The geographical environment of Yunnan is very complex, with high in the northwest and low in the southeast. The rivers of the plateau divide from the central to the north and south, and the drop is extremely large. In the north, there are snow-capped Jade Dragon Snow Mountains, and in the south, Xishuangbanna is overgrown with rain forests. Such a geographical environment, coupled with the ancient road is not smooth, 25 ethnic minorities are lined up, the same food, creating different ways to eat.
Take the rice dumplings, for example, which is a big cake, which scholars have examined as a turn of the sound of "dumplings". In the whole of Yunnan, there are many different kinds of rice dumplings, each with its own characteristics, and the style is very national and regional. Xiaobian sorted out ten kinds of rice dumplings to feed everyone, and the ranking is still in no particular order.
The Naxi tribe of Lijiang
Lijiang folk proverb Yun: "Lijiang Canghe Qingjiu." Indeed, the traditional food of the Naxi people, Lijiang Rice Dumpling and Heqing Wine, is famous in Yunnan, and Is best known for Its Rice Dumplings in Lijiang. Lijiang rice dumplings are a unique flavor food of the Naxi people, with a long history, originally just a kind of noodle cake refined by Naxi women and brought to their husbands when they went out, and became a famous snack because of their delicious taste.
Lijiang canon has two kinds of sweet and salty. Sweet with only sugar and salty with minced ham to taste. The main ingredients are local fine wheat flour, plus ham, oil, sugar and other ingredients, it is mixed well, kneaded into layers, made into a plate, about inches thick round cake, and then baked in a pan over low heat.
Bai Xizhou Cang
Xizhou rice dumplings, also known as "broken crisp", is a kind of wheat noodle scone with good color and flavor, which is a flavor snack in Dali's urban and rural areas, and is said to have been the food of the horse gang in the past, which has been durable and used to feed the stomach. Wheat flour is the main raw material of Xizhou rice dumplings, the noodles are quite exquisite, to add an appropriate amount of baking powder, kneaded thoroughly, and then layered with essential oils, if it is salty, sprinkle with green onions, peppercorns, salt; if it is sweet, add ham, diced meat, oil residue, brown sugar. Once a round cake is made, bake it in a pan of oil.
The bitter buckwheat of the Yi people
Buckwheat is a dish in the Liangshan area of Ninglang, and buckwheat has become a local flavor food. The Xiaoliangshan area of Ninglang is rich in bitter buckwheat, which is suitable for cultivation in places with cold climates and poor soil, with a short growth period, and was previously used as a grain or feed cultivation. In the minds of the Yi people, bitter buckwheat is the king of five grains. Bitter buckwheat is like an olive, a little bitter when first ingested, and after chewing, there will be a kind of sweetness, and the more chewed, the more fragrant, as a snack can eat several.
Han Chinese are beneficial to small rice dumplings
Zhan Yi Xiao Cang, said to be related to the Yongli Emperor of the Southern Ming Dynasty, was made by the imperial chef of the Yongli Emperor, because it was stuffed with ham, and the shape was round like a stone, and the chef named it "Ham Stone". Its surface is brownish red, shiny and oily, the outer layer is a crisp shell, and the inside is a filling wrapped in a thousand layers of puff pastry, which will not break naturally, so it is named "hard shell". The color, aroma, taste and type of the small rice dumplings are good, the entrance is crisp, fluffy, crisp, soft, sweet, salty and suitable, there is a fragrant ham delicious, and contains sugar juice tempting honey sweet, edible, oily and not greasy, unique flavor, is a superior cuisine, deeply loved by people.
Guandu In Kunming
Guandu is an ancient town of less than 1.5 square kilometers southeast of Kunming, which is home to five mountains and six temples, seven pavilions and eight temples built during the Tang, Song, Yuan, Ming and Qing dynasties. Here to eat rice dumplings to watch the play, eating is guandu rice dumplings. It contains sesame seeds, peanuts, walnuts and other finely ground nuts mixed with white sugar to form a filling, soft and sweet, the rice dumplings are very large, one can eat a half full. If you have not eaten the rice dumplings of Guandu, then you have not eaten the rice dumplings of Kunming.
Tibetan water vapor dumplings
Diqing's state rule is Shangri-La, an extension of the Qinghai-Tibet Plateau, which is a gathering place for Tibetans in Yunnan, not only with beautiful scenery, but also with tibetan characteristics. The Tibetans here have a unique water vapor dumpling that looks very ordinary, but it tastes different. Because it is eaten with Tibetan milk tea, it is a very nourishing food on the plateau.
The stone slab of the Dulong clan
It is said that this way of eating is very ancient. Originated in the Neolithic period, it is a method of cooking food with fire heating stone tools. Ancient times, it was made by using a pot on a stone slab and spreading it into the batter. The finished product is sweet and delicious, unique flavor, rich in nutrients, this kind of slate is a kind of stone slab near the Qingla barrel in Chengzhongluo Township, Gongshan County, which is not burned and water is not cracked. Take it as a pot, put it on a tripod in the fire pond to eat it, without putting oil, the rice dumplings will not stick to the stone pot, and the steamed rice dumplings are particularly soaked and the taste is particularly fragrant.
The water-splashing rice of the Deang people
The Deang are a small ethnic group, with only a few tens of thousands, living on the border between Yunnan and Burma. However, a kind of rice dumpling made by Deang Cottage is very famous in Yunnan. Splashing water is an indispensable flavor snack of the Deang Cottage Songkran Festival, and it is also an indispensable delicacy used by the Deang people to entertain people when holding various red and white celebrations, which is made of glutinous rice flour and steamed on banana leaves.
Hani's glutinous rice rice
Hani glutinous rice rice is not only a sacred tribute of the Hani people to worship the gods and ancestors, a precious gift for visiting relatives and friends, a good product that cannot be lacked in all the large and small festivals of the Hani people, and a high-quality glutinous rice or red rice produced in the Hani Mountain Township that is as white as snow, and processed with primitive wooden or stone tools. In the eyes of the Hani people, glutinous rice is sacred, a bridge between man and God, and a colorful bond that maintains human emotions.
Zhaotong Yiliang's Tung Zi Leaf Dumpling
This kind of tung leaf canon, Xiaobian has also seen in Sichuan, Chongqing, hunan, but Zhaotong Yiliang's is particularly distinctive. Kirito leaf rice dumplings are exquisite in materials, first use fresh tung leaves to ensure the clear fragrance of tung leaves, soak the rice in water, grind it into rice milk with steel, dilute it just right, mix sugar or brown sugar, add an appropriate amount of lard, spread the rice milk into the paulownia leaves and wrap it into a triangle, steam it with a fierce fire, and then eat it after it is steamed .
Because, the road in ancient Yunnan was not smooth, resulting in these foods completely retaining their own ethnic and regional characteristics, which have been handed down to this day. Only so that Yunnan's rice dumplings, from east to west, from north to south, have their own flavor!
(The pictures used in the article, some of which are from the Internet, have copyright problems, please contact the author to delete)
This is the top ten rice dumplings in Yunnan compiled by the editor, what other rice dumplings are there in Yunnan? Welcome friends, leave a message in the discussion area, and inform one or two!