Miao Cuisine
Miao cuisine is the cuisine of the Miao people mainly in southern Guizhou Province(貴州省) and surrounding provinces of China.
Miao cuisine has a strong emphasis on spicy and sour flavors; sour spicy(酸辣) dishes feature frequently.
Ingredients
Rice is a staple of Miao cuisine, typically steamed.
Liquor(白酒) is made from fermented sorghum.
Soy is used for making tofu. Local alkaline water is used, or gypsum powder is added. Tofu is often fermented lightly and cooked in a variety of ways.
Fish mint(魚腥草 yu xing cao) is an herb used often in Miao cuisine; while foreigners usually dislike the pungent scent and unusual flavor, locals love it. Fish mint root(折耳根 zhe’ergen) is made into salad or chopped and added to sauces as a topping.
Chili(辣椒), usually labuyo chili(小米辣)(?), is used extensively, often pickled with garlic, ginger, and alcohol. It is also used fresh and dried.
Pickled vegetables are quite common. Mustard(芥菜) and similar vegetables are pickled.
Dishes
- steamed rice
- rice tofu(米豆腐): chewy tofu made from ground rice
- pickled chili(糟辣椒 zao la jiao): chili preserved with garlic and ginger
- mashed chili(糍粑辣椒 ciba lajiao)
- fish or meat in pickled chili(糟辣魚 zao la yu, and 糟辣肉絲 zao la rousi)
- dipping sauce(蘸水 zhanshui), typically with garlic, ginger, chili, and herbs such as fish mint, coriander, or scallion
- pickled vegetables(醃菜 yan cai, or 香辣菜 xiang la cai): dried, salted, and fermented vegetables such as mustard
- fish mint root salad(涼拌折耳根 liangban zhe’ergen)
- love tofu(戀愛豆腐果 lian’ai doufuguo): tofu with fish mint root and sauce
- sour soup fish(酸湯魚): sometimes called sour soup hot pot or simply sour soup; broth of fermented seasoning
- sour soup tofu(酸湯豆腐): tofu with sour soup
Related Links
Recipes
coming soon~