All the way down from the Nu River, after passing the Lu River Dam is Tengchong. The sun shines in the southern country, and tengchong's pale white buildings are refreshing in every aspect, but in fact, this reborn frontier town has an extraordinary history.
We came to Tengchong and emotionally knew Tengchong from the beginning of the "Great Rescue".
But in a good hotel, the level of Chinese restaurant chefs is mostly reliable, and often local dishes will be more skilled.
After a day of running, you should treat yourself well, so eating at the Chinese restaurant Ma Li'er who stayed in the hotel has become a small blessing in the journey.
We improvised the peacock fish to see how Tengchong's fish was bright into a peacock; we also ordered a mountain treasure wild mushroom bowl, yunnan has a wide variety of fungi, it is not too much to say that it is delicious in the world; and finally ordered a portion of Tengchong's most famous big rescue.
Legend has it that the Emperor Zhu Youluo of the Southern Ming Dynasty was chased and killed by Wu Sangui, a rebel general of the Ming Dynasty and a minion of the Manchu Qing Dynasty, and fled to the land of Tengyue, and when the hunger and cold were forced, the kind villagers offered the local commonplace fried bait blocks, and the hungry Zhu Youluo was full of praise after eating, and even said "Zhen Nai Great Rescue Driver!" So the reputation of "the great rescue" went away.
For more than 400 years, Tengchong people have used local specialty indica rice and pulp rice to make bait slices, with fresh meat, ham, eggs, shiitake mushrooms, tomatoes and pea seedlings and other hot stir-fry, just listen to the name feel must be a tall dish, served up to see is a very grounded scratch fried snack, eager monkey taste but also delicious and delicious, our family of three can not stop nodding, really is a big rescue also! In fact, I was really hungry, who let the big rescue driver be the first to be served?
Tengchong's delicious taste, and even Yunnan's Yunnan taste always feel like a sprinkled snack food, very scattered and the taste is distinct, just like the many ethnic minorities in Yunnan, each one is unique. When it comes to Yunnan cuisine, most foreigners will think of the famous bridge rice noodles and Sanqi steam pot chicken, but what I remember most is the roasted stinky tofu in Jianshui and the grilled fish of the Dai family's lemon that cannot be copied, and the strong regional sign has become a prominent feature of Yunnan Dian's taste, and in Tengchong, it is not a big rescue.
In Tengchong there is also a must - the earth pot, absolutely can be regarded as the characteristics of the old Tengchong, but also hundreds of years of history, the use of Tengchong locally fired clay pottery hot pot, the appearance is like the Beijing shabu lamb copper hot pot in the middle of the charcoal exhaust smoke, pay attention to a thin fire slow cooking, with the local chicken and ribs boiled into the broth as the soup base, to seasonal greens, Huai yam, sour shoots, sweet potatoes, taro and crispy meat as the main ingredient, covered with a layer of fried dried pork skin slices, and then yard a circle of yellow orange egg rolls, sprinkled with some tender green onions as embellishment, The shape is really beautiful and appetizing.
On the second night of Tengchong, we finally found a rural restaurant on Atami Road that focuses on Tengchong flavor, with a group of earthen pots neatly placed at the door, tempting the diners who are salivating here every minute, and when the pot is opened and the heat dissipates, the mellow Tengchong taste will stretch out, the aroma is fragrant, so how can I and other foreigners not fall in love with Tengchong?
Flipping through the menu and seeing a "fried pork belly", I can't help but arouse our strong curiosity.
In the north, pork belly is often used to stew braised pork, and then put a handful of noodles, can incense a person; in Jiangnan, the fried pork belly is cut into thick slices and added to the fried dried bamboo shoots and plum vegetables to stew together, and after cooking, it becomes a fragrant plum button meat; and in Tengchong, what is the taste of the pork belly that is already very greasy and fried, like lard residue?
Fried pork belly
When a plate of shiny fried pork belly with a plate of sour pickle juice was placed in front of us, everyone impatiently clamped up and dipped the sauce into the mouth to taste, it was really greasy, only the mellow meat aroma traveled from the tip of the tongue to the nasal cavity, too addictive!
Traveling outside, hunting is always full of fun. Come to Tengchong and taste the taste on the tip of your tongue unforgettable!