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|<Chinese local food>-Guizhou|
|Jul 23, 2007 03:44|
|Guizhou dishes is always sour and hot. The locals have an interesting saying: A girl who can not cook sour soup can not find a good husband! haha, just an overstate, but enough to prove the feature of Guizhou dishes.|
This is Suan Tang Yu (酸汤鱼)
Fish in sour soup
|Jul 23, 2007 03:49|
|Qing Jiao Bao Tong Zi Ji (青椒爆童子鸡)|
Fried small chicken with green pepper, garlic,ginger and bean source.
|Jul 23, 2007 03:59|
|Miao Jia Gan Guo Ji (苗家干锅鸡)|
Fried chicken with agaric, cabbage, mushroom, garlic, pepper and other flavors. This is a special Miao Ethnic Minority dish.
|Jul 23, 2007 04:03|
|Miao Jia Pai Gu Guan Xiang Chang (苗家排骨灌香肠)|
You may guess out this is also a Miao Ethnic Minority Group dish by the Miao.
Steamed sausages with shor ribs in them.
|Jul 23, 2007 04:09|
|Si Wa Wa (丝娃娃)|
A piece of thin cake packaged with threads of cooked celery, carrots and bean sprout. They're usually served with a small plate of pepper sauce for dripping.
|Jul 23, 2007 04:18|
|La Rou Chao Jue Ba (腊肉炒蕨耙)|
蕨耙 is the boiled dollop with the farina of a wild vegetable called Jue Cai (蕨菜)
The dish is to fry 蕨耙 with preserved pork meat.
|Jul 23, 2007 04:22|
|Xiao Mi Cha (小米喳)|
Steamed rice cake with a chinese dates in it.
|Jul 23, 2007 04:29|
|Mi Dou Fu (米豆腐)|
Rice milk is boiled to be curd, just like the making way of Toufu, so it is called Rice Toufu.
It is usually with sauces of garlic, vinegar, ginger, pickles, peanuts and other seasonings on the surface.
|Jul 23, 2007 04:49|
|You're making me feel hungry again Evening, thanks for that.|
|Jul 23, 2007 08:56|
|I see now that Kung Pao Chicken is Sichuan cuisine. I guess I was confusing it with Gong Bao Chicken as described in this NY Times article.|
Thanks for the posting and reply. Evening, where does all of your knowledge on cuisine come from?
|Jul 23, 2007 21:02|
|Si Wa Wa looks very nice! |
And Gong BAo Chicken. It is seemed that a lot of foreigners like this dish, right?
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