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
Gejang and ground Korean pear, onions, ginger and garlic, as well as whole sesame seeds, and sesame oil. In general, the "gejang" can be eaten a half day after the preparation and consuming the dish within two or three days is best to have its intact spicy and sweet and sour taste. If crabs are first marinated in a boiled and chilled mixture of "eakjeok" (액젓, filtered "jeotgal") and soy sauce before mixing the spicy sauce, the "yangnyeom gejang" can be well marinated with the latter sauce, and can be preserved longer. Types are divided by crab species, region, and cooking