealthy families. In Dong village, anyone who cooks pickled fish without carp will be regarded as hardworking and laughed at. In the past, because of the low yield, pickled fish didn't taste good until the holidays, when VIPs came to our house or held banquets.

Tujia represents a handful of meat.

Tujia nationality, also known as "Baba meat", is named because of its thick meat and strip shape. According to the oral tradition of Tujia nationality, in ancient times, the local people had a serious struggle, so they didn't sit with their backs to the gate to observe when eating; At the same time, a piece of cooked fat with a length of about 5 cm square, 10 ~ 12 cm, was prepared for eating. If there is an enemy attack while eating, hold a knife in your right hand and practice meat in your left hand to prevent hunger and fatigue during fighting. Over time, after continuous improvement, it has gradually become a delicious dish pickled with Tujia local spices.

Features: fat but not greasy, delicious meat.

Tujia people in Guizhou travel to Baihu area by car from Tongren, Songtao, Yanhe, Sinan, Yinjiang and Dejiang. This area is dominated by Tujia culture, with mountain rice as the main mode of production, with sultry climate and compound flavor as the main feature. The cooking methods include stewing, boiling, stewing, frying and frying.

Guizhou snacks

Guiyang breakfast special Wang Chang noodles

Speaking of the taste of Guizhou, I have to mention the spicy taste. The most commendable thing to say is sausage noodles. As a famous traditional snack in Guizhou, Wang Chang noodles are famous for their color, fragrance and taste. Wang Chang noodles are made of fresh egg noodles, boiled until slightly yellow, added with carefully cooked pork intestines, blood curd and crispy whistle, and added with chicken soup and red pepper. The soup is bright red, the noodles are light yellow, and the chopped green onion is already mouth watering. Eating alone doesn't count. Speaking of this prosperous face, there is a beginning. "Wang Chang" is a homonym of "Wang Chang", which means auspiciousness. Tell me, this food is not only delicious, but also has a long aftertaste. Whether it's the gold-lettered signboard on the local bustling surface of Cai Jia Street in Yunyan District, the bustling surface of the famous Xiangyuan beside the Ninth Middle School of Xinhua Road, or the south entrance of Guobao Road. From a distance, you can see a long queue at the door. Look at those people who are eating sausage noodles. Because it is delicious, many people squat or stand outside to eat, which is also a special scenery.

Tofu Garden Complementing Houttuynia Cordata Thunb

When you come to Guiyang, the first thing that makes Guiyang people' top' must be Houttuynia cordata.

Many friends outside say that we can't get used to this kind of food, but the delicious and edible Guiyang people not only eat this kind of food, but even make it into various kinds of food: cold salad, stir-fry and soup, but it has a unique taste-the unique taste of Chili dipped in vegetables, I believe no one will refuse, and the most representative one is our tofu dumplings.

Tofu Garden, which appeared in the 13th year of Tongzhi in Qing Dynasty, was purely a historical accident. It is said that after the death of Emperor Tongzhi, the court ordered the whole country not to slaughter pigs, cattle, sheep, chickens and ducks for three days, and officials and people were not allowed to eat meat. Guiyang, located in the southwest border, is no exception. When the order came out, tofu business was booming because meat was not allowed. At this time, Lei Wanquan and his wife, who live in Guiyang and make a living by opening a tofu workshop, saw that this was a good opportunity to expand their business. They think that since the government forbids people to eat jiaozi made of meat, they simply make jiaozi out of tofu. So, they tried to make tofu, adding some seasonings such as salt, pepper and chopped green onion, stirring them evenly, kneading them into balls the size of walnuts, and then frying them in a vegetable oil pan for sale. Surprisingly, this little fried tofu was loved by Guiyang people as soon as it came out in jiaozi. At that time, "Lei Jia Tofu Zi Yuan" became a famous snack in Guiyang. Now, the tofu garden is also soaked in water made of houttuynia cordata. , chopped green onion, soybean, Guizhou local pepper sauce. The two complement each other together and are very delicious.

Huaxi beef noodles are delicious because kimchi is delicious.

In Guiyang, you said that breakfast is not sausage noodles, and most of them have another choice: Huaxi beef powder. There are many versions of Historical Records. Some people say that it came from the Yongzheng period of the Qing Dynasty. Because they like beef, they used authentic local rice noodles instead of noodles to create the earliest beef rice noodles. Later, Guiyang people who took the exam in Beijing brought it back to Huaxi. On the original basis, it was improved with local peppers in Guiyang and became Huaxi beef noodles with local characteristics.

Huaxi beef powder is made of fresh and high-quality beef, marinated with various seasonings, and then added to Guizhou's unique cooked round rice flour, with appropriate amount of beef soup, special pepper powder, pickles and other seasonings. The powder is smooth and slightly tough, and the meat is delicious. Among them, Huaxi Wang Ji beef powder and Wan Fei beef powder are the best. When eating beef powder, the chili paste and kimchi are mixed together, which makes this beef powder not only delicious, but also unique, which belongs to the homesickness of Guizhou.

Colorful gourmet silk doll

Silk dolls are one of the common local traditional snacks in Guizhou, as long as they can be seen in almost every street in Guizhou. This vegetarian dish is crisp and tender, sour and refreshing, appetizing and invigorating the spleen. At first glance, it looks like a newborn baby in the delivery room wrapped in "swaddling clothes". "Baby" is a pancake baked with rice flour, as thin as paper but as big as a palm. Then set foot in shredded radish, broken ears (houttuynia cordata), kelp, fried soybeans, crispy whistle, burnt pepper and so on. Also known as vegetarian spring rolls. When the locals eat, of course, they should inject hot and sour juice. This dip in water is the essence of silk dolls. In Guiyang, the capital of Guizhou, there are many silk doll food stalls along the street, which are quite distinctive, with 10 and 20 varieties. The shredded vegetables are finely cut, and various colors such as red, white, yellow and black alternate with each other, which is very beautiful. Vegetarian dishes are crisp and tender, sour and refreshing, appetizing and invigorating the spleen. Zunyi specialty is a famous snack popular all over Guizhou.

Some tips for enjoying the delicious silk dolls: 1. When eating silk dolls, the Chili sauce noodles dipped in water should be sprinkled into the water after all other seasonings are stirred, so that it can float to the top, and the special flavor of Chili sauce noodles can be reflected when eating silk dolls. If you put it first, the Chili sauce noodles will be soaked in other seasonings, and the special flavor of Chili sauce noodles will disappear. 2, you can also add a little litsea oil, which will have another flavor; 3. The soy sauce or vinegar dipped in the silk doll should be changed with cold water. The ratio of water to soy sauce or vinegar plus cold boiled water is generally 1:5: 1, otherwise the taste will be very heavy, either too sour or too salty, and there is no spicy and sour feeling. I don't want to eat more, but I want to eat more. I can't eat after eating a few.

"Goubuli" Brush Head in Guizhou

Xingyi brush handle is a special snack in Xingyi City, Guizhou Province, China, which is named after its similar appearance. The brush head is made of exquisite materials and fine workmanship. Chop high-quality bamboo shoots, blanch in boiling water pot for two or three times, rinse with clear water for five or six times, filter and cook with lard. Skin is made of refined flour, eggs, salt and water, mixed evenly, kneaded into small balls, and then rolled into sheets such as paper. One kilogram of flour is equivalent to three eggs. It's interesting to wrap the brush head. Use a pair of finely ground chopsticks to pick some minced lean meat mixed with seasoning and put it on the dough, then put the processed bamboo shoots on the meat and knead them by hand. The finished product has a big bottom and a thin neck, and the top is uneven. After steaming for five or six minutes, the cooked "brush head" is slightly larger than the thumb, light yellow, shiny and appetizing. Chicken soup, pepper noodles, soy sauce, chopped green onion, monosodium glutamate and so on. It's all soaked in water. It's delicious.

Of course, the food in Guizhou is far more than that. I believe that the above foods are enough to impress your "heart of eating goods". After the epidemic is over and spring blossoms, prepare for your "gourmet tour" in Guizhou. "Mountain parks are colorful and expensive", a healthy and ecological Guizhou, looking forward to your arrival!