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Guizhou cuisine (simplified Chinese: 贵州菜; traditional Chinese: 貴州菜; pinyin: Guìzhōu cài), or Qian cuisine (Chinese: 黔菜; pinyin: Qián cài), is derived from the native cooking styles of Guizhou province in China. Guizhou cuisine is similar to Sichuan and Hunan cuisines, but it is unique in a sense that its dishes emphasise a mixture of sour and spicy tastes, which is similar to that of Shaanxi cuisine. Despite both sharing sour and spicy flavours, Guizhou cuisine is different from Shaanxi cuisine because the former lacks the salty taste that is present in the latter, a common trait found in most northern Chinese cuisines.
Guizhou cuisine is often specially cooked to match the flavour of locally produced liquor, such as Maotai, which is consumed with the cuisine.
Fresh vegetables are dried without exposure to sunlight after being cleaned. When the vegetables are dried, they are salted and sealed in containers for four or five days to allow fermentation to begin. After the fermentation is complete, the salt pickled vegetables are ready to be served.
Guizhou cuisine is often differentiated on a city by city basis. Among the most famous are those represented in larger cities like Guiyang, the provincial capital of Guizhou, and other large cities such as Zunyi and Liupanshui.
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