Yunnan Yiliang special snacks Thin skin and large filling are sold by DuDu

Dudu Yao selling is a snack originated in Yiliang, Yunnan, has a history of more than 70 years, during the Xinhai Revolution, Yiliang people Zhu Keqing opened a prosperous garden, especially famous for its roast sales. This shop is in a bitter market, the supply is in short supply, the boss has a clever opportunity, came up with a way, where it needs to be burned and sold only three per person. This psychologically increases the curiosity of customers, and the admiration of people is endless.

One day, an old man came to taste it, and after eating it, he wanted it, but the store did not sell it. He asked, "Do you only sell three when you come to eat?" Zhu Shi replied, "Even if all the inspectors arrive, they will only sell three." A few days later, I learned that the old man who came to sell food and burn was Tang Jiyao, the governor of the ---. Dudu Burnt Selling got its name from this.

There are many ways to cook and sell in various parts of our country, the flavor is different, and the production of the dudu roast sale is unique, first of all, the leather blank is made of flour and eggs after the hot oil soup is synthesized first, the hot oil soup is made of pig and chicken bones, the oil heavy soup is fresh, the skin blank rolled out after the combined dough is better, and the soft glutinous back to sweet. In addition, the filling sold by Dudu Is very exquisite, which is made of raw filling and cooked filling, which has both the tender characteristics of the northern point filling and the mellow and delicious flavor of the southern and cooked filling. It is carefully prepared with fresh minced pork, diced cooked pork, eggs, water hair winter ru, winter shoots, dried scallops, and meat skin jelly.

When wrapping, a thin-skinned filling is required, and the filling heart accounts for about 90% of the weight. The appearance of the roast is to close the mouth, unlike the lotus leaf-like edges of the foreign roast, which are in the shape of long pomegranate flowers. Baskets are steamed and served on a plate, along with dipping sauces such as vinegar, chili peppers, sesame oil, soy sauce, monosodium glutamate, and minced coriander. (Reporter Qi Rui)