Find delicious food on the streets of Guizhou

Gourmet

Find delicious food on the streets of Guizhou

by Live in Guizhou


PUBLISHED Nov 11, 2021 • 4MIN READ

On the streets of Guizhou, you will find the most local cuisine. If you travel to Guizhou, these delicacies must not be missed.

Siwawa (literally shredded vegetable babies)

Siwawa (literally shredded vegetable babies) is a common local snack. Shredded vegetables are swaddled with thin wheat sheets (hence the name ‘babies’). The ingredients for the siwawa vary depends on the vendor and your personal taste. Usually, there are carrots, celery, seasonal vegetables, and also non-vegetable ingredients like noodles. The wrap is what really shows the art of making a well-prepared siwawa. Done correctly, the wrap should be paper-thin, yet sturdy enough to hold all the ingredients. To make the wrap, the dough must be mixed with a certain percentage of water and left to sit around 10 to 30 minutes. Special spoon and mold (as in a cast, not the fungus) are used to flip the dough before steamed to perfection.

The stir-fried potato

If you visit the Zhenlongzhen, you should not miss a very popular street food, the stir-fried potato. Zhu Erniang started her restaurant in 1997 with her husband. This 24-year old store specializes in stir-fried potato. The potato is first boiled and mashed into chunks. Next, the chunks are stir-fried together with powdered sweet potato, pickled radish, fish mint, and leeks. The potato is fried until it is golden and crispy on the outside, soft and moist on the inside–a favorite treat for customers of all ages.

Guiyang Traditional Rice

Auntie Mao’s Sticky Rice is a 30-year old store in Guiyang. Every day, customers line up for her famed sticky rice, and some even make phone reservations in advance. Her sticky rice is made with the traditional Guiyang recipe–the rice is fried with soy sauce and lard. Some customers have been coming back for over 8 years.

Guizhou’s mutton rice noodle soup 

Guizhou’s mutton rice noodle soup is usually served with local chili oil. For many, the soup is a meal of choice for breakfast and lunch. To prepare the soup, first, the mutton is flash boiled, a technique well-used in traditional Chinese cooking to remove any blood from the meat that could potentially disrupt the taste. Next, the meat is cooled and sliced. Rice noodle is then flash boiled three times to remove its natural sour taste. The mutton slices are then placed on top of the noodle, before sizzling chili oil is poured on top to cook the meat. Finally, spices such as pepper, garlic sprout, and green-onion are then added, before the mutton soup is poured to make the final product.

Clothesline beef hotpot

In southeastern Guizhou, there is a specialty dish called the “clothesline beef hotpot”. Beef slices and other ingredients are hung on metal poles before lowering into the pot, hence the name. Free-ranged cattle from local Miao herders are used. The meat is tender and well-marbled. The reason for hanging the meat is to showcase the texture as well as the quality–only the best meat slices can hang indefinitely without breaking apart.

“Winter’s Love”

Cocktail time: “Winter’s Love” is a local cocktail mixed with China’s national spirit–the Guizhou Maotai. The complex-heavy sorghum spirit is complemented with the fruity taste of freshly squeezed lemon and coconut milk. The sweet is like one’s first love, coupled with the sourness of a first quarrel, and the hot aftertaste of Maotai, the feeling of warmness that only love (and strong spirit) brings to the chest, even under a bitter wind. Recipe: Maotai 30ml, coconut syrup 15ml, coconut milk 15ml, squeezed lemon juice 10ml, served with ice.