Yunnan cuisine, that is, Yunnan cuisine, although not in the eight major cuisines, has a unique charm because of its rich ingredients, diverse dishes and different tastes.
Not only that, behind many Dian cuisine, there are many bizarre and tortuous legends and stories, which can be said to be delicious and legendary together to achieve the fame of Dian cuisine. Today Xiaobian has selected eleven Dian dishes with stories, let's take a look at it.
1 Bridge meter line
The story of the famous bridge rice noodles should be known to many people. Legend has it that in the Qing Dynasty, there was a Xiucai who studied on a small island in the middle of the lake in the South Lake, and Xiucai's wife had to deliver food to her husband through the stone bridge every day. One day, the wife read her husband's hard work, stewed a fat and strong hen, put it in a jar, and was preparing to give the meal to her husband, but because of an important matter, she could not send it on time.
When she finished her work, she found that the soup pot was still hot, and it turned out that a thick layer of butter covered the soup noodles, which played a role in heat insulation. So he crossed the trail, crossed the stone bridge, delivered to her husband, soaked the meat and rice noodles in hot chicken soup, it was very delicious, and Xiu cai ate very satisfied. In order to praise the wife, people named this food "bridge rice noodles".
2 steam pot chicken
The "treasure of the town" of Yunnan cuisine, in addition to the well-known bridge rice noodles, is the number of steam pot chicken. According to legend, during the Qianlong period of the Qing Dynasty, the Qianlong Emperor visited Lin'an Province, and the prefect of Lin'an ordered the chef to offer a dish each, and Yang Li, who was only 24 years old, applied the principle of hot pot and transformed it into a beautiful steam pot. Qianlong Dayue brought the steam pot back to the palace and became a famous dish at the state banquet. Since then, steam pot chicken has been circulating in southern Yunnan, and has a history of more than 200 years.
3 Burn the bait blocks
In addition to rice noodles, bait is also one of the breakfasts that Yunnan people often eat. The origin of the bait block also has a story. Legend has it that one night a long time ago, the Second Hall of the Prefect of Kunming suddenly caught fire for some reason, so the prefect was furious and thunderous, believing that it was a bold and deliberate disturbance caused by the people. He immediately ordered that a notice be posted at the gate of Kunming's six cities, and from that day on, all the people would not be allowed to raise a fire at home to cook. The ban is valid for three months, and violators are severely punished and will not be tolerated.
However, the wise people also came up with ways to cope, and they moved out of the stove from their homes and roasted them on it, and ate them one by one. It is also a bait block, and the burning bait block has been passed down like this.
4 big rescues
The great rescue originated in Tengchong, and the allusion can be traced back to the time when Wu Sangui led the Qing army to attack Kunming in the early Qing Dynasty.
The Yongli Emperor of the Ming Dynasty fled all the way to Tengchong, the hunger was unbearable, the locals fried a plate of bait to send, the Yongli Emperor praised it after eating it, and said with great satisfaction: "The fried bait block saved the big driver of Yuan." Since then, home-cooked bait blocks have been called the great rescue by the world.
5 Yiliang roast duck
Yiliang roast duck, also known as Dian Yi brand roast duck, is a classic Han traditional dish in Yunnan Province, originated in the Ming Dynasty, has a history of more than 600 years. According to legend, during the Reign of the Ming Dynasty Hongwu, Zhu Yuanzhang made Fu Youde the leader of The Southern Expedition, led thousands of troops and horses to Yunnan, and at the same time brought his own imperial cook, li haishan, the famous roast duck master in Nanjing.
Later, when Yunnan was unified, Fu Youde was hanged by Zhu Yuanzhang and hanged himself. "Li Roast Duck" did not dare to return to Nanjing after hearing the news, so he buried his name in Yiliang Dog Street and Li Maoying in Penglai Township, Yiliang, ran a roast duck business, opened a "Dianyi Roast Duck Shop", and married a girl surnamed Mao as his wife, and now "Li Roast Duck" is the 28th generation.
6 Stir-fried shredded chicken with tiger palm mushrooms
Tiger palm fungus is regarded as a treasure in history and is one of the tributes to successive dynasties. The origin of the dish of stir-fried chicken shredded chicken with tiger palm mushrooms is also related to Zhu Yuanzhang. According to legend, in the early years of the Ming Dynasty, Emperor Jianwen, the grandson of Zhu Yuanzhang, after being seized the throne by his uncle Zhu Di, fled to Yunnan to cut his hair and become a monk on the Lion Mountain. Zhu Di sent assassins to Yunnan to carry out assassinations.
One day, Emperor Jianwen went to Nanhua Temple to preach the scriptures, and was recognized by the Assassins on the way. The Assassins secretly followed him outside the Nanhua Temple, waiting for the opportunity to carry out the assassination. The abbot of Nanhua Temple, Master Nan Zen, set up a su feast that night to wash the dust for Emperor Jianwen. When the Assassins discovered this, they infiltrated the temple kitchen and put poison in the "palm fungus" made to poison Emperor Jianwen. Emperor Jianwen did not know that the "palm fungus" was poisonous, so he picked up the chopsticks and ate it, and after a while, he ate the "palm fungus" on the plate cleanly.
Master Nanchan knew that Emperor Jianwen's journey was arduous and tiring along the way, so he asked Emperor Jianwen to rest earlier. Emperor Jianwen also felt dizzy and weak, and after a while he fell asleep. However, the next morning Emperor Jianwen did not die, and he was still preaching in the temple.
It turned out that the Jade Emperor in the sky already knew that someone was going to poison Emperor Jianwen, so he sent JinHuxing to rescue him. He came to the mountain forest outside the Nanhua Temple and turned the footprints he had walked into palm fungus. This fungus can detoxify hundreds of poisons.
The fresh palm fungus collected by the little monk was fried into a dish, and the poison released by the assassin had been dissolved. So Emperor Jianwen ate the poisonous mushroom, but did not die. Because of this, the common people changed the name of the palm fungus to "tiger palm fungus". Since then, "fried chicken shredded with tiger palm mushrooms" has become a precious dish that has been passed down through the ages.
7 Chicken fir feast
There is a dumpling feast in Xi'an, and a chicken fir feast in Kunming. Kunming's chicken fir feast reflects the cooking technology of the 800 serious, no matter what kind of way, it has its high-level technical content, and can make a unique Dian flavor dish. And there are more stories and legends about chicken fir.
The "Compendium of Materia Medica" records: "Chicken fir is produced in Yunnan, and the sand is grown in the ground... The natives pick and dry far away to fill the square", which can "improve taste, clear the gods, and cure hemorrhoids".
Xu Xiake, a great traveler of the Ming Dynasty, came to Baoshan and his friends gave him chicken fir. Yang Shen, a new branch leader of the Ming Dynasty, wandered to Yunnan and drank delicious chicken fir mushroom soup for the first time, thinking that this delicacy should not be owned by the human world, so he compared it to "qiong juice jade liquid in the fairyland".
8 Torch shrimp
Torch shrimp originated from the Yi New Year Torch Festival. It is said that a long time ago, the gods sent two Hercules to the human world to loot jewelry, treasures, and grain, and these two Hercules, with the authority of the gods and their own strength, pushed down the houses of those who did not want to give, and lifted the cattle and sheep up and fell to their deaths. The people of the Yi people were miserable, so they elected the hero Attilaba, who was both wise and courageous, to lead everyone to fight against these two Hercules.
Attilaba lived up to expectations and outwitted the two Hercules. The gods were furious and sent locusts to rush to Liangshan, and the wise Attilaba immediately used pine branches and arrows to form torches, and the people rushed to follow suit, and in an instant the raging torches burned everywhere, and the locusts all burned to death, and the people defeated the gods, saved the crops, and obtained a good harvest.
It is said that this day is the twenty-fourth day of the sixth month of the lunar calendar, and since then, the Yi people have lit torches and sang and danced on this day every year as a memorial. Torch shrimp not only resembles the torches lit in the Yi cottages, but also has a unique taste and method.
9 Dai Flavor Ghost Chicken
The origin of dai ghost chicken is also related to a nation. This dish comes from the custom of the local ethnic group of the Dai people in Xishuangbanna to kill chickens and sacrifice ghosts, the name of the dish sounds strange, but the taste is very good!
Fiery red peppers, garlic and tender shredded chicken with a sense of flexibility make the dish as colorful as neon lights at night, and its rich and spicy local flavors immediately awaken the summer sleepy taste buds.
10 Shiping roasted tofu
Shiping people eat grilled tofu, which is a strange landscape. Whether it is a small market town in the county seat or a township, or a noisy bazaar, or a street alley, you can see street food with a fan and a charcoal fire carefully roasting tofu. Regarding the inventor of Shiping tofu, there is such a legend in the folk.
According to legend, more than 600 years ago, there was a family in Shiping County, living with a husband and wife and mother, but unfortunately the mother-in-law did not treat the daughter-in-law well, and even ordinary soybean milk was not willing to let the daughter-in-law drink more.
One day, the mother-in-law wanted to go out for two or three days, the mother-in-law's front foot just left, the daughter-in-law's back foot began to grind beans, boil soy milk, but when the soy milk is boiling, she is full of joy to scoop soy milk, there are footsteps in the yard. The daughter-in-law was worried that her mother-in-law had returned, and when she saw that she would be scolded, she hurriedly took up the burned soybean milk and poured it into the tile altar on the stove.
When she went out to see, the person who came in was not actually the mother-in-law, but the husband who had returned. So, she joyfully dragged her husband into the house to drink soy milk. Who knows, when you open the lid of the tile altar, the soy milk has all solidified into pieces. It turned out that the tile jar contained some well water that she had just called. In desperation, the couple reluctantly tasted it, and were surprised to find that unlike the tofu made with gypsum brine in the past, the taste of this solidified soy milk was so tender and delicious.
After being mixed into the well water, it did not destroy the solidification of soy milk, but on the contrary, it became a tofu that was even more tender than the gypsum tofu usually made with brine. This amazing discovery has made Shiping tofu famous for hundreds of years with its unique production method and unique taste. During the Qing Dynasty, Shiping tofu once became a tribute and became a delicacy on the royal table.
11 Dip spicy chicken
The spicy chicken in Dian cuisine is not the same as the spicy and extravagant route taken by Sichuan cuisine, which is more enchanting and delicate. Speaking of the origin of this spicy chicken, there is also a story.
Gong Hongyun, a villager in Zhanyi County, accidentally poured a bowl of chili noodles placed on the stove into the pot when cooking chicken, and had to stir-fry it together, but unexpectedly made a spicy and unique dish. In 1987, she opened a small restaurant using her street house, and gradually pushed her family's spicy chicken into a specialty dish.
Source: Kunming Eat, Drink and Have Fun
The story behind these famous dishes,
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