On the vibrant land of Guizhou, the culinary culture is as rich and diverse as its landscapes, and during the cold season, the hotpot culture becomes an indispensable part of life here.
As a province with multiple ethnic groups, Guizhou's hotpot culture vividly showcases the culinary traditions of its diverse communities. Beef bile hotpot is a specialty of the Dong ethnic group, attracting countless diners with its unique preparation and distinctive flavor. The "bile" is extracted from the cow’s stomach—partially digested food that undergoes special processing and simmering to form the hotpot’s base. This hotpot has a slightly bitter taste that grows more flavorful the more you eat, reflecting the wisdom and hospitality of the Dong people.
Source: Guizhou Culture and Tourism
Shrimp paste hotpot is often called the "river snail rice noodle soup" of Guizhou hotpots, known for its distinctive fermented shrimp flavor. The shrimp paste is made from local fresh river shrimp through a multi-step fermentation process, resulting in a rich and intense taste. Shrimp paste beef hotpot combines the umami of shrimp, the tanginess of vinegar, and the spiciness of chili peppers. This sour-spicy flavor pairs perfectly with the hearty texture of beef, while fresh mint adds a refreshing aroma. Together, they stimulate the appetite and leave diners craving more.
Photo by Wang Xiao
Duoduofen hotpot blends the ethnic charm of the Anshun region and is often praised as "the Chinese version of tom yum soup." The name "duoduo fen" comes from the playful action of using bamboo sticks or a special tool to "snatch" (duo) the slippery rice noodles into your mouth. In addition to the noodles, various bean products, meats, and vegetables join this flavorful feast. Guizhou’s signature soft cracklings, fried until crispy, absorb the sour-spicy broth for a multi-layered texture. Handmade meatballs, dense and juicy, burst with flavor in every bite. Fresh vegetables, briefly cooked in the hotpot, retain their natural sweetness while soaking up the broth’s flavors, creating a harmonious blend of nature and culinary culture.
Photo by Xiao Zhihan
Editor Ⅰ: Zhang Wenwen
Editor Ⅱ: Bao Gang
Editor Ⅲ: Liu Guosong
