Are there any delicious snacks in Guizhou?

The following are the best snacks in Guiyang: bamboo stick barbecue in Anyun Road, Song Ji in Baisha Lane, Xiao Lu barbecue in Lianhuapo, Tang Wanquan barbecue in Guanxing Road, an unnamed barbecue in front of Humen Lane, and a parking lot in Feishan Street to Computer City. There is a stall in front of the post and telecommunications printing plant on Ruijin North Road (at the entrance of postal savings bank), and there is a roadside stall from Binjiang Park to Hui Gui Road (starting after 4 pm). ......

The most delicious silk doll: Yang Jing is in Feishan Street, and the name of a house behind the small cross white horse has been forgotten. Somewhere in the flower orchard, the sixth floor of Meijia Building opposite Yunyan Square is called sour soup silk doll, silk doll behind the municipal lighting square, and Zhang Ji silk doll on Wenhua Road.

The best boiled water: Jiuhua Lane is tiny, the one opposite Anyun Road Epidemic Prevention Station.

The best fatty intestine fish; Hequn Road was nearby yesterday, bearded and potbellied fish!

The best fried snail: the one that is booming is my favorite, the old-fashioned snail. The one at the entrance of Wu Wang 143 factory is delicious, and there is a sunfish next to it.

The best casserole rice: Shuangshuangjia in Hequn Road and the one in Bo 'ai Road.

The best beef powder: Feiwan, there is also a very good one in the alley opposite Linshan Hotel, and there is an old goo beef powder behind Southwest Computer City, which is also delicious. Dongji Beef Noodle on Dong Yun Road, go straight ahead of No.6 Middle School on Shibei Road100m. Beef powder with pickled peppers is very special. There is one in the middle of Yue Ying Street, which is cheap and delicious. ...

The best vegetarian meal: Yangji in Yanwu Street, an old vegetarian meal at the intersection of Golden Sun, and a small shop near the overpass in the middle school attached to Normal University. There is menstruation in Guanshui Road, Mei Lao in Minsheng Road, one in Cuiping Lane in Qianling East Road, and one opposite the home of Liangjia Mi Tang Mi Si Doll in Feishan Street (this one is gone and has been demolished).

Best kebabs: There is one next to Agricultural Bank of Yanwu Street, one next to Night Market Normal University, and one in front of Lin Kai ZJS.

The best hot rice: Hehe, the barbecue in Xiao Lu is very good. Next to Yudechi No.7 Middle School. Old friends' hot meals are also very good. ...

The best meatball hot pot: the home with sweet menstruation and fat.

The best pig's feet hot pot: the one in Liyu Lane, opposite Bajiaoyan Road TV University, and the delicious pig's feet in Feishan Street are also good. ...

The Best Bean Rice Hotpot: Tufengjia, Qianling West Road

The best grilled fish: the grilled fish in Lianhuapo Longmen, the grilled fish opposite the Stomatological Hospital, the record of Wenhua Road, and the grilled fish in Shuangfeng Road behind the gas station in Beijing Road.

The best pizza: the charcoal pizza of Lianhuapo official residence and the supreme pizza of Pizza Hut.

The best milk tea: Yi Bei Town and another fairy tale forest, foam tea, Kowloon, Santiago, and pearl red beans, taste super good. One of my favorites!

The best spicy chicken: there is one on half the street. Next to Little Swan on Huancheng North Road, my favorite one is griddle chicken hairy belly! The strange spicy chicken in Feishan Street doesn't taste very good either.

The best beef omasum hotpot: there is one opposite the Guikai gas station, and Yang Yongquan's at Jinyang Pass is also good, and Wudang's brother beef omasum,

The most delicious Wang Chang noodles: there is one in John Wan community, one in front of Liu Guang, Wang Chang noodles in Wang Jia, Wang Chang noodles in West Gate Luo Laoqi, the one in front of Jiuzhong Gate, the intersection of Xinglong Lane of Xinhua Road, next to Wujiang Hydropower Building, 50 meters away from Shuangfeng Road.

The best glutinous rice: Lujianuo Food Garden next to Wandong Garden in Daying Road, Zhangjia in Youyi Road,

Best Daoxiao Noodles: There is a very good Muslim restaurant near the exit of Coal Mine Village of Normal University, under the southwest wind of Lianhuapo.

The best ribs-rice: There are many flower shops on Shifu Road, also known as Mama Wang's ribs-rice ... The ribs-rice sold by the vegetarian noodle shop next to Huaxi Stomatological Hospital on Taiping Road is not bad. ...

The best stewed chicken rice: there is one at the intersection of Nike discount store in Zilin 'an.

The best hot dishes: the first People's Theater, next to Jue Yuan, and on the path next to No.6 Middle School. Behind the row of flowers on Park South Road, there is a hot dish on Court Street, which is delicious. ...

The best sorbet: Bao Xiao's sorbet in Huaxi, in the alley next to the bus station.

The Best Tofu Garden: Lei Jia Tofu Garden (beside the play)

The best crispy duck: Dan's house closest to Little Cross Starlight.

It's best to eat Leguiling cream: the one selling Ningbo glutinous rice balls at Yanwu Street, next to the Agricultural Bank of Yanwu Street. I am special. Next to Shengfeng Hotel. Windsor nectar must be served with red bean ice when it comes to its home.

The best sour soup hot pot; Shangpin Coffee Club next to Heping Road Catholic Church. Sour soup hot pot, his sour soup is different from others', sour and sweet. Super delicious. Be sure to add a luncheon meat! Huguo rd hongjiejia

It is best to eat Le Potato Garden: sour soup rice in the street next to Luo Menstruation.

The best roasted brain flower; Opposite the experimental middle school in Binjiang Park, Xu Ge is baking brain flowers. Going to his house needs some palm treasures, fried powder and two cakes. It's delicious!

The best way to eat is to cross the bridge rice noodles: Little Cross next door to Tan Ya.

The best frying pan: Guizhou Daily Station, a frying pan on Yanwu Street, on the right hand side at the entrance of Golden Home on Jinlu Road, a resident's home on Bajiaoyan Road! Go in at the intersection opposite Anyun Road Provincial Epidemic Prevention Station and follow the road. There is one kind, which is delicious. ...

Best barbecue seafood: Bajiaoyan Road TV University is about 300 meters to the right of Ganling Park. There is a credit union across the street, Lu Weizai oysters in Beixin District. Yongle Road Typhoon Shelter Seafood Barbecue. The boiled pigeon porridge and shepherd's purse soup there are very good. It is not easy to eat in other places. Hequn Road appeared again yesterday. The roasted oysters in Zhanjiang opposite are delicious. ...

The best pot-stewed dish: Peng Liang duck neck at the intersection of Shaanxi Road and Qianling East Road. The stewed potatoes and lotus roots at home are delicious.

The best small restaurants: Baba Huojia, Xiaomi Kitchen Home in Daying Road, Dingguo Cuisine in Youyi Road, Crooked Vegetables in Yu Xiu Road, Jiatianxia Shrimp in Guiwu Road, Opposite Tea Horse Road in Yongle Road, Tangjia Qingyun Road in Shuikou Temple, Milan Red Restaurant.

The best tofu brain: Tianyu tofu brain opposite Xiaoxiang Mala Tang, at the junction of the upper gregarious and the lower gregarious, is cooked now, which is super delicious. ...

The most delicious potato Baba: I baked it myself in an alley on the street of the South Campus of Da Gui University in West China. His sweet sauce is special and white ... delicious!

The best mung bean soup: Yangji, next to Huaxi Wang Ji, Huaxi Cross Street ... It's very distinctive ... Guizhou snack-Wang Chang noodles.

Wang Chang noodles are a famous flavor snack in Guizhou. Its main raw materials are pig large intestine, fresh pig blood and egg roll noodles. There are more than 20 kinds of ingredients and seasonings. The main ingredients and ingredients are very particular. The fatter the pig's large intestine, the better. Wash it inside and out, rub it repeatedly with salt and vinegar, rub sticky things on the intestinal wall, and then soak it repeatedly with clear water to remove the fishy smell. Then put it in a wooden basin or porcelain basin (never put it in a metal vessel), put the pepper, kaempferia kaempferia and star anise in a pot and cook them, then take them out and cut them into pieces. Then put ginger, onion, kaempferia kaempferia and star anise into a casserole and stew slowly. The blood is tender, and it should be cut into pieces and put in the soup pot when eating. The crispy whistle and other ingredients are pig's rotten head meat or pork belly, which is based on four raw materials: egg noodles, fat sausage, blood curd and crispy whistle, and then chicken soup, red pepper and other seasonings are added. After 12 processes, the finished product is produced. Its soup is bright red, noodles are egg yolk, fat sausage is white, chopped green onion is light green, and bean sprouts are golden yellow. It's pleasing to the eye in a bowl, and it's even more fragrant when swallowed. Noodles are crisp and refreshing, and the food is not sticky; The meat whistle is crispy and the intestines are tender; Spicy but not fierce, oily but not greasy; The soup is delicious and has a long aftertaste.

Guizhou snacks-siwawa

Rice flour is made into thin paper-like cakes and cooked. Shredded radish, broken ears, mung bean sprouts, kelp, fried soybeans, pepper sauce and other condiments are wrapped in dough and eaten in small rolls, also called vegetarian spring rolls. It is full of flavor and characteristics.

Raw materials:

250 grams of refined flour, 50 grams of mung bean sprouts, 25 grams of kelp, 25 grams of sour radish, 25 grams of shredded radish, 25 grams of broken ear root knot, 25 grams of celery knot, 25 grams of bracken knot, 25 grams of cold noodles, 25 grams of shredded bamboo shoots and 20 grams of crisp soybeans.

Material adjustment:

Salt, sesame oil, soy sauce, vinegar, monosodium glutamate, ginger foam, chopped green onion, etc.

Production method:

Burning. Add water to the flour, knead a little salt and mix well (the ratio of water to flour is 65,438+0: 6), heat the pot, brush the oil and dry it, then grab the dough with your left hand and roll it to the bottom of the pot to form a round thin skin with a diameter of 9 cm, immediately lift it with your right hand, make dozens of spring rolls, and steam them in a steamer to make them soft and convenient for filling rice. Blanch mung bean sprouts, kelp, celery and bracken in boiling water and put them in a small dish. Add soy sauce, vinegar, monosodium glutamate, sesame oil, ginger foam, chopped green onion and pepper into a small bowl to make juice. Put all kinds of shredded vegetarian dishes into the skin of spring rolls and wrap them into a pocket shape with a big top and a small bottom. Add crispy soybeans and pour in pepper juice.

Flavor characteristics:

Vegetarian dishes are crisp and tender, sour and refreshing, appetizing and invigorating the spleen. It is a famous snack popular in Guiyang.

Technical points:

The ratio of water to flour must be well mastered, and the skin should be spread quickly and skillfully.

Guizhou Snacks-Lotus Leaf Ciba

In the 22nd year of the Republic of China (1933), the food store around Beimenqiao (fountain) in Guiyang was called "Jing Quan Zhai", which was made of the above-mentioned waxy materials, white sugar, cold sugar, rose sesame, sand washing, peanuts, walnuts and other raw materials. Production method: firstly, beat the glutinous rice into glutinous rice, divide it into small bowls, then put it into a frying pan and bake it into thin slices with lard, add the sugar heart, then fold it in half and bake it again until it is crisp and the sugar heart melts. After "Jing Quan Zhai", Lotus Leaf Ciba spread all over the city and was recognized as a famous snack in Guiyang.

Ingredients: refined glutinous rice; Accessories: peanut ham, sesame, rose sugar;

Seasoning: pork suet and white sugar; Practice: Wash the refined glutinous rice, soak it for 10 hour, then steam it in a steamer to make a lotus leaf-shaped finished product, and then fry it in lard.

Features: crisp and sweet, crisp and glutinous, delicious and pleasant.

Guiyang Snack-Love Tofu

One of the famous snacks in Guiyang. Tofu is soaked and fermented in alkaline water, then cut into rectangular pieces, and baked with a tasteless cedar saw until both sides turn yellow. When eating tofu, cut it with thin bamboo slices at the waist, and add seasonings made of pepper, ginger rice, onion, garlic paste, soy sauce, vinegar and monosodium glutamate. Eat while it is hot, salty, spicy, smooth and fragrant. Tofu fruit stalls are all over the streets and lanes of Guiyang, and you can taste them everywhere.

Raw materials:

500 grams of sour soup tofu, broken ear root 150 grams.

Material adjustment:

Chili powder, soy sauce, salt, monosodium glutamate, sesame oil, bitter garlic, litsea cubeba, pepper, ginger rice, chopped green onion and alkaline water.

Production method:

Baking. Cut the bean curd into rectangular cubes with a width of 5cm, a length of 7cm and a thickness of 3cm, soak them in alkaline water, take them out, put them in a bamboo basket, cover them with a wet cloth, and ferment for more than 12 hours. Chop the broken spike root and bitter garlic, put them in a bowl, add soy sauce, monosodium glutamate, sesame oil, pepper powder, Chili powder, ginger and chopped green onion, and mix well to make seasoning. Put the fermented tofu on an autocratic iron stove, bake it with charcoal residue until both sides of the tofu are yellow and the inside is tender, then cut one side with bamboo slices to make a mouth and scoop in the mixed seasoning.

Flavor characteristics:

The surface is yellowish, spicy, fragrant, tender and spicy, appetizing and promoting fluid production.

Technical points:

Don't ferment tofu for too long, just touch it with your hands and feel sticky.

The allusions of Guizhou famous dishes in Hosta of Shexiang.

Guizhou is located in subtropical humid monsoon climate, with beautiful mountains and rivers, evergreen seasons and rich native products. Guizhou cuisine, also known as Guizhou cuisine, consists of Guiyang cuisine, northern Guizhou cuisine and ethnic minority cuisine. About the early Ming Dynasty, Guizhou cuisine was mature. Many famous dishes in Guizhou have a history of 600 years. By the Xianfeng period of the Qing Dynasty, kung pao chicken, a famous dish from Pingyuan (now Zhijin) in Guizhou, had reached a popular position. Guizhou cuisine is palatable, hot and sour, elegant and simple.

"She Xiang Yu Pin" is a traditional famous dish with a history of 600 years in Guizhou cuisine. Formerly known as fried rhinoceros horn, it was fried with lean meat and white shell pepper. Named after its shape like Hosta, it is tender inside and crisp outside, spicy and delicious.

According to legend, the local rulers of Guizhou in the Ming Dynasty used this dish to entertain the envoys sent by Ming Chengzu to surrender. As peppers had just been introduced into China at that time, their cultivation and consumption had not been popularized, the emissary was not familiar with peppers and was not used to spicy taste, and he mistakenly thought that the other party had set him up with poison, which led to the interruption of negotiations. Fortunately, the ruler's wife was very clever and told the story to the court at once. The court found out the truth and named her "Mrs. Luxury Fragrance", so Guizhou surrendered to the Ming Dynasty. History can almost be changed by a dish, which shows the position of diet in China people's life. Since then, Guizhou has renamed this dish to commemorate Mrs. She Xiang, which has been passed down to this day. Guizhou is located in subtropical humid monsoon climate, with beautiful mountains and rivers, evergreen seasons and rich native products. Guizhou cuisine, also known as Guizhou cuisine, consists of Guiyang cuisine, northern Guizhou cuisine and ethnic minority cuisine. About the early Ming Dynasty, Guizhou cuisine was mature. Many famous dishes in Guizhou have a history of 600 years. By the Xianfeng period of the Qing Dynasty, kung pao chicken, a famous dish from Pingyuan (now Zhijin) in Guizhou, had reached a popular position. Guizhou cuisine is palatable, hot and sour, elegant and simple.

"She Xiang Yu Pin" is a traditional famous dish with a history of 600 years in Guizhou cuisine. Formerly known as fried rhinoceros horn, it was fried with lean meat and white shell pepper. Named after its shape like Hosta, it is tender inside and crisp outside, spicy and delicious.

According to legend, the local rulers of Guizhou in the Ming Dynasty used this dish to entertain the envoys sent by Ming Chengzu to surrender. As peppers had just been introduced into China at that time, their cultivation and consumption had not been popularized, the emissary was not familiar with peppers and was not used to spicy taste, and he mistakenly thought that the other party had set him up with poison, which led to the interruption of negotiations. Fortunately, the ruler's wife was very clever and told the story to the court at once. The court found out the truth and named her "Mrs. Shexiang", and Guizhou surrendered to the Ming Dynasty. History can almost be changed by a dish, which shows the position of diet in China people's life. Since then, Guizhou has renamed this dish to commemorate Mrs. She Xiang, which has been passed down to this day.

Intestinal flourishing surface

It is a famous flavor snack in Guizhou. Its main raw materials are pig large intestine, fresh pig blood and egg roll noodles. There are more than 20 kinds of ingredients and seasonings. The main ingredients and ingredients are very particular. The fatter the pig's large intestine, the better. Wash it inside and out, rub it repeatedly with salt and vinegar, rub sticky things on the intestinal wall, and then soak it repeatedly with clear water to remove the fishy smell. Then put it in a wooden basin or porcelain basin (avoid putting it in a metal vessel), and put the pepper, kaempferia kaempferia and star anise in a pot to cook. Take it out and cut it into small pieces. Then put ginger, onion, kaempferia kaempferia and star anise into a casserole and stew slowly. The blood is tender, and when you eat it, you should cut it into pieces and dip it in the soup pot. The crispy whistle and other ingredients are pig's rotten head meat or pork belly, which is based on four raw materials: egg noodles, fat sausage, blood curd and crispy whistle, and then chicken soup, red pepper and other seasonings are added. After 12 processes, the finished product is produced. Its soup is bright red, noodles are egg yolk, fat sausage is white, chopped green onion is light green, and bean sprouts are golden yellow. It's pleasing to the eye in a bowl, and it's even more fragrant when swallowed. Noodles are crisp and refreshing, and the food is not sticky; The meat whistle is crispy and the intestines are tender; Spicy but not fierce, oily but not greasy; The soup is delicious and has a long aftertaste.

Miao sour soup dishes

Sour soup series foods such as fish, meat and vegetables are all made of sour soup. "Sour soup" is a kind of sour water cultivated in biological culture medium. When it is poured into a pot and boiled, it becomes sour soup. Cooking with it is called sour soup, and cooking fish is called sour soup fish. Fish in sour soup has become a famous dish. Its practice is to add water and salt to the sour soup to boil, take fresh fish, remove bile and put it in the sour soup to cook. The fresh meat soup is delicious and delicious, which greatly increases people's appetite.

Love tofu fruit

Love tofu fruit is one of the famous snacks in Guiyang. It is characterized by its unique name, profound meaning and unique flavor. Cut tofu into small pieces, ferment it with proper amount of alkaline water, put it on a perforated iron sheet or an iron net rubbed with edible oil, and bake it with chaff shell and sawdust on low fire. Bake until the shell is brown and shiny, and when it bulges like blowing, cut it open, and take it out with a mixture of pepper, soy sauce, vinegar, sesame oil, monosodium glutamate, chopped green onion, garlic paste, Jiang Mo and ear root. Eat it while it is hot, spicy and tender, salty and refreshing.

Silk doll

"Silk doll" got its name because a small thin-skinned cake was wrapped with a lot of "silk". Also known as vegetarian spring rolls. First, flour is used to make thin-skinned bread about two inches in diameter. Then, put a small amount of kelp, radish, bean sprouts, sauerkraut, broken ears, fried soybeans and so on. Then roll the bun into a tube and fill it with spices made of pepper and soy sauce. A "silk doll" is made, and it is crisp, cold and sour in the mouth.

Tofu jiaozi

Tofu balls, or tofu balls, have a history of more than 80 years. Choose the best soybean as the material, round as the size of an egg, hence the name.

It is said that at the beginning of this century, there was a woman named Lei Sanniang (her husband's name was Lei Sanjie) in Guiyang. After the first-class soybean is ground into slurry, she uses a little vegetable oil to precipitate it, making the tofu white and tender, and frying it into an egg-sized ball with a honeycomb inside. When eating, dip it in water made of soy sauce, Chili noodles, chopped green onion, sesame oil and vinegar. Later, five-spice powder made of pepper, star anise, cinnamon, apple, fennel, kaempferia kaempferia and appropriate amount of spices such as chives and monosodium glutamate was added to tofu jiaozi. When frying, the oil temperature is not high or low, and it is not advisable to use too much force when kneading noodles. The fried jiaozi looks brown and crisp, and the inside is tender and slippery, full of beehives.

Bijie sweet glutinous dumplings

It is a famous snack on the streets of Guiyang, which tastes sweet and delicious. Fine texture. It is famous for its small size, thin skin and many fillings. There are 10 jiaozi in each bowl, and there are five flavors of ham, sesame, Nostoc flagelliforme, peanut and sand washing according to different fillings.

Bijie Tangyuan originated in Bijie. It has been operating in Guiyang for nearly 50 years. Tangyuan takes glutinous rice as the main raw material. The preparation method is as follows: firstly, soak the glutinous rice, then grind it into pulp like grinding bean curd, and filter the water to become a paste cake. The stuffing is particularly delicate. It is made of more than ten kinds of ingredients with different flavors and cooked in five pots. It is served in a small bowl and tasted slowly. The taste is beyond words.

Ba Huang, also known as yellow cake, is a very famous and distinctive food in Guizhou. City people love Ba Huang, but they are short of raw materials and tools. Since it tasted terrible, they classified it as a snack and tasted it carefully. There is no shortage of raw materials and wooden retort in the countryside, but there is little leisure time to cook well. Therefore, when there is an off-season, which one will make a rebuttal, a little festival celebration will be added in Ba Huang.

In Guizhou, Ba Huang is not unique to a certain place, but can be eaten almost anywhere. Eating more and more, but there will be a contrast-Ba Huang in Nanbai Town, Zunyi, northern Guizhou, and Ba Huang in Qingzhen Town, Guiyang, central Guizhou are better. The former is quite big, like an old square pillow. It's really delicious to cut a finger wide. The latter is smaller, about the size of a fist, which is more suitable for holding it in your hand and enjoying yourself.

When it comes to the origin of Ba Huang, there is a little story that is difficult to verify. Time has been traced back to the Three Kingdoms period, when Guizhou was also known as Yelang. It is said that Zhuge Liang, who was famous at that time, was leading troops to pacify Meng Huo, fighting against the cave owners in central Guizhou in Yelang country. One day, while the Shu army was cooking, suddenly a spy came to report that a barbarian soldier had come in. Hearing this, Zhuge Liang ordered the expedition and beat back the troops of Guizhou cave owners in a few times. I don't know what this Zhuge strategist means. You win, you win. But he ignored the taboo of not wanting to pursue, refused to eat the food of these soldiers, and ordered the army to take advantage of the situation to pursue the barbarian army for hundreds of miles. There is nothing wrong with this chase, but I am anxious about the rotor army in this army. When the troops come back, we can't waste this boiled bean juice and rice. We didn't bring much hay. What shall we do? Seeing this situation, Zhuge Shijun had to order the soldiers to mix the unused bean juice and rice, put them in a big wooden retort and cook them with fire to avoid spoilage. When the soldiers returned to the camp, the bean sauce bibimbap had been cooked for nearly two days, and the tired and hungry soldiers quickly shared it. Unexpectedly, this rice has turned into another shape, not only yellow in color, but also sweet and soft in taste, which makes it more delicious. The soldiers thought that it was used by the military adviser to entertain them delicious food, so they made a few delicious dishes bottom three times and two times. It happened that the local people of Laojun met it, and when they saw it was so delicious, it was also made by imitating this technique, which lasted for more than 1000 years from generation to generation. No, there is such a delicacy in Guizhou-Ba Huang.

Ba Huang's raw materials are really as simple as the short story says, mainly glutinous rice, glutinous rice and soybeans. However, its manufacture is quite complicated and takes a long time.

Taking Ba Huang in Nanbai Town, Zunyi as an example, the washed glutinous rice and soybeans were first beaten into mixed rice slurry, and then the glutinous rice was washed and cooked in a traditional wooden retort until it was 70% to 80% mature. Then pour the beaten rice slurry and steamed glutinous rice into a big wooden basin and mix, or add a small amount of brown sugar. Stir it several times in a big wooden basin. When the water in the rice slurry is completely absorbed by the glutinous rice, the glutinous rice can be kneaded into a big white rice ball. Then, the dumplings are tied together with the washed and cooked old bamboo shoots or bamboo leaves in turn, and then all of them are put into a big wooden steamer and cooked with fire.

Because the steamed Ba Huang is bright red in color and sweet in taste, people always think that a lot of brown sugar is added to Ba Huang for coloring and seasoning. Actually, it is not. Ba Huang's yellow and sweet taste depend entirely on this long cooking. The glutinous rice is mixed with soybean milk juice, cooked and fermented for a long time in a closed wooden retort, and a large amount of sugar is decomposed. The color of glutinous rice turns from white to yellow, and at the same time it becomes more and more fragrant and glutinous, so it is named Ba Huang, which is also the biggest feature of Ba Huang-its original color and flavor have been made several times. True colors and original flavors are the realm of food and life. Therefore, Ba Huang is a tasteful food.

After a long time of 20 hours, Ba Huang was out of the pot, and the aroma was emitted through the damp and hot bamboo leaves. Peel off the bamboo leaves while it's hot, and Huang Chengcheng and crystal-clear Ba Huang suddenly come into view. The sweet and glutinous bamboo fragrance rushes into your nose and penetrates into your heart, making your mouth water and your appetite wide open.