What are the famous snacks in Anshun, Guizhou?

Anshun, located in the southwest of Guizhou Province, is one of the four existing prefecture-level cities in Guizhou Province, the hometown of the famous Huangguoshu Waterfall and a typical karst landform concentration area in the world. It is adjacent to Guiyang, the provincial capital, and Qiannan Buyi and Miao Autonomous Prefecture in the east, Liupanshui City in the west, Buyi and Miao Autonomous Prefecture in southwest Guizhou in the south, and Bijie Prefecture in the north. Known as "the belly of Guizhou, the throat of Yunnan, the lips and teeth of Shu Yue". During the Spring and Autumn Period and the Warring States Period, it was the birthplace of two mysterious local governments of ethnic minorities-Song Yu and Yelang State.

Anshun is also the hometown of Wang Ruofei. At the same time, there is a local proverb in Guizhou, "Play in Guiyang, eat in Anshun and drink in Anshun", which shows how famous Anshun's food is.

Huajiang dog meat: select local thoroughbred dogs, with yellow dog as the top grade and black dog as the second. When processing, the skin-covered Liu Li meat is scraped, burned and stewed with slow fire until it is cooked but not rotten, fragrant but not smelly, oily but not greasy, tender and chewy, and can be eaten. The ingredients are fried with more than ten kinds of characteristic herbs and spices in central Guizhou, which are full of color, flavor and taste. It is a kind of health food deeply loved by people, and there are thousands of Huajiang dog meat restaurants all over the country.

Buckwheat bean jelly: it is made from buckwheat, a special product of Guizhou Plateau, and natural deep well water. You can slice it or scrape it into strips when eating. The seasoning is very special. In addition to the general sauce, vinegar, onion, garlic, ginger and sesame oil, we also sprinkled fried soybeans and peanuts, plus Chili oil and Anshun's famous bean curd. The food is smooth and delicious, and it tastes good. There is an obvious smell of buckwheat seeds, and there are endless diners around the booth.

Sauce noodles: fresh pig intestines and pig blood tofu are the main ingredients, and the large intestine is stewed with various seasonings until it is suitable and the blood tofu is slightly hot. Noodles are wet noodles with local characteristics, with crispy whistle, red oil, pea tip and other ingredients. The noodles are red and crisp, the soup is bright red, spicy but not fierce, and the taste is strong. It is a famous snack in Guizhou.

Fried egg cake: select high-quality rice and soybeans, soak them and grind them into slurry, then put them in a hexagonal iron box, add fresh meat, and fry them in a boiling oil pan. Crispy outside and tender inside, suitable for soft and delicious meat stuffing.

Deep-fried porridge: first, stir the rice flour into paste and put it in a bowl, then scoop up the fried bean paste from the boiling oil, then scoop up a spoonful of Guizhou specialty "Nostoc flagelliforme" and pour in a spoonful of boiling oil. Oily but not greasy, crispy inside and soft outside, very delicious.

Crystal jelly: also known as ice powder, with papaya seeds as raw materials, with complete and exquisite materials. In addition to sprinkling walnuts and peanuts, ingredients such as rose sugar, melon slices and red dates are also essential. It's hot, so drink a bowl of cool water to quench your thirst.

Gao Chong (sponge cake water chestnut powder): firstly, the glutinous rice flour is granulated with water, steamed in a special large iron pot, then stirred with water chestnut powder, and then seasoned with rose sugar, sesame seeds, walnuts, peanuts and wax gourd strips, which is sweet, soft and delicious.

Bobo sugar: contains rock sugar, sesame seeds, peanuts and so on. Similar to crisp sugar, oval, sweet and crisp.

Zuo Ji tofu ball: spherical, hollow. Crispy outside and tender and juicy inside, with endless aftertaste at the entrance. The shopkeeper has special condiments (miso soup made of broken ears, peppers, etc. The usual way to eat tofu balls is to press them into a bowl with a spoon or chopsticks, and then put them into the seasoning. Take a bite, it's delicious.

Silk doll: Add kelp, bean sprouts, sour radish, pickles, houttuynia cordata, celery and other side dishes into a piece of dough with your palm, and grab 3/2 of the dough with your five fingers to expose a hole, just like wrapping a little doll, and pour the prepared soup into it, and the whole person will have an endless aftertaste.

Guailufan, based on the original fried rice with eggs, is added with side dishes such as pepper, bacon, shredded pork and vegetables, and then served with special side dishes, which is in line with the spicy taste of Guizhou people and has a prosperous business.

In the garden, after the processed tofu balls are fried, with the secret peppers of each family, the refreshing tofu and spicy peppers make people appetite. It is said that this is the way people came up with when they used tofu as meat in difficult times.

Wrapped roll: It is basically the same as the side dish of the silk doll. The flavor of the wrap is determined by the blending of pepper. Customers often buy dozens, making people want to eat after eating.

Duoduo powder: small hot pot, different ingredients, various pot bottoms, very delicious.

Meat Pie: Anshun meat pie is small and thin, with a thick crispy skin, half exposed when eating, and the meat is filled with soup, which is very delicious. The patty spreads its heart and does two things at the same time. One is sesame egg cake, which is fried into a crisp shape in an oil pan, like an open pomegranate, and the other is jiaozi with small twist, called "oil".

Pot residue: Pot residue (or pot frying) is a unique dessert treasure in Anshun, which is different from Sichuan rose pot residue. In the past, crystal cakes were wrapped in dried water chestnut powder and fried in oil pan. The shell is crisp and the inside is as tender as a fish brain. After pouring sugar, it was served. When eating, use chopsticks to crush it and stir the sugar. The entrance is tender, crisp, sweet and delicious, and it is the dessert representative of the winter banquet. Because there is no hot air outside, it is as hot as fire inside, so it is often used to play tricks on new son-in-law or foreign relatives and friends. It must be crushed and stirred before eating. It is not easy to make a simple frying pan: first, the materials must be real first-class water chestnut powder to withstand frying, and second, the heat is very important when mixing paste and cooking.

Dry powder of diced chicken: Anshun's cooked rice flour is ground into fine powder with wooden poles and then squeezed into threads, so it is fine and elastic for his rice flour. When the rice noodles are boiled, put them in a bowl obliquely. Pour a spoonful of fried diced chicken and a spoonful of oil and sweet sauce on the rice noodles, then sprinkle with chopped green onion, ginger rice, pepper and fried peanuts. This thing is a famous point in Guizhou.