Dian cuisine, that is, Yunnan cuisine,
Due to the abundance of ingredients, the variety of dishes, and the different tastes
And it has a unique charm.
Dian cuisine is the most abundant,
It is also the most inclusive, sour, sweet, bitter, spicy and salty,
All tastes and all aspects.
And the achievement of Dian cuisine famous,
In addition to its color and fragrance,
And then there's a paragraph behind it
Twisting and bizarre legends and stories.
Today I have selected twelve Dian dishes for you,
Let's hear the story behind them!
1. Bridge meter line
That bowl of hot bridge rice noodles, many people should have eaten, but the story behind this bowl of bridge rice noodles do not know how much you know?
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 small 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 was delayed by an important matter.
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 preservation. So he crossed the path, walked the stone bridge, sent it to her husband, soaked the rice noodles in hot chicken soup, fished out and put them in a bowl, and Xiu Cai ate very satisfied. In order to praise the wife, people named this food "bridge rice noodles".
2. Steam pot chicken
Steam pot chicken, the "treasure of the town" of Yunnan cuisine, but what is the story behind this "treasure of the town"?
Legend has it that during the Qianlong period of the Qing Dynasty, the Qianlong Emperor visited Lin'an Province, and the prefect of Lin'an ordered the chefs to offer a dish each. Yang Li synthesized the local method of eating hot pot and steaming steamed buns, created a steam pot, and wanted to make a steam pot chicken. Unexpectedly, the steam pot was stolen, Yang Li could not make a steam pot chicken, and was asked for the crime of deceiving the king, and wanted to kill the head.
Fortunately, the emperor asked the truth, spared Yang Li's death, and renamed Fudeju "Yang Li Steam Pot Chicken". Since then, the reputation of steam pot chicken has been greatly enhanced, and it has become a famous dish in Yunnan, which has a history of more than 200 years.
3. Burn the bait block
Bait is one of the breakfasts that Yunnan people often eat, and this breakfast also has a story.
Legend has it that one night a long time ago, the Kunming prefect Yamen Ertang suddenly caught fire for some reason, and the prefect was furious, believing that it was a bold and deliberate disturbance caused by the people, so he ordered that from that day on, all the people were not allowed to raise fires and cook at home, the ban was valid for three months, and the violators were severely punished and would 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 rescue
According to legend, at the beginning of the Qing Dynasty, Wu Sangui led the Qing army into Kunming, and the Yongli Emperor of the Ming Dynasty fled to western Yunnan, and the Qing army pursued it. Li Dingguo, the leader of the peasant rebel army, ordered the general Jin Tongwu to escort the Yongli Emperor to Tengchong, when it was late, and the group had walked for a day on the mountain road, exhausted and hungry.
After finding a place to rest, the host tried to be fast and fried a plate of bait to send. After eating it, the Yongli Emperor said approvingly: "The fried bait block saved the great driver of Yuan." Since then, Tengchong's bait block has been renamed "Big Rescue".
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, Fu Youde, the leader of Yingchuan, led thousands of troops and horses to Yunnan, and at the same time brought his own imperial cook, Li Haishan, a famous roast duck master in Nanjing. Later, after the unification of Yunnan, Fu Youde was hanged by Zhu Yuanzhang and gave him a white aya. After hearing the news, Li Haishan did not dare to return to Nanjing, so he hid his name and successively operated a roast duck business in Yiliang Dog Street and Yiliang Penglai Township, and now "Li Roast Duck" is the 28th generation.
6. Stir-fried chicken shreds with tiger palm mushrooms
Tiger palm fungus is regarded as a treasure in history and is one of the tributes to successive dynasties.
According to legend, in the early years of the Ming Dynasty, Zhu Yuanzhang's grandson Emperor Jianwen was seized the throne by his uncle Zhu Di and fled to Yunnan to work as 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 the abbot of Nanhua Temple, Master Nanchan, set up a su feast that night to wash the dust for Emperor Jianwen. When the Assassins discovered this, they infiltrated the kitchen of the temple and put poison in the prepared "palm fungus" to poison Emperor Jianwen. Emperor Jianwen did not know that the "palm fungus" was poisonous and ate it clean.
7. Chicken fir feast
Xi'an has a dumpling feast, Kunming has a chicken fir feast, and the chicken fir also has its own "vest".
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. Torch shrimp not only resembles the torches lit in the Yi cottages, but also has a unique taste and method.
It is said that a long time ago, the gods sent two Hercules to the human world to loot jewelry, treasures and grain, and 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 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, burning the locusts to death, and the people defeated the gods, saved the crops, and obtained a good harvest. 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 as a memorial on this day every year.
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 flavours, 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 flavor immediately awakens the 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 town or a township, or a noisy bazaar, the streets and alleys, you can see street food burning tofu everywhere.
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 in daily life, the mother-in-law did not even want the ordinary soybean milk to let the daughter-in-law drink more. One day, the mother-in-law was going 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, cook soy milk, but when the soy milk is opening the pot, there are footsteps in the yard, the daughter-in-law is afraid that the mother-in-law has returned, seeing that she will 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 take a look, it turned out that her husband 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.
The soy milk that solidifies after mixing into the well water is actually more tender than the gypsum tofu usually made with brine. This astonishing discovery has made Shiping Tofu famous for hundreds of years with its unique way of making it and its unique taste. During the Qing Dynasty, Shiping tofu once became a tribute and became a delicacy on the royal table.
11: Braised pork stew with plantain flowers
Plantain flower stewed braised pork, also called "military and civilian fish water situation", why?
In the 1980s, the officers and men of a certain unit of our army stationed at the foot of Laoshan Mountain had a significant weakening of their appetite due to long-term consumption of various kinds of canned food, and coupled with the particularly hot climate in the garrison, the morale and combat effectiveness of the troops were greatly affected. One day, a shell from the Vietnamese army flew toward the garrison, blowing up the densely packed banana trees.
The cooking squad leader saw the banana flowers on the ground, and when he was surprised, he boiled the plantain flowers together with the canned braised meat. Who would have thought that this strange soup dish with strange dishes was eaten by the officers and soldiers shortly after it was served on the table. Everyone praised this dish for being oily and not greasy, delicious in taste, and cool and refreshing after eating. Later, friendly and neighboring troops followed suit, and the dish was thus spread to all the participating troops.
Since canned braised pork was a kind of food unique to the troops at that time, and plantain flowers belonged to the cash crops of the people stationed in the garrison, the officers and men affectionately called this dish "military and civilian fish water conditions" to describe the good military-civilian relations during the Laoshan operation.
12. 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.
It is said that Gong Hongyun, a villager in Zhanyi County, accidentally spilled a bowl of chili noodles placed on the stove into the pot when cooking and frying chicken during the Spring Festival more than ten years ago, and had to 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.
After reading the story of these 12 Dian dishes, is it the same as the small editor!