Yunnan restaurants distributed throughout the country are always decorated in a very different way, simple and elegant, and the wooden house design is matched with antique wood carvings and colorful ethnic decorations, which is eye-catching. The faint fragrance of plants and food mixed in the air, with the melodious gourd silk music and the clanging of the stream, make people feel like they are in the streets of Yunnan with ancient buildings.
Yunnan cuisine, also known as Dian cuisine, mysterious, diverse ethnic culture, magnificent natural landscape, nature gives Yunnan eternal charm. Yunnan cuisine is composed of the characteristics of three regions, northeast Yunnan, because of its proximity to the interior, the transportation is more convenient, there are more exchanges with the Central Plains, and it borders Sichuan, and its cooking and taste are similar to Sichuan cuisine. In western Yunnan and southwestern Yunnan, because of its proximity to Tibet and its border with Myanmar and Laos, there are many ethnic minorities, and its culinary characteristics are influenced by Tibetan, Hui and monastic cuisine, and the dishes of ethnic minorities are the main body. The southern Yunnan region, with its mild climate, abundant rainfall and abundant natural resources, is the main body of Yunnan cuisine.
Yunnan cuisine has a wide selection of ingredients and flavors, and is known for cooking mountain treasures and rare water. Its taste characteristics are fresh and tender, fragrant and sweet, moderately sour and spicy, slightly sour and spicy, pay attention to the original taste and original taste, crisp, sticky, heavy oil mellow, cooked but not rotten, tender and not raw, properly embellished, realistic shape. Specialties include steam pot chicken, bridge rice noodles, bamboo tube chicken, Lijiang rice dumplings, Dali milk fans, Yunnan spring rolls, Tengchong tanzi chicken and so on.
Due to the gathering of ethnic minorities, Yunnan cuisine is also an ingredient in the mainland people generally dare not ask, the bold can try the local famous fried insects, bee pupae, bamboo worms, grasshoppers, etc., when it is really a good dish to drink, and the nutrition is particularly rich.
Below we recommend a few Yunnan signature dishes
1) Bridge meter line
All people who come to Kunming, Yunnan, are very fond of tasting the well-known Yunnan flavor bridge rice noodles, which are well-known in materials, finely made, delicious and delicious, tender and mellow, and are quite popular with people. Cross-bridge rice noodle soup is a type of broth made of large bones, old hens, and Yunnan Xuanwei ham that has been boiled for a long time, and has a rich and fresh flavor. The bridge rice noodles are composed of four parts: one is the soup cover with a layer of boiling oil; the second is the seasoning, which has oil spicy seeds, monosodium glutamate, pepper and salt; the third is the main ingredient, there are raw pork tenderloin slices, chicken breast slices, mullet slices, and pork loin slices, belly slices, and water-haired squid slices that have been ripe with water; the auxiliary ingredients are pea tips, leeks, and coriander, green onion, grass sprouts, ginger shreds, magnolia slices, and tofu skin; and the fourth is the staple food, that is, rice noodles that have been slightly blanched with water. Goose oil cover, soup boiling hot, but not steaming.
2) Tengchong jar chicken
Jar chicken its color is golden topaz, bright and eye-catching, its color is pure and long-lasting, not stuffy and not greasy, the entrance is fine, the skin is crispy, the flesh is tender and crispy, and the mouth is full of fragrance. Jar chicken is also because of the secret recipe of traditional Chinese medicine, there is invigorating blood and relieving muscles, clearing the lungs, stomach skills, especially suitable for the elderly and children.
3) Steam pot chicken
Steam pot chicken is the most distinctive and famous flavor dish in Yunnan, because the steam enters the steam pot and condenses into water droplets, that is, the soup, which ensures the original taste of the chicken, so that the chicken is rotten, the soup is tender, plus the cordyceps used in traditional Chinese medicine, which can not only enjoy the delicious, but also nourish the body and mind.
4) Bamboo tube chicken
Bamboo tube chicken is a traditional famous food of the Hani people in Yunnan, which uses bamboo tubes to cook, with a long history. To the present, the ethnic minorities in Yunnan still retain the traditional method of bamboo tube cooking, which is related to the green bamboo in the mountains, and related to the fragrant and delicious food cooked by the bamboo tube, the bamboo tube chicken of the Hani ethnic group has both the fresh sweetness of chicken and the fragrance of green bamboo, tender and soft, unique preparation, ancient and simple.
5) Yunnan Spring Rolls
Yunnan spring roll is different from the taste of spring rolls in other parts of China, highlighting the local characteristics of Yunnan, with toon as the main material, the finished product is golden in color, neat and beautiful, soft on the outside and soft on the inside, salty and sweet, and the filling is delicious.
6) Dai family bamboo tube rice
Cut the bamboo tube in half with a knife, then put the glutinous rice in the fragrant bamboo tube, tie the bamboo tube with iron wire, soak it in water for 15 minutes, and bake it over the fire. When the bamboo tube is opened, the rice is fragrant, soft and delicate, and the taste of the bamboo tube rice cooked with purple glutinous rice is even more fragrant. When making fragrant bamboo rice, you can also add diced meat, peanut rice and other condiments, and fragrant bamboo rice is also more popular.
7) Pineapple rice
Pineapple rice is a unique food in Xishuangbanna, made with fresh pineapple and glutinous rice, which can be used as both a staple food and a dish.
8) Burn cloud legs
Roasted cloud leg is one of the most famous dishes in Yunnan, and cloud leg is most famous for its production in Xuanwei, also known as Xuanwei ham. It is marinated with a thin local skin and thick pork leg, with beautiful shape, unique flavor, delicious taste, salty and suitable, and it is not bad for a long time. Aged old cloud legs taste better and are a good product at the banquet. The use of cloud legs to make vegetables has a history of nearly 100 years, it can be made into a dish alone, but also can be matched with other raw materials, eat more ways, delicious and delicious. The color is light yellow, the skin is crispy and tender, fat but not greasy, melts in the mouth, and the flavor is rich.
9) Big rescue drive
Dashou is the most famous Han snack in Tengchong County, Yunnan, and is one of the eighteen monsters in Yunnan. Tengchong stir-fried bait blocks, but also with its color, aroma, taste, shape and four beauty, unique quality dumped with this mouthful of the world's diners.
10) Dried beef
Dried beef is a kind of beef cured food commonly found in Yunnan, Guizhou, Sichuan, Chongqing and other places, the most common in Yunnan, and the most commonly pickled and eaten by the Hui people in Yunnan. Dried beef is a beef food made by the Hui people in Yunnan in the autumn and winter of each year, selecting the hind legs and other parts of the fat beef cattle, supplemented by appropriate amounts of salt, pepper and other spices, using kneading, pickling, drying, air drying, frying and other processes. Han Chinese people slaughter fat pigs every winter for New Year's food, known as "Nian Pigs". The Hui people forbid pork because of Islamic regulations, so they only slaughter cattle, sheep, etc. as a source of meat. After the Hui slaughtered beef cattle in winter, in order to preserve the convenience, they salted part of the beef, kneaded and dried for successive consumption, and over time, the tradition of curing dried beef was formed.