全部菜谱

A bustling Guizhou street food stall serves a bubbling beef offal hot pot, a comforting autumn favorite. Tender beef tripe, liver, and heart simmer in a spicy, sour broth infused with local herbs and chili. Perfect for sharing on a chilly evening.

A warming and tangy fish soup commonly found at street stalls in Guizhou, featuring fresh fish simmered in a sour and spicy broth with tomatoes and pickled chilies. Perfect for autumn evenings, this dish captures the bold flavors of Guizhou cuisine.

This vibrant street food dish features chewy rice noodles in a tangy, spicy broth made with pickled vegetables and chili oil. Topped with fresh herbs and peanuts, it's a refreshing yet warming bowl perfect for summer.

A bowl of fragrant rice noodles in a spicy and sour broth, topped with minced pork, peanuts, and fresh herbs, reflecting the bold flavors of Guizhou street food.

A vibrant and tangy fish soup from Guizhou, featuring tender fish fillets in a fiery red broth infused with pickled chilies and tomatoes. This street food staple is served with fresh herbs and rice, capturing the essence of summer with its bold, sour-spicy flavors.

A vibrant Guizhou-style fish soup featuring tender fish fillets in a tangy and spicy broth made with pickled chilies and tomatoes, garnished with fresh herbs. This street food stall staple is perfect for summer, offering a refreshing yet fiery flavor.

A refreshing cold noodle dish commonly found at bustling street stalls in Guizhou, featuring chewy noodles tossed in a spicy sesame sauce with crunchy vegetables. Perfect for a summer day, this beginner-friendly recipe captures the vibrant flavors of Guizhou street food.

A vibrant and aromatic sour fish soup, a staple of Guizhou street food stalls, featuring tender fish fillets in a tangy tomato-based broth infused with pickled chilies and fresh herbs. Served with a side of rice and fresh greens, this dish captures the essence of spring with its bright, refreshing flavors.

A vibrant Guizhou-inspired meal featuring springy noodles tossed in a spicy, tangy sauce, accompanied by a colorful stir-fry of seasonal vegetables and crispy spring rolls. Perfect for a springtime indulgence, this dish balances heat, sourness, and freshness.

贵州风味烩吉咪，用的是鲜竹笋，配上干辣椒段、野蒜苗段 l000克。做出来的味道，酸爽够味，特别下饭。

贵州风味臭豆腐牛肉汤，用的是臭豆腐，配上味精、牛肉汤。煲汤出来的味道，酸爽够味，特别下饭。

贵州风味壮家烧鸭，用的是仔鸭1只，配上白糖、生姜。烧烤焖制出来的味道，酸爽够味，特别下饭。

贵州风味苤莱根炒肉丝，用的是猪后腿肉，配上味精、苤菜根。炒出来的味道，酸爽够味，特别下饭。

贵州风味酸汤煮鲫鱼，用的是鲫鱼，配上白糖、胡椒粉。炖煮出来的味道，酸爽够味，特别下饭。

贵州的牛肉西兰花配炒饭，会加糟辣椒调味。酸辣鲜香，是贵州人的家常味道。

贵州玫瑰核桃月饼，用的是云南的食用玫瑰花瓣。咬开是玫瑰的清香和核桃的脆香，甜而不腻。贵州人中秋的仪式感就在这块月饼里。

A Shui ethnic specialty from Sandu, Guizhou. Crucian carp cooked in traditional sour soup made from pickled vegetables and tomato, creating a appetizing and refreshing flavor.

苗族瓦罐焖狗肉是贵州传统。狗肉用瓦罐小火慢焖，加花椒、八角、陈皮，肉烂汤浓。苗族人说冬至吃狗肉一冬不冷。