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.
Guizhou hotpot also continuously innovates in cooking techniques, giving rise to many unique hotpot varieties. Bean hotpot is one of the standout examples. Dried kidney beans are used as the main ingredient, simmered for a long time until tender and infused with a rich bean aroma. The hotpot broth, made from pork bones and a variety of spices, complements the beans perfectly, offering a hearty yet flavorful taste. The soul of this hotpot lies in the "soft cracklings," a Guizhou specialty made from pork belly. Paired with the bean and rice hotpot, it adds even more depth to the dish.
Source: Network
Tofu pudding hotpot centers around its silky-smooth tofu pudding, whose delicate texture contrasts beautifully with other hotpot ingredients, adding a unique layer to the dining experience. The broth for tofu pudding hotpot can vary—clear broths, such as those simmered with pork trotters, are rich and nutritious. Alternatively, tofu pudding stewed fish hotpot combines fresh fish with tender tofu pudding, creating a spicy and savory dish that’s another perfect companion for rice.
Source: Network
When it comes to bean-based ingredients, fermented bean hotpot stands out as a unique offering in Guizhou’s hotpot scene, known for its distinctive fermented bean aroma. The hotpot base is made by stir-frying fresh pork belly cracklings with fermented beans and secret-recipe sticky rice chili paste, releasing an irresistible fragrance. Although the fermented bean hotpot may have a pungent aroma (similar to stinky tofu), its taste is incredibly flavorful and memorable. A spoonful of the broth over rice is enough to whet the appetite. Do you prefer Bijie’s tofu skin hotpot or Qianxinan’s street-style hotpot?
Source: Network
It seems that Guizhou can create unique flavors from almost any ingredient, and tofu is no exception. Tofu skin hotpot uses handmade tofu skin, which is thin, non-sticky, and pleasantly chewy. Paired with a spicy and numbing broth, it packs a punch. The thick layer of red oil on the surface of the broth hides the tofu skin beneath, with only scallions and cilantro floating on top, delivering a spicy and aromatic experience.
Source: Network
Pork knuckle hotpot is another innovative creation. High-quality pork knuckles are used as the main ingredient, undergoing multiple steps such as frying, steaming, and simmering until they become tender, flavorful, and rich without being greasy. The hotpot broth, made from a variety of spices and seasonings, complements the hearty texture of the pork knuckles perfectly. This hotpot is not only rich in taste and flavor but also nutritious, showcasing the ingenuity of Guizhou’s people.
Source: Network
Lamb hotpot is another highlight on the dining tables of Guizhou during winter. In terms of broth types, Guizhou lamb hotpot includes clear broths, carefully simmered with various Chinese herbs for a rich taste; spicy red oil broths, which are aromatic without being overpowering; and sour soup broths, made with red sour soup, giving the lamb a unique, balanced sweet-and-sour flavor. For the lamb itself, Guizhou lamb hotpot often uses local black goats or Qianbei hemp sheep, known for their tender, flavorful, and non-gamey meat, adding endless depth to the hotpot.
Source: Network
Editor Ⅰ: Zhang Wenwen
Editor Ⅱ: Bao Gang
Editor Ⅲ: Liu Guosong
