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
Golbaengi-muchim sliced cucumber), soaked and shredded "hwangtae-po" (yellow dried pollock), and seasonings (most commonly chili paste, chili powder, soy sauce, minced garlic, vinegar, and sesame oil). It is served with toasted sesame seeds sprinkled on top. Often, boiled "somyeon" (wheat noodles) to be mixed with the spicy salad is served together. Washed cucumbers and washed, blanched, and shelled moon snails are sliced into bite size pieces. This is then mixed with minced scallions, minced garlic, sesame oil, vinegar, sugar, salt, chili threads, and toasted sesame seeds. Golbaengi-muchim Golbaengi-muchim () or moon snail salad is a type of "muchim" (salad) made by