Guizhou cuisine "hand-torn tofu"
Qianwei is spicy with sourness, but also wild and authentic, which is created by the deep mountains of Guizhou. On top of this rustic nature, the tastes brought by various migratory tides in history have been deposited, so that the broad sense of Qiancai has the most distinctive feature - fusion.
-01- "Guizhou people are not spicy"
Guizhou is truly worthy of being a well-known pepper province. Photography_ Peng Kaijian
As the saying goes, "Sichuan people are not afraid of spicy, Hunan people are not afraid of spicy, Guizhou people are afraid of not spicy."
Although Guizhou has many plateaus and mountains, but the soil is just suitable for the growth of peppers, the province has shrimp in the north, the south ridge, the flower stream, the west Bijie, the east has Tianzhu, all of which are famous pepper production areas. Guiyang Xiaohe pepper, Zunyi horn pepper, shrimp chaotian pepper, Suiyang millet pepper and other local peppers are all picked up. Guizhou's climate is humid and rainy, and it needs the fierce warmth of peppers. Because the capsaicin contained in chili peppers can disperse cold and dehumidify, it is also one of the spices that are easiest to send food when there is a lack of oil and salt.
Photography_Xia Gongwen
Guizhou cultivates countless varieties of peppers and methods of eating peppers, and folk home cooking is almost non-spicy. Coupled with the different ways of making spicy, it is processed into different "spicy flavors" - roasted peppers, beaten peppers, simmered peppers, oil peppers, bad peppers, pickled peppers, yin peppers, noodle peppers, fish peppers, spicy and crispy, etc., some are spicy and mouth-open, sweating; some are spicy and fragrant; some are fragrant but not spicy; some are spicy and rich; some are spicy and have endless aftertaste... The spicy taste also becomes fuller as a result.
The refreshing spicy taste is also similar to the personality of Guizhou people, frank and spicy, wind and fire.
Different levels of spicy taste, spicy and colorful. Photography_Xia Gongwen
-02- "Three days without acid, walking and jumping"
The acid of Guizhou is the protagonist, not the sour taste of vinegar, but the taste of natural fermentation of food.
Before salt reached the mountains of Guizhou, in addition to chili peppers, fermented acids from food could also help slow the loss of sodium ions. The saying in Qiandongnan, "Don't eat acid for three days, walk and jump" illustrate this truth.
In the various villages in qiandongnan, every household is equipped with sour soup jars. Photography_Xia Gongwen
Guizhou family pickled sauerkraut, everyone likes to eat. Qiannan Dushan County specialty sauerkraut is one of them, it belongs to the green vegetable stain, and can be subdivided into three categories: original sauerkraut, rock sugar sauerkraut and sugar sauerkraut. It is made by marinating with green vegetables as the main ingredient and seasonings such as sweet wine, garlic, chili peppers, and rock sugar. As a seasoning, it can be served with meat and vegetarian dishes. Sweet, sour and spicy, appetizing and spleen to help digestion.
Photography_Lu Yukun
In addition to radish and green vegetables, eggplant can also be used as raw materials, washed, dried, rubbed salt, dried again and put into the earthen altar sealed, the altar cover is filled with water to isolate the air. The altar of acid should be placed in a dry and ventilated place, as long as it is properly preserved, it is not bad over the years, and the more it is aged, the more fragrant it is.
Many times the icing on the cake of the recipe is just an irreproducible inspiration. Photography_Lu Yukun
-03- Game and wild fun
Grilled fish, a rural delicacy, is easily handled by making a fire on the spot and grilling fish on the ground. Photography_Yang Tongrong
Guizhou food "wild", not only because most of the materials are taken from the countryside, but also because of its taste "wild".
In the Dong area of southeastern Qiandong, there is a kind of food that is considered to be "dark cuisine" - niu fu, locally known as "baicao soup", also known as "Dong xiang". After the cattle are slaughtered, the locals take out the undeciphered food in the stomach and small intestines of the cows, squeeze out the liquid in them, add the beef bile and condiments into the pot and simmer slowly, boil, and then filter out the foam on the surface of the liquid before eating. It can be made into a dry pot or soup pot, and can also be used as a seasoning, and the food is bitter, sweet and grassy. Niu Fu is now a specialty dish in Qiandongnan, and is even regarded as a good taste for guests, and tourists especially love to taste it.
Photography_Lu Jinping
The ethnic groups living deep in the mountains, such as the Miao, Dong, Buyi and Maonan, also like to eat various insects. Grasshoppers, rice locusts, grass locusts, rice locusts, horse bee pupae, nine incense worms, bamboo worms, wood worms, etc. are mostly fried and seasoned according to local characteristics, and the taste is crispy and unforgettable.
Do you dare to eat this plate of bugs? Photography_Yang Tongrong
-04- Sticky and soft
Glutinous rice is food, and for the Dong people, it is also a material symbol that cannot be separated from life rituals such as building houses and building houses, visiting relatives and friends, and marrying and marrying. Photography_Lu Jinping
Photography_Yang Tongrong
Rice is the most important staple food in the south, which can be divided into two categories: glutinous and non-waxy, and is common in Guizhou.
Glutinous rice in Guizhou is the basic ingredient for food such as rice dumplings, rice dumplings, rice wine, and oil tea, and is also an auxiliary material for the preparation of pickled fish and meat. Glutinous rice products can be processed in different cooking methods such as steaming, frying, frying, boiling, etc., with different aromas and different aftertastes.
The "Colorful Sister Rice", which dyes sticky rice in five colors, is the medium for young people to exchange good feelings for each other during the SisterHood. Photography_ Yang Xiuyong
The mellow and soft sticky rice, bait block rice, potato sticky rice, sticky corn sticky rice, sticky sorghum sticky rice, glutinous millet sticky rice, etc., are added to the most basic sticky rice to blend the taste of other staple foods. Yellow cake dumplings, pickled rice dumplings, fried cake dumplings, rice dumplings, rice dumplings, cotton vegetable dumplings, Qingming rice dumplings, etc., are again creatively exerted on rice dumpling products.
This table full of cold mixed eggplants is for the next dragon boat race to celebrate the long table feast. Photography_Feng Sifang
Spicy, sour, wild taste stimulation and glutinous rice, rice as the main food, is only the most basic background color of Guizhou taste, that is, long living in the mountains, the most original taste of natural gifts.
-END-
| Wu Maozhao
Editor| Zhang Yu
The original text is taken from "Authentic Wind And Things, Guizhou" with additions, subtractions and changes
The pictures in this article are from "IC photo" or "Figureworm Creative", and any website, newspaper, TELEVISION station, company, organization, or individual may not be used in part or in full without the permission of IC photo or Figureworm Creative.