Flavor GuizhouLike many well-known restaurants in Los Angeles, the niche local cuisine is transitioned to Baijia dishes suitable for popular tastes.This time, the menu for the tasting included not only Guizhou specialties, but also Jiangsu and Zhejiang cuisines, as well as the newly launched King of Supper "Guijie Crawfish". A group of 7 people went to try it, not only Guiyang natives, but also from all over the world. Of foodies.
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It has nothing to do with Sichuan dishes that are popular in Los Angeles, and Hunan dishes that are good at spicy and spicy dishes. Laoganma oil peppers are from Guizhou. Chili peppers from Guizhou, Huaxi peppers are black and red, bright and fragrant, not spicy. People in Guizhou also eat chili very much, just the methods are extremely rich. There are tube chili, oil chili, coriander pepper, coriander pepper, bad pepper, and hot pot pepper, which are typical non-spicy.
Bad chili fried rice
This time, many people came for the bad peppers. It looks like an ordinary bowl of egg fried rice. Because of the joining of the bad peppers, the value doubles. The rice is also full of crystals. Sam from Sichuan can't help but eat several bowl. Guizhou people love to use bad peppers for cooking, not only fried rice, but also bad pepper fish, fried pork with bad pepper. As long as a small spoonful of chilli pepper, the taste improves a whole grade.
Guizhou Jelly
Two fellow Guiyang people waved and said that this is a typical improved dish, not a typical Guizhou snack. Refreshing pea noodles, with dried peas, crispy peanuts, and the essence is still in oil. Different from the hot and sour Sichuan jelly, the salty taste is heavy, and the minced sour radish is added to improve the taste.
Fish in Hot and Sour Soup
Alex from Guiyang said, “This dish uses red sour soup from the Miao area in the southwest (Yunnan and Guizhou). The red sour soup is boiled with mujiangzi oil and tomatoes, and is topped with red peppers, dried, baked and then ground. A dipping sauce made of ground chili powder. The soup is sour and appetizing, and the fish is tender and delicious. Dip it with some seasoning made from dried chili peppers, which complements each other."
Another reminder from Guiyang Joyce, inThe soup is cooked to the thickestWhen the side dishes are served, the most delicious. Two Guiyang people in this dish still point out that if the sour soup fish is not fish fillets, but the whole live fish is used in the pot, the authentic taste of Guizhou sour soup fish will be more delicious. However, the fillets are full. If you have the same food, it is recommended to order fillets.
The store is also quite proud of this sour soup: "It usually takes a month to brew a bucket of sour soup."
Crispy fatty sausage
The rice crackers were crunchy and the fat sausage was dry. Compared with other dishes, the taste is a bit simpler. But the thick and good sour soup fish cooked with the soup is quite complementary.
Spicy chicken
It is completely different from the deep-fried Sichuan-style spicy chicken. This Guizhou spicy chicken has been well received by the audience.Alex from Guiyang introduced that the exclusive recipe for this dish is Guizhou’s unique "Zamba Chili", which is made by washing and removing the stems of fresh red peppers, soaking them in water, mixing them with ginger and garlic cloves and adding them together. The bowl is vigorously mashed.Compared with other peppers, this chili is clear because of the ginger and garlic, and it is also warm because of melting.Therefore, the chicken fried with it has a dense, spicy but not dry taste.Two people from Guiyang said that this is indeed what Guizhou did. They are very emotional!
Private Braised Pork
Typical Jiangsu-Zhejiang flavors, Fei from Jiangxi and Emma from Anhui, are considered to be their favorite dishes of the night. The fatty meat is not greasy, the lean meat is not firewood, and the sweetness and saltiness are moderate.
Jiejie crayfish
"Go to Guijie, eat mochi" is already a scene in Beijing.There are red lanterns all over the street, from beginning to end, they are small, and the one who eats is called a sweaty face and red ears.But I have to say that the frozen crayfish used in this dish can't replace the fresh and sweet taste of live shrimp.The manager who pays much attention to the ingredients said that there will be live shrimp supply in a while, so please go to taste and give us feedback.
Egg Yolk Lion Head
It is said that it is another master dish of the master, and the meat has been repeatedly beaten (please brain supplement the beef balls in the god). Everyone thinks that the egg yolk sandwiched between the meatballs is indeed very innovative and special, but the beaten meat does not have the imaginary Q bomb, and the taste of the mixed meat and egg yolk is mixed.
The store is very spacious, and the wood-like wall has Guizhou characteristics. We visited on the weekend and everyone was seated at each table. There are private rooms (no minimum spending, more than six people), and each private room is named after the characteristics of Guizhou: Huangguoshu, Xijiang Miao Village, Maotai Liquor, Fanjingshan.
Of course, Guizhou cuisine is more than what we introduced. Joyce, a Guizhou native who has eaten several times, said that there are also lamb skewers and spicy chicken noodles. From the perspective of braised pork and lion head, there seems to be a master who is good at Jiangsu and Zhejiang cuisine. It deserves to be the "flavored Guizhou" with both Guizhou and flavor.
By the way, the flavor of Guizhou's newly-launched late-night menu recently, in addition to the above-mentioned lobster crayfish on the street, as well as Maoxuewang, spicy shrimp, spicy crab, and even more exciting is a butter-bottom hot pot! It is open until midnight on the weekend, and the little friends in the east no longer have to worry about nowhere to eat supper!
Flavor Guizhou ｜ Guizhou Flavor
Address: 17919 E Gale Ave. City of Industry CA
Phone: (626) 839-9989
Business hours: Monday to Thursday 11AM – 2PM; 5PM – 12AM; Friday to Saturday 11AM – 2PM; 5PM – 1:00AM; Sunday 11AM – 2PM; 5PM – 10PM
