Guizhou cuisine

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This article is part of the series: Chinese cuisine
History History of Chinese cuisine
Eight Great Traditions Anhui (Hui) Cantonese (Yue) Fujian (Min) Hunan (Xiang) Jiangsu (Su or Yang) Shandong (Lu) Szechuan (Chuan) Zhejiang (Zhe)
Others Beijing Imperial Aristocrat Jin (Tianjin) Liao (Liaoning) Chinese Buddhist Chiuchow E (Hubei) Gan (Jiangxi) Hainan cuisine Hakka Jin (Shanxi) Hong Kong Western Huaiyang Chinese Islamic Northeast Qian (Guizhou) Qin (Shaaxi) Shanghai Macanese Taiwanese Yu (Henan) Yunnan
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Guizhou cuisine (Chinese: 黔菜 or 贵州菜) is derived from the native cooking styles of the Guizhou region in China. Guizhou cuisine is similar to Szechuan cuisine and Hunan cuisine, but it's unique in that its dishes emphasize on the mixed taste of sour and spicy. Guizhou cuisine is is often specially cooked to match the flavor of locally produced Chinese liquor that are famous in China, such as Maotai, which is consumed with the cuisine.