The mountain is not high, but the god is famous. The water is not deep, but there is a song and spirit. Step by step, poem, at a glance, no one can escape the "delicious soul array" nurtured by Guizhou's landscape.
In June, Chinese is about to usher in the fragrant solar term of rice dumplings - the Dragon Boat Festival. In the southwest of the motherland, there is a place famous for its karst landscape, every year during the Dragon Boat Festival, the old and young always gather together, add a few more dishes to the table, and enjoy this festival that has been passed down for thousands of years.
Dragon Boat Festival, in Ouyang Xiu's eyes, it is "May durian flowers are enchantingly baked, green poplars with rain hanging heavily"; In Su Shi's writing, it is "colored thread lightly wrapped around the red jade arm, and small talismans hanging diagonally with green clouds". Today, the Dragon Boat Festival is still a very important traditional festival, whether it is eating traditional zongzi or a variety of gourmet snacks, as long as it is a big meal to satisfy the taste buds and comfort the heart, it is people's favorite festival.
Thousands of years ago, Tao Yuanming, who was wantonly in the mountains and rivers, took advantage of the spring breeze and the warm sun to warm himself with a pot of wine, he always liked to pick some seasonal umami and cook a few small dishes at will. When the aroma of wine is filled and the dishes are served, this begins to "drink the spring breeze".
No wine without a table, no food without drinking. It can be said that for as long as the aroma of wine wafts, such a dietary rule has existed. From the finely cooked fish and meat, to the peanut rice with a little vegetable oil, all kinds of dishes have been served throughout the ages, bearing the name of "appetizer", which has become a special decoration next to the cup.
Walk all over the earth and Shenzhou, drunk and colorful Guizhou. In the magical land of Guizhou, the multi-ethnic and hardworking and intelligent Guizhou people use the humid and warm local climate to ferment and give birth to a gourmet kingdom.
Refreshing representative: silk doll
Don't look at the hot fighting in the rivers and lakes, the status of "silk dolls" on the table of Guizhou people is absolutely unshakable, and it comes out with a refreshing body.
Dozens of ingredients, pick a few of them, put them in a sheet of dough as thin as cicada wings, roll into radish strips, folded ear roots (fish coriander), dried kelp shreds, fried soybeans, crispy whistles, etc. When Guizhou people eat, it is naturally inevitable to have sour juice, which is the essence of silk dolls.
Take a sip, the cold and refreshing vegetables are delicious and appetizing, and then a glass of Guizhou sauce fragrant national Taiwan wine, the mellow aroma of wine stimulates the original taste of the dish, and the world is incomparably beautiful in the mouth.
Taste representative: folded ear root
Cold folded ear root is a representative taste in Guizhou and is the finishing touch of many dishes.
The crisp texture and fishy smell are particularly satisfying with a slightly astringent taste. Accompanied by chili peppers, it can cover the fishy smell of folded ear roots and highlight the unique spicy aroma.
The status of folded ear root in Guizhou cuisine runs through every Guizhou snack and home-cooked dish. It's in a tumbling oil pan, in a homemade little stir-fry; It is on the way to school, but also in the night market stall, a Guizhou person's taste bud memory from childhood is indispensable.
Hard dish representative: bamboo skewer barbecue
Different from the red willow barbecue in the northwest, in Guizhou, the barbecue here is very "showy".
There are only up to three small pieces of meat on a long bamboo skewer the thickness of a toothpick, two thin and one fat, and nearly a hundred bamboo skewers of good meat are gathered to make a handful, rolling and jumping on the charcoal fire, and the bamboo skewer knocks on the edge of the carbon stove to make a rhythmic sound of "rustling". A handful of bamboo skewers are served with chili peppers dipped in water to be authentic.
A bite of bamboo skewer barbecue, a sip of Chinese and Taiwan wine, the stunning taste behind such a good relationship adds a thick pyrotechnic atmosphere to this natural and irreproducible treasure land.
The battles between the rivers and lakes are endless, and various ranking lists are emerging one after another. But no one cares about winning or losing. Between the pots and stoves of the Dragon Boat Festival, people can't stop being busy, and they can't stop chasing delicacies. In the face of a dazzling delicacy, Guizhou foodies have always used a cup of mellow and coordinated good sauce wine to push the hearty food enjoyment to a climax.
In Guotai Liquor Industry's "Guotai Fu", the scene of drinking is described as follows: close friends drink, non-alcohol can not enjoy flying; The feast ceremony is magnificent and splendid without wine; Warriors go out on battle, and they are not brave without wine; The literati gather elegantly, and there is no pearl and jade splash without wine.
Wine culture and food culture are full of long-term thinking of the ancestors under the framework of heaven and earth people and themselves, and are the carrier of people's emotions and the key to opening the heart.
As soon as the table opened, the fine wine was poured into the cup, relatives and friends sat down, three or two gossip, and between the mouthfuls and chopsticks, they were full of mellow fragrance and satisfaction. Wine goes to the world, back to basics, and travels beautifully, which is the harmony between man and nature.