10 Must-Try Guiyang Local Dishes for Food Lovers

Nestled in the rolling hills of Southwest China, Guiyang is more than just the refreshingly cool capital of Guizhou province. For the discerning traveler, it is a secret culinary powerhouse, a destination where food is not merely eaten but experienced with all the senses. Forget the delicate, subtly sweet flavors of eastern Chinese cuisine. Here, in the heart of the Karst landscape, the food is a bold, unapologetic symphony of sour, spicy, and savory notes, often ignited by the region’s legendary laoganma chili crisps and the unique mala (numbing-spicy) sensation. For any food lover, a trip to Guiyang is a pilgrimage to one of China's most thrilling and underrated gastronomic frontiers. Let's dive into the ten dishes that define this incredible food scene.

The Soul of Guiyang: Street Food and Signature Staples

The true essence of Guiyang’s cuisine is found sizzling on street grills, steaming in night market stalls, and simmering in humble neighborhood shops. These are the dishes that locals crave daily, the foundational flavors that tell the story of the city.

1. Chang Wang Mian (Intestine Noodles)

No dish is more quintessentially Guiyang than Chang Wang Mian. This is breakfast, lunch, and comfort food all in one bowl. The star is the broth—a deep, complex, and rich pork-based elixir, often simmered for hours with a secret blend of spices. It’s poured over springy egg noodles and topped with tender, braised pork intestines that are cleaned meticulously, leaving only their delightful, slightly chewy texture and savory flavor. The final touch is a spoonful of blood cubes, adding a unique, soft dimension. Garnished with fresh cilantro and a hit of chili oil, it’s a hearty, unforgettable start to any day of exploration.

2. Si Wa Wa (Little Baby)

A beloved street snack, Si Wa Wa is as charming as its name. It consists of a thin, translucent rice flour wrapper that resembles a baby’s swaddling clothes. This delicate sheet is filled with a crunchy mixture of shredded potatoes, seaweed, pickled radish, and beansprouts. It’s then bundled up, dipped in a special, tangy and spicy sauce, and eaten in one or two delightful bites. The contrast of the soft wrapper, the crunchy filling, and the explosive sauce is a textural masterpiece.

3. Lao Guo Chang (Old Pot Intestines)

Think of this as Guiyang’s answer to hot pot, but with a distinct local character. A large, shallow iron pot is placed at the center of the table, filled with a pungent, spicy, and numbing broth. The main protein is pork intestines, pre-cooked to a perfect tenderness. As it bubbles away, you add other ingredients like tofu, potatoes, and vegetables, letting them soak up the intensely flavorful soup. It’s a social, communal dish best enjoyed with a group, offering a deep dive into the local love for bold, organ meat-centric flavors.

4. Lu Guo (Stove Pot)

Similar to lao guo chang but more versatile, Lu Guo is a year-round favorite. A portable stove with a pot of broth is placed on your table. The broth can vary from a clear sour soup to a fiery red oil base. You then cook a wide array of raw, skewered ingredients—everything from mushrooms and lotus root to thinly sliced meats, quail eggs, and various fu (tofu products). It’s interactive, fun, and allows you to customize every bite to your preferred level of spice.

The Sour and Spicy Heartbeat: Guizhou's Defining Flavors

Guiyang’s climate has shaped a palate that craves appetizing, pungent flavors. The local obsession with suan (sour) comes from traditional preservation methods and a desire to stimulate the appetite in the humid weather, perfectly balanced by relentless, fragrant heat.

5. Suan Tang Yu (Sour Soup Fish)

This is the crown jewel of Guizhou’s sour cuisine. The soup base is not made with vinegar, but from a natural fermentation of tomatoes and rice, creating a vibrant red broth that is tangy, slightly sweet, and aromatic. Fresh river fish, often a whole carp or catfish, is poached in this bubbling, rosy soup. The result is fish that is impossibly tender and infused with a refreshing, complex sourness that is utterly moreish. It’s lighter than Sichuan’s fiery fish dishes but no less compelling.

6. Qianbei Fengwei Yangrou Fen (North Guizhou Style Mutton Rice Noodles)

A dish that showcases the region’s skill with herbs and spices. A rich, milky-white broth is painstakingly made by simmering mutton and goat bones for hours with ginger, Sichuan peppercorns, and local herbs. This fragrant, deeply savory soup is poured over rice noodles and slices of mutton. The magic lies in the condiment bar: fresh cilantro, chopped green onions, pickled garlic, and most importantly, a fiery chili paste. You customize each slurp, making it a warm, comforting, and personalized meal, especially popular in the cooler months.

Night Market Treasures and Irresistible Snacks

As the sun sets, Guiyang transforms. The night markets, like the famous Erqi Lu (27th Road) snack street, come alive with the sounds, smells, and sights of culinary theater. This is where you go to graze and discover.

7. Grilled Fish with *Zhe'ergen*

A night market superstar. A whole fish, split and splayed open, is grilled over charcoal until its skin is crispy and its flesh is flaky. The defining topping is a vibrant, pungent salsa made with zhe'ergen (Houttuynia cordata), a local herb with a famously divisive, fishy-citrusy-medicinal aroma that locals adore. Mixed with cilantro, chili, and other spices, this topping cuts through the richness of the fish, creating a flavor that is wild, earthy, and uniquely Guizhou.

8. *Aiwan* Bing (Love Bowl Cake)

A sweet respite from the spice. This simple, glutinous rice cake is a textural delight. Steamed ci ba (mochi) is pressed into a small bowl, then turned out to form a neat, white dome. It’s topped with a colorful mixture of roasted sesame seeds, peanuts, sunflower seeds, and crystallized brown sugar. The contrast between the soft, chewy, warm rice cake and the crunchy, sweet, nutty topping is absolutely addictive. It’s the perfect portable dessert as you wander the bustling market lanes.

Cultural Bites and Festival Flavors

Some dishes are deeply woven into the fabric of local life and celebrations, offering a taste of Guiyang’s ethnic diversity and traditions.

9. *Baba* (Sticky Rice Cake)

A traditional snack of the Miao and Dong ethnic groups, found throughout Guiyang. It comes in both savory and sweet versions. Savory baba might be filled with minced pork and vegetables, while sweet versions contain a paste of sesame and brown sugar. The filled glutinous rice dough is then pan-fried until the exterior is crispy and golden, and the inside becomes wonderfully sticky and hot. It’s a hearty, satisfying handheld food that speaks of mountain traditions.

10. *Ciba La Rou* (Sticky Rice Cake with Crispy Pork)

A luxurious and celebratory dish. It features slices of la rou—Guizhou-style smoked bacon or pork belly, cured with spices and smoked over pine needles, giving it a distinctive, deep flavor. This crispy, salty, smoky pork is stir-fried with slices of ci ba (the aforementioned sticky rice cake). As it cooks, the ci ba softens, absorbs the pork’s rendered fat and smoky essence, and develops crispy edges. It’s a rich, decadent, and utterly satisfying combination of textures and quintessential local flavors, often reserved for special occasions but now available in many local restaurants.

Exploring Guiyang is, at its core, a culinary expedition. Each of these ten dishes is a doorway into the city’s history, its climate, and the spirited character of its people. From the first slurp of Chang Wang Mian to the last bite of grilled fish with zhe'ergen, you’re not just feeding your stomach; you’re engaging in a vibrant, delicious dialogue with Southwest China itself. So pack your appetite and a sense of adventure—Guiyang’s table is set, waiting to challenge and delight you in the most delicious ways imaginable.