Each documentary consists of several episodes of around 10 minutes, and every episode focuses on one particular type of food that distinguishes its origin from the others.
The Guiyang chapter of the series snapshots mainly street food booths in aging alleys and shops at the bottom of high-rises. They do not necessarily appear at banquets, but are easily accessible in daily life, producer Li Jie says during a fans' meeting.
As Guizhou province was not suitable to produce salt, historically, the locals have developed versatile ways to present the sour flavor to preserve food longer, and the people's preference for spicy food is to resist the generally warm and humid climate.
Unlike people living in the south and southeastern areas of China who prefer light food for breakfast, many Guiyang locals start their day with a bowl of noodle soup with swine intestine and blood, covered with powdered dried chili and some other condiments.
