) is derived from the native cooking styles of the Guizhou
region in China. Guizhou
cuisine is similar to Szechuan cuisine
and Hunan cuisine
, but its unique in that its dishes emphasize the mixed taste of sour and spicy, similar to that of Shaanxi cuisine
province, another neighbor of Sichuan
. Despite both sharing sour and spicy flavors, Guizhou
cuisine can be distinguished from Shaanxi
cuisine in lacking the salty taste that is present in Shaanxi
cuisine (and which is a common characteristic in most northern Chinese cuisines).Guizhou
cuisine is often specially cooked to match the flavor of locally produced Chinese liquor that are famous in China, such as Maotai
, which is consumed with the cuisine.
A distinct characteristic of Guizhou
cuisine is its unique salt pickled vegetable, or Yan Cai
Fresh vegetables are dried without the exposure to sunlight after being cleaned, and when the vegetables are dried, it was salted and sealed in containers for four or five days to allow fermentation to begin. After the fermentation is completed, the salt pickled vegetables are ready to be served.