1, Zunyi tofu pudding noodle

Milky white bean curd, pale yellow alkaline noodles, red dipped water sprinkled with green fish flavor or "crossing the bridge" or dry slip, a bowl of bean curd noodles with all colors and flavors will definitely make your appetite open. A bowl of ordinary tofu pudding noodle witnessed the history and culture of Zunyi. As early as 2006, Zunyi Bean Noodle was published as the first batch of municipal intangible cultural heritage list.

Zunyi tofu pudding noodle is a unique flavor snack of Zunyi people at the beginning of this century. Not only tofu and noodles are specially made, but also the ingredients of seasoning and minced meat are different. It is delicious and tender, and everyone praises it. The "bean curd brain" in "bean curd brain noodles" is made of soybean milk and sour soup, which is more tender and tender than ordinary tofu when cooked with soybean milk. "Wide noodles" are made by mixing fresh eggs with refined flour and adding a little alkaline water and starch, which are wider and longer than ordinary noodles.

Seasoning and minced meat need red pepper oil, lard, cooked vegetable oil, sesame oil, monosodium glutamate, chopped green onion, shredded ginger, pepper, fish coriander, shredded squid, trotters, diced chicken and fried peanuts. To make tofu, you need to put noodles in a bowl, cover with tofu, and add soy milk, seasoning and minced meat to a small plate. When eating, pick noodles and tofu pudding in a plate and eat them while dipping them. They are delicious and catchy.

2. zunyi mutton powder

Zunyi mutton powder became famous as early as the middle of Qing Dynasty. Anyone who has come to Zunyi to taste zunyi mutton powder is full of praise. Zunyi people especially like mutton powder. Especially in winter, eating a bowl of hot mutton powder makes you warm all over. People who go to restaurants are very enthusiastic. There is a local custom: every winter solstice, the whole city eats a bowl of mutton powder. It is said that eating mutton powder this day is not cold all winter.

The main raw materials of mutton powder are mutton and rice flour. Its practice is: first, scald the rice noodles in a boiling pot for three times to remove the sour taste of the rice noodles themselves and put them in a porcelain bowl. Then put a thin layer of mutton slices on the rice noodles. This mutton slice is cooked, squeezed, cut, and finally poured with bright red pepper oil, sprinkled with some pepper powder, garlic sprouts, shallots, radishes and so on. Steamed and fragrant, very attractive.

The most important thing to eat mutton powder is the taste of the original soup. Generally speaking, Zunyi residents like to choose short-legged goats produced in Sinan County, because the goats in this area are tender in meat and have little fishy smell. Slaughter, peel and put into the pot on the same day without washing. When cooking mutton soup, first put fresh mutton into the pot and simmer slowly. Mutton soup is clear but not turbid, fresh but not fishy. In addition to meat and bones, add a little rock sugar to one or two hens. This soup is especially delicious.

3. Zunyi Ba Huang

Zunyi Ba Huang, formerly known as Huanggaoba, is a folk snack with a long history in Guizhou. Take the products of Nanbai Town, Zunyi County as an example. Tourists from afar are full of praise after tasting, and often take a few home. The production of "Zunyi Ba Huang" is carefully selected, and the temperature and packaging materials are also very particular.

Zunyi Ba Huang is made of rice, soybean milk and glutinous rice, wrapped in bamboo shoots and steamed. The cake is dark yellow, moist, soft, sweet and delicious, embedded with glutinous rice, shaped like pearls, and exquisite. Generally, it is sliced, steamed, fried and baked when eating. Nanbai Town, Zunyi County has the best product quality.

4. Wujiang fish

The world's understanding of the Wujiang River probably began when the Red Army "broke through the natural barrier of the Wujiang River". And this big river, which originated in Guizhou and flowed into the Yangtze River through Chongqing, is the most famous Wujiang fish, which is one of the specialties of Zunyi, Guizhou and belongs to Guizhou Guizhou cuisine.

Since ancient times, people on both sides of the Wujiang River have gradually formed a unique way to eat Wujiang fish because of frequent predation: slicing Wujiang fish and soaking it in edible oil, pepper, ginger and garlic to make it fresh, fragrant and smooth, which was once all the rage. Wujiang fish has a long cooking history, and you can also feel the charm of these special dishes during the production process. The cooking method is mainly cooking, and the taste is spicy.

5. Bad spicy fish

Bad spicy fish is a very representative dish in Guizhou cuisine. Rotten pepper is a traditional folk skill that every household in Guizhou can do. Usually choose thick and bright red pepper with red garlic. Bad pepper can be used to make a series of bad spicy dishes, such as bad spicy fish, bad spicy pork and bad spicy bean skin. It is very popular in our local area.

First, wash the scales and gills, cut open the abdomen and wash the internal organs. Then cut two pieces of fish with a knife, split the fish head, draw a line on both sides of the fish to the bone with a herringbone knife, and add expensive marinated fish material for curing. Heat the cooked vegetable oil to 60% in a wok, take out the fish fillets, put them in an oil pan, add red pepper, ginger and chopped green onion, and then mix them in. After the fillets are cooked, add monosodium glutamate and pour into the soup basin. This dish is golden in color and tender in meat.

6, Zunyi pickles buckle meat

Zunyi braised pork is a special dish in Guizhou, belonging to Guizhou cuisine. Pickled vegetables in southwest China, especially in northeast Guizhou, are a kind of vegetables made of dried mustard tuber, chopped and pickled, not pickled vegetables, sauerkraut or plum vegetables.

Braised pork is a kind of food with a wide range of meanings, so many places have different names, different practices and different tastes. Braised pork with pickles is made of pickles and pork belly. Braised pork with pickles is black and yellow, delicious, fat but not greasy, which is really delicious on earth.

7. Tofu jiaozi

Legend has it that in the 13th year of Tongzhi in Qing Dynasty (A.D. 1874), the Qing government held a "Imperial Council" and the whole city banned slaughter for several days. When meat is not allowed, there is a tofu workshop called Lei, which uses tofu as a garden and stir-fries with vegetables. It is very popular and famous in Beijing. After several generations' improvement in Guiyang, fried bean curd garden is fresh and tender as snow, covered with "honeycombs", with brown color, crisp outside and tender inside, spicy and refreshing, and has become one of Guiyang people's favorite snacks.

8. Eight bowls in Zunyi

Zunyi Eight Bowls is a famous banquet dish in Zunyi, belonging to Guizhou cuisine and Guizhou cuisine series. Zunyi's eight bowls are divided into eight bowls, eight bowls in the middle and eight bowls in the bottom. In these eight bowls, there are kung pao chicken, pickled spicy fish, roasted chop suey, pickled ribs, Wujiang bean curd fish, Tianma Yuanyang pigeon, fried bacon and broken ears, chicken, prawn and quail egg fish, phoenix squid, fried rice shreds, roasted chop suey, roasted suckling pig, minced meat, hairy phoenix shark's fin and baked crisp. The main characteristics of Zunyi Eight Bowls are "spicy" and "spicy". Its dishes are spicy, mellow, delicious, colorful and beautiful.

According to historical records, Zunyi's "Eight Bowls" became a local traditional dish in the Qing Dynasty, which concentrated cooking techniques such as buckle, stew, sauce, roasting, frying, steaming and frying, and had strong local characteristics. In the late Qing Dynasty, "Eight Bowls" gradually moved towards folk banquets. When people meet New Year's festivals, celebrations, weddings, etc. Most of them were served with "eight bowls", which was the most distinctive dish on the table of Zunyi people at that time.

9, acid _ meat

Sour meat is one of Zunyi's special dishes, belonging to Guizhou cuisine and Guizhou cuisine. "_" refers to curing meat with salt, koji, rice and noodles. It is an ancient food processing method spread among the people in Zunyi, northern Guizhou. The main ingredients are mostly fresh fish and pork, and the finished product is slightly sour, so it is named sour _ meat, which is sour but not greasy. Sour meat is a kind of meat that can't be eaten at that time, such as skin, pig head, pig neck roll, etc. It is cut or sliced before beginning of spring in winter. After pickling, pour cooked rice flour into the jar for pickling. Of course, it tastes good only if it is sour. Pork belly, which has done well in recent years, is very common in vegetable markets and restaurants in Suiyang County, Zunyi County and Daozhen Miao and Gelao Autonomous County. All Guizhou restaurants in and out of the province are regarded as traditional specialties.

10, hippo mutton

Hippo mutton is a special dish of Zunyi, belonging to Guizhou cuisine. Hippo goat, derived from hippo goat, is a famous specialty food in northern Guizhou. The local villagers on the hillside are green food. Its body is strong and fat, its meat is tender and its game is full. It is the raw material of the famous hippo mutton, and its meat is tender and delicious.

The production method of hippo mutton is to soak mutton and bone in clear water, wash away blood stains, add clear water and salt to the pot, boil with strong fire, skim the floating foam, stew with medium fire until it is 80% cooked, reduce the fire, put the seasoning bag in the pot and cook until the meat is cooked, take it out, filter and dry it, change the knife and cut it into slices with a length of 10 cm, and keep the original soup for later use; Put vegetable oil and sheep oil into a clean pot, add salt, pepper powder, ginger slices, garlic cloves and Chili noodles, stir-fry mutton slices to taste, add the original soup, bring to a boil, put into the pot and add coriander. If you eat clear soup, cook it with seasonal vegetables without Chili noodles. Hippo mutton has become a delicacy for wine people to entertain guests. It is worthy of the name. Diners emerge in an endless stream, stewing, steaming, frying and frying. Vegetarian dishes bring out the best in each other, salty and light bring out the best in each other, with good color, flavor and excellent production.