This dish originated from the traditional famous dish "Misgurnus anguillicaudatus with bean curd" in Tongren, eastern Guizhou, and drew lessons from the making method of vegetable chicken bean curd. Now the highlight of this dish is to use black beans instead of soybeans. The purpose of this is to make tofu more tender, blend in with the smell of chicken, and make tofu more tender and refreshing.

The success or failure of this dish depends on whether the black beans are cooked well. After washing black beans, soak them in clear water for 4-6 hours, and then grind them into soybean milk. After the chicken is washed, cook the soybean milk, then simmer it, add the chicken slices in 2-3 times, add an appropriate amount of sour soup for about 10 minutes each time, and gently stir with a spoon to prevent the meat from sinking. As we all know, tofu has the functions of detoxifying, tonifying the middle warmer, relaxing the intestines and reducing turbidity. And chicken tonifies deficiency and produces blood, warming the middle and warming the liver. This is really a must-have in winter.

Mutton bie hotpot

Flat sheep is a very strange food in southeastern Guizhou, which is difficult for many foreigners to accept. In fact, it is a sanitary, scientific and delicious dish. When it kills sheep, it will take out the gastric juice and filter it clean. Cooked mutton is yellow-green, which is regarded as the top grade of hospitality by ethnic minorities in southeastern Guizhou.

Put the mutton with skin and mutton into the pot, and then add some condiments such as ginger, coriander, coriander and wine to make a hot pot. At first, it tasted a little bitter, but the more you eat it, the more you will feel the fragrance, which is very effective for digestion and eyesight.

Blood clot (a dish)

Blood tofu has a history of several hundred years in Guizhou. It is said that a chef in the Ming Dynasty accidentally spilled chicken blood on tofu while cooking. He took out tofu and put it by the fire. A few days later, the tofu stained with blood was smoked and burned into a semi-dry block with a strong fragrance. He sliced tofu to make wine, which was delicious. Since then, the practice of blood tofu has been handed down.

In Guizhou, blood tofu is a new year's goods with ethnic customs. Generally, when killing pigs in winter, people crush the pre-processed tofu by hand, pour pig blood on the tofu, and stir it while pouring it until the snow-white tofu is dyed red. Add a proper amount of diced pork belly, diced pork liver, diced pork lung, spiced powder, salt and pepper into tofu and mix well. Knead it into a goose egg shape of 100g, and smoke it dry. This dish is rich in meat, ruddy in color, tough and chewy.

Congjiang Xiang pig

Congjiang Xiang pig is a precious small local pig breed in China, which is only produced in the Moon Mountain area of congjiang county. It has the characteristics of short stature, tender meat, homozygous genes, purity and no pollution, and is listed as a second-class rare protected animal by the state. Compared with other pigs, Congjiang Xiang pig has the highest muscle tenderness, the smallest muscle fiber diameter and the best nutritional value. It is a high-quality protein source suitable for all ages.

In addition, it is a high-quality raw material for making high-grade food. The most famous is celery fried fragrant pig. The color of the dish is particularly bright and delicious, and you will smell a fragrance from a distance. Delicate and delicious taste, long aftertaste and unique flavor.

Steamed pork with bean flour

There are many ethnic groups in Qiannan Buyi Autonomous Prefecture of Guizhou Province, and these ethnic groups all like steamed pork with bean flour. Steamed pork with bean flour is found in many places, but steamed pork with bean flour definitely has a special taste. First, stir-fry soybeans in a pot with low fire and grind them with a stone mill. Wash the skin of fat pork, cut it into thick slices, mix with salt, wrap it with bean powder and put it neatly in a bowl. Steam in a cage for an hour, turn over and serve.

After this dish is served, it is fragrant. The meat is wrapped in the smell of soybeans, so you can eat a bite of oil, but this oil is wrapped in the smell of soybeans, which is not greasy, but more fragrant. From the health point of view, soybean is rich in vitamins and protein, and this dish is very healthy.

Bijie sweet glutinous dumplings

Tangyuan must be familiar to everyone, but Bijie's tangyuan is unusual. Bijie Tangyuan is the most exquisite stuffing, which is made of Weining ham, five kernels, koji, rose, sand washing, frozen orange, sesame, walnut kernel, sugar, candied dates and other 10 ingredients. The shape of glutinous rice balls is not a single circle, but also oblate, peach, diamond, jiaozi, jujube and pear.

Bijie Tangyuan has won the favor of tourists because of its small size, thin skin, rich stuffing and sweet and delicious flavor. But what they don't know is that Chinese medicine has always regarded glutinous rice balls as something that can tonify deficiency, regulate blood, strengthen spleen and stimulate appetite, and modern nutritionists also admire their health care functions. It seems that when we get here, we have to eat a few bowls to be glad you came.

In addition, there are many famous foods in Guizhou in winter, such as spicy chicken, fish in sour soup, soup rice, goose stew hot pot and so on, which are all over the country.