Qujing is located in the east of yunnan, is one of the earliest established areas in Yunnan, with a long history and rich culture. The Nanpanjiang River Basin in Qujing is one of the areas with earlier human activities, leaving footprints of Paleolithic human activities. Qin Xiu's "Five Feet Road", which closely links Qujing with the inland, is a place where the culture of the Central Plains and the cultures of ethnic minorities in Yunnan are blended, and in the historical changes of Canghai Mulberry Field for more than 2,000 years, the Zhuyuan characteristic culture based on er cuan, tang wolf, copper merchants, and ethnic customs has been deduced.
Flower mountain with skin lamb
Many of the townships and towns in Zhanyi belong to the mountainous and semi-mountainous areas, and the breeding of goats in the development of animal husbandry accounts for a large proportion, coupled with the fact that there are many ethnic minorities such as Yi and Miao, and it is very common to eat mutton, and even in some places, meat is mainly mutton. The practice of mutton is similar in these places, but Huashan Town occupies a relatively developed social and economic advantage, and the people of Qujing know that Huashan lamb is famous.
Huashan lamb with skin is actually yellow braised lamb. The main ingredient for making this dish is the first choice for the big karma sheep, and the sheep skin after slaughter can not be peeled off, the shaved clean skin with a thick lean meat under the skin is cut into small pieces, this meat yellow stew to eat, the taste is particularly good. The rest of the haggis and lamb chops are suitable for boiling clear soup.
Lamb is warm and hot, rich in protein, fat, vitamins and calcium, iron, phosphorus and other nutrients, so there are tuberculosis, cough, tracheitis, anemia, kidney deficit patients and the elderly, weak physique, in the winter to eat more lamb is of great benefit. Moreover, sheep liver is also a good medicine for liver nourishment, sheep marrow can benefit blood veins, improve sperm, ze fur, sheep blood can stop bleeding, expectorant, sheep heart can supplement the heart and help the eyes, sheep stomach can supplement lung qi, sheep kidney can supplement kidney qi, cure deafness and so on.
The prepared yellow braised lamb broth is thick and golden in color, which not only has the nutritional value of the above aspects, but also has no smell, and it is spicy and flexible to eat, which is very comfortable and delicious. You can also add haggis, dried hair vegetables, fresh vegetables, etc. according to each person's preferences, especially wonderful is to eat to the end of the soup to cook some rice noodles, noodles, it has become an authentic lamb rice noodles, lamb noodles, delicious, if in the winter three or five friends sit around the stove, eat meat and drink, hot sweat, can be called a great enjoyment.
Potato chicken
The Eastern Yunnan Plateau is rich in potatoes, which are customarily called "potatoes". Potatoes are not only rich in starch, sugar, protein, but also contain a variety of vitamins, foreign nutritionists praise as "perfect" food, "second bread", "fine food" and so on. This delicious and easy-to-grow crop has been passed down from Nanyang to our country since its day, and it has received special "grace" from people, and in some remote mountain villages, it has even become the basic food for farmers to survive, eating all year round, and using both grain and vegetables.
The main ingredients of potato chicken are not too exquisite, but the chicken should be tender, it is best to have a child chicken, and the potato should try to use the kind with less hemp skin moisture. The ratio of the two is generally slightly more potatoes than chickens. First of all, the dried chili, large ingredients, ginger, garlic, sauce and other condiments are fried in oil to make the aroma, put people to chop small chicken nuggets and fry until the oil comes out, and then pour the cut potatoes, the potato pieces should be cut slightly larger, stir-fry for a few minutes, then add the right amount of hot water to the pressure cooker for a few minutes. At this time, the key is the heat, the heat is well mastered, and the potato chicken after the pot is not only red and bright, but also tender. Due to the moderate pressure of the pressure cooker, according to each person's taste, the potato or noodles are not rotten, or cooked and crispy, and they are uniform inside and out, and the outer layer is not rotten and the inside is still alive. At this time, the aroma of chicken and the taste of many condiments and the delicious taste of chicken are melted into the potato, a bite to bite, not only the taste is comfortable, the taste is more delicious, but also robbed the scenery of chicken, becoming the protagonist of this dish.
There is also a fixed procedure for eating potato chicken. The potato chicken on the table is eaten while it is hot, and after the most popular potatoes are basically swept away, then add the clear soup, light the fire, and put in a variety of fresh side dishes while cooking, and eat a strong aftertaste.
Huize thin bean powder
If qujing people's favorite breakfast is steamed bait silk, then the breakfast that Huize people like is thin bean powder.
If you have the opportunity to go to Huize you will really understand the extent to which Huize people like thin bean flour. In the early morning, enthusiastic local friends will call you: "Hey, go, eat thin bean flour and go!"
Walking on the neat street, I saw that on the sidewalk, under the eaves, there were small merchants selling thin bean flour and the crowds of you who came and went to eat. The streets and alleys are steaming hot and filled with the aroma of thin bean flour. Casually find an empty stool, the ass is not yet hot, bowls of thin bean flour are brought to the table, the clay bowl of blue flowers on a gray background is filled with food, the upper layer is piled with sharp fritters, the middle layer is gray-black buckwheat silk, and the bottom is thick thin bean flour. When eating, first take a spoonful of crushed ginger, then take a spoonful of paste spicy noodles and pepper noodles and other condiments and sprinkle them into a bowl, stir it and start tasting. After the dilute bean flour soaked fritters, buckwheat silk, soft, fragrant, very refreshing to eat, no effort, a large bowl of thin bean flour will be "eliminated" clean.
Burn bait blocks
Qujing people love rice products, and there are many varieties like bait blocks, such as cylinders, cakes, silks and so on. There is a kind of bait block, made very thin, the shape is round, the size of a handicap. This kind of bait block is specially used to burn and eat, so it is customary to call it "burning bait block", which is owned by Duqu Jing. Although there are also bait blocks in Kunming and other places. However, it is rectangular, and the eating method is also faster than qujing roast bait.
The older Qujing people will not forget that around the late 1970s and early 1980s, when there were two main varieties of breakfast on Qujing Street: small pot rice noodles and roasted bait blocks. Small pot rice noodles are luxury goods, two dimes 2 two grain coupons a bowl; bait only 8 cents 2 two food stamps, very affordable. Being able to eat a burnt lump every morning was a dream of many children of that era.
The fire in the big stove was vigorous, and an iron net was set up on it, and the bait was put on it, and it was turned over while burning, and in a short while it would be browned on both sides and swollen in the middle. Spread on a plate and spread the soy sauce chili peppers in half fold twice, pinch in the hand, bite down, the fragrance is incomparable.
Qujing steamed bait silk
Bait block is a traditional flavor food in Yunnan. Yunnan people like to eat bait blocks and are better at making bait blocks. There are many varieties of Yunnan bait, the more famous ones are kunming Duanshi Street small pot bait silk, Weishan grilled meat bait piece silk, Hui roast bait block sandwich brine beef, Tengchong fried bait block and ham chicken mixed bait silk, etc., and the Qujing steamed bait wire to be introduced below is a must.
To say that Qujing's steamed bait silk, the time can be traced back to the 80s of the last century. At that time, there was a restaurant at the entrance of Xueyuan Street in Qujing City, although the façade was not large, but because the main snack variety served by the restaurant was finely made and had a unique flavor, it attracted customers every day, and became famous within a few years.
The main ingredient of Qujing steaming bait silk is locally produced barrel bait. It is made of high-quality rice produced along the river and Zhujie in Qujing and processed according to traditional craftsmanship.
The production process of Qujing steamed bait silk is not complicated. Take the good bait, first soak in cool water, then cut into slices, and then evenly cut into shreds, put into the wooden or bamboo dumplings to steam until the bait is soft, take it out and put it into a bowl, put the blanched leeks, mung bean sprouts, add salt, sugar, monosodium glutamate, drizzle with boiling soy sauce, cover with meat sauce, garlic paste, sprinkle with sauerkraut, customers who like to eat spicy can also put on the oil and spicy seeds, and finally mix well to eat. When the customer finishes eating the bait and drinking a small bowl of bone broth sprinkled with green onions, it is called the aftertaste!
Qujing leek flower
"Leek flower" is a well-known traditional special food in Qujing. According to legend, the production of "leek flowers" originated in the late Qing Dynasty and has a history of more than 100 years. Leek flowers are made by mixing fresh leek flowers with turnip blue silk and chili peppers and marinating them. Because the leek flower taste is prominent, it is named leek flower. It has the inherent rich and fragrant flavor of leek flowers, sweet, salty and spicy, crisp and tender, fresh and fragrant, delicious characteristics. Food can be appetizing, enhance appetite and promote digestion. As early as the War of Resistance Against Japan, leek flowers were exported to Kunming, Guiyang, Nanjing, Hong Kong, Macao and other places. In recent years, it has been rated as a high-quality product by Yunnan Province for many times.
Sherwin-Williams Ham
Xuanwei ham has a long history, well-known at home and abroad, is one of the three famous legs in China, is a national excellent special product, therefore, Xuanwei has become a famous cloud leg town.
Xuanwei ham has a history of hundreds of years, as early as the fifth year of Qing Yongzheng, it traveled far and wide, sold overseas, and enjoyed a high reputation in the world.
Xuanwei ham is made from the locally abundant Umong pig as raw material, pickled by local methods, named after the place of origin, and is known for its bright color, tender and delicious taste, and food without grease. After the founding of New China, Xuanwei Ham inherited the tradition, improved the process, and developed and produced more than 10 kinds of "Xuanzi brand" series products, such as fine legs, pieces, boxes, blocks, and money legs, which were deeply loved.