Guiyang Intestines is made up of five parts: noodles, fat intestines, bloody, crispy whistle, fresh soup. Add noodles to the noodles, eat non-sticky teeth; fat intestines with pepper, octagonal stew together, tender and tender; blood is cooked by boiling water, smooth and delicate; crispy squid is fried, crispy and crisp; fresh soup It is made from pork bones and chicken bones and has a long aftertaste. Based on 5 large pieces, and with 8 kinds of seasonings, the intestines made through 12 procedures are spicy and not fierce, oily but not greasy, full of mouth fragrance. Since the advent of Tongzhi in the Qing Dynasty, people have eaten Changwang and have become a very famous place in the Guiyang area.

There are three legends about the origin of the intestines. One is the first letter created by a businessman named Su, and is called "Su Shiwang" by the world. Another legend is that in the late Qing Dynasty and the early Republic of China, it was improved by Guiyang Su Desheng. It uses the noodles, pig large intestine, blood and meat as the main raw materials, with more than 20 kinds of excipients, fine operation, and developed from a people's food. Famous to eat. The imitators have many restaurants such as “Xuezhong Noodle Restaurant”, “Qinghe Garden” and “Yixian Village”. Interestingly, the third argument is that more than a hundred years ago, there was a meat case in the North Gate Bridge of Guiyang. There are Fu and Yan two noodle restaurants in Qiaotou. They use the pig fat intestines and pig blood to make the intestines, so as to attract customers who come to buy meat and buy vegetables. The two noodle restaurants competed with each other. The result: the production level and quality of the intestines were continuously improved, and finally they sold well in Guiyang. In fact, no matter which kind of statement, it will be fortunate that such commercial competition will make us full of food.