Guizhou cuisine, or Qian cuisine, consists of cooking traditions and dishes from Guizhou Province in southwestern China. Guizhou cuisine shares many features with Sichuan cuisine and Hunan cuisine, especially in bringing the sensation of spiciness and pungency. What makes Guizhou cuisine unique is the emphasis of a mixed sour-and-spicy taste, as compared to the numbing-and-hot sensation (麻辣; má là) featured in Sichuan cuisine and the dry-hot taste (干辣; 乾辣; gān là) featured in Hunan cuisine.[citation needed] There is an ancient local saying, "Without eating a sour dish for three days, people will stagger with weak legs". The saying reflects how Guizhou people love local dishes with a sour taste.[1] The combination of sour and spicy flavours is also found in Shaanxi cuisine. Guizhou cuisine differs from Shaanxi cuisine in that it lacks the emphasis on the salty taste, which is a common trait found in most northern Chinese cuisines.[2] In addition, the unique sourness featured in Guizhou cuisine comes from the local tradition of fermenting vegetables or grains, and not from using vinegar products.
Guizhou cuisine comprises many local varieties and dishes from ethnic minorities, such as the Miao people. Some famous local cuisines are represented by large cities like Guiyang, Zunyi, and Liupanshui.
Guizhou cuisine has matured since the beginning of the Ming dynasty.
.jpg)
.svg){kind=small}
