1, cured meat
Sauerkraut pigskin is crisp, fresh and fragrant, not greasy in acid, and can stimulate appetite. The production method is to slice fresh meat (pig, cow, dog and wild goat), put it in a pot, add salt, pepper rice, saltpeter and fried glutinous rice (or millet) in proportion, mix well, then burn the jar with glutinous rice straw and smoke for three minutes. When the smoke overflows from the jar, the prepared meat slices are put into the jar in time and compacted to make red-hot charcoal. Pay attention to adding water to the cylinder plate frequently (to prevent air from entering the cylinder). Generally, it takes ten days in summer and two weeks in winter. "Cooked" bacon has milky white fat and dark red lean meat. You can eat the bacon when you take it out. If you sprinkle some dry spicy powder, it will taste better.
2. Fish wrapped in leeks
Fish-skin leek is a traditional food of the Shui people, and it is an essential dish for the Shui people to celebrate the holidays. The method is to cut the carp along the back, remove impurities, sprinkle a small amount of rice wine, chives, garlic, ginger and salt, then fill the fish's stomach with leeks and vegetables, tie them up with straw, and stew or steam them in a large pot for five to ten hours. "Fish-wrapped leek" has crisp bones and fat meat, delicious taste and unique flavor.
3. Rice flakes
Rice flakes are food for Libo people to entertain guests in the New Year. The method is to steam the selected glutinous rice, add brown sugar and sesame seeds, then lay it flat on the table while it is hot, flatten it into cardboard, and expose it to the sun. When it is half dry, cut the "glutinous rice cardboard" into small pieces with a knife and dry it again until it is completely dry. You can stir-fry the rice slices when you want to eat. The rice slices are crisp and sweet, which is very refreshing. Now Libo County Tourism Bureau has put rice slices on the market as flavor food, which is very popular with tourists.
4. Stinky acid
Smelly acid, also known as ugly acid, is the most distinctive dish in Libo County. There is stinky tofu in the north, which smells stinky and tastes fragrant. The sour taste of Libo not only smells bad, but also looks fresh and its name is unsightly, but it has the charm of "I like chopsticks for the first time and I am impressed". Smelly sauerkraut is slightly sour and fragrant, which is very appetizing, so it is very popular with diners. The method of stinking acid is to make "yeast" first, that is, to cook the fishy fish, then cool it, and then put it in a jar for sealing. It will be fine in a month or so, and the older you get, the better. When cooking sauerkraut, scoop a small bowl of sour "yeast" and cook it with a small pot of meat and vegetables. With the increase of firepower, the smelly sauerkraut smells everywhere, and outsiders say its taste is "not flattering". People who have eaten stinky acid smell it, but saliva will drip out. In order to keep the amount of stinky acid, before eating, scoop a small bowl of cooked stinky sauerkraut and mix it with new vegetables. After cooling, pour it into the stinky acid jar. If you want to make the sour taste high and the pickled cabbage cooked delicious and fragrant, you must pay attention to three points: First, make a "yeast" dish with plenty of meat; The second is to pour out all the "yeast" every month and put it in a pot to cook again; Cooling and putting into a cylinder; Third, pay attention to sealing and sanitation, add water from time to time, don't let it dry up, change water from time to time, and keep sanitation. The history of stinky acid in Libo is lost, but there is a kind of stinky acid "yeast" with a history of more than 100 years in Libo County.
5, Libo water bracken
Pteridophyte is the earliest terrestrial plant group on the earth, with a history of more than 40 million years. As early as the early years of the Zhou Dynasty in China, there were records of Boyi and Shu Qi stopping ferns and eating ferns in shouyangshan. Pteridium aquilinum has the effects of invigorating spleen, resolving phlegm and eliminating dampness, relieving summer heat, diuresis, losing weight and delaying aging. Water fern, also known as good fern, is the best fern. According to expert research, only two or three counties in the province produce. Pteridium aquilinum was born in a damp valley, and Pteridium aquilinum in Libo was mainly produced in Wang Meng, Chaoyang, Yuping and Laocun. In fertile soil, it can grow to more than a foot, but it is usually only about five inches. Pteridium aquilinum is sweet, fresh, edible, tender and delicious. Pteridium aquilinum, as a delicious special dish in Libo New Year's Eve dinner, should not be tasted when eating in Libo.
6. Libo features jiaozi
There are many kinds of zongzi in Libo, some are wrapped with bamboo leaves (commonly known as zongzi leaves), and some are wrapped with leaves of other plants.
According to the raw materials, there are triangle dumplings, pillow dumplings, back dumplings, bird and animal dumplings and so on. According to the varieties, there are meat dumplings, vegetable dumplings, gray dumplings, cold dumplings, zongzi, mugwort leaves dumplings and so on. Grey zongzi can be divided into fern grass grey zongzi and glutinous rice grey zongzi.
Cold zongzi, also known as white zongzi, is made of glutinous rice mixed with borax and a small amount of edible alkali. This kind of zongzi is soft, so it is named Liangzong, because it tastes good cold. Sheep ear wormwood zongzi is a kind of glutinous rice mixed with wild vegetables, so it is also a vegetable zongzi.
7, dry pot turtledove
"Griddle Turtledove" is fried with green pepper and seasoning. Delicious, it is an authentic taste of Guizhou. Authentic flavor makes everyone's appetite open and appetite increases greatly. Guizhou's spicy, repeatedly praised, of course, the best solution is to drink sour soup to alleviate spicy.
8. Libo wild bayberry soup
Libo wild bayberry soup is a beverage refined from unique karst wild bayberry. It has the characteristics of fresh, sweet and delicious, promoting fluid production, appetizing, cooling and quenching thirst. In the hot summer, it is a good solution to summer heat. I heard that it won't taste like that after packaging in Libo. If you travel to Libo in summer, don't miss it. Current price 6 yuan/bowl.
9. Wild Zhangjiang Grilled Fish
Libo wild grilled fish is carefully roasted with pure wild fish from Zhangjiang and some condiments, which not only has the delicious characteristics of fish, but also has a unique burnt flavor and rich flavor, with endless aftertaste. Foreign tourists come to Libo to travel, and Zhangjiang grilled fish is a special food that must be tasted. Without Libo, they will never taste this delicious food again.
10, fried Zhangjiang fish
Fried Zhangjiang fish is very common in some flavor food stalls in Libo, and a few vendors are supplying fried Zhangjiang fish in some scenic spots. Fried Zhangjiang fish is made by frying wild Zhangjiang fish in an oil pan. It tastes very fragrant and tender, and basically does not feel any fishy smell. It is recommended that tourists who come to Libo have a taste, and there is no chance to go elsewhere.