Guizhou delicacies that must be eaten during the Spring Festival

Gourmet

Guizhou delicacies that must be eaten during the Spring Festival

by Live in Guizhou


PUBLISHED Nov 11, 2021 • 4MIN READ

Ash Rice Balls 

Ash Rice Balls are an indigenous treat for the holiday season. Rice leaves and stalks left over from a harvest is burned to ash, and dissolved in water, which is then used to pre-soak rice grains. The rice is then ground to a fine paste, and boiled for a few minutes to give it more consistency. The boiled paste is then left to cool before rolled into balls, washed, and fully steamed. The rice ball should be cut into slices and fried pork grease before being served and is a popular way for the locals to treat guests, or to bring as a gift when visiting friends.

Leek-stuffed-fish

During the Duan Festival, the most famous dish is leek-stuffed-fish. Traditionally made with carp, the intestines are first removed, then the fish is cut open from the back, and stuffed with garlic, prickly pepper, salt, and freshly dried chili-pepper. Leek and a local herb are then added on top of the spice. Together fish, spice, and herb resemble a sandwich, that is then tied together with rich leaves. Finally, the hot pepper sauce is brushed on the outside, and steamed before served. For fish lovers, this dish combines the tenderness of freshwater fish with the flavors of local spice and herbs, however, the carp does have a lot of fish bones, but it is perfectly acceptable just to spit the bones out.

The pig soup

The Gelao ethnic group is traditional farmers, and thus are highly observant of the Lunar New Year. Gelaos starts preparing for the holiday as soon as the winter solstice. Home-bred pig is slain as offerings to one’s ancestor, the god of money, and the god of livestock. After the offering, the pig is then made into soup, to serve friends and family that come to visit. The soup, mainly pork, chitlins, and blood tofu, is a must-have delicacy for any table and is usually made with or without chili-pepper.

Raincoat Rice

“Raincoat Rice” is a staple for the Tujia. Tujia produce a lot of corn, but as preserved corn cobs are a bit tough to chew, they are usually prepared with rice for a better texture and a more nutritious combination. Later, corn seeds are ground to a powder before cooked with rice, and mixed with a local fern, pork, and a variety of spices to give the dish a bit more consistency. If prepared correctly, the rice will form a thin sheet that one can pick up with chopsticks, giving it the appearance of a raincoat, hence the name.

Fermented-bean paste hot pot

Fermented-bean paste hot pot is a specialty in the Guizhou Region. The hotpot mixes a variety of ingredients, chief among them are tofu, lean pork, and pork liver. The most treasured treat of the hotpot is lard crisps. Made from the leftover lean meat from rendering pork fat, this crispy treat is a great addition to many traditional Chinese dishes. Many families have their own secret recipe when it comes to hotpot. Some may even incorporate up to 20 traditional Chinese medicine herbs. Guizhou hotpot is spicy and mouthwatering. For more information, check out the video link below.