What are the specialties of Guizhou?

When it comes to Guizhou, many people can't explain it clearly. What kind of place is it? However, when it comes to delicious food, snacks and hot pot in Guizhou, the taste of Guizhou gradually becomes 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.

Speaking of Guizhou cuisine, we have to talk about Guizhou's salt-substituting culture. There is no salt in Guizhou, and in history, the official government imposed heavy taxes on salt families entering Guizhou, so that salt in history became an unattainable "luxury" for ordinary people, which gradually formed a * * * cultural feature in the evolution of Guizhou cuisine.

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

Take plant ash as a substitute for salt

The Cave of Bamboo Branches in Mandong by Yu Shangsi, a Guizhou official in the Qing Dynasty, describes that "fern roots were soaked in water instead of salt": once the fern roots were filtered and burned, and clean gray water was used instead of salt water.

Fern root ash is actually a kind of plant ash, which is mainly composed of 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.

Replacing salt with acid

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

Pickling here is different from sauerkraut in Northeast China. Salt is used in Northeast China, but Guizhou itself is short of salt. Therefore, Xianmiao creatively invented fermented glutinous rice or YIN cuisine.

When writing Notes on Official Tour, Nalan Chang 'an, a Qing Dynasty man, mentioned: "The scenic area is difficult to salt, but fern ash replaces it, and all the creeping things of dead birds and animals are mixed in the urn, which is called' preserved vegetables' and treasures are peculiar smell." Volume 7 of Guizhou Tongzhi records that "the bones of cattle, horses, chickens and dogs are made of rice." Those who say that they are rich will say that they have stored barrels for several generations. " That is, the Miao people used animal bones and plant ash to pickle a sour and smelly rotten food as a delicacy. The longer it is stored, the more valuable it is.

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

replacing salt with chilli

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

From a scientific point of view, people in Guizhou love to eat chili not only because of its pungent taste, but also because chili is a typical high-sodium food, which can well supplement sodium.

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

The growing environment of pepper is high, which can't be too cold or too dry, and it is suitable for mountain planting, which is completely consistent with the topography of Guizhou. Therefore, pepper soon began to 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 cuisines in Guizhou.

ethnic delicacies in Guizhou

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

Fish in sour soup, a typical Miao food

Fish in sour soup is mainly vegetarian, and there are red and white acids. Because of the different raw materials and fermentation methods, there are more than 1 kinds of acids. The condiments and side dishes that match the sour soup fish include Guangdong cuisine, fish coriander, spicy willow and other spices with different national and folk characteristics. The types of spices are divided by regions, and even the usage and materials used in neighboring villages are not the same.

Features: giving priority to freshness, giving equal attention to freshness and fragrance, and having a pleasant taste.

Now many tourists come to Guiyang, and they must eat fish in sour soup. If you come to Guiyang and ask our local friends on the street, you will definitely recommend the oldest one-Lianghuan Village. It was not named as Happy Forest more than 3 years ago, but it was not him who came to Guiyang in 1996, but it was not him who could combine our unique ethnic customs and food.

Braised pork with hydrochloric acid, a representative food of Buyi nationality

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

Features: The hydrochloric acid in braised pork is spicy, spicy and sweet, and sweet and salty. The sliced meat absorbs the unique aroma of hydrochloric acid dishes and is oily but not greasy.

Dushan hydrochloric acid vegetable, a specialty of dushan county, Guizhou Province, is a symbol product of chinese national geography. The origin began in the Ming Dynasty, and at first it was mostly for the family to make their own food. It was in the late Qing Dynasty that it really became a commodity for mass production. In the Qing Dynasty, Yuan and Xiong in Dushan were the best producers of this dish, which was of good quality and famous. It was once presented to the palace as a tribute. Lu Xun once rated this dish as the best vegetarian dish in China. As a side dish for porridge, it can stimulate appetite and is welcomed by the sick and weak.

On December 1th, 213, the former General Administration of Quality Supervision, Inspection and Quarantine approved the protection of geographical indication products for "Dushan hydrochloric acid dish".

Salted fish, a typical food of Dong nationality

Salted fish (which is often pronounced as "an" by Dong nationality) is a special fish processing method of Dong nationality, and salted fish can be divided into sweet pickling, acid pickling and salty pickling. The method is to cut open the belly of rice paddy fish and wash them. According to the different requirements of pickling, the fish bellies are filled with sweet wine and glutinous rice respectively, or salt is smeared on the inside and outside of the fish, and then the glutinous rice is filled, and the same sweet wine or glutinous rice is put in the jar. Ferment for more than one year after sealing. After the fish turns red and the bones are tender, they are respectively salted, pickled and salted. After salting, take out the fish and eat it directly or after roasting. In addition to these salting methods, there is a special salting method called "flat salting", which requires smearing diluted bile on the fish. Among the Dong people, these curing methods can also be used for pork, and the cured pork is called "cured meat".

Features: Fish is not rotten or smelly, and it tastes delicious.

Pickled fish represents the hospitality of the Dong people, and it is also a symbol of well-off family. In Dong village, if anyone cooks pickled fish without carp, they will be regarded as not hardworking and laughed at. In the past, because of the low yield, pickled fish was not easy to taste until the holidays, when distinguished guests came to our homes or held banquets.

A handful of meat, a representative food of Tujia nationality

Tujia nationality is also called "the meat with a handle", which is named because it is thick and strip-shaped. According to Tujia people's oral tradition, in ancient times, local people had a serious struggle, so when eating, they did not sit with their backs to the gate for observation; At the same time, Bian Zhuan prepared a piece of cooked fat about 5cm square and 1 ~ 12cm long for eating. If there is an enemy attack during the meal, the right hand holds a knife and the left hand exercises meat to prevent hunger and fatigue during the fight. Over time, after continuous improvement, it has gradually become a delicious food marinated with local Tujia spices.

characteristics: fat but not greasy, delicious meat.

Guizhou Tujia people's drive to white tiger area includes Tongren, Songtao, Yanhe, Sinan, Yinjiang, Dejiang, etc. This area is dominated by Tujia culture, with mountain rice as the main mode of production, sultry climate, compound aroma as the main feature, and cooking methods such as stewing, boiling, stewing, frying and frying.

Guizhou snacks

Changwang noodles exclusively for breakfast in Guiyang

Speaking of the taste of Guizhou, it has to be mentioned that it is spicy, and it is Changwang noodles that deserve the most local praise. As a well-known traditional flavor snack in Guizhou, Changwang noodles are most famous for their color, fragrance and taste. Fresh egg noodles are selected for Changwang noodles, which are cooked to a yellowish state, added with carefully cooked pig 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. Just eating doesn't count. Speaking of this prosperous noodles, there is a beginning. "Changwang" is a homonym of "Changwang", which means auspiciousness. Tell me, this food is not only delicious, but also has a long aftertaste. No matter it is the gold-lettered signboard of the local prosperous noodles in Caijia Street, Yunyan District, the famous Xiangyuan prosperous noodles next to No.9 Middle School of Xinhua Road, and the south entrance of Baoguo Road. From a distance, you can see a long queue at the door. Look at those who are eating sausage noodles. Because of the delicious food, many people directly squat or stand outside to eat, which is also a special scenery.

Tofu Garden which complements Houttuynia cordata Thunb.

When you come to Guiyang, you must say Houttuynia cordata Thunb.

I heard from many friends outside that I can't get used to this food, but Guiyang people who are delicious and can eat it not only eat this delicious food, but even make it into various delicacies: cold salad, stir-fry and soup, but it has a unique taste-the unique taste in Chili dipping dishes. I believe no one will refuse, and the most representative one is our tofu dumplings.

The tofu garden that appeared in Tongzhi for thirteen years in the Qing Dynasty was purely accidental in history. 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 on the southwest border, was no exception. As soon as the order came out, the business of tofu was booming at that time because it was not allowed to eat meat. At this time, Lei Wanquan and his wife, who lived in Guiyang and made a living by opening a tofu workshop, saw that this was a good opportunity to expand their business. They thought that since the government forbade people to eat dumplings made of meat, they simply made dumplings with tofu. So, they tried to make tofu by adding some spices such as salt, pepper and chopped green onion, mixing them well, kneading them into balls the size of walnuts, and then frying them in a vegetable oil pan for sale. Surprisingly, this little fried tofu dumpling was deeply loved by Guiyang people as soon as it came out. That is, at that time,' Leijia Tofu Yuanzi' became a famous snack in Guiyang. Now, the tofu garden is also dipped in water made of Houttuynia cordata Thunb., chopped green onion, soybean and Guizhou local pepper paste. The two together complement each other and are very delicious.

Huaxi beef powder, which is more delicious because of kimchi

In Guiyang, you said that breakfast is not about changwang noodles, and most of them have another choice than 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 liked beef, they created the earliest beef rice noodles with the original local rice noodles instead of noodles. Later, Guiyang, who was in Beijing to take the exam, brought it back to Huaxi, and on the basis of the original, it was improved with local peppers in Guiyang to become the Huaxi beef noodles with local characteristics.

Huaxi beef powder selects fresh and high-quality beef, marinates it with various spices, and then adds it to the cooked round rice flour unique to Guizhou, with appropriate original beef soup, specially-made pepper powder, pickles and other seasonings. The powder is smooth and slightly tough, and the meat is delicious. Among them, Huaxi Wangji beef powder and Feiwan beef powder are the best. When eating beef powder, the paste pepper and kimchi are together, which makes the taste of this beef powder not only delicious, but also unique and more belonging to Guizhou's nostalgia.

Colorful gourmet silk dolls

Silk dolls are one of the common local traditional snacks in Guizhou, and you can almost see them in 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 is wrapped in "swaddling clothes". "Baby" is a pancake baked with rice flour, as thin as paper but as big as a palm. Then get involved in shredded radish, broken ear root (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 must inject sour and spicy juice. This dip in water is the essence of silk dolls. In Guiyang, the capital of Guizhou Province, many silk doll food stalls are placed along the street, which are quite distinctive, with 1 or 2 varieties. The shredded vegetables are very 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 popular in your country.