Call my boy after dinner in Guiyang.

As a member of the southwest, Guizhou's sense of existence seems to be much weaker than that of Yunnan and Sichuan next door, but! As long as you eat around, you will find Guiyang really delicious!

Compared with Kunming, Yunnan and Chengdu, Sichuan, which are increasingly "network celebrities", Guiyang, Guizhou still maintains a quiet and leisurely corner in the southwest. Walking slowly between the mountains and the fog, eating special delicious food, everything will calm down here, and then give yourself a gentle punch in the stomach.

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Eat noodles and noodles.

/A bowl of delicious carbohydrates/

If you rank the food in Guiyang according to your preference, the first place in your mind belongs to the local noodles. Unlike northern pasta, which relies on "noodles" to win, the beauty of Guiyang pasta lies in "topping".

Intestinal flourishing surface

When a bowl of red and shiny sausage noodles is served, the eyes instantly receive healthy information, but it is much gentler when eaten in the mouth, and it is firmly grasped by rich content.

Deluxe sausage noodles with big steak and eggs.

Fat sausage, blood flourishing, crisp whistle, crispy noodles and red oil are the basic elements of sausage noodles.

The fat sausage is clean, white and tender, as pure as first love, and there is a little red oil accumulation in the folds; The blood is so tender that I thought it was pudding when I cut my teeth; The crispy whistle made of fat bursts with oil juice, which is so fragrant that it makes people worry; Noodles are hard and muscular, and contribute carbohydrate fragrance to a pile of fat fragrance.

Red oil is the strong background color of sausage noodles, and everything is soaked in it and plated with aroma. Add an extra fried egg and soak it in the red oil soup. Every hole in the face is full of soup, and the entrance is damp and salty, which makes people unable to extricate themselves.

Noodles with shredded chicken and tofu pudding.

This is a surprise. Although friends in Guizhou say that shredded chicken and shredded tofu noodles are not local characteristics, I really think they are quite delicious. Still familiar with red oil, crispy whistle and crispy noodles, but the addition of tofu pudding is simply a stroke of genius.

It is similar to the tofu rice noodles in Yunnan. In a bowl of thick ink, the soft and tender tofu brain is mixed, leaving a blank for the taste buds, and then being attacked by the storm of red oil makes this bowl of noodles more layered, and "playing hard to get" is more arresting.

Beef/mutton powder

It looks unremarkable, but when the tongue is in close contact with beef powder, an electric current passes through the brain. The soup head is full of rich beef flavor, mixed with just the right spice flavor, which makes the beef more delicious.

Coarse powder was so smooth that it caught a big chopstick and almost slipped out of it. Slip into the mouth smoothly, hold the soup tightly, and give the taste buds a continuous blow. Friends who like spicy food can also put more peppers on themselves, but it is strongly recommended that you drink two mouthfuls of original soup first, which is mellow and delicious and goes deep into the texture.

I have given a lot of beef myself, but people who love meat can also add beef tendon and tripe to make the noodles whole (the price in Guiyang is very gratifying, so you can rest assured that you can match them as a whole). The beef is very good in texture, and the stew is very soft and does not plug the teeth. You can finish it in one bite.

Besides beef powder, mutton powder is also famous. Replacing beef with mutton, although the powder is still tender, the overall flavor has become very different, adding a little more milk flavor unique to mutton.

Spicy chicken powder

This spicy chicken is not spicy chicken, it refers to the Guizhou version of spicy chicken. There is no soup for spicy chicken powder, but personally, I prefer dry mixing without burning my mouth, and the taste is more rich and pure. Chicken is neither dry nor firewood, it is delicious, and it tastes great with powder.

Besides spicy chicken powder, there are also spicy shredded chicken noodles. The toppings are all spicy chicken in Guizhou-Ciba spicy chicken, which is completely different from the spicy chicken in Sichuan cuisine. Not so dry, but softer and more moist.

Guizhou spicy chicken is made of Bazin pepper, soaked in garlic and ginger and mashed. It's spicy, not dry, but fried with chicken. It tastes first-class, and it's too good to make noodles or noodles.

Guizhou ciba spicy chicken

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Guiyang hotpot

/Unique compound sour taste/

Guizhou people like to eat acid, but this kind of acid is not ordinary acid, but a compound acid and spicy taste, rich and wonderful.

The sour soup in the hot pot of sour soup fish is made by mixing and pulping three kinds of acids in proportion. The sour soup consists of pilocarpic acid fermented by Guizhou hairy pepper fruit+rotten spicy acid fermented by line pepper+white acid made from corn flour and rice.

The freshness of fish comes from killing it now. Pick your own fish, then serve it on the table and pour it into the bottom of the sour soup pot.

With the sour taste and slight spicy taste of filar silk fermentation, plus the fish just killed, it won't take long to cook. Fish bathed in red sour soup is boiling, and the air is also contaminated with sour taste, which makes people swallow saliva.

To catch a fish, you have to soak it in water and roll it around again to catch that rich flavor. There is an obvious smell of litsea cubeba in the water, which is fresh and refreshing, but maybe not all my friends can stand this smell. Some people in Guizhou will put the broken ear root in the water, but if they don't eat it directly, the taste of the broken ear root is not outstanding.

Besides fish in sour soup, there is also beef in sour soup. The bottom of the pot is almost the same, but the meat has become fresh-cut tender beef. The beef texture in Guizhou is really good. Cook in sour soup, get a hot and sour taste, and then dip in water. Ah, I'm leaving.

sour soup beef

Guizhou also has a unique bean rice hot pot, which is very interesting. Bean rice hot pot is the bottom of the pot made by fully cooking beans. Although a rotten pepper was added, it was much lighter than the bottom of a spicy pot. After rinsing the dishes, soak rice in a thick soup base and take it to your stomach comfortably.

Small ingredients can be adjusted by themselves. The most recommended in the shop is the combination of paste pepper+garlic+garlic seedlings. Scoop some beans and rice to the bottom of the pot and stir it into water. Put the scalded beef with skin in and roll it. The entrance of beef is waxy, and then it is fragrant, sour, spicy and salty, in the soul.

Small crispy meat is also slightly scalded in a hot pot, and then dipped in a dry dish. Bite open the charred shell, and the lean meat inside still has a lost gravy, pink and white, firmly stuck to the Chili noodles, and can't stop.

People in Guizhou like crisp whistle and soft whistle very much, so they can have some whatever they eat. Pork belly is fried into a soft whistle, fat and thin, and it smells good when it is dipped in sauce. You can also go into the bottom of the bean rice pot and scald it a little, so that the texture is softer and wrapped with lettuce, which is more refreshing.

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Fancy eating of potatoes

/In fact, it's far more than that/

People in Guiyang really like to eat potatoes, and the local custom is to call them "potatoes". Various fancy eating methods unlock more delicious postures for potatoes.

Be the first to recommend potato cakes by head! The outer layer is crisp and the inner layer is soft and waxy, with the endless temptation of being blown up and blessed.

Open it gently, as delicate as mashed potatoes.

Dip in Chili noodles when eating, it won't be too spicy, but more is to give it a salty taste. I also ate a potato cake, and the clerk would cut it off and pour the Chili noodles directly in, so that you can eat it by hand, and every bite can be dipped in it, which is very convenient.

Dice potatoes and stew them with rice, beans and bacon to make potato rice. It is also served with other dishes, which is more flavorful than white rice.

In fact, it is delicious enough for one person to eat. All carbohydrates, meat and vegetables in a bowl live together.

On the streets of Guiyang, trolleys selling fried potatoes can also be seen everywhere. Deep-fried potato pieces until the surface is golden, then mixed with seasoning, bite by bite, really fragrant.

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Snacks universe

/Miscellaneous, each has its own merits/

Because time and stomach are limited, and snacks are limited, but I have secretly set up a flag: make up when you have time!

Gaobazhou

Although the cake porridge looks like ice powder, it is actually hot! Grind glutinous rice into coarse powder, and then steam it into cakes in a small wooden drum. It tastes chewy and has a strong rice flavor.

Make a white cake.

And "porridge" is not porridge, but lotus root starch brewed with boiling water, a cake, and rich ingredients such as brown sugar water, wax gourd sugar, rose sauce, peanuts and sesame seeds, which is sweet and delicious.

Stir and stir, and some shadows of Hubei lotus root starch will come out. Hot, waxy, slippery, peanut and sesame seeds mixed with the sweetness of rose sauce, is a warm dessert, which is very suitable for gradually cooling weather.

Tofu jiaozi

When I first saw the appearance, I never guessed that it was tofu. I thought it was hemp ball, round and lovely. Sour soup tofu is used, and then it is fried with alkali, so it can be puffed.

Take a bite and you will see your real body. The outer layer is thick and crisp, and the inside is tender like tofu brain. Tofu itself has a taste, but it is more delicious when dipped in seasoning.

Qingyan pork knuckle

Qingyan is an ancient town near Guiyang, where braised trotters are very famous. Everyone is here to eat braised pig's feet.

The pig's trotters have been stewed very soft and glutinous, and the skin and meat are separated with a little pull. A large piece of pigskin, soaked in water, is thick and sticky. Everyone basically comes to a pot at each table, wipes their mouths after eating, pats their stomachs with satisfaction and leaves.

Silk doll

If you are greasy, you should have some silk dolls to clean your mouth. Silk dolls are actually ordinary spring rolls. They are wrapped in rice pancakes as thin as paper, with kelp, broken ears, shredded lettuce and shredded carrots. The essence lies in pouring hot and sour water, which is especially refreshing and greasy.

Prickly pear

Friends from other places may not be familiar with Rosa roxburghii, but it is very common in Guiyang. Eating Rosa roxburghii directly will feel a little sour, so there are generally Rosa roxburghii juice on the street, and many shops also sell preserved Rosa roxburghii.

The thorn pear is like this.

The Rosa roxburghii juice on the streets of Guiyang is freshly squeezed, but it is not pure Rosa roxburghii juice, and sugar water is added, otherwise it is really sour and difficult to swallow.

Guiyang is simply the "pearl of the sea" in the southwest food treasure house. Although not famous, there are many surprises. Moreover, there are few people in Guiyang, so it is very suitable for eating here slowly, and you can fly to eat once on weekends ~

Tips: If friends from Beijing can't go to Guiyang, they can go to Guizhou Mansion for a meal. There are many dishes to choose from, and they have local characteristics!

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Just after the National Day holiday, I have begun to look forward to the next holiday. ...