Yunnan, located in the southwest border, is a magical land, Yunnan is definitely the most unique food culture, days of unique climate and many ethnic minorities, tastes vary, dishes sweet and sour, bitter and spicy are characteristics. What are the delicious Yunnan cuisine?

Yunnan cuisine is characterized by fresh fresh fresh

With the Sichuan and Guangdong cuisine compared to the Yunnan cuisine cooking techniques rough, not refined, not so many tricks, but why let the people who have tasted it can not forget, the essence of the Yunnan cuisine is the local ingredients, the most basic feature is fresh, not just fresh fresh and bright kind, but do not add any seasoning of the natural fresh, Yunnan ingredients to be the most primitive flavor, Yunnan food! Embody more is light and pure and, heavy flavor. So in the field of Yunnan people, it is difficult to eat the authentic hometown dishes, because the kind of ingredients out of Yunnan is not, such as wild mushrooms, Dai a variety of spices, wild vegetables.

Air Pot Chicken

Chinese people love to eat chicken, and there are many ways to eat it in various places, including Guangdong salt_chicken, Sichuan's strange chicken, Changshu's called chicken, and Dezhou's grilled chicken ........ But to say the most unique way of eating, but also belong to the Yunnan gas pot chicken, and to use the Yunnan Jianshui gas pot to do the most authentic and most delicious.

Gas pot fish

In addition to gas pot chicken, there are gas pot fish, I tasted this food in Lugu Lake Goddess Bay near the Zhaojiagou, this gas pot and Jianshui's gas pot is not the same, this is a stone pot, live fish clean to the stone pot, add onions, ginger, garlic and other auxiliary materials and water, covered with a straw hat after the steam fire is fully open, the temperature up to 180 Degree or so, 3 minutes after the steam can be turned off, the middle can put some tofu are some other ingredients, so that the fish made to maximize the freshness.

Yunnan cuisine, light and pure and heavy flavor is also reflected in a variety of steamed dishes, in Kunming's streets and alleys are characterized by steamed dishes everywhere.

Cross-bridge rice noodle, is the biggest signboard of Yunnan cuisine

Why is the cross-bridge rice noodle is the biggest signboard of Yunnan, because a lot of people have not been to Yunnan, but have eaten cross-bridge rice noodle. Cross-bridge rice noodle is actually just one kind of Yunnan rice noodle, and there are at least 12 ways to eat rice noodle in 16 places in Yunnan.

Crossing the bridge rice noodles is Yunnan Yunnan Diannan region unique snacks, originated in Mengzi, the main ingredient of rice noodles, soup, condiments, pork tenderloin slices, slices of chicken breast, slices of otterfish and five ripe slices of pork loin, slices of tripe, slices of squid in the water hair, and then with auxiliary pea tips, leeks, coriander, green onion, grass sprouts, ginger, yucca slices, goose oil cover, the broth is piping hot, but not bubbling with hot air.

Cross-bridge rice noodles are very hot in the field, but many Yunnan locals feel that cross-bridge rice noodles are not as tasty as a variety of specialties such as small pots, pots and pans, crispy wangs, eels, bean curd, and marinated rice noodles.

Gourmet tofu

There must be a place for tofu on the Yunnan table.

Yunnan's gourmet tofu counts as one. A kind of stinky tofu with hairy hairs fascinates the Kunming people, who call it stinky tofu.

When it comes to tofu, the most famous tofu in Yunnan is Jianshui tofu.

Jianshui burnt tofu, also known as Lin'an tofu, on the "tongue on the China" has been famous, Jianshui city streets, vegetable markets, night market burnt tofu stalls, people come and go, become a bright landscape in the ancient city.

Lin'an city of tofu as early as the Qing Dynasty has enjoyed a reputation for its selection of materials carefully, fine processing, specializing in large and round white skin soybeans, outside the city of Daban Wells well water, make the tofu white and tender, the fire does not change the black.

Burning pots filled with lit charcoal, set up iron bars welded into the kang, coated with sesame oil, put on the tofu baking, baking and turning, to be inflated and swollen tofu, dipped in matching sweet and salty soy sauce, chili pepper, garlic, monosodium glutamate, millet chili pepper and other condiments on the table, smells bad, tastes good.

Wild Mushrooms

Seafood is too far away mountain treasures right in front of you, Yunnan people risk their lives to eat mushrooms!

When it comes to Yunnan cuisine, what comes to mind should be wild mushrooms. Yunnan has a rich variety of wild mushrooms, including chicken liver mushrooms, dried mushrooms, porcini mushrooms, chanterelle mushrooms, green-skinned mushrooms, red-skinned mushrooms, miscellaneous mushrooms and so on. As the saying goes, Yunnan people eat, the sky is not afraid of the earth, every year in July and August, after the rain, more wild mushrooms, many people began to go up the mountain to find mushrooms, try to eat delicious.

At this time of the year, cell phones receive text message alerts, beware of wild mushroom poisoning. Although year after year, Kunming has a lot of people because of eating wild mushrooms poisoning, there are a lot of small people dancing visions. However, this still can not stop the Yunnan people to wild mushrooms this delicious tireless pursuit and try.

Yunnan cuisine sweet and sour are characteristics

Yunnan cuisine is not among the eight major Chinese cuisine, but Yunnan is definitely the most unique food culture, so the shape is not a unique cuisine, is because the Yunnan cuisine is very mixed, many ethnic minorities, tastes are different, dishes sweet and sour, bitter and spicy are characteristics, there is no one kind of dish that can truly represent Yunnan.

Yuxi Jiangchuan salt water fish, copper pot fish and other food are the specialties of Yuxi City. Jiangchuan Saltwater Fish

Zhan Yi Spicy Chicken

The masterpiece of Yunnan cuisine, the publicity card of Qujing and Zhan Yi, with a history of 100 years, is famous all over the world because of the selection of materials, the complexity of the production process, and the taste of spicy aroma and refreshing flavor.

"Steamed bait silk" is the original Qujing, Qujing steamed bait silk rich in seasonings, sophisticated, good Qujing steamed bait silk soft, sticky, chewy, that's a cool.

Baked fish with lemongrass is one of the most famous dishes in Xishuangbanna, and everyone who comes to Banna has to taste it.

The first fish to pack up, put the spices into the fish belly, the fish belly closed, with two or three lemongrass leaves bundled, clamped with bamboo slices, smeared with lard, put on the fire charcoal baking, this baked fish has a fragrant, crispy, crunchy characteristics.

Pineapple and purple rice is also a famous sticky food in Banna. Soak the purple glutinous rice and then wash it clean, pull out the pineapple heart, mix the purple glutinous rice with finely chopped pork and put it in, put it into a retort pot and steam it, and when it gives out an attractive aroma, it is ready to be eaten.

Dehong's Dai Saxu is a favorite traditional food, the main raw material is tripe, Saxu smell is very special, there is a kind of wild grass mixed with the aroma of the soil. Many foreign tourists feel the flavor is unique after eating it.

Long Horn Chicken is a unique traditional dish in Guangnan County, Wenshan Prefecture, and has been called "Yunnan's best.

Dengchuan Milk Fan is a fan-shaped dairy product, divided into two kinds of milky white and milky yellow, with high nutritional value, mellow flavor and delicious taste, and it is the top dish for the local Bai people in Dengchuan to entertain guests.

Lijiang Po Po is the Naxi unique flavor food, is a fine wheat flour produced in Lijiang, and then with the Jade Dragon Snow Mountain spring water flowing down the surface, wrapped in sesame seeds, walnuts and other condiments, and then baked and fried in a pan over a medium fire into one of the characteristics of its color, aroma and taste are all very good.

Do people in Yunnan like to eat bugs?

Yunnanese people like to eat bugs, in fact, is a kind of inheritance. In ancient times, Yunnan is full of forests and mountains, food is precious, bugs are an important source of food for Yunnan people, and also an important way to get protein, this memory has long been engraved into the genes, so until today, Yunnan people don't forget to savor this delicacy.

In fact, on the map of China, eating all kinds of insects can be more than Yunnan province, people around North China eat cicadas, Northeast people eat grasshoppers. Xishuangbanna region is most famous for fried bamboo worms and fried bee pupae. While grasshoppers, cicadas and flying ants can be eaten fried, crickets are mixed with sauce. Baozhao spider is a dish that is hard for outsiders to imagine, but in places such as the southern Yunnan region, it belongs to the national specialty diet.

Bait is a traditional flavor food in Yunnan.

The rice finishing for bait, bait, in Yunnan has been at least three to five hundred years of history, Yunnan bait varieties, there are Kunming's small pots of brine bait, Weishan meat bait block silk, ham and chicken bait, to say that the most famous or "big rescue".

"Great rescue", a very strange name, do not know thought and the emperor related, in fact, is really related to the emperor. In the early Qing Dynasty, Wu Sangui rate of the Qing army into Kunming, the Ming Emperor Yongli fled to western Yunnan, peasant insurgent leader Li Dingguo escorted the Emperor to Tengchong, find a resting place, the owner of a plate of bait to send, the Emperor ate after the Yongli said: "fried bait to save my big drive." From then on, Baoshan Tengchong around the fried bait block will be renamed as "big rescue". The practice is to cut the bait into small slices, plus ham, eggs, meat, radish, tomatoes, etc., together in the pan fried.

Weishan Grilled Pork Bait Shreds. In the ancient city of Weishan in Dali, the most attractive of the many flavors of snacks is the bait, a glance at the red and yellow, white and thick soup, meat fat and not greasy, served on the table, steaming, fragrant nose.

Xuanwei ham , shaped like a pipa, thin skin and thick meat, moderately fat and thin, rich aroma, its quality is good enough to represent the Yunnan ham, it is often referred to as the "cloud leg".

Xuanwei ham from the ingredients to the final molding in fact has the most stringent requirements, must be used to do the local specialties of the Wujin pig, because this pig fat meat, lean meat firm, is the most suitable for doing the ham of the pig species. A good Xuanwei ham, after shaping, curing, turning pressure, washing and sunshine, air-drying, fermentation of the six major processes, over a period of two years to complete the production.

Some people say, Yunnan cuisine is so delicious, why is Yunnan cuisine around the country so little? Even if there is not Yunnan flavor, is because of the ingredients, foreign Yunnan cuisine hall can not be separated from the Yunnan ingredients, even if the exact same technique is difficult to make the same flavor.