
Chilies —
The most important ingredient in Guizhou cuisine -- the chili pepper.

Sour fish soup —
Sour fish soup is Guizhou's best known dish. It's often served on a burner at the table to let the pungent flavors develop.

Green pepper —
For those new to Guizhou's cuisine, these relatively milder green bells are not to be underestimated.

'Silk babies' —
Similar in look to Vietnamese spring rolls, this vegetarian snack consists of a "silk blanket" made of pounded glutinous rice and the "baby" -- a filling of fresh and pickled vegetables with dried soybeans added for crunch.

Houttuniya —
This unusual root vegetable has a lemony, medicinal tang that locals believe is good for the lungs.

Lover's tofu —
These crispy squares of griddled tofu with a soft custard center pack a fiery punch.

Rice tofu —
The bland but comforting tofu-like flavors of this Guizhou specialty are a welcome respite from all the chili.

Pork brain 'flower' —
The jelly-textured offal goes well with a pungent sauce seasoned with soy sauce, scallions, pickled and dried chili.

Barbequed fish —
Fresh fish from the region's rivers, which flow through a stunning karst, limestone landscape, are often barbequed. Fish are also farmed in rice paddies.

Unusual fruits —
Guizhou is home to unusual vegetables and fruits like the yangmei -- the bayberry or Chinese strawberry -- that are sold from wicker baskets at local markets.

Night market —
Most of the province's signature delicacies can be found in night markets in Guiyang and Anshun.


