1. "Spring City" Kunming is the capital of Yunnan Province. In a city with a population of less than 5 million, there are ethnic minorities such as Han, Yi, Bai, Dai, Hani and Naxi.

The food in Kunming is really mouth-watering. The street snacks, barbecues and elegant indoor restaurants all have local specialties. Tasting unique ethnic food in Kunming is an unforgettable choice for tourists. There are many ways to make ethnic dishes, such as roasting, salting, freezing, frying and frying. The utensils are slate, fragrant bamboo, sheepskin and pebbles. What is most worth mentioning is that the delicacies in Kunming are famous all over the country, and the wild fungi in the delicacies are inexhaustible. However, the taste of Kunming food is a little salty and spicy, which is nothing to Sichuan and Hunan, but people in Jiangsu and Zhejiang who are light and sweet may be a little uncomfortable. Do as the Romans do, otherwise it would be a pity that so many delicious things can't be eaten. Generally speaking, the places where Kunming eats and drinks are concentrated are Beidamen Food Street in the north, Xingyuan Road in the west, which is next to the Xishan District Government Building, and Dianchi Road, Guanzhong Road, Guannan Avenue and Expo Avenue.

There are countless snacks in Kunming. For tourists, I'm afraid it's hard to enjoy all the delicious food in just a few days. Let's give you a little hint. The following is a brief guide to various specialty 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 fish in Dadian Garden, barbecue night market in niujie Zhuang, fat man hot pot, closed wild mushroom hot pot, braised mutton hot pot under Shizha overpass, casserole rice noodles across the street from the dormitory door of Xinying Campus of Kunming University of Science and Technology … are too numerous to mention! In terms of classification, everyone will have a clearer concept.

Snacks: a street of snacks next to the Southwest Building

Wild mushrooms: a street of wild mushrooms on Guanshang Road

Barbecue: niujie Zhuang barbecue in the east; Barbecue stall next to Guanfang Square in Chuanjin Road; "Tofu Factory" in the north; Jianshui barbecue next to the railway near the West Railway Station; There are Zhaojiadui and Shark's fin Road in Fengling Community to the west, and then the Honglian barbecue to the west.

Dog meat: There are more than ten Shuanglongqiao dog meat shops in the downtown area, which have been linked together for some years. Needless to say, it was lively at midnight, and the best food was the one from Qujing in Liangyuan Community, which was very delicious. 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 smell drooling from afar.

Night markets are concentrated in the vicinity of Jingxing Street Flower and Bird Market, Dianchi Cinema, Xiangyun Food City (behind Bailian Square, diagonally opposite Jinma Bijifang), Honglian Barbecue (opposite Chunyuan Community), Southwest Night Market Barbecue City on Renmin Road, Yunnan-style self-service snacks with Happy Fish (in Daguan Commercial City), and self-service snacks with Qingming Riverside Food Gallery, which are shangyi.

Ten famous snacks in Kunming: crossing the bridge rice noodles, Sixi sweet glutinous dumplings, buckwheat steamed buns, Taishi cakes, Doudu Shaomai, shepherd's purse dumplings, braised rice with ham and beans, small pot rice noodles, bait blocks and assorted cold rice noodles.

tip: the price in Kunming is not high, and the attractive tropical fruits with low prices here are also special foods.

A person who is interested in snacks will almost be in heaven when he arrives in Yunnan. It's cheap and delicious to eat a bowl of shredded bait in the morning and a bowl of shredded bait or bait blocks when you are hungry. In addition, the old tofu is soft and pleasant, and the meal 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 special seasoning of Yunnan-"Nanmi", which means similar to the sauce in western food and represents a kind of sauce. Here, snacks and nanmi constitute the initial embryonic form of Yunnan cuisine.

snacks are as varied as flowers

Yunnan snacks are as varied as flowers there. Due to the complicated region and numerous ethnic groups, each ethnic group has its own special diet. The grass buds of Jianshui, the tofu of Shiping and the cross-bridge rice noodles of Mengzi are all famous for their refinement. Northeast Yunnan is the only way to enter the Central Plains. Bean curd, buckwheat jelly and crisp red beans are all local famous snacks there. Lijiang Baba and Eight Bowls in Lijiang are also not to be missed.

rescue: rescue is one of the famous snacks in Yunnan, which is actually fried bait pieces. The bait block is made of rice and is unique to Yunnan. According to ancient records, the food made by wheat was collectively called "cake" in ancient times, and the food made by 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 rectangular, oval and oblate shapes, which is called "bait feed" as a gift food. After a long time, ordinary people will put it.

The fried bait block was originally an ordinary snack, and it became famous because of an allusion. According to legend, Wu Sangui entered Kunming in the late Ming Dynasty, and Wang Gui Zhu Youlang, Emperor Yongli, fled to western Yunnan in a hurry. Fled to Tengchong, it was getting late, and lived in the village. The owner fried a plate of bait to satisfy his hunger. The fallen emperor was born in the deep palace, and after months of long-distance travel, he lived a hard life. Today, he ate this food, such as eating delicacies, and said, "It's really a rescue." Since then, Tengchong bait block has gained a reputation as a "great rescue." This point is red, green, white and yellow, and the bait is fine, waxy and smooth, fresh, sweet and beautiful, oily but not greasy, and is well known.

buckwheat Baba: Baba is found in many places in Yunnan, such as Baba in Xizhou, Dali and Baba in Lijiang. Buckwheat Baba is the staple food of the Yi people. Buckwheat is a coarse grain produced in the alpine region of Yunnan, and it can be divided into bitter buckwheat and sweet buckwheat. In fact, Baba is made of sweet buckwheat that 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 the 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 from honey barrels, wrap it in leaves as big as cows' ears and dip it in buckwheat Baba. The taste of bitter buckwheat Baba eaten in Shenzhen is not very bitter, because sugar and eggs are properly added to it in consideration of the acceptability of local people. The golden fried bitter buckwheat cake is very soft, looks a bit like tortillas, and tastes sweet and delicious when chewed.

"Nanmi" is an authentic folk flavor

Yunnan cuisine is prepared on the basis of unique raw materials with special seasonings and processing methods. In contrast, Yunnan cuisine uses more sauces and spices than other local cuisines, and its eating method is unique. The meaning of "Nanmi" is similar to the sauce in western food, which represents a kind of sauce and is a traditional food of Dai people.

sauce: many dishes in Yunnan use sauce as seasoning, such as Zhaotong sauce, which is salty, fresh, spicy and fragrant. It is similar to XO sauce in Guangdong, and it is very fragrant when cooked with meat. In addition, sweet soy sauce, a specialty of Yuxi, is an essential seasoning for making cold rice noodles. In addition, there are all kinds of assorted sauces, sweet noodle sauces, bean paste, Tang Chi's old sauce and so on, all of which are common seasonings in Yunnan cuisine.

Dipping in water: Another major feature of Yunnan cuisine is dipping in water, which is similar to Chaozhou cuisine in Guangdong. Different dishes should be eaten with different dipping 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 pepper; if you eat Yunnan spring rolls, you should mix them with fermented bean curd; and "Nanmi" hot sauce is a special dip in water for the Dai people, so you should mix it with a little when you eat many dishes. It is precisely because of these "dips in water" that the taste of Yunnan cuisine is more rich.

Pickled vegetables: Pickled vegetables sound a bit abrupt at first glance. In fact, many "pickled vegetables" in Yunnan can be eaten alone, and they are also an important part of cooking and seasoning. Moreover, there are famous local "pickled vegetables" in different places, such as the pickled vegetables in Midu, the radish in Jiangchuan, the lobster sauce in Yimen and the fermented bean curd in Shilin, etc. Pickled pickled vegetables and fermented bean curd are essential 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 rice noodles with seasoning. The soup is boiled with fat chicken and pig's tube bones, and it is better to be clear and transparent. Cut chicken breast, pork tenderloin, liver, kidney flower and fresh fish into thin slices and put them in a small dish. The rice noodles are white and tough. At the same time, there are pea tips, yellow-bud leeks and tender spinach.

When eating, fill the soup in a big "sea bowl", and add monosodium glutamate, Hu Zi and cooked chicken oil. The soup is thick and does not emit a trace of heat. After the soup is served, knock the pigeon eggs into the bowl, then dip the meat slices into the soup, stir it gently, and instantly become white and tender. Then add fresh vegetables and rice noodles, and serve with Chili oil and sesame oil.

2. Xuanliang Roast Duck

Xuanliang Roast Duck is a unique and delicious food, especially Goujie Roast Duck. As early as more than 61 years ago, it was famous in central Yunnan. Xuanliang roast duck is well-made. First, make a hole in the duck's armpit, remove the viscera and claws, add seasoning, blow air between the duck's skin and flesh, blow the duck's body and drum, and then hang the duck on the inner side of the furnace wall with a wire hook to barbecue slowly. When baking, use pine wool as fuel, when it burns to the end of smoke, turn the duck body in time, spray honey water, lard and duck on the skin. The duck baked in this way is yellow and crisp, soft, sweet and tender, delicious in color and aroma, and very delicious.

There are two kinds of roast duck: young duck, which has tender meat and sweet taste; 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 pot chicken

Steamed 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 earthenware steamer, which is called a steamer.

Steamed chicken is a famous dish in Yunnan, which has a unique method. It tastes tender and fragrant, and its soup is fresh and sweet. It is highly praised 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 are famous nourishing dishes with unique flavor in Yunnan.

4, buckwheat noodles steamed stuffed bun

buckwheat noodles are called health food. Buckwheat is widely planted in the alpine mountain 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 lumps and buckwheat cakes in cakes, flour cakes, buckwheat noodles and buckwheat fried noodles in pastry.

buckwheat steamed stuffed bun is one of Yunnan's popular pasta, with many production methods. It has undergone research and innovation on behalf of chefs. Four-flavor buckwheat steamed buns won a silver medal 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, mild, greasy, fragrant and 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, widening intestines, removing turbid leucorrhea and diarrhea due to spleen accumulation, and is suitable for diarrhea due to heat accumulation in the stomach and intestines, spontaneous sweating, migraine, purpura and sore poison.

Mengzi rice cake: it is made of glutinous rice flour, brown sugar, lard, bean curd skin, sesame seeds, rose sugar, etc., mixed into paste, steamed in a bowl, and made into a semi-spherical shape. Dark brown-red, bright and oily, sweet and delicious, flexible and palatable, and can be stored for a long time. Those who produce it for one or two days can eat it directly, and those who store it for a long time can be sliced, fried, baked or steamed.

Rose Rice Shrimp:

Rice Shrimp is a Yunnan-style snack. It is cooked with rice pulp and leaked into a cold water basin with a colander. Because the head is big and the tail is thin like a shrimp, it is named. Mix it with sugar water and rose sugar, which is a good product to quench thirst in summer. The finished product is sweet, soft and tender, and the population is cold.

raw material:

main material: 511g of rice.

seasoning: 311g of brown sugar and 111g of rose sugar.

Method:

(1) Wash the rice, soak it in water for 31 minutes, grind it into rice slurry and put it into the basin. Pour water into the pot, bring it to a boil, slowly pour in the rice slurry, and stir it with a spoon while pouring to prevent the pot from being burnt. When cooked, inject clear lime water and cook with low heat until it is paste. Take a basin: one, pour cold boiled water, put the rice paste into a colander while it is hot, and put it into cold water to make rice shrimp. Boil brown sugar into syrup, and dilute rose sugar with boiling water to cool.

(2) When eating, take out the rice shrimp with a colander and put it into a bowl. Add brown sugar water and rose syrup to serve.

Dali milk fan: The milk fan is a specialty of Yunnan Province, and it is the flavor food of the Bai people in Dali. Local ethnic minorities use surplus milk to make it. Because it is delicious, it is not only a favorite snack of local people, 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 71℃, then pour the milk into the pot in a bowl (about 511 ml), and the milk will solidify rapidly under the action of acid and heat. At this time, it is quickly stirred to turn the milk into a filamentous clot.

2. Then take out the clot with bamboo chopsticks and knead it into a cake shape by hand, then wrap its wings around the chopsticks, and stretch one end of the chopsticks outward to make the clot roughly fan-shaped, and finally hang it on a fixed shelf to dry, that is, make the milk fan. In the middle of hanging, it must be loosened by hand once to make it easy to take off after drying.

when making a milk fan according to this method, after each milk fan is made, it is necessary to pour out the acid water in the pot and put in new acid water again. But the used acid water can be collected and used for later use after fermentation. Generally, the ratio of sour water to fresh milk in the pot is about 1: 2, and about 1 kg of milk fan can be made for every 11 kg of fresh milk.

3. preparation of acid water: fresh papaya or dried papaya is boiled with water, and its acid solution is obtained after a certain period of time. 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 ebony to water of 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, 35.1% 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 251 years. It has a good shape, a big bone and a small bone, is moderately fat and thin, has a delicate meat, and tastes fragrant. It is famous at home and abroad for its unique flavor. It was marketed at home and abroad as early as the beginning of the twentieth 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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