Guizhou: Unique Cuisine Adds Flavor to Winter Travel

Winter in Guizhou, where the landscapes are filled with the warmth of everyday life.

At Guiyang's Huaxi Shilihetan National Wetland Park, gathering around a stove to brew tea has become the new favorite social activity among young people. Under the eaves, visitors sit around the stove roasting sweet potatoes and oranges, enjoying specially prepared roasted milk tea and assorted nuts—a scene brimming with warmth. “We've combined tea-brewing by the stove with reading, creating a dedicated book bar space around the stove. This allows people to warm their bodies while relaxing their minds,” said Ben Zhineng, manager of Quye Holiday Homestay. Since winter began, the tea-brewing set menu has averaged nearly 100 orders daily, with online group purchases making up a significant portion. Li Jun, a Guiyang resident who brought his family for tea-brewing and grilling, remarked, “Brewing tea around a stove in the park lets us enjoy natural scenery while experiencing the leisurely charm of slow living—this is the ritualistic feeling winter should have.” 

Within Zunyi's Wujiang Village International Tourism Resort, the fusion of “scenic beauty and cuisine” continues to drive consumer demand. As night falls, lanterns illuminate the village while riverside eateries fill to capacity. Delicious Wujiang fish paired with silky handmade tofu simmers in a fiery broth, then dipped in a secret sauce—its spicy, aromatic flavor captivates diners. Beyond the classic Wujiang Tofu Fish Hotpot, the resort's innovative “Eight Treasures Banquet” stands out. This eight-course ethnic feast, paired with traditional song and dance performances, lets visitors savor diverse cultures while enjoying their meal. A riverside restaurant owner shared that since winter began, their daily customer count has exceeded 500. Their “hotpot + night tour” package has become a hit, driving steady growth in winter foot traffic.

At Wanfenglin Scenic Area in Qianxinan Prefecture, a bowl of fried rice has ignited this winter's culinary craze. At Huangxiu Fried Rice Restaurant near General Peak, chefs wield their spatulas from dawn, stir-frying local eggs and corn rice in cast-iron woks until they achieve an enticing sheen. The aroma of secret-recipe fermented chili paste and freshly rendered lard wafts through the peak forest. “During peak season, you'll need to queue, but many tourists are willing to wait even an hour,” The owner says with a smile, noting that selling hundreds of bowls daily is no problem. Within the Wanfenglin Scenic Area, the “Fried Rice Street”—comprising over 30 shops—sells tens of thousands of portions daily during peak season. As fried rice has ignited rural tourism, Wanfu Village within the scenic area continues to explore the “fried rice +” cultural-tourism integration model. This initiative has spurred the development of 248 homestay operators in surrounding villages, including 74 locally branded homestays. “Visiting Wanfenglin with my family to eat fried rice and pick strawberries has become our regular weekend activity,” said Zhang Yiwén, a seventh-grade student.

Behind this consumption boom lies the innovative fusion of “dining + cultural tourism.” From suburban ecological wetlands to the streets and villages within core scenic areas, specialty dining precisely meets winter consumption demands and social needs. Offline stores see surging foot traffic, while takeout orders continue to climb, painting a vivid picture of culinary warmth and thriving consumption this winter. This season is not only filled with the warmth of everyday life but also infused with new vitality.