The cuisine of Guizhou, known as Qian cuisine is one of China's eight famous cuisines. It is called Qian cuisine because Qian is the Chinese short name for Guizhou Province. Guizhou cuisine is spicy like Sichuan Cuisine, but that is where the similarities end. The cuisine in Guizhou is sour and spicy, making it unique among China's cuisine styles. The locals love their Guizhou cuisine and cannot bear to go even a day without eating it. There is an ancient local saying that states "Without eating a sour dish for three days, people will stagger with weak legs". This gives a fairly good idea of their love for their local cuisine. For visitors to Guizhou, great places to pick up local snacks and food are Hequen Road near River Park and Shaanxi Road near the spray pond.
Fish in Sour Soup:
Fish in Sour Soup is a staple of the local Guizhou people's diet. It can be found at almost every meal. It is a dish very popular with visitors. The more you eat, the more you will want it. The Fish in Sour Soup comes from Kaili, a minority area in Guizhou's southeast. The soup broth is the most important part of the broth and it is made with sticky rice, wild tomatoes, peppers, shallots, ginger, and other vegetables.
Crackling Fish with Zao Pepper:
Another famous dish and one that should not be missed is Crackling Fish with Zao Pepper. Zao Pepper is a condiment only found in Guizhou. The dish is made with fresh carp breaded in a mix made from flour, eggs, and salt. The fish is then fried. Ginger, Zao Pepper, and water are added to the pan to make a sauce. The fish is crispy on the outside, and tender and moist on the inside, and the aroma is irresistible.
Huaxi Beef Rice Noodles:
The Huaxi Beef Rice Noodles are named after the area of Huaxi where they originated. The dish is very unique and quite complicated to create. The dish is basically rice noodles in broth, but it is much more than just that. It is spicy, and sour in taste. It is made from diced beef, handmade rice noodles, coriander, Chinese prickly ash, hot peppers, pickled cabbage, and ginger. The pickled cabbage adds a sour taste to the dish and many locals like to add sesame oil or spicy oil to the broth before eating it.
Gongbao Chicken (KongPao Chicken):
Gongbao Chicken, commonly found in Chinese restaurants under the name KongPao Chicken, has a history of more than 100 years. First created by an official in the Qing Dynasty (1644-1911) named Ding Shaobao, the dish was originally created to entertain his guests and once the recipe got out, its popularity took off. The main ingredient in the dish is obviously diced chicken. The chicken is fried with peppers, sauces, salt, vinegar, ginger, and garlic. It is a spicy stir-fried dish.
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