Yunnan-Guizhou Cuisine

Introduction

The regional cooking of Yunnan and Guizhou, with wild mushrooms, sour soups and the food of many peoples.

Yunnan-Guizhou cuisine is the regional cooking of Yunnan and Guizhou. The two provinces are home to the Han and to many other peoples, among them the Dai, Miao, Yi and Bai, and each has its own food customs. In Yunnan wild mushrooms grow from May until the rainy season ends in October, and wild-mushroom hotpot is a signature dish there. Traditional Dai food prizes sourness, makes frequent use of sour bamboo shoots and includes grilled and roast chicken; most Miao households make their own sour soup, and Miao fish in sour soup is well known; and rushan, a dried milk sheet, is a familiar delicacy of the Bai table. Guizhou cooking holds that sour and hot go together, and pickled chili is called the soul of the flavour of Guizhou food.