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
Euneo-juk scallions, minced garlic, and grated ginger), followed by "sujebi" (teared wheat flour dough) and vegetables such as chili peppers, "kkaennip" (perilla leaves), waterdropwort, and crown daisy greens. In South Gyeongsang Province, boned sweetfish is stir-fried in sesame oil. Finely diced onions and carrots are then added to the rice and stock. The porridge is seasoned with salt to finish. Euneo-juk Euneo-juk () or sweetfish porridge is a type of "juk" (porridge), made with sweetfish and rice. Preparation of the soup usually involves boiling sweetfish to make stock, deboning the boiled fish for inclusion in the porridge, and boiling soaked rice