Guizhou people love to eat 10 "alternative food", and foreign diners lament it.

As the saying goes, "Sichuanese are not afraid of spicy food, Hunan people are not afraid of spicy food, and Guizhou people are not afraid of spicy food". People in Guizhou like spicy food very much. Guizhou's flavor snacks are famous for their "spicy" and "sour and spicy", which are not only spicy, mellow and delicious, but also gorgeous in color and beautiful in shape. Guizhou cuisine, also known as Guizhou cuisine, consists of Sichuan cuisine, southern immigrants to Guizhou and local ethnic minorities. About the early Ming Dynasty, Guizhou cuisines were mature, and many Guizhou cuisines had a history of more than 600 years.

Guizhou cuisine is sour. In Guizhou, there is a folk song "If you don't eat sour for three days, you will go to war". Pickled sauerkraut is available in every family, which can stimulate appetite and promote digestion. Eating in summer can relieve the heat, and Guizhou cuisine pays attention to dipping in water. The seasonings dipped in water are mainly pepper, mashed garlic, Jiang Mo, chopped green onion, coriander and pepper. As the saying goes, "Food is the most important thing for the people". To visit a place, of course, in addition to sightseeing, we must also enjoy the local food. When you go to Guizhou Province, you must carefully taste the famous local snacks, but some local snacks are really unacceptable to foreign diners for a while. Let's take a look at the 10 "alternative food" that Guizhou people love to eat. Diners from other places can only look at the ocean and sigh.

1, fried bacon with broken ears

Fried bacon with broken ears is a famous dish in Guizhou and an appetizer for many families. It has the characteristics of refreshing the brain. The main ingredients are bacon, cocklebur root and coriander, and the seasonings are cooking wine, pepper, dried pepper, garlic and green garlic. This dish is made by pouring ingredients into a pot, stirring and cooking. Broken ear root, also known as houttuynia cordata, has a special taste, which many people can't get used to. But for Guizhou natives, Houttuynia cordata is indeed a food with the same origin of medicine and food, and foreign diners can only sigh that they have no happiness.

2. Wang Chang noodles

Wang Chang noodle is a kind of traditional pasta, which is very famous in Guizhou. Among the numerous snacks in Guizhou, it is famous for its "three unique" colors, fragrance and taste. It has the flavor and taste of tender blood, crisp noodles, spicy taste and fresh soup, as well as the characteristics of red but not spicy, oily but not greasy, crisp but not raw. "Intestine" is the pig's large intestine, "King" is the pig's blood, supplemented by noodles, and the three complement each other. "Changwang" is the homonym of "Changwang", which means good luck. All snack streets in Guiyang city are sold. Sausage noodles are unique not only because they have long-lasting fat intestines and strong blood flow, but also because they are as crisp and strong blood flow as fat intestines. However, many foreign diners can't get used to the taste of pig's large intestine. Even if it is cleaned, it can hold up a bad smell when chewing. The diners with bare mouths can only flinch and dare not speak.

3. Strange pot rice

Strange pot rice is a local traditional snack in Guiyang. A fried rice originated from Guiding, Guizhou. It is eaten by ordinary people and has become a snack in the streets today. There are also hotels, which have their own uniqueness. Bacon, chopped green onion, sour cowpea, pickled cabbage or Chinese cabbage slices, with soy sauce and pickled pepper, are bright and attractive after frying, and the fragrance is overflowing. It is usually placed in a round flat iron pot outside the store, which is the most common snack on the streets of Guizhou. Because of the addition of Guizhou's unique sour cowpea, ordinary diners really can't get used to it. It tastes like sour bamboo shoots and needs to adapt slowly.

4. Pickled pork ribs

Pickled pepper is a very typical Guizhou dish with salty and spicy characteristics. Pickled pork ribs must be based on fresh pork tenderloin (also called back willow locally), pickled before cooking, and supplemented with pickled peppers with moderate acidity and spicy flavor. Pay attention to the three principles of cutting, pickling and frying when cooking. Bright red color, sour and refreshing, crisp and tender. However, the ribs with pickled peppers are not tender enough, but also waxy. Pickled peppers must also be soft and crisp, the dishes are clear and oily, and they can be seen and touched after serving, and they are full of color, flavor and taste. This is a special dish cooked by Guiyang's unique material selection method. This dish is characterized by sour and spicy taste, which is praised by Hunan and Sichuan diners who love Chili. Many northern diners are sweating after eating.

5. Spicy crispy fish

Hot and sour crispy fish is one of the traditional famous dishes in Guiyang, Guizhou, and belongs to Guizhou cuisine. This vegetable oil is bright red in color, fresh and delicious, slightly sour, slightly sweet, slightly salty and slightly spicy, with endless taste. This dish is often used as a delicacy to entertain guests at large and small banquets and at home. Bad peppers are bright red, fragrant, spicy, fresh, spicy and sour. People especially like it because it has a unique flavor of fragrant, spicy, fresh, sour, tender, salty and crisp, which is suitable for all ages. It is essential in Guizhou cuisine. This seasoned bad pepper is really spicy. I didn't know that I thought it was in Hunan, but I didn't expect Guizhou to eat spicy food like this.

6. Stir-fry incense (insects)

Stir-fried incense (insect) is a delicious food made of wasps as the main raw material. Miao people live in the mountains, next to the stream weir. These places are naturally inhabited by various insects. They chose a small part of them as food. Such as wasp, flower-footed bee, seven-mile bee and bee larva. Whenever they find this kind of bee colony, they use various methods to track and find the nest. According to experience, when the larvae are full, they dig out their nests and take away the worms. Or fresh fried, or soup, or roasted and fried, its taste is particularly delicious. Diners from other places can only flinch when they see this delicious food.

7. Sour fish

Sour (tied) fish is a dish, produced in Yinjiang, Guizhou, China. Wash the fish, mix with glutinous rice flour and red pepper, and marinate in the jar for10.5 days, and it becomes sour (tied) fish. When eating, take the salted fish out of the jar, add ginger and onion, and stir-fry with tea oil or vegetable oil, which becomes a sour and fragrant flavor dish. Fish has a special sour taste after pickling, which is regarded as delicious locally and will be difficult for foreign diners to accept for a while. However, if you eat it a few times more, you will like its unique sour and refreshing taste.

? 8. Bijie stinky tofu

Bijie stinky tofu has a production history of 100 years. The ground soybean milk is filtered to make tofu, and filtered with clear water. Tofu is wrapped in a small white cloth 8 cm square and about 2 cm thick, coated with salt, stacked with five pieces and left to stand for two hours. One layer of dried tofu is covered with straw, usually four layers. After folding, cover the cabinet. Keep the indoor temperature at about 25 degrees, take it out after three days, bake it with charcoal, and then go on sale. "Stinky dried tofu" is called stinky, but it's not smelly. It's just that many people are not used to it for the first time.

? 9. Camus chicken porridge

Camus Chicken Porridge is praised as "nutrition porridge" by many people. It uses 1 local chicken, weighing 0.5-2 kg, slaughtered, unhairing, removing intestinal impurities, washed, cut into small pieces, put into a pot, pour five to seven ounces of white rice into the pot, cook with clear water, add it when it is cooked, or add a proper amount of seasoning such as salt and pepper to eat. This kind of porridge is nutritious and delicious. It is usually used as a delicacy for Miao families during the New Year Festival, when women give birth and entertain guests and welcome friends. This delicious food has a fishy smell, especially chicken offal. You need to get used to its taste.

? 10, Huajiang dog meat

? Huajiang dog meat is a Guizhou dish with fat and tender dog meat as the main ingredient, and the eating method of Huajiang dog meat is quite unique. Stewed dog meat is cut into thin slices or large pieces and arranged neatly on the plate. On the side of the plate is dog broth with ginger, pepper, chopped green onion, coriander and monosodium glutamate, as well as dipping materials made of dozens of spices. When eating, put the dog meat into the boiling dog broth, and the dog meat that was originally cooked in eight or nine minutes will be cooked immediately. Then scoop some dog broth into the dipping sauce, and the dipping sauce will melt immediately. Everyone is eating and dipping. It's really spicy, hemp and fragrant. For foreign diners, many people don't eat dog meat, and they can only sigh that there is no happiness.