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 marinated in a "ganjang"-based sauce, one can enjoy the "gejang" which has a fresh and sweet taste. However, "beoltteok gejang" can not be preserved for a long time, so it is said that the name reflects the fact; "beotteok" means "quickly" or "immediately" in Korean. "Kkotgejang" (꽃게장) is made with "kkotge" (horse crab), which is the most consumed crab in South Korea. It is also a local specialty of Jeolla Province, and the dish is known for the umami taste. After cleaned, the live crabs are chopped into several pieces, and a mixture of "ganjang", sliced scallions, garlic, ginger, chili