Tatiana Tries Guizhou｜暗黑料理or真香现场，看俄罗斯主播第一次尝试贵州牛瘪She Thought It Was Inedible… Until She Tried Guizhou’s“Niu Bie”

在今天看来，这既是一种生存智慧，也是一种味觉创造。

Today, this can be seen as both a form of survival wisdom and a kind of culinary creativity.

在榕江，牛瘪早已融入日常饮食。“看村超，吃牛瘪”，更成为不少游客来到这里的固定体验。

In Rongjiang, Niu Bie has long been part of everyday life.“Watch the Village Super League, eat Niu Bie”has even become a common experience for visitors.

缇娅娜尝试用当地人的方式进食——将牛肉蘸着瘪汤，再配上香菜和青菜。“我觉得贵州人很勇敢，”她笑着说，“也很有智慧，会想出这样一种食物。”

Tatiana begins to eat the way locals do—dipping slices of beef into the broth, pairing them with cilantro and leafy greens.“I think people in Guizhou are very brave,”she says with a smile,“and also very wise, to come up with something like this.”

她还注意到，当地人普遍认为牛瘪具有一定的保健作用。近年来的研究也显示，其中含有多种氨基酸等成分，具有一定营养价值。

She also notices that many locals believe Niu Bie has certain health benefits. Recent studies suggest it contains various amino acids and may offer nutritional value.

“有些味道，不是为了第一口就让人喜欢。”缇娅娜意识到，“而是让你慢慢去理解，这里的人是怎么生活的。”

“Some flavors are not meant to be liked at the first bite,”Tatiana reflects,“but to help you understand how people here live.”

在全球化语境下，饮食早已不是单纯的味觉体验，更是文化沟通的一种方式。

In a globalized world, food is no longer just about taste—it is also a way of cultural communication.

当一个来自俄罗斯的年轻人，在贵州的小城里尝试一口带着青草发酵气息的汤底，这种跨越地域与文化的瞬间，也让“贵州的味道”有了新的表达。

When a young woman from Russia takes a sip of a broth infused with the essence of fermented grass in a small town in Guizhou, this moment—crossing regions and cultures—offers a new way for the world to experience the taste of Guizhou.

贵州日报天眼新闻记者 王旗

编辑 张婷

二审 杨韬

三审 田旻佳