贵州民族菜概述

A Survey of the Nationalities Cuisine in Province Guizhou

贵州民族菜有着悠久的历史,主要由仡佬族、彝族、苗族、侗族、布依族、水族等民族菜肴组成。特殊的地理环境使贵州民族菜的原料从主副食到水产、蔬果、菌类、虫蛙等极为丰富,烹调中突出辣、酸风味,并有蘸水、一锅香等特色品种。

The nationalities cuisine in Province Guizhou has a long history, mainly composed of such nationalities dishes as the Qilao, Yi, Miao, Dong, Bouyei, Shui and so on. The cooking materials for Guizhou nationalities cuisine, including not only staple and non\|staple food, but also various aquatic products, vegetables, fruits, mush\|rooms, insects and frogs and etc, are extremely abundant because of its specific geographical surroundings. The glaring characteristics of Guizhou cooking lie in its giving prominence to peppery and sour tastes. There are a variety of dishes with distinctive national features, for instance, dishes dipped in water, Yiguoxiang (a kind of dish prepared by pouring all the steamed, fried, stewed, braised and boiled dishes into one soup kettle and then cooking it.) and etc.