Yunnan cuisine, referred to as Yunnan cuisine. As many people know, Yunnan flavor is an eclectic and unique local flavor. It is good at cooking delicious food, fresh freshwater fish and vegetables. Fresh, sweet, slightly sour and slightly spicy, with strong heavy oil flavor. It suits the tastes of the people in the border areas and is unique in China.
Yunnan Province, located in the Yunnan-Guizhou Plateau, has long mountains, horizontal dams and rivers embedded in it, forming a colorful geographical landscape and a three-dimensional climate with distinct dryness and wetness, which is very conducive to the growth of animals and plants. Yunnan is called the "animal kingdom". "Plant Kingdom", "Spice Kingdom" and "Hometown of Medicinal Materials". The laudatory name of "Land of Flowers and Trees". There are 366 species of freshwater fish, 92 species of amphibians and 43 species of reptiles/kloc-0 in the whole province. 782 species of birds. There are 274 species of mammals, accounting for 45.7%, 39.8%, 37. 1%, 65.9% and 53.3% respectively in China. There are more than 200 kinds of wild edible fungi, and there are many kinds of wild flowers, fruits and vegetables. The unique conditions provide rich raw materials for cooking.
Yunnan is one of the important birthplaces of human beings, and Yuanmou man 6.5438+0.7 million years ago was the earliest human being discovered in China. The bronzes unearthed at Jianchuan Seagate, about 1 150 BC, were made locally, which proves that copper was smelted in Yunnan 3200 years ago. From the late Spring and Autumn Period to the mid-Warring States Period, Dianchi Lake was in the heyday of bronze culture. In the Southern Dynasties, bronze cookers had pots, cups, bowls, chopsticks, plates, etc. Pottery has stoves and kitchen figurines; Iron has a knife. The appearance of bronze vessels promoted the transformation of ancient cooking methods, that is, from the stage of water cooking to the stage of oil cooking. Cooked food gradually diversified. According to documents, in the fifth year of Zhao Di in the Western Han Dynasty (82 BC), Tian Guang fought for Yizhou and "won more than 100,000 livestock". More than 2000 years ago, Zhuangzi recorded the edible chicken in Yunnan, saying that it looked like a bird with its feet together when flying, so it was called chicken fungus.
Yunnan has been a multi-ethnic area since ancient times, and the ethnic minorities living in Yunnan have been the source and source of Yunnan cuisine for generations. During the Qin and Han Dynasties, the Han people began to farm in Yunnan. Nanzhao appeared in Yunnan during the Tang and Song Dynasties. Dali local government. During Nanzhao period, the Tang Dynasty sent troops to Nanzhao, killing 10,000 teachers, and at least 65,438+10,000 people were displaced in Yunnan. At that time, under the preferential policy of "one abel tamata, two non-",Yunnan's economic and cultural development was promoted. Yunnan Dao and Dali Horse are very famous in the Central Plains. There are many famous chefs among the skilled craftsmen who flow into Yunnan, and Yunnan cuisine is extremely prosperous. In the Ming Dynasty, Mu Ying ruled Yunnan and conducted military camps. In Mintun and Shangtun, there are about 400,000 to 500,000 people from the Central Plains to Yunnan. Since the mid-Ming Dynasty, the population of Han nationality in Yunnan has surpassed that of local nationalities, and Yunnan cuisine has undergone a qualitative change. There are many records of homology of medicine and food in herbs in southern Yunnan. At the end of the Ming Dynasty, Xu Xiake went to Baoshan, and friends offered chickens. In Lijiang, Naxi toast mugong treated each other with 80 flavors, including soft pigs (suckling pigs). Yak tongue, etc. Besides, he also eats bamboo rats and so on. In the late Ming and early Qing dynasties, there were hundreds of thousands of peasant rebels and Wu Sangui's men who stayed in Yunnan. Especially in the Southern Ming Dynasty, the King of Guangxi was born in Yunnan, and Yunnan was changed to the capital of Yunnan. Many famous teachers flocked to Yunnan, and the skills of Yunnan cuisine have been greatly developed. For example, in the Qing Dynasty, a scholar teacher sang a poem "Gao Qiong in the belly, and the beauty of the round ridge is spring wine" for the bow fish in his hometown. After the Opium War, Tengchong and Simao. With the opening of Kunming Turnout and Yunnan-Vietnam Railway, domestic and international trade is booming, and restaurants gather all over Yunnan, forming Yunnan cuisine with Chinese cuisine as the mainstay and ethnic minority cuisine as the supplement. During the War of Resistance against Japanese Aggression period, the Yunnan-Myanmar Highway was opened to traffic, and Yunnan became the rear area. Famous chefs from all walks of life gathered in Kunming and along the traffic lines in northeast and west Yunnan, which accelerated the exchange of cooking skills and promoted the further development of Yunnan cuisine. During this period, the chefs were divided among the chefs and met with dignitaries. The demands of wealthy businessmen and celebrities.
Yunnan cuisine mainly brings together three famous regional dishes.
Northeast Yunnan, including Zhaotong and Dongchuan, was under the alternate jurisdiction of Sichuan and Yunnan before the Qing Dynasty. Because this area borders Sichuan and Guizhou, its cooking methods and tastes are deeply influenced by Sichuan cuisine, which is similar to Sichuan cuisine. Contemporary Yunnan chefs Luo, Xie Dekun and Peng are all from Zhaotong, and the soup made is very explosive. Crispy red beans, dictyophora indusiata, Luohan bamboo shoots, cloud legs and beef jerky are all famous dishes in this area. There are many ethnic minorities in southwestern Yunnan and western Yunnan, which were Nanzhao in history. Dali is the capital of Dali. Buddhism prevailed in Tang and Song Dynasties, and there were many temples. Therefore, the dishes in this area are not only influenced by ethnic characteristics, but also by Muslim dishes and temple dishes, such as Zhuang beef soup, cold slices, cold chicken and goose. The citronella stuffed chicken of Dai nationality; Bai people's milk powder silk, Erhai fish and shrimp, vegetarian dishes; Yi people's milk cakes and roast pigs; Nazang style hotpot. Cordyceps sinensis, Gastrodia elata, Fritillaria and pig fat; Dog meat of Hani and Miao people; The game of Zhuang nationality, Sanqi; Drunken chickens of Pumi and Nu nationalities. These dishes with national characteristics, each with its own strong points, have formed local traditional dishes. South Yunnan has a mild climate, abundant rainfall and abundant natural resources. Since the Ming Dynasty, its economy and culture have developed rapidly, and it is the birthplace of Yunnan Chinese cuisine. Such as crossing the bridge rice noodles, steamed chicken, shredded chicken sprouts, pineapple slices, Shiping tofu, fish from Qilu Lake, Xingyun Lake, Fuxian Lake and Yilong Lake, eel, loach and green vegetables from Yuxi, and sweet onions from Kaiyuan, all originated from this area.
Kunming cuisine, on the other hand, concentrates the cooking essence of the above three regions, and is formed by absorbing some skills of Sichuan cuisine and Shandong cuisine on the basis of summarizing and inheriting the cuisines of southern Yunnan. As the political, economic and cultural center city of Yunnan, Kunming cuisine is the representative of Yunnan cuisine. The formation of local flavor is closely related to its geographical location, climate, water quality and dietary customs. Yunnan is located in the plateau, with high altitude and heavy alkaline water. The four seasons are not clear, damp heat and cold coexist, and the ethnic minorities are hospitable and happy, which leads to the following dietary characteristics.
First, pay attention to freshness. Because of the unique three-dimensional climate in Yunnan, there is a saying that vegetables are always green. It's winter now, but vegetables keep coming, for example, in Kunming, when garlic sprouts. Pea tips are seasonal vegetables. Vegetables attract people to feast, and are often made into vegetarian dishes or used for ornament, reflecting lightness and simplicity. Original taste, fresh and sweet taste. Such as "fried onion", "stuffed lily" and "fried cactus flower" are all local traditional dishes. Animals write, eat raw and use alive, and pay attention to tenderness. The well-known "crossing the bridge rice noodle", the chef skillfully uses the thermal insulation characteristics of chicken oil to stew the chicken and soak the raw meat slices and rice noodles with various seasonings in chicken soup, which is delicious and delicious, and has become a model of eating raw and fresh. There are also suckling pigs, pigeons, chickens and ducks, which are often mixed with nourishing medicinal materials such as Cordyceps, Gastrodia elata, Notoginseng Radix and Fritillaria, which can not only eat fresh and tender, but also strengthen the body, killing two birds with one stone. Looking at the whole Yunnan cuisine, while paying attention to freshness, we pay attention to rich flavor and fragrance. Meat is cooked in dishes, or roasted or roasted or even stewed, and the cooked dishes are rich in flavor and delicious. Pickled products like "Yuntui" have a stronger flavor, because the meat will shrink after pickling. When cooking, after removing part of the salty taste, fry, fry or stew, and add other seasonings to add fresh flavor to the finished dishes, which is especially suitable for entertaining guests and accompanying wine.
The second is to adapt to the climate, mainly sour and spicy. Yunnan is rich in condiments. There are wild ones. Unique citronella fragrance, grass flavor. Amomum tsaoko spices such as mushrooms and Toona sinensis seeds add to the attraction of this attractive dish. The application of wild coriander and leek makes the dishes spicy and delicious. There are all kinds of peppers, especially peppers. The famous vinegars are Lufeng balsamic vinegar and Dongchuan rice vinegar. Guangnan peeled seven vinegar. Kunming bran vinegar, as well as plum vinegar and sour papaya vinegar of ethnic minorities, have become daily condiments for Han and ethnic minorities. Bitter gourd and dried tangerine peel are delicious, bitter with cold, bitter with sweet, bitter with sweet. Yunnan cuisine chefs can use these seasonings to cook various simple and complex dishes, such as sour, sweet, salty, bitter and spicy, according to people's and local conditions. Among them, it is mainly sour and spicy. Yunnan is located in the plateau, where damp heat and cold coexist, and sour and spicy have the effects of eliminating dampness, expelling wind and appetizing, so it is deeply loved by the masses. For example, sauerkraut and smoked vegetables of Dai and Achang nationalities, sauerkraut and green beans of Miao and Yi nationalities are all famous local dishes.
Third, the techniques are diverse and the ancient style still exists. Among the cooking techniques that Yunnan cuisine is good at, it can be divided into steaming, frying, frying, marinating and stewing of Han nationality, which has the characteristics of original flavor, crispness, freshness and fragrance. The baking, spring, enlightenment, salt and salt (fire bureau) of ethnic minorities have strong local flavor, which reflects the living customs of ethnic minorities. Among many cooking methods, some are based on one, and some are based on frying, frying and frying to cook dishes with different flavors. Yunnan cuisine has a variety of techniques, traditional cooking methods still account for a certain proportion, and ancient customs still exist. Such as: open fire roast, roast sheep, pheasant, more common in ethnic minorities; Soot, using the waste heat of charcoal ash after firewood burning, is unique in cooking various dishes; Pouring, cooked food, placed in a stone mortar with seasoning, tastes fine and muddy and easy to digest; The separator salt bureau is to put a layer of salt in the iron pot, put a cooker on the salt, use salt to transfer heat, and stew it in the separator, which has a special flavor; In order to adapt to the climate characteristics of Yunnan and the custom of killing pigs in winter, pickling has accumulated a set of traditional processing, storage and eating techniques, such as round legs of Bai nationality (ham), pipa pigs of Naxi nationality, Pumi nationality and Tibetan nationality (full wrist system), dried deer's feet of Yi nationality, beef feet and fish with pickled vegetables of Dai nationality, blood ginseng (fish) of Lahu nationality, beef jerky and goose of Hui nationality, etc.
"The colorful clouds are heading south, and the scenery is more charming than before." Since the Third Plenary Session of the Eleventh Central Committee of the Communist Party of China, chefs in Yunnan catering industry have created a number of famous dishes on the basis of inheriting traditional cooking skills, such as chicken longitudinal, quail, purple rice, bamboo shoots, cloud leg banquet and so on. At the same time, we can bring the song and dance characteristics of ethnic minorities into the banquet, which can be described as "Miao Yi and Dai Di are close to each other, and the Kunke banquet is also innovative", "If you lose your purse, you will be happy, but if you are not drunk, you will be intoxicating". Steamed chicken and rice noodles from Yunnan entered the Canton Fair in the 1970s, and went to Beijing to participate in the National Cooking Competition in the 1980s. 1990 During the Asian Games, there were a series of activities, such as "Rice Noodle Crossing the Bridge" in West Lake of Hangzhou, selection of Yunnan chefs to go abroad, and Dai flavor coming to Beijing on a first-come-first-served basis, which was called "Golden Peacock Flying to Beijing".
The future Yunnan cooking altar belongs to 26 ethnic brothers in Yunnan, and they will compete in the big garden of the Chinese nation!
Crossing the bridge rice noodles: 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.
Xuanliang Roast Duck: Xuanliang Roast Duck is a unique delicacy, 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.