The bell tolls as the end of the year approaches, and the longing for home hangs in the heart of every wanderer who leaves home.
The taste buds also spare no effort to recall the taste of home, and that thought is no weaker than the signal transmitted by the brain.
For Yunnan people, the taste of home is rice noodles, potatoes, and burnt bait blocks... They vary in size and taste.
Baba
Yunnan people love rice dumplings, which often amazes newcomers from other provinces
C. Rhododendron
Stone slab rice is the traditional cuisine of the Dulong and Nu tribes, which the Dulong people call "Sui Yan" and the Nu people call it "Dragon BraAi".
The biggest feature of slate rice dumplings is the way of making, spread into the batter and made, the flavor is unique, sweet and salty, very popular.
The batter is mainly made of brown sugar and sweet buckwheat powder, which is not added to the smoke, and the baked rice dumplings have a natural, ancient flavor, which is unforgettable.
Lijiang
The biggest feature is the rich layers, also known locally, don't look at it as layered, but as thin as paper, it is very crisp and delicious to eat.
The locals regard it as a staple food, sweet and salty, and the raw materials are ham, peppercorns, green onions, lard, etc., which is very delicious.
In the past, it used to be used by caravans to drive horses, so it has the characteristics of not being perishable, and it can be left for several days after being ready, and it can be steamed or fried when you want to eat.
Splash water
Listen to the name and you know. It is the traditional food of the Dai people, and every Time the Songkran festival, every Household of the Dai ethnic group makes this kind of Rice Dumpling, because the Dai Songkran Festival is the New Year, and some people call it.
The best glutinous rice is ground into a hanging pulp powder with water, mixed with an appropriate amount of brown sugar, wrapped in plantain leaves coated with lard, and steamed in a steamer to eat.
The prepared water-pouring rice dumplings are sweet and delicious, with both the sweetness of brown sugar and the fragrance of banana leaves, which is very delicious.
Guandu 粑粑
Originated in Guandu, it has been recorded since the Ming and Qing dynasties, and in the middle of the last century, the scene is a memory that many old Kunming people cannot forget.
Guandu rice is rich in flavor, sugar, sesame seeds, rose bean paste, etc., with flax filling is the most classic, the ancient Guandu rice dumpling is called.
The strong taste is the biggest feature of Guandu rice dumplings, and everyone who has eaten Guandu rice dumplings still remembers this point vividly. The faint aroma of malt mixed with a slight aroma of wine, the complex taste of nuts mixed with noodles, is the common memory of many Kunming people.
Hi Chau
It is the place name of Dali, as early as the Nanzhao period has been an important economic and political fortress in Dali, the local heritage is not only elegant and beautiful Bai architecture, but also delicious Xizhou rice dumplings.
It is generally divided into sweet and salty flavors, sprinkled with green onions, peppercorns, and salt for sweetness; adding diced meat, ham, brown sugar is sweet.
Fried in sesame oil, Xizhou rice dumplings are very crispy, sweet and salty, and the price is very affordable, once favored and loved by locals and foreign tourists.
Water vapor
Produced in Diqing Prefecture, the cake is steamed with water vapor as its name suggests, and its unique production method makes it full of toughness and is the daily food of local Tibetans.
Tibetans first break a piece of water vapor dumplings, dip them into butter tea along the edge of the tea bowl, and swallow the rice dumplings full of tea and milk aroma, which is wonderful and evocative.
#结语 #
The rice dumplings from various places are different, but these rice dumplings have nurtured generations of Yunnan people, accompanied them to grow up, and accompanied Yunnan to become better and better.
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