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Guiyang Changwang Noodles
Pig intestines and blood sausage are the major additions to these
famous egg noodles that have been around over 100 years. In total,
over 20 kinds of condiments and seasonings are used. The processing
of the intestines is particularly meticulous. The washed intestines
are first braised in an earthenware pot over a low fire with seasonings
such as Chinese prickly ash, resurrection lily rhizome, aniseed, ginger
and spring onion, and then sliced. The blood sausage is put into a
pot of sliced intestines together with green bean sprouts to make
a soup shortly before serving. Then the cooked noodles are added along
with fried, minced meat from the pig's head (cuishao) and red pepper
oil to complete the delicious dish.
'Love' Bean Curd
This is toasted pieces of bean curd with a romantic name. The bean
curd is first cut into small cubes and soaked in soda water, then
toasted over a slow fire until the surface turns bright yellow. The
cubes are cut and stuffed with a filling of red pepper, ginger, spring
onion, garlic, sesame oil, soy sauce, vinegar and sugar. Salty, hot
and tender, they are a gourmet's treat.
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Zunyi Mutton
Rice Noodles
A traditional snack in Zunyi, the noodles were quite famous as early
as the mid-Qing period.Zunyi people fancy mutton, especially inwinter,
as a
bowl of boiling hot mutton noodles is immediately warming. The snack
is made by putting the noodles in three changes of boiling water to
remove their sour smell; then they are put in a bowl with thin mutton
slices and red pepper oil, as well as some Chinese prickly ash powder,
garlic, spring onion and coriander.
Huajiang Dog Meat
This snack has been a local specialty for over 100 years. Boiled dog
meat is cut into slices or cubes and put in a bowl. Boiling hot meat
soup from the cooking is added along with ginger, spring onion, pepper
and coriander. The meat is dipped into a bowl of pepper water to make
it more delicious before eating it. It goes well with wine. Huajiang
dog meat is said to cure high blood pressure, help build up old people's
health and reduce frequent urination at night for those with a weak
constitution.
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Dong Preserved Food
The most common preserved foods of the Dong are fish and meat. The
fish is first descaled and gutted, then covered with fine salt for
three or four days. Next, it is stuffed with a mixture of glutinous
rice, pepper powder, minced ginger, Chinese prickly ash, garlic paste,
seasonal wine and salt, then placed in neat with banana or palm leaves,
and the vat is sealed to prevent contact with the air. Usually, the
process takes 40 days. The longer it is preserved, the better the
taste. Bacteria cannot survive in this process and so, the fish can
be eaten without cooking. The red preserved fish is moist and soft,
and tastes salty, hot and sour. It can also be grilled. Preserved
meat preparation is similar.
Miao Sour Broth Dishes
The Miaos have a whole range of sour broth dishes with added ingredients
such as fish and vegetables. The so-called sour broth is actually
a soup made with a biological culture medium that turns sour when
boiled. Of all the dishes, sour broth fish is the most unique one.
Fish thus cooked is tender and refreshing, and stimulates the appetite.
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