Noodles are a simple way to make
Easy to eat and nutritious
It can be used as a staple food as well as a healthy food for fast food
The northern side of our country is often praised for its food
It is located in the southwestern border of Yunnan
The types and flavors of noodles are also varied
It contains a unique flavor
In the streets and alleys of Yunnan
All kinds of noodles can be found everywhere
The sense of smell is immersed in the aroma of noodles
The tip of the tongue tastes the mellow aroma of noodles
The stomach and intestines feel the final warmth of the noodles
Let's walk in together
The noodle world of Yunnan
1. Zhaotong Yongshan Daxing soil alkali surface
The tendons are smooth, the color and fragrance are complete, and this is the soil alkali noodle that people in Daxing Town, Yongshan County, are happy to talk about. Because it is hand-rolled using the traditional soil alkali, it is not only a delicacy on the table of the locals, but also the best-selling souvenir of Daxing Town, and is an ecological business card of Yongshan County.
The territory of Daxing Town is narrow and long, with a gentle slope along the river, hot summer and dry winter all year round, rare rainfall, river breeze, resident on sunny days, rolled noodles are easy to cool. Noodle workshops in the area have a long history of processing, and people living in Daxing Town like to eat noodles, and noodle processing has become an industry in Daxing Town.
Daxing soil alkali noodles are gentle and tendonic. People love to use pork foot soup with earth alkali noodles, boil the noodles in boiling water and fish them into a bowl, cut a few slices of pork foot meat, mix with ginger and green onion, very refreshing, sometimes the chefs will roll some egg noodles according to the customer's request.
Soil alkali noodles have captured the taste buds of many citizens, and now, Daxing soil alkali noodles have registered trademarks, and the products are sold to Qujing, Sichuan, Xichang and other places.
2. Yuxi Tonghai Yang Guang noodles
Yangguang noodles are named after noodles produced in Yangguang Village, Yangguang Town, Tonghai County. Yang Guangmian was founded in the early 1920s of Guangxu, using traditional handmade, and has more than 100 years of production and processing history.
Yangguang noodles are characterized by soft gluten, boil resistance, non-crushing, non-stick, smooth entrance, excellent taste, and won the reputation of "gold wire and silver thread Yang Guangmian", becoming a major brand in Yunnan Province. Many families have also embarked on the road to prosperity through the processing of "Yang Guang Noodles".
3. Dali Weishan one noodle
Weishan one noodle, also known as pulling noodles, longevity noodles. This noodle wrapped in sesame oil is stacked in a tray like a pyramid, placed on the edge of a steaming pot, pulled and put into the pot, cooked, fished into a bowl, served with a delicious soup and its unique sauce, delicate and tender, fragrant and fragrant.
In Weishan, many families and friends get together and reunite, and they always like to "rip noodle soup". The doors are lined up or stand in a circle, pulling the noodles thinner and thinner. The person closest to the stove divides the thickness of the noodles and then cooks them. The noodles are cooked and poured with soup, and the family eats them from the beginning, talking, laughing and laughing. In this way, the hearts of the whole family are connected together, and in the lively atmosphere, the family affection that is thicker than water turns into a thick fragrance of the noodles.
A bowl of noodles is one, a pot of noodles is one, a family eats one, a thousand people eat or a stick...
4. Kunming Dongchuan noodles
Dongchuan noodles are a famous specialty of Yunnan, known as one of the "Three Treasures of Dongchuan", or one of the national geographical indication products, which are characterized by good bones, clear noodle soup, and long cooking. The main reason why Dongchuan noodles can have excellent quality is nothing more than two points: one is the production of water, and the other is the production process.
The water used to make Dongchuan noodles comes from the Yaniu Zhai Mountain in the territory, where there is a mountain spring flowing out all year round. The mountain spring water of Yaniu is rich in copper, strontium, iron, calcium, zinc and other trace elements beneficial to human health, and its water quality is pure, clear and transparent, providing a high-quality water source for noodle processing, coupled with dongchuan local refined wheat flour, which creates a soup, continuous stripe, smooth and delicate Dongchuan noodles.
The famous Yunnan snack "Dianwei Brine Noodles", which is made of Dongchuan noodles, is quite different from other brine noodles in terms of color and taste, making it a Yunnan snack with a unique flavor.
5. Qujing Huize car hanging noodles
It is a specialty of The Town of Huize County, Qujing City, Yunnan Province. The noodles produced in the town have a history of hundreds of years, and they are still a good gift for people to visit relatives and friends and celebrate the New Year.
Most of the trailers are manually pulled. And noodles, salt, fermentation are very exquisite, and depending on the weather and sunny changes accordingly, pull out the noodles as thin as cotton thread, golden butter bright, one in the hand, flashing continuously, igniting the fire, whirring and finally, boiling in the pot, long time is not thick, the food is left back to the pot, non-sticking to each other, chewing in the mouth, bones and bones, a bowl on the table, fragrant room.
6. Zhaotong soba noodle soup
Zhaotong's soba noodle soup is divided into bitter soba noodle soup and sweet soba noodle soup. There are also two ways to make it: one is kneaded with the palm of the hand, and the other is pressed with the help of a tool. Eating soba noodle soup is very simple and highlights the original flavor. In Zhaotong, the masters of kneading buckwheat noodles do it well and fast, they add water to knead the buckwheat noodles soft and hard moderately, and then rub them by hand, you can rub out two or three strands at a time, make up the number, immediately put them into a boiling iron pot to cook, roll them for a few minutes to catch into a large bowl. The pre-prepared sauerkraut broth and seasonings are then scooped into a large bowl and the steaming soba noodle soup is made.
Nowadays, in the township streets, you can still see some people who make a living selling hand-kneaded noodle soup. They sat on the side of the street, their hands kneading rapidly, the dough swirling in their hands like a top, and one or two slender noodles pouring down like water, evenly wrapped around the plates. When the guests come, they put the noodle soup out of the pot, then serve the soup and hand it to the guest. Diners ate it in a hurry, a burst of strong sour and spicy, skimming the sniffles, jumping on the tip of the tongue, through the throat, eating people chills fading, full of sweat.
Hearty and rustic delicacies have spread through the old days, extraditing generations of people. Nowadays, the taste is changing, strong or light, and the food life is still one after another, vast and ordinary.
For foodies
The best ingredients are just the first step to a delicious meal
How to eat the same ingredients differently
It is also the key to Yunnan pasta
Here are a few ways to eat noodles
Have you tasted them all?
1. Dian flavored brine noodles
If you want to eat good Kunming noodles, you still have to eat the brine noodles of old Kunming. Therefore, the famous noodle restaurants in Kunming are mostly brine noodle restaurants. Kunming people who go out to the south and go north, as soon as they land, they think of a mouthful of Dian flavored brine noodles to calm their homesickness.
People who love to eat brine noodles know that the most important thing in a bowl of brine noodles is a mouthful wrapped in the last sauce and ingredients, which brings together the essence of the whole bowl and eats the bottom of the bowl clean in one bite.
2. Braised beef noodles
After the noodles are boiled in boiling boiling water, they are turned over and thrown into the prepared soup bowl. After seasoning with a little garlic juice and salt, scoop a spoonful of piping broth and let the garlic water and other seasonings blend with the noodles. Finally, the soup is poured with braised beef toppings, and the plump beef is spread in a bowl, and the prototype of braised beef noodles is revealed. It is accompanied by fresh mint and finely chopped leeks that are indispensable in Yunnan taste. A bowl of braised beef noodles is done.
A simple bowl of noodles, paired with fragrant and crispy braised beef toppings, is comfortable to eat, whether it is early in the morning or evening, holding a bowl of braised beef noodles, warming the heart and warming the stomach.
3. Chicken shredded cold noodles
Chicken shredded cold noodles are spicy and sweet, spicy and appetizing, and the aftertaste is endless. Compared to other noodles, the chicken noodles are less greasy and are popular in the summer. Low-fat, high-protein chicken breast, plus seasonal vegetables, and then drizzled with the secret sauce, mixed, the aroma has been revealed, just a bowl of noodles, so that people who watch can't help but drool.
4. Small pot of noodles
In Yunnan, the "small pot" is often used to cook rice noodles, extending from the small pot of rice noodles, and the small pot noodles are born from this.
Dian flavor small pot noodles are indispensable minced meat, sauerkraut, leeks, meat foam to enhance the flavor, sauerkraut flavor, and leeks add fresh and sweet flavor. Compared with the freshness of the small pot of rice noodles, the flavor of the small pot noodles is more intense and spicy, coupled with the unique noodle aroma and strength of the noodles, the flavor and taste have a different experience from the small pot rice noodles.
The method of small pot noodles is also simple and easy to learn, after the broth is boiled in a small pot, add soy sauce, water pickles, fresh meat foam, monosodium glutamate chicken essence, pepper, salt, etc. The soup is boiled again, then add noodles, then add a little bit of mixed sauce meat, and then add bean tips and leeks according to taste preferences, and then add the rice noodles to the pot after the rice noodles are completely boiled, and then add the oil peppers, a pot of delicious Dian flavored small pot noodles is completed.
5. Stir-fried noodles with Dian flavor
Yunnan flavor fried noodles crisp and soft both, salty and spicy sweet, noodles are fragrant and tough, the ingredients are rich and varied without being redundant, the fragrance of leeks and pea tips plus the spices of pepper coexist, especially yunnan unique seasoning a sweet soy sauce aftertaste is long, making people unforgettable.
The main ingredients of Dian-style fried noodles are ham shredded, shredded meat, leeks, etc., this dish tastes dry, salty, spicy, sour and sweet, and the five flavors are good, suitable for all ages. To make Dian flavored fried noodles, you need to cut the ham and pork into strips, wash and cut the leeks, pick and wash the bean sprouts and pea tips; put the egg noodles into the pot and cook until they are five ripe and drain the water; put the lard in the pot, when the oil is 50% hot, gradually put in the noodles to fry it, so that the surface loses the water and drain the oil; leave the remaining oil in the pot, put the shredded meat and ham shreds into the fry, pour in the leek segments, pea tips, bean sprouts, fried noodles, stir-fry evenly, pour sweet noodle sauce, soy sauce, vinegar, salt, stir-fry evenly.
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