Dashiqiao Specialty Snacks

There are countless special snacks in Dashiqiao. Many people will come to this place from afar just to taste the most authentic flavor. The most famous is the local tofu. The taste of this tofu is completely different from that eaten in other places. It will become more tender. Moreover, tofu can be used to make many delicacies and dishes, which will make people feel very appetizing.

1. Cut the tofu into small pieces and place them in the middle of the white cloth.

2. Wrap the tofu tightly and trim the edges.

3. Place the wrapped tofu on a wooden board and arrange them neatly.

4. Press it with a wooden board and a heavy object for a whole night. The moisture in the tofu has been almost squeezed out. Take it out and open it. You can see that the tofu has been pressed very firmly. The stinky tofu made in this way will have a very delicate texture.

5. Prepare a cardboard box and put clean straw inside. You can also use clean corn leaves instead.

6. Arrange the tofu neatly on the leaves, one layer of leaves and one layer of tofu. Then put them in the storage room and wait for the tofu to grow hair.

7. Pick them out, remove the white cloth, put them in a frying pan, fry them on low heat with a small amount of oil until both sides are golden brown. This is the last picture, the finished product, fried stinky tofu with salt and pepper noodles, hehe, so fragrant! The most common way to eat it in Guiyang is roasting and frying!

Bang Bang Chicken

Ingredients for Bang Bang Chicken: 250g of cooked chicken, 80g of vermicelli (or cucumber, shredded lettuce)

Seasoning: 1 liang of sesame paste, 4 qian of soy sauce, 3 qian of balsamic vinegar, 1 qian of salt, 2 qian of sugar, 1 qian of MSG, 1 qian of chopped green onion, 6.8 qian of red oil (chili oil), 2 qian of sesame oil (sesame oil), and 6 qian of cold chicken soup.

Production steps

1. Cut the green onion into shreds and place them on the bottom of the plate. Put chili oil, sesame paste, MSG, refined salt, sugar and cooking wine in a bowl and mix well to make sauce;

2. Put the tender chicken thighs and chicken breasts into the soup pot, add cooking wine and refined salt, cook for about 10 minutes, remove when the meat is cooked, drain and let cool;

3. Use a small wooden stick to gently beat the chicken to loosen the meat. Tear the chicken into shreds and place them on the scallion shreds in the dish. Pour the sauce over the shredded chicken.

Hechakou Salted Duck Eggs

1. Ash pickling method: Add water to herbs, pepper powder, and refined salt to make a paste, apply it on the duck egg shells, put them in a porcelain jar, seal them with mud, and pickle for 45 days.

2. Salting method: first wash the duck eggs to remove impurities, add refined salt in layers and put them into the jar, seal the jar with yellow mud, and it will be ready for 50 days.

3. Water pickling method: Dissolve refined salt in boiling water, let cool, pour into the jar containing duck eggs, make sure the brine covers the duck eggs, cover and marinate for 60 days.

4. Chinese medicine pickling method: Boil the Chinese medicine Radix Polygoni Multiflori with water, then add refined salt. After it cools down, pour it into the jar containing duck eggs and pickle it for 18 days. For the above four methods, the ratio of 0.5 kg of salt is used for 50 kg of duck eggs.