It is a famous snack in Guiyang. Its main ingredient is white tofu cut into rectangular pieces. When making, grease the iron baking bed with oil and use bran shells as fuel. Place the tofu cubes on the iron baking bed and keep turning them until the skin is yellow and bright. When eating, it is also served with a small plate containing soy sauce, monosodium glutamate, balsamic vinegar, pepper, sesame oil, chopped green onion, minced ginger and other condiments, and is eaten while it is hot. It is characterized by crispy on the outside, tender on the inside, salty and spicy, smooth and fragrant in the mouth. It is also cheap, easy to carry and saves time. It is a popular snack in Guizhou. ? Ingredients? 500 grams of sour soup tofu and 150 grams of Zheer root. ? Stir appropriate amounts of chili powder, soy sauce, salt, monosodium glutamate, sesame oil, bitter garlic, wood ginger seeds, pepper powder, ginger rice, chopped green onion, alkaline water, etc. Garlic? Preparation method? Cut the tofu into long cubes 5 cm wide, 7 cm long and 3 cm thick, soak in alkaline water, take it out and put it in a bamboo basket, cover it with a damp cloth and ferment it for more than 12 hours. Then mince the root and bitter garlic, put them into a bowl, add soy sauce, monosodium glutamate, sesame oil, pepper powder, roasted chili powder, ginger, and chopped green onion, mix well and set aside. The fermented tofu is placed on a special charcoal slag iron stove and baked until the skin on both sides of the tofu is yellow and tender inside, and the bubbles are swollen. Then use bamboo slices to cut the side into a mouth, scoop in the mixed condiments and serve. ?Flavour characteristics? The surface is slightly yellow, spicy and tender, appetizing and promoting body fluids. ?Technical Tips? The fermentation time of tofu should not be too long, as long as it feels sticky when touched with your hands. Nutritional value: Tofu - As a food that has both food and medicine, tofu has many functions such as replenishing qi and tonifying deficiency. Generally, 100 grams of tofu contains 140 mg to 160 mg of calcium, and tofu has the highest protein content among plant foods.
Edit this section Guiyang Silk Dolls Silk Dolls
Silk Dolls? Silk Dolls, also known as vegetarian spring rolls, are the most common snacks on the streets of Guiyang. When I first heard this name, I was really shocked, just like in "Journey to the West" when Tang Monk faced the doll-shaped longevity fruit brought by his disciple and shouted: Sin, sin! Silk dolls are so named because their shape is large and small, like a baby in a thin wrapper. "Swaddling clothes" are pancakes baked with rice flour. They are as thin as paper but only as big as the palm of your hand. Then roll in shredded radish, Houttuynia cordata, shredded kelp, shredded cucumber, vermicelli, cold noodles, pickled radish, fried soybeans, battered peppers, etc. When eating, of course, the sour and spicy juice is indispensable. This juice is derived from the essence of excellent taste, and each family has its own unique recipe. ? Silk dolls are cheap, taste good and are very popular. There are many silk doll snack stalls in Guiyang City along the streets, which are quite unique. Each stall is long and lined with small stools. The stall is filled with all kinds of shredded vegetables, with ten or twenty varieties. The shredded vegetables are cut very finely and come in various colors such as red, white, yellow, and black, which are very beautiful. The stall owner will place a small plate of pancakes and a bowl of local condiments in front of the diners for the diners to add the condiments. The condiments, sugar, soy sauce, vinegar, cooked oil, etc. are all available on the stall. The silk doll is a small round piece with a diameter of two inches, wrapped with some vermicelli, mung bean sprouts, shredded lettuce, shredded kelp, shredded radish and fried soybeans. When eating, use a small spoon to pour seasonings made of soy sauce, vinegar, chili, chives, MSG, etc. It is soft on the outside and crispy on the inside, sour and spicy, and has a unique flavor. ? Nowadays, silk dolls have also entered elegant halls, and are also grandly served on the wine table during weddings and weddings. Whether it is to carry forward local culture or to take its meaning - dolls, is unknown. You can also eat this traditional Guizhou snack in Beijing. The vegetarian dishes are crispy and tender, sour and spicy, and a refreshing feeling hits the heart and spleen the moment you eat them, making you extremely comfortable. ? Ingredients? 250 grams of refined flour, 50 grams of mung bean sprouts, 25 grams of shredded kelp, 25 grams of shredded pickled radish, 25 grams of shredded kohlrabi, 25 grams of root sections, 25 grams of celery sections, 25 grams of bracken sections, and 25 grams of cold noodles , 25 grams of shredded bamboo shoots, 20 grams of crispy soybeans. Seasonings: Salt, sesame oil, soy sauce, vinegar, MSG, ginger foam, chopped green onion, etc. in appropriate amounts.
? Production method? Add water to the flour, a little salt, and knead well (the ratio of water to flour is 1:6). Heat the pan, brush with oil, and dry it. Then pick up the dough with your left hand and shake it into a round shape. Punch the bottom of the pan into a ball with a diameter of When the round dough is 9 cm thin, immediately lift up the round dough with your right hand to make dozens of spring roll wrappers, put them in a steamer and steam them briefly to soften them, making it easier to wrap. Some families also use an electric iron to make thin-crust pancakes. Punch the dough at the bottom of the iron to create a thin pancake. Then boil mung bean sprouts, kelp shreds, celery knots, and bracken knots in boiling water. If the ingredients are abundant, dozens of plates can be placed, including cold noodles, vermicelli, sour radish heads, sour radish shreds, carrot shreds, crisp whistles, Put the ear root, lettuce shreds, cucumber shreds, etc. into small plates respectively. In a small bowl, add soy sauce, vinegar, MSG, sesame oil, ginger foam, chopped green onion, and simmered chili pepper to make a juice. Put a variety of vegetable shreds into the spring roll wrapper and wrap it into a pocket shape with a big top and a small bottom, add crispy soybeans, and pour in the chilli sauce to serve. ?Flavour characteristics? Vegetarian dishes are crisp and tender, sour and spicy, appetizing and strengthening the spleen. It is a famous snack popular in Guiyang.
Edit this paragraph Huaxi Beef Noodles Huaxi Beef Noodles
"Huaxi Wangji Beef Noodles" was founded in 1976 and has gone through 25 years of experience. Its unique and secret soup ingredients, the best local naturally raised yellow beef in Guizhou, exquisite craftsmanship, and strict production procedures - boiling, hanging, braising, mixing, soaking, etc. Coupled with the continuous improvement of the operator's own quality, the specialty snack of beef noodles is operated as a business, and the operation method of small profits but quick turnover has been implemented for many years. Therefore, each bowl of beef noodles with rich and delicious flavor has attracted many guests from all over the country, Hong Kong, Macao, Taiwan and abroad with its low price that the public can afford, affordable content and high-quality service. "Huaxi Wangji Beef Noodles" has occupied a place in today's fierce market competition and attracted a large number of people with lofty ideals to join. It has gradually developed to a scale that today has more than ten direct stores and dozens of franchise stores inside and outside the province. Franchise stores are located in more than ten provinces and cities across the country. ? Huaxi is the name of a place in Guiyang. The locals like to eat chili peppers, and they even like to eat Huaxi beef noodles. This powder is actually powder with beef added, but there is a special way to cook it: wash the beef, cut it into large pieces, cook it in a pot until it is half rare, remove it, add water, sugar, and spices in a clean pot and bring it to a boil. Add half of the beef and cook until it is cooked through. , remove and cut into thin slices 5 cm long and 3 cm wide; cut the other half of the beef into cubes and stew over low heat, cut the soaked sour lotus white into long pieces, cut the coriander into sections and set aside; put the rice noodles in boiling water Boil the pot until thoroughly cooked, put it into a noodle bowl, then place the sliced ??beef and stewed diced beef, sour lotus root, and coriander on the noodles, ladle in the original soup, mixed oil, MSG, Sichuan pepper powder, and pepper It is an authentic Guizhou delicacy with complete color, aroma and taste.
Edit this paragraph Qingyan Huangjia Rose Sugar Rose Sugar
Qingyan Huangjia Rose Sugar began during the Kangxi period of the Qing Dynasty. It is an ancestral craft of the Huang family, using malt, glutinous rice, roses and high-quality Made from carefully brewed spring water. Its taste is fragrant and glutinous, and the formula has been improved by Huang Jusheng and Huang Linsheng, the tenth generation descendants of the Huang family, making the product sweet but not greasy, with a long aftertaste, which is more suitable for the consumption requirements of modern people. This product has become a famous local product in Qingyan Ancient Town, Guizhou. According to the book series "Celebrities and Huaxi", when party and state leaders such as Zhu De, He Long, Luo Ruiqing and Peng Dehuai inspected Huaxi in the early 1960s, they all personally tasted the rose candy made by Master Huang Jianzhou, the ninth generation descendant of the Huang family rose candy. Full of praise. ? With its excellent quality, good service and reputation, Huangjia Rose Candy was awarded the honorable title of "Guizhou Province Honest Private Enterprise" and "Civilized Self-employed Enterprise", becoming a pillar product of the ancient town and a must-buy when traveling. In 2007 Obtained national patent for product in February. What Chinese and foreign tourists and consumers have heard and seen has made Huangjia Rose Candy deeply rooted in the hearts of the people and its reputation has spread far and wide!
Edit this section Changwang Noodles Changwang Noodles
Changwang Noodles are a very famous snack in Guizhou. Among the many snacks in Guizhou, Changwang noodles have the cutting skills of Shanxi shaved noodles, the chewy texture of Lanzhou hand-pulled noodles, the moistness of Sichuan Dandan noodles, and the mellow aroma of Wuhan hot dry noodles. They are famous for their "three unique qualities" of color, aroma and taste. It has tender blood, crispy noodles, spicy aroma, fresh soup flavor and texture, as well as the characteristics of red but not spicy, oily but not greasy, crisp but not raw.
? Its main raw materials are pig intestines, fresh pig blood and rolled egg noodles. There are more than 20 kinds of ingredients and seasonings. The preparation of main ingredients and ingredients is very exquisite. The fatter the pig's large intestine, the better. Wash it inside and out, rub it repeatedly with salt and vinegar to remove the mucus on the intestinal wall, and then rinse it repeatedly with water to remove the fishy smell. Then put it in a wooden or porcelain basin (avoid placing it in metal containers), put the peppercorns, kaempferia and star anise into the pot and cook, remove and cut into slices. Then add ginger, green onion, kaempferia and star anise to a casserole and simmer over low heat. Xuewang should be tender, cut into slices and put in the soup pot when eating. Ingredients such as crispy whistle are made of pork belly or pork belly. It is based on the four major raw materials of egg noodles, pork intestines, xuewang and crispy whistle. It is then mixed with seasonings such as chicken soup, red oil chili and so on. After 12 steps, it is made Make one copy of the finished product. The soup is bright red, the noodles are egg yolk, the rice rolls are white, the green onions are green, and the bean sprouts are golden. It is a feast for the eyes when you hold it in a bowl, and when you lift it up with chopsticks to swallow, it fills your mouth with fragrance. The noodles are crispy, thin and refreshing, and don't stick to your teeth; the meat is crispy, and the intestines are fresh and tender; spicy but not strong, oily but not greasy; the soup is delicious and has a long aftertaste. ? Changwang noodles were created in the late Qing Dynasty. It is said that more than a hundred years ago, there were many murder cases in the Beimen Bridge area of ??Guiyang. There are two noodle shops in Qiaotou, Fu and Yan. They use the pig fat intestines and pig blood on the meat table to make sausage noodles to attract customers who come to buy meat and vegetables. The two noodle restaurants competed with each other, so that the quality of Changwang Noodles continued to improve, and finally it became famous in Guiyang. ? The reason why Changwang Noodles is unique is not only because it has long-flavored fat intestines and blood, but also because it has a crispy flavor that is as important as fat intestines and blood. To put it bluntly, it uses fat intestines and xuewang to make intestines and mushrooms respectively, then uses pork belly to make crispy sauce, and then uses intestinal oil, crispy sauce and chili oil to make red oil, thus forming Changwang noodles. The basic characteristics of "three poisons" are added with red oil. ? The characteristic of Changwang Noodles is that its noodle making process is somewhat special. The noodles used in Changwang Noodles are handmade egg noodles. When making, use 500 grams of fine flour, add 4 eggs, a little edible alkali and an appropriate amount of water, and knead repeatedly to make a water-adjusted dough. The dough is then placed on a special chopping board, folded and extruded repeatedly to make a thin, satin-like dough. Then soy flour is used as face powder and sprinkled on the dough. The dough is folded and cut into filaments. The whole operation process is said to be "three turns, four turns and nine cuts". ? The cooking of Changwang noodles is also very particular. Authentic Changwang Noodles are cooked one bowl at a time, never one big pot at a time. Each bowl of Changwang noodles uses about 80 grams of noodles. Shake them up and put them into a pot of boiling water. When the pot is boiling, use bamboo chopsticks to pick up the noodles to see if they are straight. If they are straight, use Pick up the noodles with a colander, pour a bowl of cold water into the colander, then quickly put the noodles into a soup pot and heat them up to allow the noodles to "shrink", then put them into a bowl with bean sprouts at the bottom, and then pour chicken soup into the bowl. Add the fat intestine slices, Xuewang slices and Crispy Sausage. Finally, drizzle with red oil and sprinkle with chopped green onion. Serve. ? Concise recipe? Ingredients: ? 90 grams of egg noodles, 50 grams of pig intestines, 250 grams of pork belly, 25 grams of Xuewang, 15 grams of mung bean sprouts, 250 grams of white iron tofu. Seasoning: Sanhe oil, glutinous rice cake pepper, fermented bean curd, monosodium glutamate, sweet fermented rice wine, pepper powder, minced garlic, minced ginger, chopped green onion, stock and other appropriate amounts. ?Method: 1. Boil. Wash the pig intestines to remove the odor, cook until half-cooked, remove and cut into pieces. Add spices and cook. ? 2. Cook the pork belly and cut it into small dices. Add salt and fry in a pot until the oil comes out. Drain off the oil and add sweet fermented rice wine. Add some vinegar and fry until crispy. ? 3. Cut the tofu into small cubes, soak it in salt water, take it out and drain it, fry it until it becomes soaked and fish it out; 4. Add crispy oil, intestine oil, glutinous rice cake and chili pepper to the oil pan, stir-fry until fragrant, and add Add water to boil minced ginger, mashed garlic, and fermented bean curd, decant out the red oil and set aside. ? 5. Put the egg noodles and bean sprouts into a pot of boiling water and cook for about 1 minute. Put them into a noodle bowl and add the intestines, crispy whistles, and tofu soaked whistles. Use a slotted spoon to put the Xuewang slices into the pot and put them in the pot. On the noodles, ladle in the broth, red oil, MSG, and chopped green onion.
Edit this paragraph Qingzhen Aunt Liu’s yellow cake
Huang cake, also known as yellow cake cake, has a history of hundreds of years in Guizhou. Its main ingredients are sticky rice, glutinous rice, soybeans, and white sugar. and other raw materials.
When kneading the tofu balls, the force should be moderate or not, the oil temperature in the pot should be neither high nor low, and the tofu dumplings should be neither old nor tender - these are more about experience than tips. These experiences can be mastered through repeated practice and constant exploration. Nowadays, there are many people selling tofu dumplings in Guiyang, and the products of many of them are in no way inferior to the tofu dumplings made by Lei Family back then. ? Ingredients: 500 grams of tofu in sour soup, 60 grams of Zheer root, 50 grams of sour radish. Seasonings: fennel powder, pepper powder, simmered chili noodles, sesame oil, salt, monosodium glutamate, soy sauce, vinegar, alkali, minced ginger, chopped green onion, dipping water, etc. ? Production method: ? Fry. Chop the ear root and pickled radish, add soy sauce, vinegar, sesame oil, minced ginger, Sichuan pepper powder, and simmered chili powder and mix well to make a dipping sauce. Put the tofu into a bowl, add fennel powder, Sichuan pepper powder, salt, and alkali and knead it with your hands. Stir until sticky, add chopped green onion and mix well, use three fingers to shape into 10-weight oval balls, gently flatten them with your middle and ring fingers together and put them into the oil pan. Fry until they turn brown and brown. Remove them to a plate and scoop them in when eating. Dip the mixed chili into water and serve. ? Flavor characteristics: ? Brownish-yellow color, crispy on the outside and tender on the inside, fragrant and refreshing. ? Technical essentials: ? Add an appropriate amount of alkali to the tofu.
Edit this section Red Oil Rice Tofu
This is a famous snack in Guiyang, mainly used as a summer food to relieve heat. It is made from local rice in Guiyang. Guiyang people actually eat rice tofu with condiments, so red oil tofu comes with more condiments. Guiyang snack red oil rice tofu is characterized by its bright red color, spicy taste, and coolness.
Edit this paragraph: Bean Paste Nest
This is a kind of fried glutinous rice cake, which is made by putting bean paste filling in glutinous rice cake and cooking it with oil. It has golden color and crispy outside. Soft, waxy and refreshing. The filling is salty and fresh, suitable for all ages. Guiyang sells it in the streets and alleys early in the morning. A table and a pan are set up to cook and fry freshly made. People can smell the strong aroma of glutinous rice from afar. Passers-by walk up and drop a dollar to pick up one and eat it while walking. Some people also buy it. Went home for breakfast. Crispy on the outside and waxy on the inside, it satisfies both sweet and salty tastes and leaves a mouthful of flavor after eating.