This May, the climate is suitable, the weather is nice, we are full of expectation set foot on the Guizhou trip.
We chose to spend our tour in Guizhou instead of Weihai. First, we like the slow-pace life there. Second, the scenery of Guizhou is more gentle and beautiful. And the last, we try to explore things quite different from the Han culture, since Guizhou is a place gathering lots of minorities in China.
Despite being a popular destination with domestic travelers, Guizhou remains largely unknown to travelers outside China – and what a travesty of justice. The province has two of the country’s largest and most spectacular natural features – a waterfall and a cave – while outside the capital, Guiyang, it’s pretty much green hills and valleys, flowing rivers and limestone formations to the horizon.
Guizhou food, also called Qian cuisine, consist of Guiyang dish, northern Guizhou dish and ethnic cuisine and so on several kinds of flavors. In the early Ming dynasty, the Guizhou cuisine has been mature; many dishes had a history of more than 600 years. The one big characteristic of Guizhou dishes is sour. Guizhou has a ballad that “three days do not eat sour food, peole would be staggered”. Nearly every Guizhou citizen’s home would have pickled Chinese cabbage, which is really appetizing.
