World Library  
Flag as Inappropriate
Email this Article

Guizhou cuisine

Article Id: WHEBN0005484246
Reproduction Date:

Title: Guizhou cuisine  
Author: World Heritage Encyclopedia
Language: English
Subject: Guizhou, Chinese cuisine, Beijing cuisine, Anhui cuisine, Chinese aristocrat cuisine
Collection: Guizhou, Regional Cuisines of China
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Guizhou cuisine

Guizhou cuisine (simplified Chinese: 贵州菜; traditional Chinese: 貴州菜; pinyin: Guìzhōu cài), or Qian cuisine (Chinese: 黔菜; pinyin: Qián cài), is derived from the native cooking styles of Guizhou province in China. Guizhou cuisine is similar to Sichuan and Hunan cuisines in bring spicy and pungent, but it is unique in a sense that its dishes emphasis a mixture of sour and spicy tastes, which is similar to that of Shaanxi cuisine. Despite both sharing sour and spicy flavors, Guizhou cuisine is different from Shaanxi cuisine because the former lacks the salty taste that is present in the latter, a common trait found in most northern Chinese cuisines.

Guizhou cuisine is often specially cooked to match the flavor of locally produced liquor, such as Maotai, which is consumed with the cuisine.

A distinct characteristic of Guizhou cuisine is its unique salt pickled vegetable, or yancai (Chinese: 腌菜; pinyin: yāncài).

Fresh vegetables are dried without exposure to sunlight after being cleaned. When the vegetables are dried, they are salted and sealed in containers for four or five days to allow fermentation to begin. After the fermentation is complete, the salt pickled vegetables are ready to be served.

Guizhou cuisine is often differentiated on a city by city basis. Among the most famous are those represented in larger cities like Guiyang, the provincial capital of Guizhou, and other large cities such as Zunyi and Liupanshui.


This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 


Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.