After my Ode To Vinegar post detailing the sour cold dishes at DaGui (大贵), I shall now move onto some hot, vinegar-free but still delicious dishes. Guizhou cuisine is not at all popular outside of China – in fact I’ve never seen these dishes outside of China, but Guizhou borders Sichuan, and the cuisine often combines Sichuanese spiciness with the sourness enjoyed by the many minority groups living in this province. There are many tasty dishes, but instead of talking about the more well-known Guizhou specialties, such as sour fish soup (酸汤鱼) or the insanely delicious but less unique, such as stir-fried-deep-fried eggplant (香菜茄子), I’ll chat up the dishes I find most pleasing and surprising in flavors.… READ MORE | 1 Comment