Guizhou cuisine appetizers and street food in Guizhou cuisine: ' (Guiyang spring roll), love tofu (baked tofu stuffed with chili) and ' noodles (egg noodles with chili oil, pig's intestine and blood). Guizhou cuisine 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 () featured in Sichuan cuisine and the dry-hot taste () featured in
XO sauce in cooking to enhance the flavour of fish, meats, vegetables, and otherwise bland foods such as tofu or noodles. Home cooks often use it as the chief flavouring for fried rice. XO sauce XO sauce is a spicy seafood sauce from Hong Kong. It is commonly used in southern Chinese regions like Guangdong province. Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including dried scallops ("conpoy"), fish, and shrimp, which are cooked with chili peppers, onions, and garlic. This dried seafood-based sauce resembles the Fujianese Shacha sauce. Spring Moon,