What are the delicious foods in Guiyang, Guizhou?

Ba Huang Ba, 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 rafts in the countryside, but there is little leisure to cook food, so when it comes to farming,

Which family made the last Ba Huang, which added a little festival celebration. 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, just like the square pillow of the old days. It's really delicious to cut a finger-wide piece. The latter is relatively small, about the size of a fist, which is more suitable for your own enjoyment. The way to fry the yellow cake is to cut the yellow cake into pieces with a thickness of 1 cm, put it in a pan and fry it in oil until both sides are crisp, and then serve. Flavor characteristics: golden red in color, soft and delicious, moist and sweet.

2. Huaxi beef powder?

Huaxi beef powder is a famous snack that people must try when they go to Huaxi. Huaxi beef powder began in the 1970s. Fresh and high-quality beef is selected, marinated with various spices, and then added to cooked rice flour unique to Guizhou. It comes with appropriate beef soup and special condiments, such as Chili powder, coriander and kimchi. 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.

3, 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 fill it with water mixed with 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. (? Guiyang) went to Guiyang and ate a famous local snack-"Love Tofu Fruit". In fact, this is a kind of baked tofu, but the color and technology are unusual: its main ingredient is white tofu cut into rectangular pieces, which is rinsed with appropriate amount of alkaline water first, then soaked for more than one night until it is slightly fermented, swollen when baked, and baked on an iron plate with eyes. When eating, cut the tofu from the side with small bamboo slices, and fill it with water mixed with broken ears, bitter garlic, chives, litsea cubeba oil, pepper sauce, soy sauce and monosodium glutamate. Take a bite while it's hot, it's crisp outside and tender inside, salty and spicy and smooth, and it's fragrant. Especially in the cold winter, a few pieces of food will leave a layer of sweat on my forehead. That kind of enjoyment is really comfortable.

5, red oil rice tofu

It is one of the most popular specialty snacks in Guiyang and even Guizhou. Crispy soybeans, crisp peanuts, tender rice tofu, sweet bean sprouts and black kohlrabi have a strong flavor. Oil is red and spicy, relieving summer heat and hunger. Summer is the most popular time for red oil rice tofu. When people go shopping and travel, there is always a bowl of red oil rice tofu to satisfy their appetite, and their families often buy it for lunch, cold dishes and supper. As long as you go to the vegetable market and weigh one catty, two jins of rice tofu and add some seasoning, the family can have a refreshing meal. Raw materials and ingredients: rice, soybean, lime, red oil, onion, ginger, mung bean sprouts, peanuts, pickled radish, black kohlrabi, sesame oil, soy sauce, garlic, vinegar and monosodium glutamate. Specific production method: 1, rice tofu, rice soaked for four hours, soybean soaked for five hours, and ground into slurry with a stone mill. The ratio of rice/soybean/water is generally 1: 0.5: 4. After grinding, boil the rice tofu and cool it to about 50 degrees with a little lime water. After stirring evenly, take it out of the enamel basin and cool it completely. 2. Stir-fry peanuts, stir-fry soybeans, cut onions into chopped green onion, chop ginger into fine powder, chop garlic into mashed garlic and float it in a little cold water, blanch mung bean sprouts and drain them, dice pickled radish, and chop black kohlrabi into fine powder.

5. Tofu jiaozi

"Better than fragrance, white jade is like gold in oil shell. Boiling beans for a thousand years, drinking at the table recalls the past and the present. When the golden beans were ground into crab yellow, Poxian knew that the taste was long and drooling. I saw Wei Luo holding clothes and pointing to Lei's house, which was round and fragrant. " This poem praises Zi Yuan, Lei Jia, with a history of 130 years, and its popularity can be seen. Back in 1874, after the death of Emperor Tongzhi, the imperial court ordered the whole country to "ban slaughter" (pigs, cattle, sheep, chickens and ducks, etc. For three days, officials and people were not allowed to eat meat. Guiyang, located in the southwest border, is no exception. At that time, Lei Duanzao and his wife, who lived in Guiyang and made a living by running a tofu workshop, took the opportunity to launch a jiaozi made of tofu. They tried to make tofu, adding proper amount of salt, alkali, spices, chopped green onion and other seasonings, fully mixing them, kneading them into balls the size of walnuts, and then frying them in a vegetable oil pot for sale. "Unintentionally inserted willows into the shade", so this little fried tofu became an instant hit in jiaozi and was deeply loved by Guiyang people. After three ups and downs, Lei Jia tofu balls still maintain excellent quality and good taste. Soak first-class soybeans, grind them into slurry, boil them, add sour soup, and add spiced powder made of pepper, star anise, fennel, cinnamon, Amomum tsaoko, monosodium glutamate, chopped green onion and Jiang Mo. And stir evenly.