Huangba, also known as yellow cake cake, is a very famous and unique food in Guizhou. People in the city love to eat yellow cake, but they suffer from the lack of raw materials and tools. Since it is difficult to eat, they classify it as a snack and are used to savor it. In the countryside, there is no shortage of raw materials and wooden steamers, but It’s rare to have time to cook delicious food, so when there is a slack season, any house that makes yellow rice cakes will add a bit of festive joy. In Guizhou, yellow rice cake is not unique to any place and can be eaten almost everywhere. After eating more and more widely, there is a comparison - among them, the Nanbaizhen Huangba from Zunyi in northern Guizhou and the Qingzhen Huangba from Guiyang in central Guizhou are the best. The former is quite big, like an old square pillow. Cut into finger-wide slices, it tastes really delicious. The latter is smaller, about the size of a fist, and is more suitable for eating by yourself. In hand, savor it with pleasure. Pan-fried yellow cake cake is made by cutting the yellow cake cake into 1 cm thick slices, frying them in a pan until crispy on both sides, and serving. Flavor characteristics: golden red color, soft and glutinous, delicious, moist and sweet.

2. Huaxi Beef Noodle?

Huaxi Beef Noodle is a famous snack that people can’t help but taste when visiting Huaxi. Huaxi Beef Noodles began in the 1970s. It selects fresh and high-quality yellow beef, braises it with a variety of spices, and adds it to the cooked Guizhou-specific rice noodles. It is paired with appropriate beef stock and special stewed chili powder and coriander. , kimchi and other condiments, the powder is smooth and slightly tough, the meat is fresh and the soup is delicious. Among them, Huaxi Wangji Beef Noodles and Feiwan Beef Noodles are the best.

3. Love Tofu Fruit

4. Love Tofu Fruit is one of the famous snacks in Guiyang. It is characterized by its unique name, profound meaning and unique flavor. Cut the tofu into small pieces, ferment it with an appropriate amount of alkaline water, place it on an eyelet iron sheet or iron net rubbed with cooking oil, and bake it over a low fire with chaff shells and sawdust. Bake until the outer shell is burnt and shiny and puffs up like air has been blown in, then cut it open and fill it with a mixture of chili pepper, soy sauce, vinegar, sesame oil, MSG, chopped green onion, minced garlic, minced ginger, Zhigu root, etc., and serve while hot. Eat it, it will be spicy, tender and hot, salty and refreshing. (Guiyang) I went to Guiyang and ate the famous local snack - "Love Tofu Fruit". In fact, this is a kind of grilled tofu, but it is unusual in appearance, color and production process: its main ingredient is white tofu cut into rectangular pieces. It is first rinsed with an appropriate amount of alkaline water and then soaked for more than one night until it is slightly fermented. , swells up when baked, and is baked on an iron sheet with eyes. When eating, use small bamboo slices to cut the tofu fruit open from the side, and fill it with the jiao water made from the root of the tofu, bitter garlic, chives, wood ginger seed oil, paste of chili pepper, soy sauce, MSG, etc. Bite it while it's hot, it's crispy on the outside, tender on the inside, salty and spicy, and fragrant in your mouth. Especially in the cold winter, after eating a few pieces, a layer of sweat will appear on your forehead. That kind of enjoyment is really comfortable

5. Red oil rice tofu

Guiyang and even It is one of the most popular specialty snacks in Guizhou, with soybean crisp, peanut brittle, tender rice tofu, sweet bean sprouts, strong black kohlrabi flavor, red oil and spicy taste, which can relieve summer heat and relieve cravings. Summer is the most popular time for red oil rice tofu. When people are walking around or traveling, they can't miss a bowl of red oil rice tofu to satisfy their cravings. Families often buy it for lunch, cold dishes, and supper. As long as you go to the vegetable market and weigh one or two kilograms of rice and tofu, and add some seasonings, the family can have a delicious meal. Raw materials and ingredients: rice, soybeans, lime, red oil, onions, ginger, mung bean sprouts, peanuts, pickled radish, black kohlrabi, sesame oil, soy sauce, garlic, vinegar, appropriate amount of MSG. Specific production method: 1. Rice tofu. Wash the rice and soak it for four hours. Wash the soybeans and soak them for five hours. Grind them into a slurry with a stone mill. The ratio of rice/soybeans/water is generally 1:0.5:4. Grind well. Bring to a boil, cool to about 50 degrees, add a little lime water, mix evenly, take it out in an enamel basin, cool completely and serve as rice tofu. 2. Deep-fry peanuts until crispy, soak soybeans in deep-fry until crispy, chop onions into chopped green onions, mince ginger into fine mince, mince garlic into minced garlic and float in a little cold boiling water. Boil mung bean sprouts in boiling water, drain and soak. Cut the pickled radish into small dices, and chop the black kohlrabi into fine pieces

5. Tofu dumplings

"The fragrance of the won is overflowing in all directions, and the white jade is like gold when it enters the oil shell. Boiled soybeans are a thousand years old, Drinking wine across the table, recalling the past and present. Grinding golden beans and turning crab roe, Po Xian knows the taste and makes his mouth water.

Looking down, I saw Wei's pheasant holding her clothes and pointed out that Lei's Yuanzi was fragrant. "This poem praises Lei Jia Yuanzi, which has a history of more than 130 years. Its popularity is evident. History goes back to 1874, after the death of Emperor Tongzhi, the imperial court issued a nationwide "ban on slaughter" (no pigs and cattle were allowed to be slaughtered). For three days, officials and people were not allowed to eat meat. Guiyang, which is located on the southwest border, was no exception. At that time, Lei Duanzao and his wife, who lived in Guiyang and made a living by opening a tofu workshop, took the opportunity to introduce tofu. When making tofu, they try to add appropriate amounts of salt, alkali, spices, chopped green onion and other seasonings, mix well, shape into walnut-sized balls, and then fry them in a vegetable oil pan for sale. "Liu Chengyin", so this little fried tofu dumpling became an instant hit and was deeply loved by Guiyang people. After three ups and downs, Leijia tofu dumplings still maintain the quality of fine craftsmanship and good taste. The choice of ingredients Grind the soybeans into a pulp after soaking, boil and add sour soup, mix in allspice powder made from pepper, star anise, fennel, cinnamon, grass fruit, MSG, chopped green onion, minced ginger, etc. and mix well.