Jianyi spicy chicken is China's famous food and drink specialties, is the masterpiece of Dian cuisine, but also the publicity card of Zhan Yi County, from the town of Xiping, Zhan Yi County, Qujing City, Yunnan Province, has nearly a hundred years of history, due to its selection of materials, the production of complex road order, the flavor of spicy and refreshing and the reputation of the four seas. At present, the more representative is Gong's spicy chicken.
Bean flower rice noodle is a famous snack in Kunming. It originated from the folk, and gradually became a unique variety of snack bar. Spicy and smooth, inexpensive and delicious, people jokingly referred to as gluttonous food, eat still want to eat, love this "line". There is a story about the origin of the bean curd rice noodles: a long time ago, Kunming Desheng Bridge side of a family, specializing in pickles to sell, because the taste is good, known far and wide. The owner had a daughter named Xiaohua, she was pretty and smart, not only learned to make pickles, but also learned to make tofu. The family days are getting better and better!
Chickpea Cold Powder Lijiang one of the best (doubly favored by countless travelers)
This is the American botanist Mr. Locke according to Lijiang's climate and altitude training out of a kind of food, chickpeas, after grinding powder made into cold powder, can be cold, can be fried, the skin can also be fried or boiled to eat. It can be eaten in any restaurant in Lijiang and at many roadside stalls.
Dali Milk Fan Banquet Famous Points (High Protein Nutritious Snacks)
Milk fan is a specialty of Yunnan Province, and it is the flavorful food of the Bai people in Dali. It is made by the local ethnic minorities from the leftover milk. Because of its delicious taste, it is not only a favorite snack of local people. It is also a famous dish in banquets.
Tengchong legend (egg fried rice "nemesis")
Tengchong County is the most famous snacks, is fried bait a kind of production method is the bait cut into small slices, coupled with ham, eggs, meat, radish, tomatoes, and so on, and together in the pan fried and become. Finally, a bowl of sour soup (i.e., the dried pickle soup mentioned later) is served. Today in Yunnan, where tourism is a pillar industry, dishes with allusions and origins naturally heat up quickly, and rice food with sour soup is refreshing, appetizing and good for digestion, so the "big rescue" is sitting in the position of the popular children's dishes. In Tengchong almost all the restaurants and night markets, have this dish, the flavor is basically similar. Price: 5-10 yuan / plate
Dehong sour bamboo shoots Dai people's favorite (slim body all rely on it)
Sour bamboo shoots are Dai people on the table essential food, the first contact with most people are not accustomed to the "sour bamboo shoots" taste, feel quite stinky, but get used to the unique smell of it, it is indeed delicious. In a special pickling method, in the acidic flavor to maintain the maximum extent of the freshness of the bamboo shoots, the Dai people's sour bamboo shoots are mostly used to cook chicken or sliced pork, eaten with a variety of natural spices made of dipping water, hot and sour fresh aroma. It has been sought after by Yunnan girls countless times with infatuation.
Shangri-La Tsampa delicious and convenient (travel good lunchbox)
Tsampa is the main food of the Tibetan compatriots, similar to the mainland fried noodles, can be divided into barley, peas, oats Tsampa and so on. Tibetan compatriots no matter down to the ground labor, grazing on the mountain, out of the travel, have to carry tsampa. Eat, pour some tsampa into the bowl, another small amount of ghee, tea consumption. Tsampa easy to carry, but also cooked food, in the sparsely populated, lack of fuel places, is indeed a good value for money and practical and convenient fast food. Tsampa practice is: choose a good barley, peas or oats, washed, dried, fried, ground into flour can be. Eat can also be put into the milk or sugar, with the right amount of tea or barley wine, and then use the middle finger in the counterclockwise direction repeatedly stirred evenly, and then pinched into a ball with the hand, eat also with the hand to the mouth.
Banna lemongrass grilled fish silky lubrication (irresistible temptation)
Thatched lemongrass grilled fish is also a Dai flavor dishes. Generally the first clean fish wrapped in flavorful lemongrass, and then placed on the fire barbecue, and smeared with the right amount of lard, grilled aroma, so that the baked fish aroma, fish meat crispy, delicious and unique flavor.
Mengzi over the bridge rice noodles historical food (out of the provincial brand snacks)
Over the bridge rice noodles is the top of the rice noodles, unique flavor, renowned. It is well known for its exquisite materials, fine production, eating special, nutritious and popular among the masses. It is the most local flavor of Yunnan food snacks Mengzi is the old home of Yunnan famous food over the bridge rice noodles.
ZhaoTong small meat skewer night snack God eat (want to fall in love will have to eat)
ZhaoTong small meat skewer selected high-quality beef and mutton as ingredients, and Xinjiang barbecue meat skewer is different. Zhaotong small meat skewer fusion of Sichuan, Guizhou, Dian three flavors (spicy, spicy), can not be stopped. In Zhaotong's is to go or, countryside market or, night snack stalls can be seen everywhere. Kunming also has a lot of home, more in Guandu District. Zhaotong small meat skewer is to fall in love with a good product, girls immensely like; if you want to fall in love, it must take her to eat small meat skewer. Remember, but also pack back.
Wenshan Panax notoginseng steam pot chicken good tonic (middle-aged and elderly delicious "new love")
Three Panax notoginseng steam pot chicken is Yanshan County's flavor of the famous dishes, the practice is the first Panax notoginseng fine roots soaked in water and washed, loaded into the clean chicken belly, the chicken pieces in the steamer with the condiments, placed in a four or five kilograms of water in the casserole. Casserole, the two pots in contact with the seal, with a strong fire on the stew for three or four hours, until the chicken steamed to the meat bone separation. This stewed chicken meat original flavor, fat and tender fragrance, sweet soup.
Chuxiong Yuanmou roasted suckling pig on the good food (northern people have never heard of eating)
Chuxiong Yi roasted suckling pig is a traditional delicacy with local characteristics, to Yuanmou, Lufeng, Luoji area of the most characteristic. Other places of the roast suckling pig general selection of just full of two months of lean meat type suckling pig, kill good get clean, remove the belly of the viscera and hooves, coated with a variety of spices, such as honey and other modulation of the juice, and then hang the whole pig in a small earthen kiln, with the fire baked until cooked. And Yuanmou roasted suckling pig is more special, it does not use the earth kiln, but with an iron bar through the slaughter of a good pig, set up on the charcoal fire baking, baking side of the flip side of the spices, spices, until the skin yellow meat is cooked, so out of the flavor is more distinctive, roasted suckling pig skin yellow crispy, tender meat and bone crunchy, fat, but not greasy, the taste of fresh sweet, nutritious, rich in color and taste are unique, I believe that even if you usually don't eat pork The tourists will not be able to refuse the deliciousness of the roasted suckling pig.
Puer Simao fire ash stewed fish mellow and delicious (the most earthy, the most authentic way of eating)
Fire ash stewed fish is Simao area minority compatriots love - a unique dish, Lahu especially like this without pots and pans, better than with pots and pans and stewed out of the delicious. Its practice is to catch the fish back to the belly after the removal of miscellaneous offal and then dry, onions, ginger, coriander, garlic, chili pepper mixed with salt, monosodium glutamate and a little lard, stuffed into the fish belly, and then wrapped up in tender banana leaves, covered into the hot pile of ash, stewed half an hour can be taken out to eat, the taste of mellow and delicious, exudes a share of the rich aroma is very tempting.
Lincang lemongrass baked chicken fresh and crispy (no more claims of chicken)
Dai, Wa commonly used lemongrass buds and leaves as spices for cooking dishes, which is the most famous is the "lemongrass baked chicken". The most famous dish is "lemongrass roasted chicken", which is golden red in color, fresh and crispy, tender and refreshing. Wash the slaughtered chicken, put it on the fire charcoal and roast it until it is six mature, then pick off the meat and pound it with a salt pounding stick to soften it and crush it. The meat is then cut down, softened and crushed with a salt-pounding stick. The pre-cut and mixed green onions, garlic, coriander, green chili peppers, salt, etc., are then pinched together and formed into a fist-sized pile, tied with washed lemongrass, clamped together with bamboo sheets, and placed on the coals to be roasted. After the meat is cooked, then smeared with lard and continue to bake for a few minutes, remove the lemongrass can be eaten. This dish is spicy and delicious, flavorful, quite popular.