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
Indonesian cuisine in many recipes. Whole, halved, or crushed peanuts are used to garnish a variety of dishes, and used in marinades and dipping sauces such as "sambal kacang" (a mixture of ground chilies and fried peanuts) for "otak-otak" or "ketan". Peanut oil, extracted from peanuts, is one of the most commonly used cooking oils in Indonesia. "Bumbu kacang" or peanut sauce represents a sophisticated, earthy seasoning rather than a sweet, gloppy sauce. It should have a delicate balance of savoury, sweet, sour, and spicy flavours, acquired from various ingredients, such as fried peanuts, "gula jawa" (coconut sugar), garlic, shallots, ginger, tamarind,