As we all know, culinary skills are constantly evolving and innovating with the advancement of human science and technology. Ancient culinary techniques have now gradually separated from people's lives. But in Yunnan, since ancient times, there are many mountains and rivers, complex geographical conditions and climatic conditions, inconvenient transportation, resulting in many ethnic groups in Yunnan have retained many ancient cooking methods, so far in the life of Yunnan people, and has become a modern people's pursuit of green, pristine fashion.
burn
Burnt is the most primitive and simplest way to cook food without cooking utensils. That is, the food raw materials are directly put into the charcoal fire and cooked and then dipped into the ingredients to eat, or the food mixed into the ingredients is directly placed in the charcoal fire and cooked. This method is used in almost all ethnic groups in Yunnan. Such as: Yi people's fire-fired chicken fir, roasted baogu, roasted potatoes, Dai's fire-fired glutinous rice dumplings, Jingpo's fire-fired fresh fish, Brown's fire-roasted pork and so on.
Bun burn
"Bun yaki" is also an ancient cooking method of cooking without cooking utensils. Plantain leaves, pipa leaves, lotus leaves, cabbage leaves or green vegetable leaves are used to wrap the flavored food ingredients tightly, put them in a charcoal fire and cook them before eating.
This cooking method is both scientific and hygienic, not only maintains the moisture and nutrients of food raw materials, its taste is more fresh and pure, and also has the fragrance of wrapping materials, which can be described as simple and fashionable. This method of cooking is widely used among ethnic minorities in Yunnan. For example, the Deang tribe's banana leaf bun roast beef, the Lahu tribe's pipa leaf bun roasted fish, the Keno tribe's mud banana leaf bun roast chicken, the Dai ethnic elephant ear leaf bun roasted hand fish and so on.
Rolled and baked
Grilling is also an ancient cooking method that does not require cooking utensils, that is, the food ingredients mixed into the ingredients are roasted on a charcoal fire and eaten. This cooking method is extremely common among all ethnic groups in Yunnan. Among them, the "roll roasting" of the Dai ethnic group is unique, and the Dai ethnic group is called "and nest".
Combine the processed and arranged food ingredients with fresh ingredients (such as green peppers, millet spicy, coriander, chives, garlic, lemon grass, etc.) and salt and lard to marinate, clamp with a stick, and turn over the charcoal fire until cooked. Such as: lemongrass roast chicken, sandwich roasted yellow eel, roasted bamboo shoots and so on.
Tube moxibustion
In the "Qi Min Zhi Shu", it is called "Jian Ji", also known as "Pounding". The method of roasting mixed meat in the "Qi Min Zhi Shu" is: use goose, duck, pig and lamb to finely beat it, adjust the taste, add flour and mix well, stuff it into a bamboo tube, and grill it on the fire. This method has been more prevalent among some ethnic minorities in Yunnan since ancient times.
According to the Qing Shunzhi period, Chen Dingzhi's "Travels to Dian" recorded: "Tengyue less iron, the native people cut it with moso bamboo, solid rice, blazing fire simmered." The bamboo is scorched and the rice is cooked, and it is very fragrant." For example: the Dai people's "fragrant bamboo rice", the Hani people's "bamboo tube chicken", the Jingpo people's "bamboo tube eel" and so on. This kind of dish, not only has the fresh alcohol of the main ingredients, but also has the taste of cooking, and the fragrance of fresh bamboo, which can be described as a pristine natural cuisine.
Stone moxibustion
This is also the original cooking method of cooked food without cooking utensils. The cooking method of burning food on a stone (plate) that has been processed and mixed with various ingredients. Such as: Nu tribe's Jiangshi hot beef, Dulong tribe's stone scorched river fish, stone slab rice and so on.
Stone cooking, from ancient times to modern times, is very popular among many ethnic groups in Yunnan. According to the "Yu Hengzhi of the Dianhai Sea", "In the past, when Burma was conquered, the army marched on the road, dug caves and folded banana leaves, and the mud was used as a pot to cook, and the cooked leaves were undefeated." In modern times, this ancient cooking method is still in use, but the difference is that it is more scientific in terms of technique and utensil hygiene. Such as sauna beef, pebble cooking chicken, pebble moss soup, stone pot stewed chicken and so on.
Peel cooking
This ancient method of cooking with leather utensils is still preserved in the dietary life of the Yi people in Yunnan today. Shepherds put the sheep in the wilderness of the mountains, boil the sheep without a pot, that is, the fur surface of the sheepskin is made of special mud paste, and the four corners of the skin are tied to four wooden stakes with hemp rope, set up into a pot, injected with water, put in the lamb, and light firewood to cook the lamb.
Then take the meat and dip it in lamb broth, fine salt, pepper noodles, smoked chili noodles, green onions, ginger, coriander and serve in a sauce. The original lamb soup cooked in the sheep skin is even more delicious.
warm up
This is also a cooking method that does not require cooking utensils, and many ethnic minorities in Yunnan have a fire pond in their halls, and the fire pond is not extinguished or cannot be extinguished all year round. For convenience, people often bury food ingredients directly in the fire or charcoal fire and slowly cook the cooking method. Such as: baked sweet potatoes, braised dried beef, braised bitter shoots and so on.
Another method is to wrap the pickled food ingredients in green leaves and bury them in a pile of charcoal ashes. This method is heated evenly, and the cooked food is original, crisp and moist, and has the fragrance of a green wrap. This "baked" cooking method is widely used among all ethnic groups in Yunnan. Such as: the Laku tribe's pipa leaf roasted fish, the Brown tribe's roasted pork liver, the Keno tribe's gray-baked pig tail and so on.
pound
This is a method of eating a variety of raw (cooked) seasonal vegetables, wild vegetables, wild mushrooms, wild shoots or cooked livestock game, river fresh and other food ingredients, adding refined salt and various ingredients into a bamboo tube and scooping them.
This cooking method is widely used among ethnic minorities in Yunnan. For example: Jingpo's chicken, eel, roast beef, and scoop cabbage; Achang's fishy grass; Hani's white ginseng; Dai's pumpkin tip; Deang's bamboo tube mashed vegetables and so on. The dishes prepared by this method are soft and delicate, fresh and delicious, especially suitable for the elderly and young children.
Y
Han Liu Xi's "Interpretation of the Name" Yun: "脍, will also." The finely cut flesh makes it loose, and divides it into red and white, but also the union and the sum." According to relevant records, the wind of eating food has been more prevalent since the Qin and Han Dynasties, and this wind has been more popular after the Sui and Tang Dynasties. Varieties of food are endless, including raw fish, raw meat, perch, beef brisket, sheep's neck and so on.
From ancient times to the present, this kind of food custom is more common among all ethnic groups in Yunnan. In today's Yunnan cuisine, there are many dishes that are eaten, such as: yi people's skin and raw meat; Bai ethnic raw skin and lamb chop; Hani ethnic pig blood chopping; Dai ethnic chopped shrimp raw, chopped fish raw, chopped cicada raw; Miao ethnic chopped chicken raw, chicken blood Wang; Yao sashimi and so on.
Steamed buns
Steaming, this method is widely used in the production of local dishes in China, but the wrapping used is limited to lotus leaves, palm leaves, cabbage leaves, egg skins, dough skins, aluminum platinum and other raw materials. However, there are many edible green wrappers that can be selected for cooking "steaming" throughout Yunnan. There are banana leaves, bamboo leaves, pipa leaves, mango leaves, gala leaves, elephant ear leaves, pumpkin leaves, water taro leaves and so on.
There are also many dishes that are "steamed", such as: banana leaf bun steamed tree fish, Gala leaf bun steamed meat, lotus leaf bun steamed duck, mango leaf bun steamed chicken, pipa leaf bun steamed beef, elephant ear leaf bun steamed river fish, mango leaf bun steamed horse bee fly, pumpkin leaf bun steamed mushrooms and so on. Can be steamed in large packets or small packets. The dishes of "Steaming" are neat and elegant, green and natural, original, soft and fresh. Not only does it have the aroma of the main ingredients, but also has a delicious taste after cooking, and the fragrance of the wrapping, which can be described as an original delicacy.
These ancient cooking techniques are not only popular in Yunnan folk, but also prevalent in various restaurants, which is an inheritance of Yunnan national customs. The main reason is that these ancient cooking methods make food get special taste and pure nutrition, so that it can be preserved in the life of modern people.
Friends, do you think these ancient cooking techniques are worth preserving? Leave a comment in the discussion board!
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