Local Specialties of Kaiyang
Flower Fish Hot Pot
Small river flower fish are used for this dish. Diners may pick fish of their preferred size from the fish tank. After being weighed, the fish will be cleaned and seasoned by chefs. You can cook the fish in the pot while eating. Paired with other side dishes, it makes a hearty feast with plenty of food and drink. This hot pot is a signature dish served at restaurants along the Luowang River.
Black-Bone Chicken Hot Pot
Free-range black-bone chicken is first stir-fried in rapeseed oil, then boiled in clear seasoned broth. Dip the chicken in chilli sauce before eating. Assorted side dishes go perfectly with this dish for drinking and dining. Rich in nutrients, it is widely popular among local people.
Crispy Tripe Hot Pot
Two kinds of tripe are available: pork tripe and beef tripe. This hot pot tastes best cooked with sour pickled chilli seasoning. The longer the tripe simmers, the crispier it becomes. The rich spicy flavour keeps diners coming back for more.
Sour Soup Fish
The sour soup is made by simmering filtered fermented chilli and tomatoes, then adding ginger, green onions and other seasonings to make a savoury broth. Fish cooked in this soup stays firm without falling apart, delivering tender meat and fragrant soup.
Immortal Fish Soup
Groups of anglers often head to the riverside with cooking utensils and condiments. While waiting for bites, they light a bonfire to boil soup. Freshly caught fish go straight into the pot and are eaten right away, hence the name "Immortal Fish Soup". Paired with a cup of liquor, it offers an unforgettable flavour.
Crispy Fried Fish
Crucian carp, small flower fish, whitebaits, dried fish or fresh river fish are all suitable. Deep-fry the fish in rapeseed oil until crispy, then season with salt and spice powder. Even the bones can be chewed and eaten. It is an ideal dish to go with alcohol.
Plain Poached Chicken
Strict ingredient standards apply: only young male chickens under one kilogram are chosen. After plucking, only two pieces of breast meat are used. Blanch the meat briefly in boiling water, then tear it apart on a plate. The meat should still have traces of red blood near the bones. Season and serve cold. This top-tier cold dish is tender and crisp; vinegar must never be added. The whole dish takes just three minutes to prepare.
Chicken Intestine Soup
Simmer hen intestines together with pork chitterlings, fermented chilli and crushed ginger over low heat. Dip the tender intestines in chilli dipping sauce for a smooth, delicious taste.
King Softshell Turtle
Also known as river turtles, softshell turtles live in water and resemble tortoises with leathery shells on their backs. The whole turtle is braised and steamed and served intact. Servers cut it into chunks and ladle portions of meat and soup for each guest.
Lamb Tail (Sweet Fried Pork Strips)
This dish has nothing to do with sheep tails. Fat pork loin is cut into finger-length strips, coated in egg starch batter and deep-fried until golden. Drain the oil, then toss the strips in melted sugar syrup. After air-drying, they look like sweet egg rolls. Crispy, sweet and non-greasy, this premium banquet dessert is loved by all age groups.
Marinated Delicacies
Night market stalls in the county town offer a huge variety of marinated snacks: marinated chicken feet, duck webs, pork tails, pork tripe, pork liver, eggs, tofu and potatoes with skin. They are perfect midnight snacks for drinking.
Local Alcoholic Drinks
- Ordinary corn liquor for daily drinking in the county seat.
- Fermented rice wine and home-brewed liquor enjoyed by Miao and Buyi ethnic groups.
- Glutinous rice wine.
- Drunkard’s Hangover Relief Liquor: Produced by Fengjin Distillery in Kaiyang County. Brewed with underground spring water and premium glutinous rice via repeated purification with new brewing techniques, the liquor is clear and transparent with a mellow, sweet taste. It leaves no nasty hangover, making it highly sought after by liquor lovers.
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