Most of the desserts that we often contact are like double skin milk, puffs, chocolate, cakes, pudding, ice cream and all kinds of sugar water, etc. These Hong Kong-style and Cantonese-style desserts, today I will talk about the local Dian-style desserts in Yunnan.
Mengzi rice cake
During the Kangxi Dynasty of the Qing Dynasty, Mengzi rice cakes were made of local glutinous rice, water milled and then syrup, added with local raw materials such as brown sugar, rose sugar, and fragrant sesame seeds, and steamed in a bowl with tofu skin. During the Republic of China, the appearance of the Rice Cake is like a small red bowl, well done, and you can see the rose petals inside the light, sliced and fried in oil, full of fragrance, sweet and delicious. In modern times, Mengzi Rice Cake has developed white rice cakes made of white sugar, as well as ham, peanuts and other varieties
Yunnan Luliang mai steamed buns
Legend has it that during the Ming Dynasty, it was originally boiled with sugar water, so it was also called "water steamed bun". One night, a family was busy making steamed bread, and there was very little wheat noodle left, and the owner accidentally knocked over an oil lamp at hand, and half of the vegetable oil was spilled on the dough. The master thought: "Anyway, the steamed bun can't do without the oil", so he kneaded it in the dough, twisted into a dough and fried it into a delicious oil bun, fragrant and crispy and crispy, and what is more peculiar is that the dough is filled with caramel, sweet and soft, comfortable and refreshing!. In today's parlance, the whole bite", sweet to the heart.
Mojiang traditional local customs and food - crisp
As soon as the Spring Festival comes, there will be some small things made into flowers, birds, fish, insects, birds and animals on the new year goods street of the Mojiang Hani people, which are colorfully strung by cotton thread and placed on the desk by vendors or placed on the table. These colored "pieces of paper" are the local unique New Year goods - "hemp crisp". Before making hemp crisp, you must go to the mountain to find a plant that resembles kudzu root, wash the fine rhizomes, and cook the remaining juice in a large iron pot for more than 2 hours is what they call hemp crisp medicine. Mixing the juice more or less directly affects its taste, is a recipe passed down by word of mouth, never passed on, and then use glutinous rice noodles plus sugarcane juice, plus "hemp crisp medicine" juice, made into flowers, birds, fish and insects, auspicious pattern of thin slices, dyed with a variety of natural plant colors, directly fried in oil to eat.
Carved plums
Carved plum is a traditional Bai food, carved plum is named after the carving pattern on the green plum fruit. According to historical records, as far back as the Nanzhao period of the Tang Dynasty, there was a custom of visiting relatives and friends to give each other carved plums. The carved plums produced in Eryuan County are first soaked in lime water. After taking it out to dry, use a knife to carve a continuous zigzag pattern on the plum, and carefully squeeze out the plum core, so that it is hollow and flattened, like a blooming chrysanthemum. At this time, soak in wine and then macerate with brown sugar. Tastes great.
Sweet white wine
Using high-quality rice as raw materials and fermenting liquor powder, it is famous for its natural purity, sweetness and deliciousness, and rich nutrition in the vicinity of Tonghai, and has become a gift for local people to visit relatives and friends during festive festivals. It can also be made with rose juice, rose flowers or green tea to make a flavored sweet liquor, which is a relatively common dessert.
Mix cake lotus powder
Spice cake lotus flour is a famous snack of the Han ethnic group in Yunnan, which is different from the lotus flour preparation method in other places and has a different taste. Chengjiang lotus flour, which is brewed into a light amethyst color gel paste, soft rice cake, and then poured with brown sugar thin, rose brew, sprinkled with fried sesame seeds, and then decorated with sweet red silk and green silk, the rice cake on the lotus flour is crushed with porcelain soup, fully mixed with sugar syrup, rose sauce and nuts, lubricated lotus powder and snow white rice cake mixed together, various colors of nuts among them, brown sugar is viscous, rose sauce emits fragrance, diners' lips and teeth tongue tip lingering crisp, sweet, is a snack highly respected by Yunnan people.
Tonghai bean minced sugar
Bean candy is a traditional product with a long history in Tonghai, which is "fragrant, sweet, crispy, crisp, and has no residue in the mouth." "Famous, the use of high-quality soybeans as the main raw material, plus sugar, caramel and other secrecy made. From its formation to the finished product, bean sugar is very accidental, inspired by the ancients on the march, according to legend, it was created by the Mongolian iron horse, and improved by generations of processing. Bean minced sugar to Yunnan unique soybeans, after careful selection, roasting, crushing, with local production of caramel and other materials, after high temperature boiling, sugar paste and bean paste folded many times, elaborately made, beans fragrant, crisp and delicious, the taste is crisper than crisp sugar, unique in China.
Winter melon candied fruit
Winter melon candied fruit is one of the famous snacks in Yuxi, Yunnan. It has the characteristics of cool sweet and crisp, transparent and slag-free. Legend has it that Yuxi's production of winter melon preserves began in the late Ming Dynasty and has a history of more than 400 years. In the early years of the Republic of China, Tang Jiarong, a famous pastry shop in Yuxi Fengxiangzhai, created "Crystal Candied Fruit", which made Yuxi Winter Melon Candied Fruit famous and sold well at home and abroad. White candied fruit is processed with white sugar, its color is white and crystalline, clear and translucent, melting in the mouth, full of honey juice, very refreshing, known as "crystal preserves". Red candied fruit is processed with brown sugar, amber, ruddy and transparent, crisp and tender flesh, aromatic taste, cool and palatable, nourishing the liver and lungs, dissolving phlegm and relieving the heat, known as "amber preserves".
Pauluda
Famous Burmese and Thai desserts. At first, it was popular in Southeast Asian countries such as Myanmar and Thailand, and then gradually spread to Dehong Mangshi, Dehong Ruili, Jinghong and other places in Yunnan. Sweet with a coconut flavor. Bubble milk is made of sago, large sago, purple rice, papaya jelly, Burmese condensed milk, special cream rusk, fresh shredded coconut and crushed ice cubes, which is sweet and refreshing. The creamy rusks are soaked in creamy ice water, which is soft in the mouth, crispy and sweet, delicious and sweet.
Dian-style hard-shell ham shortbread -- four two lumps
According to legend, at the end of the Ming Dynasty and the beginning of the Qing Dynasty, the Yongli Emperor (about 1649-1656 AD), who retired to Kunming, was sad all day and did not think about tea and rice. A royal chef ingeniously selected the essence of Yunnan ham to cut into cubes, mixed with honey and sugar, steamed dim sum, called "cloud leg buns". Because of its rich and mellow flavor, sweet and salty, the emperor ate Longyan Dayue. Later, this method of buns was introduced to the people, and gradually changed from steaming to baking. During the Guangxu period, Kunming Sanzhuan (place name) had a "Hexianglou" dim sum shop opened by the Hu surname, which pioneered the puff pastry "four two lumps" (that is, each weighed 4 cities and two, and 4 weighed 16 taels, just in line with the old scales at that time, so the name). The filling is divided into four varieties: ham, sugar, washed sand, and hemp seeds. Since then, whenever the Mid-Autumn Festival comes, Kunming citizens have rushed to buy "four two lumps".
Flower cake
"Those who make roses in April are called rose cakes. Those who take the vine rose flower are called the vine rose cake. All should be the food of the time also. "Flower cake is a shortbread with edible roses unique to Yunnan, which is a representative of Yunnan classic dim sum with Yunnan characteristics, and the flower cake is also one of the classic representatives of the four major mooncake genres in China. The production of flower cakes originated from the Qing Dynasty more than 300 years ago. Made of rose filling with petals of roses that contain buds or slightly open, coupled with flour, sesame oil, sugar, honey and other ingredients baked and made, the freshly baked flower cake is soft and refreshing, rich in floral fragrance, refreshing, because of its characteristic flavor has always been a royal point of the court, which was deeply loved by the Qianlong Emperor at that time.
Jewel papaya water rice cold shrimp
Yunnan-style snacks. Rice shrimp are cooked in rice pulp and drained with a colander into a basin of cool water. Because the head and tail are thin and shrimp-like, it is named. Papaya water according to its form should be called papaya cold powder, West Yunnan, Chongqing generation called "ice powder", with it with sugar water, add rice cold shrimp, rose sugar, is a summer thirst quenching product, the finished product is sweet and tender, the entrance is cold.
Mung bean cake
Different from the Mung Bean Cake made in the Su style and Beijing style, the raw materials are mung bean powder, pea flour, brown sugar, osmanthus and so on. Fine and fragrant, sweet and not, the taste is delicate and moist, melting in the mouth, and the middle is generally sandwiched with black sesame seeds, bean paste, walnut filling.
Dali Xizhou Cang
In the Yunnan language, "粑粑" is a synonym for "cake". Xizhou rice dumplings are one of the specialties of Yunnan, made of wheat noodles. Whether sweet or salty, the two layers of charcoal are used to slowly roast the oily rice in the pot until it is crispy. Therefore, the fragrant and soft and lovely flavor of Xizhou Cane is layered, just like the Nineteen Peaks and Eighteen Caves of Cangshan Mountain, and the beauty is delicious. Sweet rice is added sesame seeds, peanuts, salty rice dumplings with minced meat and green onions, plus a unique hair noodles and two layers of oil roasting at the same time, eat very crispy, a bite down into a broken crisp, so called "broken crispy rice dumplings"
Ice porridge
Ice porridge is a famous snack in Yuxi, Yunnan, most areas of Yunnan can basically taste, porridge cooked with glutinous rice, add ice cubes, brown sugar thin, sesame seeds, red and green silk, stir and eat, glutinous rice soft and sweet, cold feeling makes people forget the previous spicy, very suitable for summer to eat.
Bean noodle soup balls
Tangyuan is the traditional food of China's folk Lantern Festival, called Lantern in the north, Tangyuan in Yunnan, dried glutinous rice flour as the skin in the north, and hanging pulp noodles as the skin in Yunnan. Bean noodle dumplings are the favorite snacks of the people of Yunnan, some are stuffed, some are not stuffed, but the outside should be rolled and glued to a layer of cooked soybean noodles as its common feature.