The so-called Qian cuisine, also known as Guizhou cuisine, consists of local dishes represented by Guiyang cuisine and northern Guizhou cuisine, as well as dishes from ethnic groups such as Miao, Dong, Buyi, and Yi, unique dishes such as government dishes, Tundian dishes, and tusi dishes, as well as a variety of famous local snacks. The basic form, dishes, ingredients, flavors, and serving utensils of Qian cuisine are all very simple, concise, popular, and normalized.
In terms of history, Qian cuisine was not invented by the people of Guizhou. Firstly, as a major immigration province in China, Guizhou has had ethnic groups such as Miao and Dong migrating here since ancient times. In the Ming Dynasty, Zhu Yuanzhang sent a military force of 300,000 to "open a line to Yunnan", leading to continuous immigration from various provinces. Afterwards, due to various reasons such as migration, resistance against Japan, liberation of Guizhou, support for Guizhou's border regions, construction of the Third Front, and "up the mountain, down to the countryside" movement, various waves of immigrants, mainly Han Chinese, merged with the long-standing ethnic history of Guizhou, creating a history of the development, inclusiveness, coexistence, and integration of multiple ethnic groups and cultures in Guizhou. This injected new vitality into local and ethnic cuisine in Guizhou, resulting in the profound cultural heritage and unique style of Qian cuisine. Secondly, the development of official cuisine and the continuous influx of Han Chinese cuisine after the establishment of Guizhou Province became the foundation of Qian cuisine culture. This also contributed to the spicy culture, sour culture, glutinous culture, bamboo culture, Nuo culture, Yelang culture, Zangke culture, tusi culture, Tundian culture, and immigration culture of Qian cuisine, creating its rich cultural heritage and distinctive style.
Over a hundred years ago, there was already a Qianwei restaurant in old Beijing. In the late Qing Dynasty, famous Qian cuisine chef Li Lanting compiled the "Qianwei Recipe" which included over 200 Qian cuisine dishes. It recorded the richness of Qian cuisine varieties and the exquisite culinary techniques. It also absorbed the cooking methods and flavor characteristics of Sichuan, Hunan, Shandong, Guangdong, and Huai cuisine. This fusion of different flavors and characteristics created the unique Qian cuisine.
Qian cuisine also has an important characteristic, which is that it uses ingredients from the dense mountains of Guizhou. The ancestors of the Qian people have discovered and summarized many experiences of using medicinal and food ingredients in their thousands of years of dietary practices. Many medicinal herbs in Guizhou are also natural foods and wonderful seasonings. Cooking with these ingredients not only tastes delicious but also strengthens the body, promotes health, and detoxifies. In this sense, other culinary styles cannot compare.
In terms of the historical origins of Qian cuisine, its history is long and ancient, and its positioning as ecological cuisine, daily cuisine, and life cuisine remains relevant and innovative.
Guizhou's unique natural conditions provide a solid foundation for the development of green, organic, and ecological food. In today's era, the Qian cuisine industry will surely catch up and become a new calling card for the diverse Guizhou, from food safety to health preservation, from brand innovation to cultural development. With the accelerating transformation from traditional agriculture to modern agriculture, the demand and requirements for food safety of agricultural products have entered the market and the dining table. Pollution-free agricultural products, green food, organic agricultural products, and agricultural geographical indication products will inevitably become the dominant products in the production and consumption of agricultural products in the current and future period, as well as the inevitable trend and choice for agricultural development. At the same time, it is entering a period of upgrading and transformation of the food structure.
In Guizhou, there is no idle grass; everywhere is treasure. Guizhou's ingredients not only have the authentic characteristics of natural food but also possess the authentic characteristics of natural herbs. They can be eaten, supplemented, nourished, and seasoned. Many ingredients are natural health products, such as gastrodia elata, Chinese yam, Eucommia ulmoides, dendrobium, Houttuynia cordata, Schisandra chinensis, bamboo fungus, konjac, prickly pear, honeysuckle, Sichuan pepper, Guanling yellow cattle, northern Guizhou hemp lamb, Sansui duck, Congjiang small fragrant pig, and Jianhe small fragrant chicken, and so on. According to relevant data, as of March 2017, more than 190 products in Guizhou Province have been certified by the National Ministry of Agriculture and received national geographical indication protection. More and more Guizhou agricultural products have obtained national "three products and one standard" certification and entered the market and dining tables. Guizhou's Maotai liquor has become a national liquor, and Laoganma chili products have become popular worldwide, occupying a large market share. This is the best interpretation of Guizhou's good mountains, good water, good ingredients, and good taste. The combination of medicinal and food ingredients, the complementary nature of medicine and food, pollution-free and completely natural, is the true essence and flavor of Qian cuisine. Qian cuisine also meets the needs of upgrading and transforming the food structure in today's society and the demand for food safety.
From ancient times to the present, the people in the mountains have had a connection between medicine and food, taking from nature and using it in nature, passed down from generation to generation, and traditional production has created enduring classic dishes and techniques. Through the integration, improvement, and innovation of modern techniques, an irreplaceable cuisine, Qian cuisine, represents the pursuit of ecological, daily, and life cuisine for health and well-being.
