The pickles of Guizhou

Guizhou cuisine actually uses more chilli peppers than Sichuan, which many would find surprising. However, it is best known for the liberal use of vinegar to preserve vegetables, such as the famous Pickled Mustard Greens. There is a local folk saying: ‘Without eating a sour dish for three days, people will stagger with weak legs.’ Each family in Guizhou makes its own sour pickles, and these form a major part of the diet. Although it is landlocked, the province also offers some seafood dishes, including Clay-pot Fish Stew.