Guizhou cuisine is defined by sour and spicy—sour soup fish, 'Siwawa' vegetable wraps, and 'Changwang' noodles. Pickled chilies and wild herbs give it a distinct, tangy soul.
必吃招牌菜 — Signature Dishes
No.1 丝娃娃 — Siwawa (Silk Doll Wraps)
口味 · 丝娃娃：贵阳人钟爱的街头小吃，因形似襁褓中的婴儿而得名。用手工烙制的薄如蝉翼的麦面小饼，包裹着切成细丝的胡萝卜、海带、白萝卜、折耳根、豆芽等十几种色彩缤纷的素菜。其灵魂在于注入灵魂的蘸水：将包好的娃娃浸入酸辣鲜香、带有折耳根和糊辣椒香气的特制酸汤中，一口咬下，蔬菜的清脆、面皮的绵软与蘸水的酸辣在口腔中完美交融。
A beloved Guiyang street food resembling a swaddled baby. A thin, hand-rolled wheat crepe is wrapped around a colorful array of finely shredded vegetables like shredded carrots, kelp, radish, and bean sprouts. The magic lies in the dipping: the wrapped 'doll' is generously dunked into a tangy, spicy, and savory cold broth infused with wood ear mushrooms, pickled radish, and roasted soybeans, creating an explosion of textures and flavors in every bite.
历史典故 · History：丝娃娃起源于20世纪20年代的贵阳街头，最初是挑着竹筐叫卖的平民小吃。因其包裹后形似襁褓中的婴儿而得名。几十年来，它从简单的市井小吃发展为贵阳的文化符号，不仅体现了贵阳繁荣的夜市文化，更展现了当地人对新鲜食材、互动式就餐体验以及酸辣口味的极致追求。
Originating in the 1920s in Guiyang, Siwawa started as a humble street snack sold by vendors carrying bamboo baskets. Its name comes from its adorable resemblance to a wrapped baby. Over the decades, it has evolved from a simple working-class snack to a cultural icon of Guiyang, representing the city's vibrant street food culture and the locals' love for fresh, interactive, and flavorful dining.
食材与做法 · How it's made：1. 制作面皮：将面粉、水和少许盐调成稀糊状，在平底锅上烙成薄如蝉翼的小圆饼，要求熟透且柔韧不破。
2. 准备配菜：将胡萝卜、黄瓜、白萝卜、海带丝、绿豆芽等蔬菜切成极细的丝，并在开水中快速焯烫断生。
3. 准备香料：将折耳根（鱼腥草）、香菜、酸萝卜等具有贵州特色的配料切成细碎末状。
4. 调制蘸水：将清水、酱油、保宁醋、糊辣椒面、蒜泥、葱花及少许香油混合，调制成酸辣开胃的冷汤蘸水。
5. 包制成型：取一张面皮，放入少许各类蔬菜丝和香料，将面皮两侧向内折叠，再紧紧卷起，做成形似婴儿的丝娃娃。
6. 享用美食：将包好的丝娃娃浸入蘸水中，或者直接用勺子将蘸水注入丝娃娃顶部，一口吞下。
在哪吃 · Where to try：贵阳丝恋等连锁与夜市摊。人均 30–60 元(参考)。
Available at well-rated local restaurants and time-honored shops; prices vary by venue and season (reference).
No.2 肠旺面 — Changwang Noodles
口味 · 肠旺面：贵阳最具代表性的早餐，以浓郁霸道的风味唤醒清晨。这道面食以筋道的手工碱水鸡蛋面为底，盖上用数十种香料慢炖至软糯的猪大肠、滑嫩鲜香的猪血旺，以及灵魂配料脆哨（油炸猪肉丁）。浇上红亮醇厚的辣椒油，撒上葱花，红油重彩却肥而不腻，血旺嫩、肠子糯、面条脆，口感层次极其丰富，是贵阳人不可或缺的日常美味。
A quintessential Guiyang breakfast that packs a bold, fiery punch. This noodle dish features springy, hand-pressed alkaline egg noodles topped with tender, slow-braised pork intestines, silky pig blood curd, and the star ingredient—'Cuisao' (crispy fried pork belly bites). Drenched in a vibrant, aromatic red chili oil and garnished with scallions, it is a masterclass in balancing rich, spicy, and savory flavors with a delightful textural contrast.
历史典故 · History：肠旺即猪大肠和猪血旺，同时旺在当地方言中谐音旺，寓意兴旺发达。该面食起源于清代末期的贵阳。最初是底层劳苦大众的果腹之物，但其繁复的配料和浓郁的味道迅速征服了全城。如今，吃一碗肠旺面已成为贵阳人清晨的仪式感，象征着这座城市热烈、火爆且毫不妥协的饮食性格。
The name 'Changwang' translates to 'intestine and blood', but 'Wang' also sounds like the word for 'prosperous' in the local dialect, giving the dish an auspicious meaning. It originated in the late Qing Dynasty in Guiyang. Initially a simple meal for laborers, its complex preparation and rich flavor profile quickly won over the entire city. Today, a bowl of Changwang noodles is a morning ritual for Guiyang locals, symbolizing the city's robust and unapologetic culinary spirit.
食材与做法 · How it's made：1. 处理浇头：将猪大肠洗净，加入八角、桂皮、花椒等香料卤煮至软糯入味；将猪血旺放入微开的清汤中慢火浸煮至刚熟且保持滑嫩。
2. 制作脆哨：将肥瘦相间的猪肉切成小丁，入油锅慢火熬炸至金黄酥脆，出锅前烹入少许酱油和糖提色增香。
3. 炼制红油：将贵州特色的糍粑辣椒或糊辣椒面，用菜籽油和猪油的混合油，加入姜蒜及香料慢火熬制成红亮香浓的辣椒油。
4. 煮制面条：在沸水中下入手工压制的高筋碱水鸡蛋面，煮至面条断生且保持筋道弹牙，迅速捞起沥干水分。
5. 组合装碗：将面条盛入碗中，依次铺上切好的卤大肠丁、血旺块和一大勺灵魂脆哨。
6. 调味出餐：在面上淋上红油，加入少许原汤，最后撒上一把翠绿的葱花即可端上桌。
在哪吃 · Where to try：贵阳清真面馆与老字号。一碗约 15–25 元(参考)。
Available at well-rated local restaurants and time-honored shops; prices vary by venue and season (reference).
No.3 青岩状元蹄 — Qingyan Scholar's Trotter
口味 · 青岩状元蹄：源自贵阳郊外青岩古镇的传奇名菜。精选肥硕的猪脚，经过反复燎烤去毛、刮洗，放入由十余种当地中草药和香料（包括贵州特有的野山姜、八角等）熬制的秘制老卤中，文火慢炖数小时。成菜色泽酱红，肉质耙软入味，入口即化，猪皮软糯粘唇，富含胶原蛋白。食用时必配一碟由折耳根、糊辣椒、酱油和醋调制的蘸水，酸辣解腻，堪称绝配。
A legendary dish from Qingyan Ancient Town on the outskirts of Guiyang. The pig's trotter is meticulously cleaned and braised for hours in a rich, dark broth infused with over a dozen local herbs and spices, including Guiyang's unique wild ginger and star anise. The meat is incredibly tender, melting in the mouth, while the skin is gelatinous and rich in collagen. It is typically served with a fiery, tangy dipping sauce made from Zhe'ergen and roasted chili, cutting through the richness perfectly.
历史典故 · History：这道菜与青岩古镇的历史及清末贵州首位文状元赵以炯的传说密不可分。相传赵以炯年少时在青岩慈云寺苦读，寺中老方丈用秘制卤猪脚为他补充营养。赵以炯高中状元后，为感念方丈恩情，将此菜命名为状元蹄。如今，它已成为青岩古镇必吃的文化地标美食，寓意着金榜题名与吉祥如意，承载着浓厚的儒家文化与市井烟火气。
The dish is deeply tied to Qingyan's history and the legend of Zhao Yijiong, who became Guizhou's first Zhuangyuan (top scholar in the imperial examination) in 1893. Legend has it that Zhao studied tirelessly at a local temple, and the abbot nourished him with a hearty braised trotter dish. After passing the exam, Zhao named it 'Scholar's Trotter' to honor the abbot's kindness. Today, it remains a must-eat culinary landmark in Qingyan, symbolizing academic success and good fortune.
食材与做法 · How it's made：1. 处理猪蹄：挑选新鲜肥硕的猪蹄，在明火上燎烤去净猪毛，刮洗干净表皮，放入冷水中浸泡拔除血水和杂质。
2. 焯水去腥：将猪蹄冷水下锅，加入姜片和料酒，大火煮沸后撇去浮沫，捞出温水洗净，并砍成均匀的大块。
3. 配制香料：将八角、桂皮、贵州特产的野山姜、草果、花椒等十余种香料装入纱布袋中，制成卤料包。
4. 文火慢卤：将猪蹄和香料包放入大锅，加入老抽、冰糖及没过食材的清水，大火烧开后转微火慢炖3至4小时，直至肉质软烂。
5. 大火收汁：将卤好的猪蹄捞出，挑出香料包，将锅中卤汁大火收浓，熬制成红亮粘稠的酱汁。
6. 装盘点缀：将猪蹄均匀裹上浓郁的酱汁装盘，并配上一碟由折耳根、糊辣椒面、酱油和香醋调制的贵阳特色蘸水一同上桌。
在哪吃 · Where to try：贵阳郊外青岩古镇各卤味店。人均 50–100 元(参考)。
Available at well-rated local restaurants and time-honored shops; prices vary by venue and season (reference).
推荐菜馆 — Where Local Foodies Go
贵阳老凯里酸汤鱼(省府路) — Lao Kaili Sour Fish
贵阳酸汤鱼名店。
Famed Guiyang sour-soup fish house.
丝恋丝娃娃(贵阳) — Silian Siwawa
贵阳人气丝娃娃连锁。
Popular Guiyang Siwawa chain.
饮食贴士 — Dining Tips
贵州酸辣风味浓厚，忌辣的游客可请店家减辣；青岩古镇离市区不远、当地小吃齐全。人均 40–120 元(参考)。
A Guiyang street-meal circuit: Siwawa vegetable wraps with tangy dip, a bowl of Changwang noodles, and braised trotter at Qingyan Old Town. Pace with tea.
一方水土养一方味。
贵州·贵阳 这几道代表性美食,藏着最地道的人间烟火。
来 Guizhou,从这一碗一盘开始,吃懂这片土地。