Brief introduction of Guizhou specialties:
Guizhou is a multi-ethnic province. In addition to the Han nationality, there are 48 ethnic groups living in Guizhou. Every nation has a long history and has formed its own unique national culture and customs. Due to the multi-ethnic, multi-cultural and multi-characteristic special environment, many local specialties have been bred. Zunyi (Red Revolutionary Zone), the hometown of Kweichow Moutai, was deeply impressed by Chairman Mao's drinking of local local wine. Because it was the turning point of the Red Army's Long March at Zunyi Conference, Maotai got its name and was loved by drinkers because of its mellow aroma. Zunyi Moutai was named as the national wine Maotai. Of course, Duyun Maojian, Bijie stinky tofu? Tongzi magnolia tablets? Zhenyuan old dish? Anshun Baihua string pickles? Dushan hydrochloric acid dish? Sculpture in Xiong Jing, Guizhou? Guizhou Miao nationality tiaohua wine Guizhou flavor Chili sauce
Anshun Baihua string pickles:
Anshun Baihua string pickles production has a long history. It is said that at first, an old monk from Emei Mountain in Sichuan visited Anshun, and before he died, he taught his disciple Xia Shaorong the skill of making pickles with flowers. Xia Shaorong's pickled pickles with flowers are delicious and of high quality, which have won the appreciation of Chinese and foreign diners.
Dushan hydrochloric acid vegetables:
Dushan hydrochloric acid vegetable source began in the Ming Dynasty, and at first it was mostly homemade and eaten at home. It was in the late Qing Dynasty that it really became a mass-produced commodity. Yuan Hexiong of Dushan in Qing Dynasty is the best producer of this dish, which is famous for its high quality. It was once presented as a tribute to the palace.