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.

The rich and varied flavors of Guizhou hotpot are a result of the region's unique geographical environment, climate, and the cultural fusion of its many ethnic groups. Take sour soup hotpot, for example. The red sour soup is made from ingredients like tomatoes and chili peppers through natural fermentation, resulting in a bright red color and a balanced spicy-sour taste that stimulates the palate while warming the body. The white sour soup is lighter and more refreshing, fermented from rice soup or glutinous rice, carrying a subtle rice aroma and lactic acid flavor that pairs perfectly with various ingredients. Whether paired with tender fish slices or hearty beef, it leaves a lasting impression.

Photo by Wang Xiao

Spicy chicken hotpot is a classic in Guizhou cuisine. The chicken pieces, stir-fried with sticky rice chili paste, serve as the flavorful base of the hotpot. Not only can the chicken be enjoyed on its own, but by adding water and salt, the dish transforms into a hotpot broth for cooking an assortment of vegetables, meats, and other ingredients.

Photo by Tong Jing

Although "clear water blanching" might sound plain, it is actually a delightful experience for the palate. The hotpot starts with a carefully simmered, rich pork bone broth, whose pure and savory flavor immediately wins over diners. Ingredients like pork tendon, egg dumplings, and various vegetables are blanched in the broth and then dipped in a seasoned chili and Houttuynia cordata sauce, creating a simple yet delicious pairing that goes perfectly with rice.

Source: A documentary Exploring the Flavors of Guiyang

Editor Ⅰ: Zhang Wenwen

Editor Ⅱ: Bao Gang

Editor Ⅲ: Liu Guosong