The food in Kunming is really mouth watering. Street snacks, barbecues and elegant indoor restaurants all have local characteristics. Tasting unique ethnic food in Kunming is an unforgettable choice for tourists. There are many ways to cook ethnic dishes, such as roasting, salting, freezing, frying and frying. The utensils are slate, fragrant bamboo, sheepskin and pebbles. Most notably, Kunming's delicacies are famous all over the country, and the wild fungi in them are inexhaustible. However, the taste of Kunming food is a little salty and spicy, which is nothing to Sichuan and Hunan, but the light and sweet people in Jiangsu and Zhejiang may be a little uncomfortable. When in Rome, do as the Romans do, or it's a pity that you can't eat so much delicious food. Generally speaking, the places where Kunming eats and drinks are relatively concentrated are Beidamen Food Street in the north, Xingyuan Road in the west, next to Xishan District Government Building, Dianchi Road, Guanzhong Road, Guannan Avenue and Expo Avenue.
There are countless snacks in Kunming. For tourists, I'm afraid it's difficult to eat all the delicious food in just a few days. Let me give you a hint. Let's briefly introduce various special snacks! Deep-fried stinky tofu in Southwest Commercial City, halogen bait silk in the middle school attached to Normal University, farm food in Maomaogou of Xishan Mountain, eel in the dam of Haigeng Highway, spicy and hot fish in Dadian Garden, barbecue night market in niujie Zhuang, fat man hot pot, closed wild mushroom hot pot, braised mutton hot pot under Shiqia overpass, casserole rice noodles across the dormitory door in Xinying Campus of Kunming University of Science and Technology, and so on! In terms of classification, everyone will have a clearer concept.
Snacks: Snack Street next to Southwest Building.
Wild Mushroom: Close the road to Wild Mushroom Street.
Barbecue: niujie Zhuang barbecue in the east; Barbecue stall next to Fangguan Square in Chuanjin Road; "Tofu Factory" in the north; Jianshui barbecue next to the railway near the west station; There are Zhaojiadui and Shark's fin Road in Fengling community in the west, and red lotus barbecue in the west.
Dog meat: There are more than a dozen Shuanglongqiao dog meat shops in Shinan District, all of which were connected several years ago. Needless to say, the excitement of midnight, the best food is Qujing in Liangyuan Community, which tastes very good. Then there is the cucumber camp on Laohuigeng Road, which is the oldest dog meat stall in Kunming. Dog meat rice noodles and roast dog chops make people drool when they smell it far away.
Places where night markets are concentrated: near Jingxing Street Flower and Bird Market, Dianchi Cinema, Xiangyun Food City (behind An Baili Square, diagonally opposite Jinma Bijifang), Honglian Barbecue (opposite Chunyuan Community), Southwest Night Market Barbecue City of Renmin Road, Happy Fish (in Daguan Commercial City), buffet snacks in Qingming Shanghe Food Gallery, Shangyi Street and Guandu Ancient Town.
Ten famous snacks in Kunming: Crossing the Bridge Rice Noodles, Sixi Tangyuan, Buckwheat Steamed Bun, Taishi Cake, DuDu steamed dumplings, Shepherd's Shepherd's Caijiaozi, Ham and Bean Stewed Rice, Pot Rice Noodles, Bait Block and Assorted Cold Noodles.
Tip: The price in Kunming is not high, and the attractive tropical fruit with low price here is also a special food.
A person who is interested in snacks, when he arrives in Yunnan, is almost equal to going to heaven. Eat a bowl of shredded bait in the morning and a bowl of shredded bait or bait pieces when you are hungry. It's cheap and delicious. In addition, the old tofu is soft and delicious, and the food is very good; The seasoning of cold chicken rice noodles is not necessarily less than that of Sichuan cold noodles ... and what echoes the snacks here is the unique seasoning of Yunnan-"Mi Nan", which means similar to the sauce in western food and represents a kind of sauce. Here, snacks and Mi Nan constitute the initial embryonic form of Yunnan cuisine.
Snacks are as varied as flowers.
Yunnan snacks are as varied as the flowers there. Due to the complicated region and numerous nationalities, each nationality has its own special diet. The grass buds in Jianshui, the tofu in Shiping and the rice noodles crossing the bridge in Mengzi are all famous for their exquisiteness. Northeast Yunnan is the only way to enter the Central Plains. Tofu brain, buckwheat bean jelly and crisp red beans are all famous local snacks there. Lijiang Baba and Lijiang Eight Bowls are also not to be missed.
Rescue: Rescue is one of the famous snacks in Yunnan, which is actually fried bait. The bait block is made of rice and is unique to Yunnan. According to ancient records, food made of wheat was collectively called "cake" in ancient times, and food made of rice was "bait". Yunnan is the birthplace of ancient humans. Rice planting has a long history. By the end of the lunar calendar, every household should choose the best rice, wash it, soak it, steam it, put it in a jar, grind it as fine as mud, rub it with beeswax on the chopping board, and then knead it into a rectangle, an ellipse and an oblate shape, which is called "bait feed" as a gift food. After a long time, most people will play it.
Fried bait slices are ordinary snacks and are famous for an allusion. According to legend, at the end of the Ming Dynasty, Wu Sangui entered the customs and Li Yong Emperor Wang Gui Zhu Youlang fled to western Yunnan. Fled to Tengchong, it was getting late, and lived in the village. The host fried a plate of bait to satisfy his hunger. The fallen emperor was born in the deep palace and lived a hard life after months of long journey. Today, he eats this kind of food, such as delicacies, and says, "It's really saved." Since then, Tengchong bait block has won the reputation of "great rescue". This spot is red, green, white and yellow, and the bait is delicate, waxy and slippery, fresh and sweet, oily but not greasy, which is famous far and near.
Buckwheat Baba: Baba is found in many places in Yunnan, such as Baba in Xizhou, Baba in Dali and Baba in Lijiang. Buckwheat Baba is the staple food of Yi people. Buckwheat is a coarse grain produced in the cold region of Yunnan, which is divided into bitter buckwheat and sweet buckwheat. In fact, Baba is made of sweet buckwheat, which is not very bitter. Buckwheat has the characteristics of cool, refreshing, pure and fragrant, and at the same time has a variety of amino acids needed by human body, which has always been one of the ideal staple foods for diabetics. Because the taste of buckwheat Baba is slightly bitter, in Yi areas, whenever bloom is rich in honey in spring, people take honey out of honey barrels, wrap it in leaves as big as cow ears and dip it in buckwheat Baba. The bitter buckwheat Baba eaten in Shenzhen is not very bitter, because considering the acceptance of local people, sugar and eggs are added appropriately. Golden fried tartary buckwheat cake is soft, looks a bit like tortillas, and tastes sweet and delicious when chewed.
"Mi Nan" is an authentic folk taste.
Yunnan cuisine is made on the basis of unique raw materials, special seasonings and processing methods. In contrast, Yunnan cuisine uses more sauces and spices than other cuisines, and its eating method is also very unique. The meaning of "Mi Nan" is similar to the sauce in western food, representing a kind of sauce, which is a traditional food of Dai people.
Sauce: Many dishes in Yunnan are seasoned with sauce, such as Zhaotong sauce, which is salty, fresh, spicy and fragrant, somewhat similar to XO sauce in Guangdong. It tastes good when cooked with meat. In addition, Yuxi specialty sweet soy sauce is an essential seasoning for making cold noodles. In addition, there are all kinds of assorted sauces, sweet noodle sauces, bean paste, Tang Chi old sauce, etc., which are common seasonings in Yunnan cuisine.
Dipping in water: Another major feature of Yunnan cuisine is dipping in water, similar to Chaozhou cuisine in Guangdong. Different dishes should be dipped in different water. For example, if you eat wasp pupae and bamboo worms, you should dip them in water with salt and pepper. If you eat tofu in a copper pot, you should paste Chili; If you eat Yunnan spring rolls, mix fermented bean curd; "Mi Nan" hot sauce is a special dip for Dai people, so when you eat many dishes, you should mix a little with it. It is precisely because of these "dips in water" that the taste of Yunnan cuisine is more intense.
Sauerkraut: Sauerkraut sounds a bit abrupt at first glance. In fact, many "pickles" in Yunnan can be eaten alone, which is also an important part of cooking and seasoning, and there are local famous "pickles" everywhere, such as kimchi in Midu, radish mud in Jiangchuan, lobster sauce in Yimen, fermented bean curd in Shilin and so on. Pickled pickles and fermented bean curd are essential seasonings in many Yunnan dishes.
Crossing the bridge rice noodles is a famous flavor snack in Yunnan. Cross-bridge rice noodles are mainly made of soup, sliced meat and seasoned rice noodles. The soup is boiled with fat chicken and pig bone, which is clear and transparent. Slice chicken breast, pork tenderloin, liver, kidney flower and fresh fish and put them in a small dish. Rice noodles are white and tough. There are also pea tips, yellow-bud leeks and tender spinach.
When eating, put the soup in a big "sea bowl" and add monosodium glutamate, Hu Wei and cooked chicken oil. The soup is so thick that it doesn't give off any heat. When the soup is served, knock pigeon eggs into the bowl, then dip the meat slices into the soup and gently stir it, and it will instantly become white and tender. Then add fresh vegetables and rice flour, and drizzle with Chili oil and sesame oil.
2. Xuanliang Roast Duck
Xuanliang roast duck is a unique food, especially Goujie roast duck. As early as more than 60 years ago, it was famous in central Yunnan. Xuanliang roast duck is well made. First, make a hole under the duck's armpit, remove the viscera and claws, add seasoning, blow air between the duck skin and meat, and puff up the duck's body. Then, hang the duck on the inside of the furnace wall with a wire hook and barbecue slowly. When roasting, use pine wool as fuel. When the cigarette is burnt to the end, turn over the duck in time and spray honey water, lard and duck meat on the skin. The duck baked in this way is crispy, soft, waxy, sweet and tender, full of color and flavor, and very delicious.
Roast duck can be divided into ducklings and fat ducks: ducklings are tender and sweet; The fat duck is rich in oil, and its meat is old and fragrant. If it is eaten with scallion, pepper or sauce products, it is even more unique.
3. Steamed chicken
Steam pot chicken was circulated among the people in southern Yunnan as early as the Qianlong period of the Qing Dynasty. Jianshui county is rich in pottery, and there is a unique ceramic steamer called steamer.
Steamed chicken has a unique way. The chicken tastes tender and fragrant, and the soup is fresh and sweet. It is a famous dish in Yunnan and is well received by Chinese and foreign diners.
Add "Sanqi", Gastrodia elata, Cordyceps and other precious medicinal materials to cook, and it will become "Sanqi" steamed chicken, Gastrodia elata steamed chicken and Cordyceps steamed chicken, which is a famous nourishing dish with unique flavor in Yunnan.
4, buckwheat buns
Buckwheat noodles are called healthy food. Buckwheat is widely planted in the mountainous areas of Yunnan, and it is also used as a staple food in some areas. There are many kinds of buckwheat foods, such as buckwheat blocks and buckwheat cakes in cakes, flour cakes in pastry, buckwheat noodles and buckwheat fried noodles.
Buckwheat steamed stuffed bun is one of the popular pasta in Yunnan, and there are many ways to make it. It represents the chef's research and innovation. Four-flavor buckwheat steamed bread won the silver prize in the second national cooking competition, which was well received by experts in nutrition and food technology at home and abroad.
Buckwheat steamed stuffed bun is golden red in color, crisp in appearance with small cracks, crisp and greasy, sweet in taste and sweet after eating, which is especially popular among middle-aged and elderly people. According to the viewpoint of traditional Chinese medicine medicated diet, buckwheat has the effects of clearing away heat and toxic materials, lowering qi, moistening intestines, resolving turbid leukorrhagia and diarrhea due to spleen accumulation, and is suitable for diarrhea due to heat accumulation in gastrointestinal tract, spontaneous sweating, migraine, purpura and sore poison.
Mengzi rice cake: made of glutinous rice flour, brown sugar, lard, bean curd skin, sesame, rose sugar, etc. Mix into a paste and steam in a bowl to make a hemisphere. Dark brown red, bright and oily, sweet and delicious, flexible and palatable, and can be preserved for a long time. Those produced for one or two days can be eaten directly, and those stored for a long time can be sliced, fried, baked or steamed.
Rose rice shrimp:
Rice shrimp is a snack with Yunnan flavor. It is cooked with rice slurry and leaked into the cold water basin with a colander. Because the head is big and the tail is as thin as shrimp, it is named. Mixing it with sugar water and rose sugar is a good product for quenching thirst in summer. The finished product is sweet and tender, and the population is cold.
Raw materials:
Ingredients: 500 grams of rice.
Seasoning: brown sugar 300g, rose sugar 100g.
Method:
Wash (1) rice, soak it in clear water for 30 minutes, grind it into rice slurry, and put it in a pot. Pour the water into the pot, bring it to a boil, slowly pour the rice slurry, and stir it with a spoon while pouring it to prevent the pot from being burnt. After cooking, inject clear water and lime water, and cook on low heat until it is paste. Take the basin: First, pour in cold water, put the rice paste into a colander while it is hot, and put it into cold water to make rice shrimp. Brown sugar is boiled into syrup, and rose sugar is diluted and cooled with boiling water.
(2) Take out the rice shrimp with a colander when eating and put it in a bowl. Add brown sugar water and rose syrup to serve.
Dali milk fan: Milk fan is a specialty of Yunnan Province and a flavor food of Dali Bai people. Local ethnic minorities use leftover milk to make it. Because it is delicious, it is not only a local favorite snack, but also a famous point in the banquet.
Production method:
1. First add half a spoonful of acid water made of papaya into the pot, heat it to about 70℃, and then pour the milk into the pot in a bowl (about 500 ml). The milk will solidify rapidly under the action of acid and heat. At this point, stir quickly to turn the milk into a filamentous clot.
2. Then take out the clots with bamboo chopsticks, knead them into cakes by hand, wrap their wings around the chopsticks, extend one end of the chopsticks outward to make the clots roughly fan-shaped, and finally hang them on a fixed shelf to dry, thus forming a milk fan. In the middle of hanging, it must be released by hand once, so that it can be easily removed after drying.
When making a milk fan according to this method, after each milk fan is made, the acid water in the pot should be poured out and new acid water should be put in again. But the used acid water can be collected and fermented for later use. Generally, the ratio of sour water to fresh milk in a pot is about 1: 2, and about 1 kg of fresh milk can be made into a milk fan.
3. Preparation of acid water: add fresh papaya or dried papaya to boil, and after a certain period of time, the acid solution is acid water. In the season when there is no papaya or in the northern region, ebony can be used instead of papaya. When making, it can be boiled for half an hour according to the ratio of dark plum to water 1: 3, and then the clear liquid is acid water.
Product features: milky white, translucent. Smooth and oily, shaped like a fan, hence the name milk fan. The product contains 5.5% moisture, 49.3% fat, 35.0% protein, 6.8% lactose and 2.5% ash. (
Xuanwei Ham: Xuanwei Ham is produced in xuanwei county, Yunnan Province, with a history of more than 250 years. Good appearance, big bones and small bones, moderate fat and thin, tender meat, delicious. It is famous at home and abroad for its unique flavor. It was marketed at home and abroad as early as the early 20th century, and won many awards internationally. At present, Xuanwei ham is also processed into various foods in the local area, mainly including canned food with cloud legs, lunch meat with cloud legs, moon cakes with cloud legs, and toffee with cloud legs.
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