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Guiyang beckons with striking landscapes and intriguing cultures(4)

2013-12-04 14:15 Shanghai Daily Web Editor: Si Huan
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Travel tips:

Guizhou locals have a long tradition of eating dog meat, especially in winter. There are a few restaurants serving dog meat in Guiyang, but not many. Because the practice is controversial, tour guides at scenic spots will tend to avoid these places when showing tourists around.

Taking a cab in Guiyang can be quite challenging. Cabbies often refuse customers if they are on a shift change or the destination is too near. Be prepared for the drivers to pick up other passengers during the trip and remember to insist that they charge by the meter.

What to eat:

Sour soup fish: The typical Miao ethnic dish is a must for first-time travelers to Guiyang. Cuisines of ethnic minorities inhabiting the mountainous area have made a great contribution to Guizhou's colorful culinary culture, and include hot, spicy and sour flavors. The sour soup usually is of three kinds, red soup made with tomatoes or made with chilies, and white soup. Popular restaurants serving authentic sour soup fish include Lao Kai Li (55 Shengfu Road), Miao Xiang Cun (79 Gongyuan Rd N.) and Ding Guan Cheng (near Longdongbao Airport).

Huaxi beef rice noodles: A signature local specialty, beef rice noodles are to Huaxi what beef noodles are to Lanzhou residents in Gansu Province, and yangrou paomo (mutton soup with Chinese bread) to Xi'an people in Shaanxi Province. A bowl of soothing hot rice noodles cooked in rich broth transforms a local snack into a breakfast delight. The two popular eateries for beef rice noodles in Huaxi, Wang's and Fei Wan, can both be found at the wet market on Huakuo Road.

Siwawa (sliced vegetables with pancakes): Siwawa, the name of this renowned Guiyang snack, describes the pancake swaddling the ingredients as if they were a baby. Just like with roasted Beijing duck, diners pick different vegetables and other ingredients and wrap them in a pancake. Siwawa restaurants have a variety of sauces and vegetables. Cuishao (deep fried streaky pork granules) and zhe'ergen (the root of a local plant literally "stinky fish grass") are among the locals' favorites. Si Zhi Wei on Hengfeng Road and Aunt Yang's Restaurant on Feishan Street are among the top hits.

Jilajiao (fried chilies with chicken): Guizhou, home to nationally and even internationally known Lao Gan Ma chili sauce, is no doubt among the top provinces in China in chili consumption. The locals have countless ways of preparing chilies, some as part of dishes, others as sauces. Sauce is quite crucial to Guizhou cuisine. Different dishes have their own sauces. Fried chilies with chicken from Qingyan old town is a good example of Guizhou's art of using chilies as an ingredient. The best jilajiao can be found in the store at the town's north gate.

Changwangmian (noodles with pork intestines and blood): The heavy, oily breakfast has a history of more than 120 years. Chewy noodles are buried under a thick layer of chili oil, toppled with marinated pork intestines and blood, cuishao and bean sprouts. A dish of refreshing sour radish helps to balance all the spices and oils. Recommended places to have the noodles include the Jiang's on Shanghequn Road (near Guiyang No. 5 Middle School), Nan Men Kou on Xiahuguo Road and the Liu's on Baoshan Road S.

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