[Guizhou Southwest Special Banquet Menu]
Main dish: Bouyi Sour Bamboo Shoots Fish 布依酸笋鱼
Side dishes: braised mutton with ginger sugar snow pear（姜糖雪梨焖羊肉）, beef jerky with military provisions军粮牛巴干, mushroom goose菌香鹅, Daohan chicken盗汗鸡, Buyi small eight bowls布依小八碗, Anlong Xiuping cutting feng安龙秀屏剪粉, chicken rice dumpling鸡肉汤圆, fried shrimp with chicken鸡爆虾, Qinglong hot lobster sauce chicken晴隆豆豉辣鸡, Coix bean paste rice ribs Congee薏仁瓣米排骨粥 five color glutinous rice五色糯米饭, bar noodles杠子面, brush head刷把头.
Buyi Sour Bamboo Shoots Fish: Selected wild small tomatoes grown under the climate conditions of the southwestern Guizhou Plateau, boiled together with a bowl of snow-white Buyi Sour Bamboo Shoots, sour and delicious. After boiling, add the processed Nanpanjiang fresh fish and pair it with the spicy millet soaked in water, which is known as the soul of Guizhou mountain cuisine, making your appetite appetizing.
Braised mutton with ginger sugar and snow pear: Originated from the traditional Bouyei food in southwest Guizhou - sweet meat. To make this dish, mutton, ginger, sugar and snow pear should be fried, braised and boiled together, and then snow pear containers with syrup should be steamed on the pot, and finally put on a plate and watered into a dish. It looks shiny and golden, and tastes sweet and delicious when eaten.
Military grain beef jerky: After finely dividing the local yellow beef, it is rubbed, kneaded, patted, beaten, coated, and wiped to fully enhance its flavor. Then it is marinated in a soil jar for several days and taken out for sun drying. The beef can be naturally preserved for a long time without losing its taste. The dish has a rosy color and a delicious and mellow taste.
Mushroom flavored Goose: A health food soup pot made from fresh mushrooms such as black skinned chicken fir, cordyceps flowers, pig's stomach mushrooms, and sheep's stomach mushrooms, combined with wild gastrodia elata and goose meat.
Daohan Chicken: Xingyi Short Legged Chicken is marinated in a secret ingredient package for two hours, and the whole chicken is placed in a steaming bowl. During the steaming process, when the steam rises and encounters the cold air from the top pot, it becomes distilled water and drips onto the chicken in the steaming bowl, like night sweat. After more than four hours of careful steaming, it can be cooked into a dish. This cooking method neither destroys the nutrients in the chicken nor affects the freshness and deliciousness of the chicken itself. The soup is as yellow as jade, clear and transparent.
Anlong Xiuping Feng: Selected high-quality rice is processed through several steps to make a powder skin. Cut the pink skin into pieces with scissors and put them in a bowl. Add seasoning and it's ready to eat. The ingredients of the cold cut powder are extremely rich, mainly including more than ten kinds of seasonings, such as scallion, coriander, pickled Chinese cabbage, root of ear, tomato soup, pepper oil, sweet sauce, fermented bean curd milk, and special chili oil. Its unique spicy and refreshing taste, oily but not greasy, and endless aftertaste.
Chicken rice dumpling: Its production is divided into three processes. The first step is to make leather. Use high-quality glutinous rice mixed with water to grind into hanging rice flour, and use about 1/3 of the flour to heat mature rice and knead evenly. The second step is to make the filling. Chicken should be chopped with fresh chicken, fresh pork fat, and lean pork to remove the fascia, then mixed with chicken soup, salt, pepper, and chopped into a loose meat texture. The third step is to put the cooked rice dumpling into a bowl, pour chicken soup on it, and then add sesame paste on the rice dumpling. Rice dumpling is soft and glutinous in the mouth, with delicious stuffing and rich soup.
Stir fried chicken and shrimp: first marinate the cut Sanhuang chicken with high Baijiu and soy sauce, then fish out the separately fried chicken and shrimp and drain them, stir fry them together with the secret sauce and accessories after explosion, so that the flavor of the sauce can perfectly wrap the chicken and shrimp. Finally, add some scallions, Sichuan pepper oil, and sesame oil and stir fry a few times to make the dish. Fresh and refreshing, with an extremely delicious taste.
Qinglong Douchi Spicy Chicken: Stir fry over high heat and stir fry with five ripe rice cakes and chili peppers until cooked. The stir fried fermented black beans and spicy chicken are spicy but not dry, the red oil is rich but not greasy, and the chicken meat is sticky, fragrant, full, and not overpowering. The combination of chili peppers and fermented black beans has an enticing color, with fragrant and sticky chicken chunks, red chili peppers, and instant melting fermented black beans that provide a unique stimulation to the taste buds.
Buyi Eight Bowls: It is a condensed version of the Eight Great Bowls. There are eight bowls for a dish. Each bowl has a different collocation and meaning. The "eight bowls" are: pig feet stewed with golden beans and rice, Braised pork belly stewed with tofu fruit, stewed pig skin, crisp pork noodles, ribs stewed with radish, plain pumpkin, plain tofu, and glutinous rice. They represent the four seasons of the year, physical safety, all directions, and good luck in everything. Eating all the small eight bowls unique to the Buyi ethnic group, one can better feel the unique flavor of Buyi cuisine.
Anlong Xiuping Fen: Selected high-quality rice is processed through several steps to make a powder skin. Cut the pink skin into pieces with scissors and put them in a bowl. Add seasoning and it's ready to eat. The ingredients of the cold cut powder are extremely rich, mainly including more than ten kinds of seasonings, such as scallion, coriander, pickled Chinese cabbage, root of ear, tomato soup, pepper oil, sweet sauce, fermented bean curd milk, and special chili oil. Its unique spicy and refreshing taste, oily but not greasy, and endless aftertaste.
Chicken rice dumpling鸡肉汤圆: Its production is divided into three processes. The first step is to make leather. Use high-quality glutinous rice mixed with water to grind into hanging rice flour, and use about 1/3 of the flour to heat mature rice and knead evenly. The second step is to make the filling. Chicken should be chopped with fresh chicken, fresh pork fat, and lean pork to remove the fascia, then mixed with chicken soup, salt, pepper, and chopped into a loose meat texture. The third step is to put the cooked rice dumpling into a bowl, pour chicken soup on it, and then add sesame paste on the rice dumpling. Rice dumpling is soft and glutinous in the mouth, with delicious stuffing and rich soup.
Five colored glutinous rice五色糯米饭: Five colored glutinous rice come together, not only bright in color, but also appetizing. These five colors of glutinous rice, except for white glutinous rice, the other four colors are actually colored with natural dyes: black dye is maple leaves; The yellow dye is Mengmi flower; The purple dye is purple rice grass; The red dye is Su Mu. Five colored glutinous rice is not only delicious and fragrant, but also symbolizes the abundance of grains and good luck. It has become a popular choice for Buyi people to celebrate festivals and entertain guests.