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When you think of Yunnan, what do you think of?
Lijiang's sexual encounter? Dali's Wind and Snow Moon? Or Shangri-La's wonderland on earth...
Only Yunnan people know that Yunnan is a food paradise delayed by scenery.
Today we take stock of the food in Yunnan and see if there is any favorite of your heart.
Kunming
Small pot of rice noodles
Small pot rice noodles is a common cooking method of rice noodles in Kunming, the main feature is that rice noodles are boiled in small pots on a charcoal fire, and fresh meat and rice noodles are added inside. Rice noodles are made by fermenting, refining, filtering, steaming, pressing, rinsing and other processes with rice.
Bean blossom rice noodles
Bean blossom rice noodles are a famous Han Chinese snack in Kunming. It originated from the folk and gradually became a unique variety in snack bars. Spicy and smooth, inexpensive and good quality, people jokingly call it a relief food.
Burn bait blocks
Bait blocks are pressed from cooked rice into lumps, usually round pancakes. Bake over a charcoal fire, then coat with sauce and sink. This is the most common morning snack on the streets of Kunming.
Fresh milk mibu
Rice cloth is the most characteristic dessert in Kunming, with skimmed milk powder plus rice noodles constantly in the casserole, while the fire is stirred clockwise, until it solidifies. Fresh and smooth down the throat.
Dali
Rake bait
Rake bait is the representative cuisine of Dali Weishan. The fat meat should be stewed and the soup should be fresh. It has the characteristics of clear flavor, meat stew rake sticky, thick juice, mellow and delicious taste, and lute silk tendons.
Breast fan
Milk fans are cheese slices from eryuan, which is rich in milk. The main ways to eat are roasting, frying, frying, etc., the most common practice is to fry and sprinkle with sugar, which is a good dish to serve wine.
Spicy and sour fish
Due to Dali's climate, environment, geography and ethnic customs, it has formed the habit of eating sour and spicy, acid can relieve the heat, and spicy can dispel dampness and appetizers. And the Degree of Love for Sour and Spicy Fish by dali people living on the Erhai Sea is self-evident.
Raw skins
Raw skin, also known as "black grid" in the vernacular, is raw pork skin and pork. The Bai people always use cold mixed raw hides as their signature dish and specialty. The most authentic raw hides are raw and have not undergone any maturation processing.
Hi Chau
Xizhou Rice Dumpling is a special snack of the famous historical city of Xizhou. The taste is sweet and salty. The skin is crispy on the outside and soft on the inside, which is very popular with people.
Lijiang
Wax ribs
Lijiang pork ribs are pork ribs, marinated with a lot of salt, and then added some auxiliary wine, sugar, and other spices. After being marinated, it is taken out and left in a ventilated place in the back shade for a month to three months, and then the taste becomes "full of wax".
Chicken bean flour
Chicken bean cold powder is a snack made from a kind of chicken bean (also known as "chicken bowl bean") ground noodle filter pulp from Lijiang. Because chicken beans are rich in melanin, the cold powder made is black, so people also call it "black cool powder".
Lijiang
Lijiang canon is a unique flavor food of the Naxi ethnic group, which is divided into two categories: salty and sweet, and can be selected according to their respective tastes. Lijiang rice dumplings have a golden color, a fragrant aroma, crisp and delicious to eat, and some drink butter tea, which is even more endless.
Naxi grilled meat
A naxi favorite, it is a traditional horse gang dish that has become popular on the Lijiang Tea Horse Ancient Road, where fresh pork belly is marinated in spices and placed in a homemade oven and carefully grilled over a local chestnut charcoal fire. It can be directly roasted and eaten or stored after baking and semi-cooked, and when you want to eat, you can fry it in oil and then add mint to fry it.
Shangri-La
Rice dumplings
Rice dumplings, a staple food of the Shangri-La people, are fried noodles made from barley. The way to eat is simple, easy to carry, and it is very suitable for nomadic life. When the herders go out, they always have to hang a rice bag around their waist, and when they are hungry, they grab the rice from the pocket and eat it.
Butter tea
The specialty drink in Tibetan areas, butter tea, is mostly eaten as a staple food together with rice dumplings, and its role is to keep warm and refresh the mind and quench thirst. Processed with ghee and strong tea. First, put the appropriate amount of ghee into a special barrel, accompanied by salt, and then inject the boiled strong tea juice, and repeatedly mix it with a wooden handle to dissolve the ghee and the tea juice into one, in a milky shape.
Dried yak
Yak because of its perennial life in areas above an altitude of several kilometers, these places grow many wild species such as shellfish, cordyceps, etc., yak often eat these herbs, its meat is delicious, unique taste.
Pipa meat
The slaughtered pig is devisited, the bones are removed, sprinkled with salt and pepper in the abdominal cavity, the pig is stitched, and the wind is marinated into a complete wax pig, which looks quite like a pipa, so it is also called "pipa meat".
Nu River
Sour bamboo vegetables
Sour shoots are sealed in a bamboo tube, sealed with banana leaves, placed in a small spring stream dripping, and fermented after a few days to become sour. Fresh and refreshing, go to the heat to relieve the heat.
Buckwheat rice
In nu recipes, "A table" is one of the most common names, which translates into Chinese as buckwheat rice. This is the favorite food of the Nu people living in Places such as Fugong. It is not only suitable for the elderly and the sick, but is also often used to entertain guests.
Baoshan
Big rescue
Big Rescue is one of the most famous snacks in Tengchong County, Yunnan. According to legend, at the beginning of the Qing Dynasty, Wu Sangui led the Qing army into Kunming, and the Yongli Emperor of the Ming Dynasty fled to western Yunnan, and the Qing army pursued it. Li Dingguo, the leader of the Peasant Rebel Army's Great Western Army, ordered the general Jin Tongwu to escort the Yongli Emperor to Tengchong, when it was late, and the group was exhausted and hungry. Finding a place to rest, the store tried to save trouble, fried a plate of bait to send. The Yongli Emperor was full of praise after eating it, saying: "The fried bait saved the great driver of Yuan." Since then, Tengchong has changed its name to "Big Rescue".
Fire scoop beef
The old-fashioned stove of the fire scoop beef, without gas or induction cooker, is cooked with raw and environmentally friendly charcoal, which can be counted as an alternative to beef hot pot. Using Gaoligong Mountain ecological yellow beef, fat and lean fit, coupled with top-secret stew, seasoning, tender and refreshing.
Large flakes
Yunnan Tengchong large flakes have become a famous dish in western Yunnan, working in the heat, long in the knife method, with special pork head slices into thin as cicada wings of the large pieces, complete seasoning, with salty, sour, spicy, hemp, fragrant a variety of tastes, crisp and tender meat, chewing vigorously, endless aftertaste.
Dehong
Overhand rice noodles
Over-the-hand rice noodles are one of the varieties that the Achan people eat by hand. This way of eating is still rare in many ethnic groups in Yunnan to eat rice noodles, not only grasp the food with your hands, but also use rice noodles to make skins and wrap them in filling, which is related to the fact that the rice eaten by the Achang people is moist and soft, and it is suitable to use your fingers to knead into a lump and eat.
Ghost chicken
This dish comes from the custom of the local ethnic group of the Dai people in Xishuangbanna, Yunnan Province, killing chickens and sacrificing ghosts, and the name of the dish sounds strange, but the taste is very good. Fiery red peppers, rich garlic, and supple shredded chicken make this dish colorful, and its rich and spicy local flavor immediately awakens the summer sleepy taste buds.
Pauluda
Famous Burmese and Thai desserts. It is popular from Myanmar, Thailand and other Southeast Asian countries, and gradually spread to Yunnan Dehong Mangshi, Dehong Ruili, Jinghong and other places. Authentic Pauluda requires a combination of 12 ingredients. Made with sago, great sago, purple rice, papaya jelly, Burmese condensed milk, special cream rusks, fresh shredded coconuts and crushed ice cubes, it is sweet with coconut aroma and refreshing. The creamy rusks are soaked in creamy ice water, which is soft in the mouth, crispy and sweet.
Lincang
Rotten chicken rice
Chicken rotten rice is different from ordinary rice, it can be used as rice and can be used as a dish, under normal circumstances, it is eaten as a dish, chicken rotten rice is much softer than ordinary rice, characterized by "rotten".
Pickled steak
In Zhenkang has been circulating "only eat bamboo shoots do not eat fish" small story, about the sour steak, it is the authentic flavor of Zhenkang cuisine, from the county to the countryside, Zhenkang people have a history of making sour steaks, sour steaks are the best dishes of Zhenkang people, is one of the signature dishes of Zhenkang people.
Rolls
A very distinctive local food in Fengqing County, Lincang City, Yunnan Province. First, the "rice dumplings" are baked and coated with "oil powder" and seasonings, and finally rolled up with "pots and pans", which has a unique flavor. The so-called "rice cake" is rice cake, a cake made of rice flour.
Pu'er
Cold sour ant eggs
In the Menglian Dai village, every summer, you can taste a dish with extremely rich protein, which is sour and spicy and refreshing, and stomach jin, cold mix sour ant eggs that drive away the heat and dispel diseases. Sour ant eggs are the smallest and most fragrant eggs in the world. Meng Lian Dai's family often used to entertain relatives and friends, and it was evocative after tasting.
Cow skimming
In the Dai area of Jinggu County, the heirloom dish used to entertain guests is called "cow skimming". The most critical ingredient of "cow skimming" is beef powder intestinal water. People in the city want to eat "cow skimming" without beef powder intestinal water, so they use five plus leaves instead of stirring, and the taste is similar. The characteristics of "cow skimming" are delicate and delicious, with the functions of stomach, drying and heat, and increasing appetite, and are loved by people.
Dried bean soup rice
Pu'er's dried bean soup rice is famous far and wide, soft and delicious to eat, delicious and sweet, well-known in Southeast Asian countries, anyone who travels to Pu'er on business or tourism, must taste it.
Xishuangbanna
Pineapple purple rice
Pineapple purple rice looks very tempting, and the whole pineapple is very cute. First of all, soak the purple glutinous rice for 7-8 hours, cut the top of the pineapple into a lid, remove the pineapple heart, put in the purple glutinous rice, cover the pineapple lid and put it in the Zhen pot to cook, smell the aroma, you can open the lid to eat. The taste is a little sweet, and it has the effect of tonifying blood and moisturizing the lungs.
Grilled fish with lemongrass
Grilled fish with lemongrass is also a classic Dai dish. Generally, the washed fish is wrapped in fragrant lemongrass, then grilled on the fire, and smeared with an appropriate amount of lard, and the aroma is overflowing when grilled, so that the fish is fragrant, crisp and delicious.
Scoop chicken feet
As the name suggests, chicken feet are put into peanuts, cowpeas, ginger and garlic, millet spicy, coriander, etc. into the stone mortar and mashed. Chicken feet taste sour, sweet and slightly spicy, with a small bottle of beer, it tastes delicious.
Yuxi
Eel rice noodles
Eel rice noodles are the dominant variety of Yuxi-style snacks. Eel rice noodles are made of fresh eel as the main ingredient, with a variety of accessories and spices, eel rice noodles can also be eaten cold, sour, sweet, spicy, fragrant, delicious and refreshing.
Fuxian Lake stone pot fish
There are many stone pots in the world, but the stone pot fish in Fuxian Lake is better than other places, because there are four things that are unique and cannot be done elsewhere: the fish in Fuxian Lake, the water in Fuxian Lake, the condiments of Fuxian Lake, and the local stone pots in Fuxian Lake.
Tonghai sweet liquor
Tonghai sweet liquor is mainly brewed from glutinous rice, rich in nutrition, golden color, cool and transparent, mellow and sweet taste, the unique aroma of glutinous rice sweet wine, unique flavor, suitable for all ages.
Red River
Jianshui grilled tofu
Jianshui roasted tofu, also known as Lin'an tofu, is a traditional Han Chinese food in Jianshui County, Yunnan Province. Each tofu block is about one inch square, small and exquisite, and it is best to build aquatic products.
Mongzi crossed the bridge meter line
Mengzi Bridge Rice Noodles is a famous Han snack in Yunnan Province. During the Qing Dynasty and Xianfeng period, bridge rice noodles began to appear here, and if you want to eat the most authentic Yunnan bridge rice noodles, you come here.
Drive away bbq
Yunnan barbecue is fresh and spicy, sitting on the barbecue stall waiting for the boss to bring to the table, plate of vegetables or meat skewered into a skewer to eat, next to the smoky barbecue stall, a faction of human fireworks.
Wenshan
Bean paste meat
The Wenshan people rarely eat sweet meals on the table, but in the traditional recipe, there is a dish based on sweetness - bean paste meat. A dish reflects the exchange and integration of the culture of the inland and the culture of the ethnic minorities in the frontier in terms of taste. Because of its crystal clear, delicious and sweet, oily and not greasy, fat and delicious, it is often praised by guests at the feast.
Three seven steam pot chicken
Three seven roots of stewed chicken is the famous preferred dish of Yanshan. Adding sanchi, tianma, cordyceps and other precious medicinal materials to cook, it becomes Sanqi steam pot chicken, Tianma steam pot chicken, Cordyceps steam pot chicken, which is a tonic dish with unique flavor in Yunnan.
Quang Nam Plate Duck
Guangnan plate duck is made of local hemp duck processing, Guangnan hemp duck has high nutritional value, is cool, scientific consumption has the effect of nourishing the stomach, flat liver to fire, nourishing yin and kidneys, and is favored by people.
Qu Jing
Spicy chicken
Zhanyi spicy chicken is a famous Chinese catering specialty, is a representative work of Dian cuisine, but also Qujing, Zhanyi publicity business card, produced in Xiping Town, Zhanyi County, Qujing City, Yunnan Province, has a century of history, because of its exquisite selection of materials, complex production order, spicy and refreshing taste and famous all over the world. More representative is Gong's spicy chicken.
Steaming bait wire
The mixture of Qujing steamed bait silk is very rich and quite elaborate. The first is fresh leeks and mung bean sprouts, as well as specially boiled soy sauce and carefully sautéed meat sauce. When boiling soy sauce, it should be served with a certain proportion of spices, simmer until it is thick and flavorful, and then put it in a container for later. The sauerkraut used for steaming bait is carefully pickled by the family, and the peppers that make the oil and pepper are from Qiubei, the peppercorns are from Xichang, Sichuan, as well as the star anise and grass fruits produced in Guangxi, the high-quality shiitake mushrooms produced in Fujian, the washed sesame seeds produced in Henan and so on.
Sherwin-Williams Ham
Sherwin-Williams ham is named after its production in Sherwin-Williams. It is characterized by: shaped like a pipa, only large bones, thin skin and thick fat and moderate; cut section, rich aroma, bright color, lean flesh is bright red or rose color, fat meat is milky white, bones are slightly peachy, as if the blood is still moisturizing. The quality is excellent, enough to represent Yunnan ham, so it is often called "cloud leg".
Zhaotong
Burn the potatoes
In the streets and alleys, there are often people, an iron pot, put on the charcoal, the charcoal is placed on a dozen potatoes of different sizes, after burning, with corn cobs or wood chips scraped yellow raw, with a blade everything in half, smeared with Zhaotong sauce or sprinkled with spicy noodles, both full and unsatisfied.
Gastrodia ham chicken
Fresh and delicious, fat but not greasy, nourishing and pleasant" Yunnan characteristics of Tianma ham chicken hot pot, taking the unique medicinal materials tianma and plant spices in the "plant kingdom", after years of intensive exploration and research, with Yunnan special ham and long growth period of "old chicken", carefully stewed.
Small meat skewers
The small meat skewers of the Zhaotong Barbecue Stall are the most special, and are the only barbecue stalls named after a certain food. Beef skewers are fat and lean, sprinkled with sesame seeds, spicy and refreshing, and must be eaten.
Chu Xiong
Yuanmou roast suckling pig
Yuanmou roast suckling pig is more special, then do not use the earth kiln, but with an iron rod worn on the slaughtered piglet, set on the charcoal fire baking, while baking while turning over and applying spices, condiments, until the skin yellow meat is cooked, so the taste is more distinctive, roast suckling pig skin yellow crisp, meat tender and crispy, fat but not greasy, color and flavor are unique.
Wuding buckwheat
The Yi people's bitter buckwheat rice dumplings are very simple to make, into balls of buckwheat noodles, cut and put into boiling water to cook and eat. Bitter buckwheat rice dumplings to maintain a slightly bitter and sweet taste, the most important thing is to master the heat during the cooking process, generally cooked nine points cooked more delicious, can maintain a slightly bitter back sweet flavor.
Wild fungi
Chuxiong Prefecture, one of the main producers of wild mushrooms in Yunnan, is known as the "hometown of Chinese wild mushroom cuisine". Among them, especially Nanhua County is represented. Wild mushroom varieties account for 33% of the more than 600 species in the country and 40% of the more than 500 species in the province. The annual output of wild edible mushrooms is about 3,000 tons. When you come to Chuxiong, wild mushrooms must be an indispensable dish on the table.
Each place in Yunnan has its own special cuisine,
Which is your favorite with so many delicacies?
-END-
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