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
Dak-bokkeum-tang Dak-bokkeum-tang Dak-bokkeum-tang (), Dak-dori-tang () or braised spicy chicken is a traditional Korean dish made by boiling chunks of chicken with vegetables and spices. The ingredients are sometimes stir-fried before being boiled. It is a "jjim" or "jorim"-like dish, and the recipe varies across the Korean peninsula. Common ingredients include potatoes, carrots, green and red chili peppers, dried red chili peppers, scallions, onions, garlic, ginger, "gochujang" (chili paste), "gochutgaru" (chili powder), soy sauce, and sesame oil. "Dak-bokkeum-tang" () is a compound of "dak" (; "chicken"), "bokkeum" (; "stir-fried dish"), and "tang" (; "soup"). The dish has often been called "dak-dori-tang"