The origin of Anshun cuisine

Anshun cuisine is different from Sichuan cuisine, Cantonese cuisine and other series, with unique flavor, mainly spicy and sour. Anshun cuisine mainly includes Anshun Tunpu cuisine and ethnic soup pot flavor. Today, there is still a unique group-"Tunpu people" living in Anshun rural area of Guizhou Province. Their language, clothing, architecture and even marriage and entertainment customs are completely different from those of neighboring ethnic minority villages.

During the Hongwu period of the Ming Dynasty, 300,000 troops from several provinces in the south of the Yangtze River went on an expedition to Yunnan and Guizhou, and after defeating the remnants of the Yuan Dynasty entrenched in Yunnan and Guizhou in one fell swoop, they stationed troops on the spot and stopped moving back.

According to the Records of Anshun Prefecture-Customs Records, "Tunbaozi all moved from Hongwu from north to south" and "Tunbaozi is a descendant of Tunbao people in Ming Dynasty". Because it was difficult to meet people in Guizhou at that time, in order to meet the logistics support of successive years' campaigns, the army needed a kind of grain that was convenient to carry, could drive away cold and dampness and could be stored for a long time. After long-term exploration, "chicken pepper" was born, which is made of free-range native chicken, red pepper, ginger, garlic and other condiments.

Jiuzhou is the birthplace of authentic "chicken pepper", and the traditional craft of "chicken pepper" has not been taken away by the passage of time. Nowadays, people in Tunpu, Jiuzhou still use indigenous methods for processing from material selection to production to storage, so the taste is as always, and Jiuzhou Chili Chicken has become a unique local flavor with a long aftertaste.