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Sour Soup Fish is poached fish with sour and spicy flavors. The primary ingredients are fresh fish, tomatoes and white vinegar, etc. It is a perfect combination of spiciness and sourness. The soup is thick and fresh, meanwhile, the fish tender and soft.
The primary ingredients include pig intestines, pig blood curd and handmade egg noodles. It looks tempting, smells delicious and tastes amazing. The curd is tender, the noodles chewy but not raw, spicy and fresh, rich but not too much. Besides, the Chinese characters “肠旺“ are homophones of “常旺”, which means good fortune.
Si Wa Wa, also known as spring rolls, is a roll with turnip strips, bean sprouts, pickled cabbage strips, sea weed strips, potato strips etc. Dip it in specially spiced water with chili powder and eat away. It’s sour, spicy, cold and crisp.
Refreshing and thick soup, tender and soft beef, chewy and smooth rice noodles, sweet-sour pickled cabbage, matched with the special Hu La Jiao (a kind of chili powder) and numbing pepper powder, one will fall in love at the first mouthful.
Yang Yu Ba Ba is made with potatoes. Mashed potatoes are firstly rounded into small pies. Then they are moved to a big pan and fried with low fire till both sides become golden and crunchy. It’s delicious with the hard crust and the tender inside. The filling is usually grounded meat. One can taste the tender meat all the while enjoying the the sweetness of the potato.
Made from prime soy bean, the tofu balls are deep fried and greatly seasoned with five spices. The finished balls are brown and crunchy, and it’s the best way to have it with a special dip made from chili water, sour turnips and houttuynia cordata.
It is essentially baked tofu. However, probably because young men and women always eat baked tofu while they chat, it is thus called lover bean curd slice. Tofu is sliced into smaller rectangular pieces and baked on a grilling net. Cut open the golden slice of baked tofu and put in some stuffing made of chili powder, ginger pieces, green onion, minced garlic, soy sauce, vinegar, and MSG. It’s salty, spicy, exhilarating and savoury.
The chicken pieces are stir-fried with the Ciba pepper, a typical condiment in Guizhou.Garlic cloves, ginger, star anise and peanuts are added while soy sauce, cooking wine and brown sugar are also used to spice up the dish. Guizhou spicy chicken is not as hot as Sichuan or Hunan spicy chicken, but it has a rich flavor and long aftertaste, which will tickle your buds.
The main ingredients are the finest glutinous rice and selected lean meat. The rice is served in the bowl with meat slices covering the top. The rice is nice while the meat is oily but not greasy. The taste is rich and refreshing.
The wide noodles are cooking in soy milk and are covered by tofu pudding when it is served on table. The noodle is famous for its tender and soft taste. The dip is particularly special, with more than a dozen kinds of ingredients including minced meat, minced chicken, fried peanuts and so on. It tastes best while eaten hot.
It’s a summer snack in Guizhou, which is made from papaya seeds and is prepared with rose sugar and other ingredients. It looks crystal clear and has a smooth texture. It is good for heat-clearing and thirst quenching.
The main ingredients are sweet wormwood, glutinous rice, rice, wild onions and bacon. After steaming, the moderately sticky rice has a exquisite aroma. The sweet wormwood and wild onions smell nice and the bacon is rich in flavor.
The all bamboo feast includes dishes made from bamboo shoots,bamboo fungus, bamboo leeks, bamboo bacteria, bamboo bacon, bamboo tube , bamboo wine, and other bamboo-related ingredients.