With the history of China for 5,000 years, our gastronomic culture has also been passed down for a thousand years. Various cuisine cultures accompany the long river of history, each with its own characteristics.
Appreciating the beauty of the region, understanding the regional cuisine style, and tasting the regional specialties have obviously become a great pleasure in our lives.
Many people say that the food in the northeast is grounded, the food in Guangdong is arrogant, and even has the saying of "food in Guangzhou, cooking out of Fengcheng". But yunnan, located in the southwest of China, how does it define food?
Bridge rice noodles, Xuanwei ham, Dali casserole fish, Yiliang roast duck, bait blocks, Qujing steamed bait silk, etc. are all very famous specialties in Yunnan.
However, what I want to share with you today are three kinds of "strange dishes" that are very famous in Yunnan. These 3 strange dishes are actually only for those of us who are foreigners outside of Yunnan, and for yunnan natives, these are delicious delicacies!
<h1 class="pgc-h-arrow-right" data-track="13" > the first one: cow dung hot pot. </h1>
This name will inevitably make people have some bad associations, but don't really think about it! This is very famous in the Yunnan region, and it can even be said that it is a very "noble" cuisine. It is also called "hundred grass soup", "cow deflation".
Although it is called "cow dung hot pot", it is not really a hot pot cooked from cow dung. It is a hot pot made from food liquids that have not been completely digested in the stomach of cattle, as well as the bile of cattle.
Before cooking, the beef dung hot pot has a slight smell of rotten grass, and when it is cooked, it will emit a smell of cow dung, but when it is eaten, it will have a traditional Chinese medicine flavor and a slight bitter aroma. It can be said that it is more and more delicious, and it is very tasty.
Although the color is a bit not very good-looking, it has to be said that the nutrition and taste are a must. Because, not all the things in the stomach of a cow can be used to make cow dung hot pot. Cows that make cow dung hot pot are specially reared before they are slaughtered. Their feed is grass and they are also mixed with fine Chinese herbs.
Therefore, for outsiders who do not know, this is simply a strange taste, just looking at it has no appetite, and what about food?
<h1 class="pgc-h-arrow-right" data-track="55" > the second kind: Dali raw skin. </h1>
Since the Nanzhao period, the Bai people in Yunnan have had the habit of eating "raw skin". But "raw skin" is not the "unfamiliar skin" that we literally understand, and we have to start from the source of Dali raw skin:
1, the pigs that have just been slaughtered begin to burn after being covered with thick loose straw.
2, find a long and thin stick, and use the stick to pierce the pig skin, and then deflate the pig skin.
3. Keep on fire until the skin is burned black.
4, scrape off the blackened parts of the surface of the pig skin and wash them with clean water. The exposed pig skin is golden yellow and has a distinctive fragrance.
5, the prepared Dali raw skin, cut into pieces, dipped in the sauce made by the locals with plum vinegar, fresh and fragrant, tender and smooth, very delicious.
Therefore, Dali raw skin is actually a roasted skin, but the meat adhered to it is raw. Moreover, the raw materials used to make Dali raw hides are very exquisite.
The skinned pork must be fresh, and the degree of freshness is very strict. For example, if you want to eat raw skin in the morning, you must use the pigs slaughtered in the morning. If you want to eat raw skin at noon, you must use pigs slaughtered at noon.
At the same time, when eating Dali raw skin, not only pig skin can be eaten like this. Only the pork belly part, as well as the pork skin of the two rib parts, can be used to make Dali raw skin.
Therefore, even foreigners, when they understand Dali Raw Skin, they do not feel that it is strange. I only hate to see each other late, and eat a mouthful of beauty to the heart.
<h1 class="pgc-h-arrow-right" data-track="56" > the third: Baiwang. </h1>
Baiwang is a dish that the Hani people in Yunnan must eat at the wedding feast, in fact, in layman's terms, it is cold mixed with pig blood. Maybe when we hear the name pig's blood, we don't think there's anything "weird" about it.
Because we also eat pig blood on weekdays, there is pig blood in the pig-killing dish in the northeast, and when we eat Sichuan-Chongqing hot pot, we often eat pig blood, and so on. But the pig's blood here is not the same as the pig's blood we eat on weekdays.
The pig blood used to make Bai Wang can only be the first blood that a strong and healthy pig spews out when it is slaughtered, and the other pig blood cannot be used.
And for Bai Wang, cold mix is the most reflective of its freshness, fresh and delicious food. At the same time, when eating Baiwang, we must pay attention to: do not eat overnight! What you eat is fresh!
Friends, do you know which cuisines in Yunnan are more "strange"? Or do you know the more "weird" cuisine in other regions? Welcome to leave a comment in the comment area!