Yunnan is located in the southwestern border of China, where nature's miraculous craftsmanship is fully exerted. Because of this, Yunnan cuisine has a strong national custom. The cuisines of the Dai, Hani, Brown and other ethnic groups are very different from those of the Central Plains. Many ingredients, ingredients, and methods are unheard of by most people, and some of them look a little scared. Let's take a look at what kind of hunting foods are in Yunnan
Cow skimming is a famous dish used by the Dai family to entertain guests. After slaughtering the cattle, take out the beef tender and roast it yellow with the fire, then cut it into thin shreds, mix it with cooked tripe offal, add ginger, garlic, spicy seeds, peanut crushed noodles and other spices and Zoko, and then mix it with boiled beef powder intestine water and beef bile to eat it. It is characterized by delicate and delicious, pure fragrance, attractive color, stomach, heat dissipation, appetite enhancement function, loved by people.
Bai raw hide is a traditional hospitality dish of the Bai people in Dali. The custom of "eating raw skin" is said to have begun in the Nanzhao period and is still loved by people. Wherever there is a Bai ethnic group, there must be people who eat "raw skins". And this raw skin is not raw. When the Bai people kill pigs, they clean the hair on the pig skin, and after grilling it with straw, the whole pig is golden yellow, and the skin and the two or three inches below it have actually been roasted with straw. Then open the belly dissection, take advantage of the fresh fire pork belly meat, hind leg meat, pig mouth, pork liver cut into thin slices or silk to eat.
The raw skin is tender, smooth, sweet, nutritious, and not even half fishy. All tourists who travel to Dali, as long as they have the courage to taste raw skins, will be praised for its deliciousness, and they want to eat it again.
Brown fried flower spiders serve insects as dishes to the feast, and foreign friends must be frightened. The Dai, Jingpo and Deang ethnic groups in Dehong, Yunnan and Xishuangbanna, in addition to eating general plant and animal food, still retain the early habit of insects as food.
Zhuang offal soaked wine Rice wine is the main drink of the Zhuang people's festival and hospitality, in the rice wine with chicken bile is "chicken bile wine", with chicken offal is "chicken offal wine", with pig liver is "pig liver wine", drink chicken offal wine and pig liver wine when the wine is drunk, chicken offal, pig liver is left in the mouth slowly chewed, both can be dissolved, but also as a dish.
Dai mixed yellow ant egg Ant egg is a traditional dish in the Dai family, which is not only delicious in taste, but also has high nutritional value. However, although the ant egg is delicious, it is extremely rare. The eggs eaten are all produced by rhubarb ants that grow on trees. When climbing a tree to fetch eggs, it is inevitable to bear the pain of ant bites, so in the Dai people, there has long been a saying that "not a strong person, do not want to eat ant eggs".
Kino tadpole mixed with stinky vegetables Tadpole mixed with stinky vegetables is the cuisine of the Kino people, the small tadpoles are washed, put in boiling water slightly blanched, mixed with spices and vegetables after the taste smells like Beijing's stinky tofu, but it is tender and soft, cool and cool, the aftertaste is endless; and put it in the people with a bite of the teeth, will also make a "popping" sound, delicious and fun, there is no fun. Stinky vegetables have high medicinal value, can treat a variety of lung diseases, as well as gynecological diseases, tadpole mixed with stinky vegetables are not only tender and soft, cool mouth, but also very expensive.
Deang ethnic meat raw meat, is the unique cuisine of the Deang people, its main ingredient is raw chamois meat or fish meat, can also be used fresh pig head, fresh beef, Deang people often eat meat raw bone and liver raw, do bone raw or liver raw unique material is the inner skin of olive branches. Take out the inner skin of the olive branch, chop it into a puree together with fresh meat or fresh liver, mix it with coriander, squash juice, coriander, millet spicy, coriander, salt and other ingredients, you can eat, the sour taste of the olive peel, the spicy taste of the ingredients, so that the bones raw and the liver raw eat sour, spicy and astringent, very delicious.
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