Due to the large number of ethnic groups in the complex region, there are many kinds of snacks in Yunnan, and each ethnic group has its own special diet. Jianshui's grass sprouts, Shiping's tofu, mengzi's bridge rice noodles are all famous for refining; and the northeast yunnan region is the only way to enter the Central Plains, and the beans, buckwheat powder, crisp red beans, etc. are all local snacks there; Lijiang's Lijiang rice dumplings and eight bowls are also not to be missed. In this small series, only two or three kinds of food representatives are selected from various states, including large dishes, staple foods, and snacks, hoping that readers can appreciate the charm of some Dian cuisine.
1. 【Flower Cake】
Flower cake is a shortbread made with edible roses unique to Yunnan, which is a representative of Yunnan dim sum and an essential "souvenir" for tourists traveling to Yunnan. Flower cakes are mostly sold in local baking brands in Yunnan, and Kunming has a large flower planting base, which can be described as a rich flower cake. In addition to flower cakes, you can also eat flower mooncakes in Kunming.
2. [Sherwin-Williams Ham]
Xuanwei ham, also known as "cloud leg", is one of the famous specialties of Yunnan Province. Its main characteristics are: 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.
3. 【Kunming pickled vegetables】
"Kunming sour pickles, Yunnan people's favorite." Kunming sour pickles are the people's home-cooked pickles, cold mix, stir-fry, how to eat how to eat, a little sour, very appetizing. How to prepare the sour pickles: in the winter and spring, wash and dry the greens, cut the greens into sections, sprinkle with coarse salt, mix with peppers, peppercorns, ginger, star anise, cumin and some cooking wine, and then put them into clay pots and seal them tightly, marinate for a month.
4. [Mengzi Bridge Meter Line]
"Eighteen monsters in Yunnan, everyone loves the rice noodles across the bridge". Yunnan rice noodles with the legends and stories of rice noodle restaurants across the bridge across the country in China can be said to be known to everyone, although the family rice noodle restaurants are marked with the word "authentic", but in fact, as long as you go out of Yunnan, the rice noodles you eat are difficult to be considered authentic. If you have to rank the cuisine of Yunnan, then the first throne is only afraid of crossing the bridge rice noodles. And Mengzi is the hometown of this famous yunnan food. The rice noodles here are authentic and delicious, with four major characteristics: large bowls, soup rolls, raw meat, and many ingredients. Mengzi's rice noodles are made of good materials, soft and tasty, and are by no means comparable to dry rice noodles. The ingredients are also exquisite (a bowl of piping hot chicken soup is often surrounded by a variety of side dishes), rich in flavor and mellow in the soup. It's one of the most unmissable dishes you'll enjoy in the Red River.
5. 【Jianshui boiled tofu】
Jianshui roasted tofu, also known as Lin'an tofu, is a traditional Han chinese food in Jianshui County. This snack originated from the local garrison in Yunnan during the Ming Dynasty. In the Ming Dynasty, Lin'an City's Jianshui boiled tofu has long been famous, throughout the urban and rural areas of southern Yunnan, Jianshuicheng streets, vegetable markets, night markets, scenic tourist attractions of the roasted tofu stalls, people come to live, has become a beautiful landscape in the ancient city, but also a highlight to attract tourists. The reason why Jianshui boiled tofu is delicious is mainly due to the excellent quality of the tofu made here, and the local tofu has the characteristics of snow white like milk, delicate and tender.
6.【Jianshui purple pottery steam pot chicken】
Steam pot chicken was founded in Jianshui, which is a high-grade flavor dish unique to Yunnan. As early as the Qianlong period of the Qing Dynasty, it was spread in the southern Yunnan region. It takes the purple pottery steam pot produced by Jianshui in southern Yunnan as a special cooking utensil, selects fat and strong chicken to cook, the soup is all condensed by steam, clear and clear, mellow and delicious, and the purple pottery steam pot can better preserve the nutrition of chicken. If it is combined with Chinese medicine Panax notoginseng or Cordyceps, it is made into Sanqi Steam Pot Chicken or Cordyceps Steam Pot Chicken, which is rich in nutrition and can dispel diseases and Johnson, which is a traditional Dian flavor medicinal diet. Wang Zengqi also introduced this delicacy in an article.
7. 【Spicy Chicken】
Zhanyi spicy chicken is one of the representative dishes of Dian cuisine, from Qujing Zhanyi County, Yunnan, the production has a history of nearly 100 years, its selection of materials is exquisite and picky, the production order is complex, the taste is spicy and refreshing, the more representative is Gong's spicy chicken. Served with bitter vegetable soup, fried potato strips and stinky tofu, it tastes even better.
8. 【Winter melon compote】
Yuxi winter melon candied fruit is divided into two kinds of red candied fruit and white candied fruit, red candied fruit processed with brown sugar, amber color, crisp and tender flesh, aromatic taste, cool and palatable, nourishing the liver and lungs, phlegm and relieving the function of heat, known as "amber preserves"; white candied fruit is processed with white sugar, its color is white and crystalline, clear and transparent, very refreshing, known as "crystal preserves". Yuxi winter melon candied fruit, although not made of honey, but after eating it, it really has a feeling that it is not honey like honey.
9.【Cold rice noodles】
Yuxi is a good place, the climate is good, suitable for the growth of crops, so Yuxi is known as the granary of central Yunnan. Yuxi people often say that the rice in Yuxi is good, so the rice noodles in Yuxi are good. Yuxi's cool rice noodles are soft and hard, the condiments are more fragrant, sour and sweet, a few pieces of pea flour laid on the rice noodles are the finishing touch, a bite down, instantly disappeared between the lips and teeth, the thick bean fragrance is filled, from the mouth to the nasal cavity, making people want to stop.
10.【Yongping Yellow Braised Chicken】
When Dali talks about the "first dish", the first thing people think of is "Yongping Yellow Braised Chicken", which is said to have a history of more than a thousand years. Yellow stewed chicken is made of Yongping mountain native chicken with a variety of accessories, good color and taste, fragrant aroma, oil but not greasy, unique taste. There was a rumor that the Yongli Emperor praised it after tasting the "Yongping Yellow Braised Chicken" and once called it "the first delicacy in Central Yunnan".
11. 【Bai Three Teas】
Sanban tea, also known as three teas, the Bai people call it "Shao Dao Zhao", is a way of drinking tea when the Bai people in Yunnan entertain VIPs. Bai three teas, with its unique "head bitter, two sweet, three aftertaste" tea ceremony, as early as the Ming Dynasty has become a kind of etiquette for the Bai family to entertain guests and make friends, and its song and dance performance has also become a reserved program for Dali tourism now. It is said that tea customers will also appreciate the three tastes of life when tasting the three teas.
12. [Norden Ham]
The Noden ham promoted by "China on the Tip of the Tongue" is produced in the town of Zhennuodeng in Yunlong County, Dali. Every winter, the villagers of Norden slaughter the pigs they feed with grain, and the focus of their production is on homemade Nuo salt and the special climate of Noden, which makes the ham delicious after tasting, and the longer the storage time, the stronger the aroma. In fact, the output of Norden ham is extremely small, in the local area, almost all of them are produced and sold by small family workshops, and there is only one manufacturer of small-scale production of Norden ham, which makes Norden ham more precious.
13. 【Large Flakes】
Large flakes are famous dishes in western Yunnan, work in the heat, long in knife method, with special pork head slices into thin cicada wings of the large pieces, thrown on the wall will not fall, so the name of the big flakes. This dish is fully seasoned, with salty, sour, spicy, hemp, fragrant and other flavors, and the meat is crisp and tender, and it is strong when chewed.
14. [The Great Rescue Driver]]
This dish is actually Tengchong stir-fried bait, it is made of local fine pulp rice, there are two ways to eat it, cut into shreds or cut into pieces, the food method of cutting into pieces is called "big rescue" locally. The reason for this name is also an allusion. Legend has it that the Yongli Emperor of the Southern Ming Dynasty was pursued by Wu Sangui, who surrendered to the Qing court, and fled from Tengchong to Burma. The Yongli Emperor was hungry and fled to a farmer's house, urging the farmer to cook as soon as possible. Farmers cut the bait into slices with three knives and two knives, add eggs, lean meat and onion and ginger, and throw them into the pot and fry them haphazardly. After the Yongli Emperor ate it, he asked what kind of dish it was, and the farmer replied, "I made it in a hurry, but I don't know the name of the dish." The Yongli Emperor said, "It's really the Great Driver who saved Yuan!" Tengchong's fried bait block has since been named "The Great Rescue".
15. 【Fire Scoop Beef】
Baoshan Yongchang "Huowan" Beef Restaurant was founded in 1989 by Zhang Xinzong of Jinji Township, Longyang District, and when eating, he used copper scoops as pots so it was named Huoyao beef, and his family did not use gas or induction cookers, but used that old-fashioned wind stove, the kind that burned charcoal, which can actually be regarded as an alternative to beef hot pot. In addition to the fat and lean beef with tender and refreshing skin, the bottom of the pot is also equipped with cabbage, melons and other seasonal vegetables, all of which are delicious and pleasant. You can choose a clear soup or a spicy pot bottom according to your taste, and you can also add some main dishes such as beef tendon and beef offal.
16. 【Boiled chicken with sour shoots】
Boiled chicken with sour bamboo shoots is a traditional dish of the Dai people, and Wang Zengqi, an old gourmet in the literary world, once mentioned this dish in "Five Tastes". It is made with special sour shoots and tender chicken to make a soup, plus dai family's unique spice lemongrass, sour and spicy, very appetizing. Locals especially emphasize that sour shoots are made of fresh bamboo shoots, while chickens are generally made of Dai small native chicken, sour shoots boiled chicken taste slightly sour, not greasy, tender and sweet meat. Dishes made with sour shoots include boiled fish with sour shoots and snails made with sour shoots.
17. 【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. Pineapple purple rice tastes a little sweet, and has the effect of tonifying blood and moisturizing the lungs.
18. 【Over hand rice noodles】
Over-the-hand rice noodles are a snack unique to the Achan people in Dehong Prefecture and 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 fingers to pinch into lumps and eat. The Jingpo also have a hand in rice noodles.
19. [Sapi]
In many places, Dai restaurants are mostly crowded. The unique flavor of Dai wei can be described as a beautiful landscape of Yunnan catering culture, and the most representative dish in Dai wei is "Sa Pi". Because of the fresh beef ingredients, if you want to eat the really refreshing and authentic "Sa Pi", you still have to go to the bamboo building of the Dai family. Sapphi is also divided into two kinds: lemon sprinkling and bitter sprinkling, the former soup mainly composed of lemonade, and the latter soup mainly composed as described above. The taste of Sa Pi is bitter, spicy, numb, sour, fresh and full of umami, and it is a good product to cool off. At the same time, Sapi also has a certain medicinal effect, which can clear heat and detoxify.
20. 【Yuanmou Cold Chicken】
Cold chicken is a famous brand product in the food flavor of Chuxiong Yuanmou, with a history of nearly 100 years. The selection of cold chickens is exquisite, with uneung or unsound chicks preferred. Cold chicken has a strong Sichuan flavor and local characteristics. The finished cold chicken is tender and sweet, supplemented by moderate sour, sweet, hemp and spicy spices, and the aftertaste is endless.
21.【Roast suckling pig】
The roast suckling pig of the Chuxiong Yi people is a traditional dish with local characteristics, and Yuanmou's roast pig is very famous. Roast suckling pigs generally use suckling pigs that have just turned two months old, and after slaughtering the soup to remove the hair, remove the belly and four hooves, coat them with honey and other condiments to mix the juice, and then hang the whole pig in a small earthen kiln and bake it over low heat until cooked. Yuanmou roasted suckling pig, instead of using an earthen kiln, but with an iron rod worn on the slaughtered piglet, it was roasted on a charcoal fire, and while baking, it was flared with spices and condiments until the skin was yellow and cooked. Roasted suckling pig skin yellow crisp, meat tender bone crisp, fat but not greasy, taste fresh and sweet back.
22. 【South China Wild Mushroom】
The mountains and rivers of Nanhua are moist, the forests are verdant, and the products are abundant. The unique climatic conditions and ecological environment have bred a wide variety of plant resources, especially the wild edible mushroom resources in South China, which are unique. According to statistics, there are more than 200 species of wild edible mushrooms in South China, accounting for one-third of the country's wild edible mushrooms and two-thirds of the province's wild edible mushrooms. Nanhua County's prestigious matsutake mushrooms, truffles, morels and tiger palm mushrooms are the "four famous mushrooms" and are also well-known at home and abroad as "the king of fungi" and "the treasure of Zhennan".
23. 【Five-color flower sticky rice】
Five-color sticky rice is a traditional flavor snack in the Zhuang area, named because the sticky rice is black, red, yellow, white and purple, also known as "black rice". Every year on the third day of the third lunar month or during the Qingming Festival, people of the Wenshan Hills Beizhuang generally make five-colored sticky rice. The Zhuang family is very fond of five-colored sticky rice and regards it as a symbol of auspiciousness and abundance of grains.
24. 【Babao Gongmi】
As early as the Ming and Qing Dynasties, Guangnan Babao Rice was listed as "Gongmi", titled "Imperial Grain", "Gong Bai Dan per Age", specially sent to the Beijing Division for the Emperor's imperial meals and the Emperor's relatives to enjoy, in 1981 was listed by the state as a precious rice species, Guangnan County was also awarded the title of "The Hometown of China's Eight Treasure Rice" by the Ministry of Agriculture. Babaogong rice is white and slightly green in color, the grain is large and soft, the content of Dianfen and protein is higher than that of ordinary rice, and the taste is fragrant and the taste is good.
25. 【Lacquer oil stewed chicken】
Lacquered chicken stew is a traditional food loved by the Lisu people living in the Nu River Gorge. When new year's festivals or distant friends arrive, Lisu people will make this dish to celebrate the festival and entertain VIPs. The key to this dish is the ingredient lacquer oil, also known as lacquer wax, which has a relatively high nutritional value and is a unique ingredient in the Nu River. When the lacquer seeds growing all over the mountain are ripe, the locals take the seeds home, squeeze out the oil from them to eat, and when the oil cools, it will solidify into pieces. Dishes made with lacquer oil have a unique aroma that people who are used to eating will find the taste particularly delicious.
26. 【Nujiang Pipa Meat】
Nujiang's famous pipa meat is generally made during the winter solstice of that year, and is a major dish of the Nu people during the New Year. The Nu people first shave and wash the slaughtered pig's hair, open the chamber to remove the internal organs, remove the bones, and then sprinkle the condiment noodles made with pepper, pepper, grass fruits, salt, etc., smear them with shochu, sew the knife edge with thread, and then stuff a walnut in the pig's ears, and insert a small wooden stick of just the right thickness in the pig's nostrils. After a few days, take out the stick, pour some salt water into it, and then tighten the stick, while applying some walnut oil to the stitching. After repeating this several times, it can be placed on a fire pit or dried in the room, and after completely air drying, it will become a complete piece of pipa meat.
27. 【Yak hot pot】
Diqing yak because of its perennial life above 3500 meters above sea level, these places grow many wild medicinal herbs such as shellfish, cordyceps, etc., yak often eat these herbs, so the meat is very delicious. Using yak beef as a hot pot base, you can also cook side dishes, somewhat similar to the northern sheep scorpion eating, both in terms of nutrition and taste are very good. In addition to yak, Diqing's yak milk is also worth a try.
28. 【Nissi clay pot chicken】
Nixi native chicken has grown since childhood in green mountains and rivers, mountains and valleys, they look up every day to see the snowy mountains look down to drink sweet springs, free to hang out on the top of the mountain, it is said that the high Flying Nixi chicken can fly to more than two meters high, so it has created a petite figure of the Nixi native chicken, unique breeds plus breeding methods, the taste is naturally different. This, combined with the natural ingredients of nissi black pottery produced by local millennia-old craftsmanship, which is easy to preserve when cooking things, creates a mouth-watering taste of Nisi clay pot chicken.
29.【Oil cake thin bean powder】
The Zhaotong people like to eat oil cakes and eat them together with thin bean flour or bait. Oil cake thin bean flour is the traditional snack of Zhaotong people, the perfect combination of golden crispy oil cake and fragrant thin bean powder; oil cake bait is the main breakfast of Zhaotong people, the baked bait is smeared with fragrant peanut butter, sweet sauce and chili sauce with good seasonings, and wrapped in oil cake, it is a perfect breakfast.
30. 【Dried Beef】
Dried beef is a relatively common halal delicacy in Yunnan, and Zhaotong is no exception. The Muslim masses of Zhaotong are known for the traditional handicraft of raising vegetable cattle to marinate halal dried beef, which is quite popular because of its delicious taste, easy to preserve and carry, and convenient to eat.
31. 【Lump meat】
The Yi language for lumpy meat is called "black color foot", which means a piece of pork. Because the weight of each piece of meat is around two or three, it is "lumpy", hence the name. In this dish, pork or lamb or beef is chopped, cooked in hot water (without any condiments in between), and then eaten with garlic, salt and peppercorns. The key to the production of lump meat is to master the heat, if the heat is not enough, the meat is raw, and if the heat is slightly over, the meat is hard.
32. 【Meat Heart Water Puff pastry】
Meat heart puff pastry is a traditional dish in the Pu'er area, which is more famous in Mojiang, and is called "table pressing dish" by locals. This dish is characterized by both bubble and crisp, fragrant and sweet, both dishes and soups, men and women of all ages love to eat. The ingredients are lean pork, peanut kernels, eggs, flour, etc., mixed and fried in a frying pan until slightly yellow, then put into the chicken soup or pork rib soup and cook until floating, then sprinkled with MONOSG, pepper, and then scooped into a vegetable bowl with pea tips.
33. 【Chicken Rotten Rice】
Chicken rotten rice is the top product of Wa hospitality, with the characteristics of fresh and sour spicy, fresh stomach, and mountain game. Its main raw materials are chicken, rice, sour shoots, etc., plus ginger, sesame seeds, spicy seeds, lemongrass and other ingredients, and constantly stirred, until the rice is cooked into a thick paste, that is, chicken rotten rice.
34.【Lijiang Rice】
Lijiang rice dumplings are one of the easiest foods to find on the streets of Lijiang, it is as thin as paper, many layers, so it is also called "mille-feuille cake". When eating with ham, peppercorns, green onions, lard, etc., there are two flavors of salty and sweet, crisp and delicious, and not easy to moldy and deteriorate, when eating only need to steam or fry, it is still crispy. It is because of this feature that Lijiang Candy was once a necessary dry food for the Ma gang caravan, and its reputation did not go away.
35. [Naxira Ribs]
This prestigious Lijiang Peugeot dish is actually a wind-blown ribs, sprinkled with a lot of salt and hung in the ventilation to dry. After a period of time, it has dried enough to cut into pieces and boil the water, and the boiled water makes the soup base. When making a hot pot, there are many side dishes cooked together at the bottom of the pot: celery, leek root, tomatoes, mushrooms, etc., which are salty to eat, and the greens distributed are eaten to count a portion of money, and can not be put on the table without moving, and the money is calculated according to how much they eat at checkout.
36. [Lahu Grill]
Raw materials for Lahu grilled meat used to use mostly beast backbone, and now it is mostly made of beef, pork and chicken, which is roughly the same as lamb skewers, and the selection of ridge meat is cut into thin slices, bamboo skewers are worn on skewers, and baked with ingredients. The more chic use of chicken raw materials is to cut the whole chicken into several large pieces, and then use a hammer to break the bones, such as the fish fillets in Jiangsu and Zhejiang, evenly coated with pepper powder, pepper noodles, garlic paste, ginger juice, salt, and baked on a charcoal fire with a bamboo stick. Stir diligently when baking. The charcoal is moderate, reaching yellow but not scorched, crisp but not dry, crisp but not simmering. The trick to Lahu grilled meat is that the seasoning should be complete, the roasting fire color should be good, and the roast meat produced is fragrant and spicy.
37. 【Rice Roll】
This is a Lincang Fengqing-style snack. Stir the pea flour into a pulp, filter it out to remove the residue, fry it in an iron pan to form a thin pan, and then cut the bait into thin slices and bake it on a charcoal fire, smeared with spicy sauce. When eating, wrap the bait in a round strip with a bean flour pot roll. The pot is crispy, the bait is soft, the condiments are delicious, and it is particularly delicious.
38.【Thin bean flour】
Thin bean flour is the breakfast artifact of the people of Yunnan, which is made of fine white peas ground flour and boiled into a thin porridge. And fritters are a perfect match, but outsiders may not be accustomed to eating.
39. 【Burn Bait Block】
"Bait blocks" are a local folk snack in Yunnan, which is pressed into lumps of cooked rice, usually in the shape of round pancakes, baked over a charcoal fire, and then coated with sauce and vegetable filling. The sauce has sweet sauce, hot sauce, curd milk, etc. can be mixed and matched, and the dishes include shiitake mushrooms, bean sprouts, pickles, leeks, and you can also add oil strips.
40. 【Fried potato】
Potato is potato (potato), which is one of the most characteristic snacks in Yunnan, and you can see fried potato stalls in various states, from the sentence "eat potatoes, eldest children" can be seen in Yunnan people's love for potatoes. Fried potatoes are first peeled and cut into pieces, soaked in water to remove the surface starch and then fried, fried to varying degrees according to the tastes of different people, plus green onions, houttuynia cordata, coriander, chili noodles, Yunnan curd milk and other spices to eat.