The May Day holiday is coming
Do you want to look for one
Existing cultural heritage
The perfect place to be tempted by food?
Then come to Pu'er to find out!
There is the Pu'er Origin Coffee Culture Season
There are also many regional specialties waiting for you to explore
Dried bean soup and rice
When it comes to the taste of Simao, dried bean soup and rice are among them. Simao's dried bean soup rice is famous far and wide, a bowl of thick dried bean soup rice relies on the most traditional craftsmanship and unique collocation, making people feel the essence of the most Pu'er, achieving the legend on the tip of the tongue of Pu'er people, and carrying the authentic hometown taste in the hearts of Pu'er people. In 2017, it was named as a representative project of district-level intangible cultural heritage in Simao District.
Many Simao people's day starts with a bowl of fragrant dried bean soup and rice. A large iron pot, a large earthen stove, a large strainer, without any additives, the most simple ingredients, precise heat, coupled with a special collocation, freshly steamed dried rice, freshly ground beans slowly boiled, and the large iron pot and earthen stove that specialize in boiling bean soup look inconspicuous, but the essence of the ancestors is in this, the traditional pot stove can make the original flavor of peas in the boiling to be retained to the greatest extent. After 2 hours of boiling, the soup of the peas is released to the maximum extent, and the taste of the tongue is boiled.
Dried bean soup and rice have high nutritional value, are steamed and sold, it is the delicious product of Pu'er people's traditional food, not only the nutrition of soy products, it is the superior food for authentic vegetarians and dieters, it tastes soft and delicious and fresh and sweet, it is a delicious product for people to eat, the taste is good, it is suitable for all ages, and the aftertaste is endless after eating, and it has won the praise of the public.
The taste of dried bean soup and rice will make people feel nostalgic and make wanderers want to return home. With the passage of time and the changes of the city, the appearance of the city and the delicacies of childhood can only exist in the memory, the sweetness of a bowl of dried bean soup and rice, and the familiar taste of the old times come to the face, which has achieved the unique memory of the hometown in the hearts of Pu'er people. Every time I return to my hometown, I have a bowl of authentic dried bean soup rice, and everyone who goes to Pu'er for business or tourism must taste it, so as to pursue the most Pu'er taste.
Grass roots
During the Dragon Boat Festival every year, in addition to eating zongzi, the most special thing is the custom of cooking grass roots in every household, the root food custom of the Dragon Boat Festival is gradually formed in the long-term social life of Simao people, and it is consolidated from the historical inheritance of hundreds of years of development, with the unique social customs and behavioral customs of Simao. The grassroots food customs of the Dragon Boat Festival in Simao represent not only the food itself, but also the concentrated embodiment of the spiritual life of the people of Simao, and the cultural space for collective cooperation and social prosperity and unity. In 2013, it was named as a representative project of intangible cultural heritage at the district level in Simao District.
The Dragon Boat Festival diet grass-roots food custom is a special delicacy that has been passed down and verified by Simao people from generation to generation, which is in line with today's people's pursuit of nature, the harmony between man and nature, and the healthy life concept of seeking health from nature, which is different from ordinary diet, and strengthens the protection and inheritance of the root diet customs of the Dragon Boat Festival, which has important historical research value and practical significance for the study of traditional etiquette and festival customs and the prevention and treatment of endemic diseases.
Chicken tofu
Chicken tofu dish is one of the ancient representative traditional dishes in the Sipu area, with a long history, with colorful local traditional food characteristics, in the past, every major festival, weddings and funerals, especially the elderly to do their birthdays and some dignitaries must have a main dish on the table. The cooking and production skills of this ancient dish have been handed down for 100 years since the Republic of China. In 2016, it was rated as a representative project of Pu'er Municipal Intangible Cultural Heritage.
The chicken and eggs selected in the chicken tofu dishes are the source of high-quality protein, the two complement each other, complement each other, the chicken tofu is white and soft, tender but not scattered, fragrant, fragrant and delicious, it is one of the most distinctive traditional characteristics of the nutritious Simao, the technical process: the chicken breast is gently knocked repeatedly with the back of the knife, and then the fresh eggs are mixed evenly and flowered, and then poured into the finely knocked chicken after removing the foam and gently adjusted, then add the clear chicken soup without oil, put it in the pot and simmer slowly, take it out after boiling into a tofu-like shape, and sprinkle the prepared egg slices, shredded ham, and so on Jokowi is ready.
Chicken tofu dishes originate from tradition, rooted in the folk, with deep historical origins, are extremely precious national cultural and artistic resources contained in folk activities, are the accumulation of Simao folk traditional culture, and are also the epitome of the development of folk culture.
Milk rot
The milk curd production technology of Dazhai Village, Yixiang Town, Simao District is a traditional food production technique, the color is milky white, the taste is salty and fragrant, the taste is delicious, the body shape is exquisite, the quality is good, it is a kind of soybean food made by fermenting and pickling tofu and processing it twice. In 2021, it was named as a representative project of district-level intangible cultural heritage in Simao District.
From the input of raw materials to the output of finished products, soybean screening, cleaning, soaking, grinding, slurry separation, soybean milk heating, coagulation, pressing, cutting, grafting, pre-fermentation, pickling, filling, post-fermentation and other dozens of processes, which lasts for about three months. The taste of milk curd is delicious, the flavor is unique, and the nutritious food is mainly made of soybeans as the raw material, which is refined by soaking, grinding, billet making, cultivating bacteria, pickling embryos, ingredients, and jar fermentation.
Eight treasures purple rice gourd chicken
Simao District of Pu'er City is an important post station on the Ancient Tea Horse Road, which provides a soil for the cultivation and development of traditional ethnic and folk food culture due to its profound historical and cultural heritage. The local traditional dish "Babao Purple Rice Gourd Chicken" is one of the precious legacies of the folk traditional food culture in Simao District.
"Eight Treasure Purple Rice Gourd Chicken" is actually a chicken made into 4 ways to eat and become a 4-course dish.
Eating method 1: gourd chicken
The local chicken is selected, and after the whole chicken is deboned, fried purple rice, ham, peas, corn, peanuts, carrots, lotus seeds and other ingredients are put into the chicken belly, and the shape of the gourd is made, and the "gourd chicken" is put on the plate after steaming. This dish is shaped like a gourd, with the rich aroma of purple rice and the tenderness of chicken.
Eating method 2: nourishing medicinal chicken soup
The nourishing medicinal chicken soup is made with the word "fresh", which is made by using chicken bones with wolfberry, lily, astragalus, angelica and other herbs and seasonings, and simmering in a casserole. The nourishing medicinal chicken soup is golden and fragrant in color, delicious in taste and high in nutritional value, suitable for all ages.
Eating method 3: Chicken tofu
Take the chicken breast meat and beat it repeatedly into a meat puree, then take the egg white and mix it thoroughly until it blooms, then pour it into the finely beaten chicken puree to mix, then pour it into the pot and simmer slowly, take it out after boiling into a tofu-like shape, sprinkle the prepared shredded egg slices, shredded ham, etc. Chicken tofu is clear and transparent, white and bright in color, and the chicken is tender, fragrant and slightly sweet in taste, and tender and smooth in texture.
Eating method 4: Ethnic style chicken stir-fry
Slice the remaining chicken and chicken offal, with green onions, ginger, coriander, garlic sprouts, chili peppers and other condiments and stir-fry them in hot oil until cooked, and the ethnic chicken stir-fry is done. This dish is crispy, crispy, refreshing, fragrant, and suitable for rice.
"Babao Purple Rice Gourd Chicken" has a history of 100 years and has always been loved by the masses, and is one of the most representative traditional dishes in Simao District.
In addition to the above special intangible cultural heritage delicacies, there are many other delicacies waiting for you to discover. Grilled fish, wild mushrooms, salad...... Each one carries the enthusiasm and ingenuity of Simao people.
Do you want to have a deeper understanding of Simao's food culture? Then hurry up and log in to the "Play Pu'er" mini program! Here is not only a detailed introduction to the food, but also the surrounding food, drink and entertainment recommendations, so that your May Day holiday will be more colorful!
Where to go on May Day?
Come to Pu'er!
Savor the aroma of coffee
Taste the feast of intangible cultural heritage food
Let your taste buds and mind
All get the ultimate enjoyment!
Come and unlock more Pu'er food journeys!
Simao District Rong Media Center Li Linjing Correspondent Su Lin (text/photo)
Editor: Li Xiaojing
Supervisor: Wang Mei