Six in the morning in Guiyang: a bowl scarlet with pounded chili oil, silken cubes of congealed blood and hours-braised pork intestine, crowned with cracklings that shatter between your teeth.
阅读全文 →A pot of tomato-red broth comes to the table still bubbling, smelling of fermented fruit and mountain citrus — and the sourness lands at the back of your throat, because nothing in this soup ever came from a vinegar bottle.
阅读全文 →The Chishui River flows through Guizhou province the color of strong tea — red-brown with iron-rich silt, warm even in December. On both banks, for …
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