Top 10 signature dishes – come and take a look!

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This post was last edited by Crazy Snail on 2018-4-2 at 11:09. The main ingredients of Yangwang Noodles are pig intestines, fresh pig blood, and rolled egg noodles. There are over 20 types of ingredients and seasonings. It takes 12 processing steps to produce one finished product. The soup is a bright red color; the noodles are light yellow, crispy, and tasty, without sticking to the teeth. The meat pieces are crisp and fragrant, while the sausage is fresh and tender. Overall, it has a spicy taste that’s not too intense, and it’s oily but not greasy. It is one of the favorite foods of people in Guiyang. Beef noodle soup is made from high-quality beef and marrow-rich beef bones, to create a rich and flavorful broth. It features smooth steamed noodles, tender beef, appetizing pickled vegetables, and fresh cilantro – resulting in a steaming bowl of beef noodle soup that is excellent in terms of taste, aroma, and appearance. The famous Huaxi beef noodle soup from Guiyang has long been renowned both at home and abroad. If you can tolerate spicy food, you might add some crushed chili peppers to the bowl for a more distinctive flavor. Silk dolls are made by rolling rice flour into thin circular pancakes; various fresh ingredients such as shredded radish, horseradish, mung bean sprouts, kelp strips, and fried soybeans are wrapped inside these dough sheets, then rolled up. A unique sauce is poured over them, giving them a delicious and flavorful taste that is truly distinctive. It is called “Silk Baby” because the shape of the vegetable strips wrapped in the dough resembles that of a baby in swaddling clothes. There are specialty silk doll shops in every street and alley of Guiyang. Over time, various flavors have emerged, including clear soup, sour soup, red soup, etc., allowing people to choose according to their personal preferences. Chicken shredded tofu noodles combine two local Guizhou snacks: Changwang noodles and tofu noodles. The noodles used are from the former type, but they contain tofu, crispy strips, dried tofu, peanuts, and bean sprouts; what’s special is that chicken shreds are also added to them. It has a very unique taste; when eating it, some vinegar should be added, and soy sauce is best avoided to preserve the original flavor of the tofu pudding. The old Weiqingmen store is open 24 hours a day, but there is still a queue every morning. Shredded tofu: Although the shredded tofu in Guiyang comes in different sizes and has varying textures, the way it is eaten remains the same. You just wait for the boss to give you something worth ten or twenty bucks, and place it on the wire mesh; then you see the tofu gradually change color before starting to swell on its own. The texture is just right at this moment; the potatoes, being the perfect companion to the shredded tofu, have also been roasted in advance and kept ready. Chili powder is the most important criterion for evaluating hand-torn tofu; whether the chili has enough spice and whether the Sichuan pepper provides sufficient numbing effect are both key factors to consider. Walking on the streets at night, you’ll see men and women sitting in groups of three or four, with a plate of chili powder in front of each person – and then a grassroots taste experience begins. Ranmian: What sets Ranmian apart is the serving of noodles in soup; the hand-rolled egg noodles, the distinctive flavor of the noodles themselves, and a bowl of fresh, flavorful, and mild soup – all these elements are key to Ranmian. After being cooked, the egg noodles have a non-permeable filling, are delicate and tasty, and possess good chewiness. The seasonings can be used to create spicy minced meat, or crispy strips with a sweet taste; after adding chili powder, hot oil is poured over the chilies, and then green and white scallions are sprinkled on top. Thus, a bowl of Nianmian that is excellent in terms of color, aroma, and taste is ready. Finally, have another bowl of soup that needs to have its oil removed, usually seaweed and egg drop soup or pickled vegetable and bean sprout soup. Sticky rice is a distinctive breakfast for people in Guiyang. It is usually served on a cart with a large iron pot underneath, heated by coal fire; the sticky rice cooked in this pot becomes soft yet firm, with distinct grains, and salty chili peppers are always the key ingredient. Scallions, peanuts, and crispy strips are the standard ingredients; sometimes a spoonful of sugar is added as well. This flavor is a favorite among the people of Guiyang, one they never give up on. Potato Chips are one of the most popular specialty snacks on the streets of Guiyang. The method is to cook the potatoes until they are soft, then mash them into a paste. After adding salt, monosodium glutamate, chopped green onions, a little water, and flour, shape the mixture into patties. These patties are then fried in a pan until both sides are golden brown. When eating, one can choose to add chili powder or chili sauce according to personal taste. The cooking temperature for fried potato chips, along with the taste of the chili peppers, determine whether the potato chips are delicious enough. Love Bean Curd Dessert: White bean curd is cut into rectangular pieces, fermented in an appropriate amount of alkaline water, then baked on iron sheets with holes and filled with various ingredients. To eat it, the bean curd is sliced down the middle using thin bamboo slices, and the filling made from blended chili peppers, ginger, green onions, garlic, soy sauce, vinegar, monosodium glutamate, and other seasonings is added. It is eaten while still hot, offering a salty, spicy, smooth taste with a delicious aroma. Vegetable Noodles/Cold Noodles: Guiyang’s vegetable noodles, as the name suggests, use simple seasonings; no meat is included. Their flavor comes entirely from the noodles themselves, chili peppers, scallions, Chinese radish, mung bean sprouts, soybeans, and peanuts. Especially the special chili peppers are the soul of the vegetarian noodles. The main ingredient is sour powder made from fermented rice, which has a sour and fermented taste; people from other places might not be used to it, but it is exactly this taste that locals in Guiyang prefer. Cold noodles are also a type of vegetarian noodle; they are first steamed and then boiled, after which they are mixed with cooked vegetable oil. The seasonings used are similar to those for vegetarian flour noodles. Chili is also very important; together with garlic and ginger-garlic broth, one can enjoy delicious spicy and refreshing red-lard cold noodles to their heart’s content. Are there any like-minded food lovers among us? Let’s explore the world of food together!