Short video I made eating and reviewing baijiu flavored ice cream purchased at the Moutai store in Guiyang.
The ice cream really does taste like moutai's signature sauce aroma flavor. Umami first with soy sauce/vegemite vibes and a lot of vanilla to balance the savory flavors. Next time I want to try mixing in a spoonful of laoganma.
Bit pricy though. 68rmb or around 10usd for the tiny cup.
This is pao jiao niu rou mo gai fan 泡椒牛肉末盖饭. Rice topped with ground beef, pickled spicy peppers, pickled celery, cabbage, green onion, and pickled long beans. On the side is a cube of meidoufu 霉豆腐， a type of moldy fermented tofu that is sprayed with baijiu and rolled in chili powder. You mix a little into your rice for an insane umami kick. This place also gives you free soup.
This dish is from Zhijin area in Guizhou. Served at a restaurant in Guiyang. Fermented sour soup, rice, zheergen, beans, green onions, and crispy pork bits. Perfect hearty warm bowl for cold rainy weather, which is most of the winter in this area. The flavor is tangy and savory with a great mix of textures in each bite. A bowl cost about 2.50 usd.
Had this in Yunnan near the Myanmar border. The texture was chewy with a slight crunch to it as well, almost like a pickled bamboo shoot. They cooked it up with chili, green onion, garlic, and tons of green Sichuan peppercorns.
Absolutely bangin grilled pork chop sandwich in Guiyang. Just a juicy grilled porkchop with a perfect strip of crispy fat, super spicy rub, and a slice of lettuce served on a grilled Mantou and slathered with hot chili sauce. The shop that sells this is far down an otherwise unremarkable alleyway. They give you the bone on the side so you can gnaw off the last few scraps of meat, and believe me you will be doing that.
This is a really awesome dish I've had 2x in 2 days here in Southern Yunnan. I'll probably eat it again tomorrow. They start with a black rooster and roast it over charcoal and tea leaves till it's crispy and charred. That's it. That's the whole thing and it's delicious. Smokey, salty, savory and a little greasy. Simple but real real good.
Eating Pu gai mian aka Blanket noodles here in Chengdu. These are originally from Rongchang in Chongqing where they were made with chicken soup, but these ones have braised beef, yellow peas, and lots of cilantro.
Just a short video I made for douyin and Instagram, highlighting my favorite local spicy chicken here in Chengdu.