feat: 补充贵州美食特点、牛瘪羊瘪详解、嗜酸历史背景

[Copilot]

变更内容

更新 data/food-china-provinces/guizhou.md，补充贵州饮食文化的核心内容：

新增内容

• 贵州饮食整体特点：酸辣并重、发酵文化深厚、山地食材多样、民族风味多元等维度的系统梳理
• 嗜酸的历史背景：贵州历史上地处西南山区、交通闭塞、食盐匮乏，先民以酸味增鲜、保存食物、助消化，形成嗜酸饮食文化
• 牛瘪与羊瘪详解：黔东南苗侗族标志性"瘪菜"的原料、制作工艺、口味特点、文化地位与生态智慧

更新高密度摘要

在原有摘要基础上补充了牛瘪/羊瘪和缺盐嗜酸两条关键信息。

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[chatgpt-codex-connector]

Qualify the salt-scarcity origin claim

For readers relying on the high-density summary, this newly added wording makes long-term salt scarcity the root cause of Guizhou's sour-food culture, but the evidence is more nuanced: the later section and local sources support salt shortage as one factor for using acid to preserve appetite, while histories of 黔东南白酸 explicitly describe acid-fermentation traditions as older and “不全是缺盐的缘故.” Please soften this to “partly shaped by” or distinguish white-sour/fermentation history from salt-shortage adaptations so the summary does not overstate causation.

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