Panzhihua snacks are mainly Sichuan-style, and the most popular local ones are salted mutton rice noodles, rice noodles cooked with pure mutton soup, and seasonings such as douban, pepper, millet and spicy rice, which are unique and representative. Because Panzhihua is close to Yunnan, the popularity of rice noodles here is much higher than that of noodles. Snack bars in the streets sell rice noodles, and beef rice noodles, pork intestines rice noodles and miscellaneous sauce rice noodles all have local characteristics of Panzhihua. All kinds of famous Sichuan snacks can be eaten in Panzhihua. c78
In Yanbian County, the Yi and Han nationalities have lived in harmony and blended with each other in the long-term labor life, forming an eclectic and diversified folk custom. Yanbian's food culture is also deeply influenced by the customs and habits of Yi, Lisu and other ethnic minorities in China, and the mutton rice noodles cooked are unique. c78
Authentic Lao Yanbian mutton rice noodles: c78
Raw materials: fresh mutton with bone 500g, rice flour 1000g, clove, Amomum tsaoko, kaempferia kaempferia, cinnamon, chicken essence and salt. c78
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1. Bleach fresh mutton in cold water for half an hour. c78
2. Put the mutton in a pot with cold water, add clove, tsaoko, kaempferia kaempferia, cinnamon, ginger and angelica, and cook for 2-3 hours with slow fire. c78
3. After the mutton is cooked, tear off the mutton and put it in the refrigerator for freezing, and then put the sheep bones into the pot to boil the soup. c78
4. Soak the dried rice noodles in boiling water for 40-50 minutes, and then cook them in boiling water. c78
5. After adding salt and chicken essence to the mutton soup, pour the soup on the rice noodles out of the pot, add the mutton slices, and sprinkle with chopped green onion, coriander and oil pepper. c78
Special mutton is delicate and delicious, with delicious color and rich nutrition. Mutton is a natural grazing green food, which is made from local mutton. After adding more than ten kinds of Chinese herbal medicines, it not only removes the fishy smell of mutton, but also makes mutton have a special flavor. After the head, hoof and belly of sheep are boiled in water, the soup should be white, thick, odorless and crisp. Compendium of Materia Medica says: "Mutton can warm the middle warmer, tonify the middle warmer, stimulate appetite, tonify kidney and qi, benefit gallbladder and improve eyesight, and treat fatigue and cold, five strains and seven injuries". The rice flour is made of Guichao rice and hybrid rice, which is smooth and has a unique flavor. c78