Sauerkraut bait cake [Recommended index] [Attention index] 0

Preparation method: boil. Cut the sauerkraut into details, and cut the cake into 0.5 cm wide and 5 cm long strips. Boil water in a pot, put the sauerkraut into the water and cook for 2-3 minutes. Add lard, salt, MSG, and ginger foam, and then add Cook the bait cake, add cooked ham, stir well and cook briefly, sprinkle with chopped green onion and serve. Flavor characteristics: The soup is sour and fresh, fragrant and soft. Technical tips: It is best to use Xingren bait cake. (Anshun)...[Details] Anshun Po Crispy Buns [Recommended Index] [Attention Index] 0

Ingredients: 1000 grams of flour, 150 grams of yeast dough, 150 grams of lard, cooked flour , alkali, warm water, etc. in appropriate amounts. Seasoning: 500 grams of pork sandwich, cooking wine, salt, soy sauce, sugar, monosodium glutamate, pepper, ginger foam, chopped green onion, bone broth and other appropriate amounts. Preparation method: steaming. Chop the sandwich meat into minced meat, add the seasonings and mix well, then slowly add the bone broth. Stir vigorously until it becomes sticky and becomes fresh meat filling; dissolve the yeast dough with warm water, add flour and knead it into a slightly soft dough. After fermentation, add alkali and knead evenly. Then roll out the fermented dough into a dough, brush it with lard, sprinkle with a little cooked flour, roll it into a long strip, and tear it into an 85-gram batch... [Details] Lotus Seed Chicken [Recommendation Index] [Follow Index] 0

Ingredients: 300 grams of starch powder, appropriate amount of cornstarch, lard and other seasonings: 100 grams of lotus seed paste. Preparation method: steaming. First blanch the flour in boiling water, add a little cornstarch and lard and knead it into a flour dough. Use two small weights to knead red and yellow dough into red and yellow dough respectively. Then put the white flour dough into the dough. Take 10 pieces, wrap them in the lotus paste filling, shape them into small chicken pieces, use flower tongs to pick out the chicken wings and tails, garnish them with 20 black sesame seeds to form "eyes", shape the yellow dough into chicken mouth, and pinch the red dough into a chicken mouth. Cut the chicken combs into pieces, place the lotus paste chicken on a plate, steam it in a cage for 5-6 minutes, take it out of the cage and place it on a plate covered with cabbage pine. ...[Details] Umi dumpling rice dumplings [Recommended index] [Attention index] 0

Ingredients: 500 grams of black glutinous rice, 250 grams of rice dumpling leaves, 25 grams of straw core. Seasoning: appropriate amount of sugar. Preparation method: Boil. Wash the black glutinous rice and drain the water. Wash the rice dumpling leaves and straw core and blanch them in boiling water until soft. Take two rice dumpling leaves and roll them into a tube with a pointed end. Use a grass core to tie a knot at one end and pass it through the sharp corner. The knotted part of the grass is left in the tube. Scoop in 25 grams of glutinous rice and pound it tightly with chopsticks. Fold the leaves and seal them into three shapes. Use 1 straw core to tie the seal tightly. Cut off the excess part of the straw core. Lift up 10 grass cores that pass through the rice dumplings and tie them together. Soak them in cold water for 2 hours and then put them into a pot to cook. 1 hour until cooked,... [Details] Wan Er Cake [Recommendation Index] [Concern Index] 0

Ingredients: 1 kg of rice, appropriate amount of preserved fruit. Seasoning: 100 grams of white sugar, 100 grams of brown sugar, appropriate amount of alkali. Preparation method: Steam. First wash the rice, soak it with water (change the blisters halfway), then scoop the rice with water into a stone mill and grind it into rice slurry, make a small part into "cooked gravy", and drain the remaining rice slurry. , put it in a cloth bag and let it ferment naturally. Mix the melted white sugar and half of the cooked gorgon into part of the rice milk, and sprinkle a little candied fruit on the surface; mix the melted brown sugar and the other half of the cooked gorgon evenly, then mix it into the remaining rice milk until it turns golden brown, and then scoop out the two rice milks separately. Enter... [Details] Pumpkin Bun [Recommendation Index] [Attention Index] 0

Ingredients: 250 grams of glutinous rice, 250 grams of pork belly, 50 grams of eggs, 10 grams of fried peanuts. Seasoning: appropriate amount of red oil, salt, monosodium glutamate, chopped green onion, sweet fermented rice wine, etc. Preparation method: steaming. First, wash and cook the pork belly, cut it into small cubes, add salt and stir-fry until the oil comes out, drain off the oil, add sweet wine and stir-fry until the meat cubes turn brown, take it out, break the eggs into a bowl, mix and spread into eggs. Cut the skin into shreds and set aside. Wash the glutinous rice and soak it, steam it in a basket, scoop it into a large bowl, add red oil, salt and MSG, mix well, sprinkle with crispy whistle, shredded egg skin, peanuts and chopped green onion and serve. Flavor characteristics: soft, waxy and spicy, oily but not greasy.

For your sake...[Details] Plum Blossom Taro [Recommendation Index] [Concern Index] 0

Ingredients: 250 grams of orange powder, appropriate amount of lard, cocoa powder, etc. Seasoning: 250 grams of taro, appropriate amount of sugar, walnut kernels, sesame seeds, etc. Preparation method: steaming. Put the flour in a basin, pour in boiling water and stir evenly with a flour holder. After cooling slightly, add lard and rub evenly to make a flour dough. Peel and cook the taro and press it into a puree. Add sugar to a wok and stir-fry until the water vapor is dry. Add lard and stir-fry until it becomes "sandy". At the same time, crush the peach kernels and sesame seeds until fragrant and stir them into the fried taro paste. Mix into stuffing heart. Mix 10 pieces of dough into the filling and put it into a plum blossom shape with tongs. Add a small amount of cocoa powder to the dough and knead until it becomes brown. Place it on the plate... [Details] Buckwheat jelly [Recommendation Index] [Attention Index] 0

Ingredients: 300g buckwheat jelly, 20g crispy soybeans, 20g pickled radish, appropriate amount of kohlrabi cubes and fried peanuts. Seasonings: Red oil, sesame oil, pepper oil, soy sauce, vinegar, monosodium glutamate, ginger juice, garlic water, turnip, chopped green onion, etc. in appropriate amounts. Preparation method: Mix. Peel the buckwheat seeds, grind them into powder, add water and an appropriate amount of alum water, and mix thoroughly. The ratio of buckwheat flour to water is 1:4. Put it in a pot and stir over low heat. Pour it into a basin and cool it into buckwheat jelly. Then divide the buckwheat jelly into Small diamond-shaped pieces are placed on a plate in the shape of a chrysanthemum. Add crispy soybeans, fried peanuts, pickled radish, kohlrabi, turnips, green onions, etc. ...[Details] Basketball Pigeon Eggs [Recommendation Index] [Attention Index] 0

Guizhou has beautiful mountains and rivers, a pleasant climate, and rich wildlife resources. Among them is the world-famous fungus treasure - Dictyophora fungi. While touring the beautiful scenery of Guizhou, tasting delicacies cooked with Guizhou's specialty bamboo susceptibility will double your pleasure and make your visit endlessly fun. Bamboo fungus, also known as "bamboo ginseng", also known as Seng Zhuqin, is a cryptofungal plant that grows wild in bamboo forests in deep mountains. It has a bell-shaped cap on the top and a white bacterial net growing under the cap, which is very beautiful. Because of its delicious flavor and rich nutrition, it also has the special effects of clearing the mind and improving eyesight, nourishing yin and kidneys, moistening the lungs and replenishing qi, and has the miraculous ability to keep dishes from going rotten or rancid for several days. It has always been regarded as a famous... [Details] Gastrodia mandarin duck and pigeon [Recommended index] [Attention index] 0

"Gastrodia mandarin duck and pigeon", as the name suggests, is made of Gastrodia elata and pigeon as the main ingredients. The Gastrodia elata is cut into small pieces and steamed with pigeons. Later, chicken velvet meatballs, young pea shoots and seasonings are added. This dish is so named because it looks like a mandarin duck playing in the water. It has the characteristics of clear soup, elegant color, fresh and delicious meat. Legend has it that in ancient times, there was a father and son who lived in the mountains and worked as farmers. The father was lying in bed due to dizziness. One day, his son went up the mountain to herd sheep and heard the cry of turtle doves in the trees. He climbed the tree and caught two young turtle doves. Suddenly, a strong wind suddenly blew up, flying sand covered the sky, and the trees everywhere swayed. Only the gastrodia grass stood still. The shepherd boy dug up a few Gastrodia elata and cooked them with the turtle doves for his father after returning home... [Details] Kung Pao Chicken [Recommendation Index] [Attention Index] 0

Famous Dish Kung Pao Chicken , due to its long history and unique flavor, it is praised by people from all walks of life at home and abroad, and is known as a wonder in the art of Guizhou cuisine. Kung Pao Chicken has a history of more than 100 years. Its founder, Ding Baozhen, was from Pingyuan (now Zhijin County), Guizhou. Ding was full of creative spirit. He passed the Jinshi examination in the third year of Xianfeng in the Qing Dynasty (1853 AD) and became governor of Shandong and governor of Sichuan. Because of his meritorious service in resisting foreign enemies in the southwest border, he was awarded the title of Prince Shaobao by the imperial court. According to the customary name of the Qing Dynasty, Prince Shaobao was also called "Gongbao", so people at that time called him Gongbao. When Ding Gongbao lived in his hometown, he often held banquets to entertain his father and elders...[Details] Barbecue Fragrant Pig [Recommendation Index] [Attention Index] 0

That is, Guizhou Guizhou Fragrant Pig. The fragrant pig is a precious variety that has been domesticated and carefully cultivated by the Miao people for a long time. It has the characteristics of thin skin, fine bones, tender meat, delicious taste, fragrance and non-greasy. It is a unique local breed in my country. BBQ pig made from Guizhou fragrant pig is a delicious dish. (Anshun)...[Details] Spicy Crispy Fish [Recommendation Index] [Attention Index] 0

Guizhou hot pepper is one of the condiments in Guizhou cuisine.

Bad pepper is fragrant, crisp and tender, has a fresh and salty taste, and does not change easily over time. It can stimulate appetite and stimulate appetite. It can be eaten in both raw and cooked meat dishes, and has a unique local flavor. Spicy Crispy Fish is one of the famous traditional dishes of Guizhou. This dish is often used as a treat for guests in large and small banquets and at home. The flavor of this fish is crispy shell and fine meat, red and shiny color, fresh and delicious, slightly sour, sweet, salty and slightly spicy taste. It is a delicacy that can be eaten with rice and wine, leaving an endless aftertaste after eating. (Anshun)...[Details] Chicken Down Ginkgo [Recommendation Index] [Concern Index] 0

Ginkgo is often called ginkgo. It can not only be made into food, but also used as medicine to treat chronic cough, asthma, and urination. Self-turbidity and leucorrhea; nocturnal enuresis can be cured by cuddling with it. Chicken down ginkgo is the best for banquets. This dish has a fragrant oil shell, soft and waxy ginkgo, oil but not greasy, and a strong flavor when hot. It is mussel green in color and served in a blue flower plate, which is pleasing to the eye and refreshing. It is one of the famous Guizhou dishes. (Anshun)... [Details] Anshun Di Opera Masks [Recommended Index] [Attention Index] 0

Di Opera is widely spread in Anshun area. Every year after the Spring Festival and before the 15th, you can see farmers performing local operas passed down from generation to generation on the open ground, which is called "playing the New Year". During the millet blooming season, the "Dancing Rice Flower God" is performed to wish for a good harvest, and also to express the farmers' good wishes to fight against the epidemic and achieve good harvest. There are many types of local operas, including four main types: folk opera, palace opera, military opera, and temple opera. The plots of Anshun local opera mainly come from historical facts. They often only perform Jin Yitie from "Three Kingdoms", "Romance of Sui and Tang Dynasties", "Yang Family General", "Feng Shen Bang"... [Details] Anjiu [Recommended Index] [Attention Index] 0

Anjiu is produced in Anshun City, Guizhou Province, which is only fifty kilometers away from the world-famous Huangguoshu Waterfall, so the registered trademark is Huangguoshu. The good wine produced in Anshun can be traced back to rice wine 500 years ago. Today's Anjiu production began in the 1930s at Zhouji Winery "Zui Qunfang", which adopts the production process of Daqu brewing. On the eve of liberation, the wine shop closed down. After resuming production in 1953, it was trial-sold in Southeast Asia and other places in 1958 and received favorable reviews. Since 1963, it has been awarded the title of Guizhou Famous Wine. Anjiu production adopted an eclectic approach in the 1970s, learning and introducing the production technology of strong-flavor wine, and improving the quality of the wine to a higher level. The... [Details] Anshun Baihua Chuan Pickles [Recommendation Index] [Attention Index] 0

Anshun Baihua Chuan Pickles has a long production history. It is said that an old monk from Mount Emei in Sichuan originally traveled to Anshun and passed on the skill of making Baihua Chuan pickles to his disciple Xia Shaorong before his death. Xia Shaorong's pickled Baihua Chuan pickles are delicious and of excellent quality, and have won praises from Chinese and foreign eaters. Baihuachuan pickles are made from seasonal vegetables such as carrots, white radish, carrots, cucumbers, cucumbers, watermelons, kohlrabi, kohlrabi, kohlrabi, arrowroot whites, Jerusalem artichokes, garlic moss, garlic, potatoes, young ginger and cowpeas. etc. as the main raw materials, and then add Sichuan peppercorns, pepper, star anise, male cubes, fennel, kaempferol, grass fruit, cinnamon, cinnamon... [Details] Grain cake [Recommendation Index] [Concern Index] 0

Ingredients: 500 grams of fresh glutinous rice (corn), 50 grams of sugar, and 10 rice leaves. Preparation method: Steam. Grind the rice into puree, add sugar and mix well. Shape into 10 triangular rice cakes, each weighing about 50 grams. Wrap in fresh rice leaves and steam until cooked. Flavor characteristics: glutinous, soft and sweet, light yellow in color and rich in nutrients. ...[Details] Hedgehog Bun [Recommendation Index] [Attention Index] 0

Ingredients: 200 grams of buckwheat flour, 50 grams of rice flour, 20 black sesame seeds. Seasoning: 200 grams of lotus seed paste, appropriate amount of sugar, honey, etc. Preparation method: Steam. Add water to buckwheat flour and rice flour to form buckwheat dough; add sugar and honey to lotus paste and mix well to form a filling. Divide the buckwheat dough into 10 pieces, wrap them with lotus paste filling, and shape them into green hedgehogs. Then use scissors to cut out the "thorns", embed the eyes with sesame seeds, put them on a plate, steam them in a cage, and serve. Flavor characteristics: It looks like a hedgehog and has a sweet filling. This product won the gold medal in the Guilin Division in the National "Red Heart Bag" Cup Chinese Food Cooking Technology Competition.

Technical essentials: ...[Details] Guizhou Batik [Recommendation Index] [Attention Index] 0

Guizhou Batik is a traditional national arts and crafts with a long history. The so-called batik is the abbreviation of wax painting and dyeing. The method of batik is relatively simple, that is, use a special "wax knife" made of copper sheets, dip it in wax liquid, and carefully draw various patterns of flowers, plants, birds, animals, insects, fish, etc. on self-woven white cloth. Then put it into an indigo vat for dipping several times, take it out, boil it in a pot with boiling water to remove the wax, then wash it with water to remove the floating color, and then you will see various white patterns. The batik produced in Anshun, Guizhou is the most famous. Anshun batik has delicate patterns and rich colors. Common patterns include mountain scenery, flowers, birds, insects, fish, ladies, and ancient cultural relics