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
Guizhou cuisine for four or five days to allow proper fermentation. Pickled cabbage and radish are served as side dishes, and popular to be consumed with noodles and rice-noodles. The sour soup broth (), representative of Guizhou cuisine with unique sourness, is a cooking heritage from the Miao people. It is the secret to create the famous Guizhou dish 'fish in sour soup'. The broth is normally made from the fermentation of rice, rice wine, wild tomatoes, red pepper, garlic and ginger. Spicy dipping sauce () is crucial in daily dinning of Guizhou people. It is made by mixing chili pepper, garlic,