Cross-bridge rice noodles are rice lines, which are linear foods made of high-quality rice through fermentation, pulping, filtration, steaming and pressing. Rice flour is one of the favorite foods of Yunnan people. In the past, during the Spring Festival, everyone had to eat rice noodles, and wished happiness for a long time by borrowing long rice noodles. On March 3, Kunming people were invited to visit the Western Hills, and they often ate cold rice noodles, just as the local proverb said. "On March 3rd. Play Xishan and eat bean jelly. "
Steamed chicken
Steamed chicken is named after being steamed in a steamer. The purple pottery steamer produced by Jianshui in the south of Kunming is made of local red, yellow, cyan, purple and white clay, which has the characteristics of "color like copper, sound like clear sound, light like mirror, never fading". When making, the artist first soaked the five-color soil in water, stirred it, and then filtered it into green and red clay. After the clay sculpture is made, it is painted with landscapes, flowers and other patterns, and then carved and inlaid with clay sculptures of other colors. After firing and polishing with stone tools, it is seamless and the pattern is clear. Those steamers that have been used for a long time, like simple and elegant folk handicrafts, are enlightening.
Chicken fungus
Chicken mushroom is not chicken, but delicious mushroom. The climate in Yunnan is mild and humid. When it is rainy in spring and summer, all kinds of fungi on the grassland of Shan Ye compete to break ground. Among them, there are as many as 40 kinds of edible fungi, such as beef liver, Tiger Claw and brush handle named after their shapes, Tonglu, Qingtou and Zisha bags named after their colors, and "seeing the hand green" to describe the rapid change, and so on.
Kunming pickle
"Kimchi in Kunming is the favorite of Yunnan people", which is one of the popular proverbs in Yunnan.
Kimchi in Kunming is a common pickle, and the production method is simple and easy. Every winter and spring, every household will wash the vegetables commonly known as "bitter vegetables" and hang them to dry. When the vegetables wilt, cut them into pieces, sprinkle with coarse salt, and mix with pepper, pepper, ginger, star anise, fennel and some cooking wine-these seasonings can not only inhibit bacteria and preserve corrosion, but also add various flavors. Then, put it in a pottery jar, seal it tightly, and marinate it for one month before eating.
Pickled vegetables, green or khaki, taste sour and delicious, as an appetizer with rice. They are not only common dishes on weekdays, but also good seasonings for home cooking. Whether it is cold, stir-fried, hot-boiled, simmered or steamed, it has different flavors.