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
Ginger or just juiced to avoid the fibrous texture and added to the ingredients of the spicy paste just before the fermenting process. In Burma, ginger is called "gyin". It is widely used in cooking and as a main ingredient in traditional medicines. It is consumed as a salad dish called "gyin-thot", which consists of shredded ginger preserved in oil, with a variety of nuts and seeds. In Thailand' where it is called ขิง "khing", it is used to make a ginger garlic paste in cooking. In Indonesia, a beverage called "wedang jahe" is made from ginger and palm sugar. Indonesians