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 ginger, green scallion, sesame oil or soy sauce, according to personal preference. One unique ingredient used in Guizhou dipping sauce is Houttuynia (), which is loved by local people but not commonly accepted by other Chinese with its distinct taste. Various types of spiciness in Guizhou cuisine come from the art of using chili peppers in different ways by locals. ' () is created by heat-drying crushed chili pepper. ' () refers to both the uncooked mashed chili pepper paste and the chili sauce by simmering the paste in oil. ' () is made by preserving minced chili pepper with