Yunnan cuisine is characterized by fresh, fresh
Compared with Sichuan and Cantonese cuisine, Yunnan cuisine is not so much varied in its coarseness, but why can't those who have tasted it forget it? The essence of Yunnan cuisine is the local ingredients, and the most basic characteristic is freshness, not just freshness and brightness, but natural freshness without any seasoning. Yunnan ingredients to be the most original flavor. So it's hard for people from other parts of Yunnan to eat authentic hometown dishes, because those ingredients are not available outside of Yunnan, such as wild mushrooms, Dai spices, wild vegetables and so on
Roasted Chicken
Chinese people love to eat chicken, and there are a lot of ways to eat it around the world, such as Guangdong salt water chicken, Sichuan Chinki Chicken, Changshu Barking Chicken, Dezhou Steak Chicken ... But if you want to talk about the most unique way of eating, it is Yunnan roast chicken, with Yunnan Jianshui roast chicken to cook the most authentic and delicious.
Steamed fish
In addition to steamed chicken, there is also steamed fish. Bian Xiao tasted this delicacy at Zhaojiagou near Goddess Bay in Lugu Lake. This steamer is different from the Jianshui steamer. It is a stone pot. Clean the live fish, add onions, ginger, garlic and other accessories and water, cover it with a straw hat, and the steam is turned on full fire at a temperature of up to 180 degrees. after 3 minutes.
Yunnan cuisine's lightness, purity and emphasis on original flavors are also reflected in the variety of steamed dishes, and there are specialty steamboat restaurants all over Kunming's streets and alleys.
Cross-bridge rice noodle is the biggest signature of Yunnan cuisine
Why is it said that cross-bridge rice noodle is the biggest signature of Yunnan, because many people have never been to Yunnan, but have eaten it? Cross-bridge rice noodle is actually just a kind of Yunnan rice noodle. There are at least 12 ways to eat rice noodles in 16 places in Yunnan.
Cross-bridge rice noodle is a snack unique to south Yunnan province, originating in Mengzi. The main ingredients are rice noodles, soup, seasoning, sliced pork tenderloin, sliced chicken breast, sliced otter, sliced five-ripe pork tenderloin, sliced tripe head, and sliced watery squid, and the supplementary ingredients are pea tips, leeks, cilantro, shredded green onions, and shredded grass sprouts.
Cross-bridge rice noodle is very popular in foreign countries, but many Yunnan locals feel that it is not as good as various specialties such as small pots and pans, crispy noodles, eel, bean curd brains and braised rice noodles.
Gourmet tofu
There must be a place for tofu on the Yunnan table.
Yunnan's gourmet tofu counts. A kind of stinky tofu with hairy bits fascinates Kunming people, who call it stinky tofu.
When it comes to tofu, the most famous tofu in Yunnan is Jianshui tofu.
Jianshui tofu, also known as Lin'an tofu, has gained fame since the publication of "The Tip of the Tongue in China". Tofu stalls on Shui Cheng Street, vegetable farms and night markets have become a bright landscape in the ancient city.
The tofu in Lin'an city was famous as early as the Qing Dynasty. It is carefully selected and elaborately processed. It was made from large, round white soybeans and well water from the Daban well outside the city. The tofu is white and tender and does not turn black when burned.
When it is burned, lit charcoal is placed in a fire bowl, and a kang made of iron bars welded together is placed on top of it, smeared with sesame oil, and tofu is baked on top of it. After the tofu swells, it is dipped in sweet and salty soy sauce, pepper powder, garlic paste, monosodium glutamate (MSG), and millet chili pepper. It smells foul and tastes delicious.
Wild mushrooms
Seafood is too far away, but food is just around the corner. Yunnan people will eat mushrooms even if they die!
When talking about Yunnan cuisine, wild mushrooms should come to mind. There are many kinds of wild mushrooms in Yunnan, including chicken liver mushrooms, dried mushrooms, porcini mushrooms, chanterelle mushrooms, green-skinned mushrooms, red-skinned mushrooms, and miscellaneous mushrooms. There is a saying that people in Yunnan are emboldened to eat. Every year in July and August, after the rain, there are a lot of wild mushrooms, and many people start to look for mushrooms and try to eat delicious.
At this time of year, cell phones receive text message reminders to beware of wild mushroom poisoning. Although many people are poisoned by eating wild mushrooms in Kunming every year, there are also a lot of little people dancing on false pretenses. But that still doesn't stop Yunnanese from tirelessly pursuing and trying this delicious wild mushroom.
Yunnan cuisine is characterized by its ups and downs
While Yunnan cuisine is not among China's eight major cuisines, Yunnan is definitely the most unique place in terms of food culture, so it's not a unique cuisine because it is very diverse, with a lot of ethnic minorities and different tastes. The ups and downs of Yunnan cuisine are all distinctive, and no single dish can truly represent Yunnan.
The salted water fish of Jiangchuan in Yuxi City, copper pot fish and other cuisines are the specialties of Yuxi City. Jiangchuan Saltwater Fish
Zhan Yi Spicy Chicken
The masterpiece of Yunnan cuisine and the publicity card of Qujing and Zhan Yi, with a history of a hundred years, it is famous for its exquisite selection of materials, complex production procedures and spicy and refreshing flavor.
"Steamed Bait Silk" is the original of Qujing. Qujing Steamed Bait Silk is rich in ingredients and beautifully made. Cooked Qujing Steamed Bait Silk is soft and chewy, and is described as the cool kind.
The lemongrass grilled fish is the most famous food in Xishuangbanna, and everyone who goes to Banna should try it. First clean up the fish, put the seasoning into the fish belly, fold up the fish belly, tied with two or three lemongrass leaves, clamped with bamboo slices, smeared with lard, and put on the charcoal fire. This kind of grilled fish is characterized by aroma, crispiness and crunchiness.
Pineapple and purple rice is also a famous sticky food in Banna. Soak the purple glutinous rice, wash it clean, remove the pineapple heart, mix the purple glutinous rice with chopped pork, put it into a retort and steam it until it gives out an attractive fragrance, then you can eat it.
The Dehong Dai skimmer is a traditional food loved by locals. The main ingredient is tripe, and the flavor of skimming oil is very special. There is an aroma of weeds mixed with earth. Many foreign tourists eat it and find it unique.
Ba Ramming Chicken is a traditional dish unique to Guangnan County, Wenshan Prefecture, and is known as the "Best of Yunnan"
Dengchuan Milk Fan is a fan-shaped dairy product, which is divided into milky white and milky yellow. It has high nutritional value and is delicious, and is an excellent dish for the local Bai people in Dengchuan to entertain their guests.
Lijiang BaBa is a unique flavor food of Naxi people. It is made of high-quality wheat flour produced in Lijiang, mixed with spring water flowing down from Jade Dragon Snow Mountain, wrapped with sesame seeds, walnuts and other seasonings, and then put into a pot to cook and deep-fry over a moderate fire. One of its characteristics is the color, aroma and taste.
Do people in Yunnan like to eat bugs?
Yunnan people like to eat bugs, in fact, is a kind of inheritance. In ancient times, Yunnan was full of forests and mountains and food was precious. Insects were an important food source and an important way to get protein for Yunnanese people. This memory has long been engraved in the genes, so Yunnanese people never forget to savor this delicacy until today.
In fact, Yunnan is not the only province on the map of China that eats a variety of insects. People around North China eat cicadas and those in Northeast China eat grasshoppers. Xishuangbanna is best known for its fried bamboo worms and fried bee pupae. Grasshoppers, cicadas and flying ants can be fried and eaten, while crickets are eaten with sauce. Roasted spiders, a dish that is hard for foreigners to imagine, are an ethnic specialty food in places like southern Yunnan.
Fish bait is a traditional flavorful food in Yunnan.
Rice has been finely processed into shredded bait and sliced bait for at least 3,500 years. There are many kinds of bait in Yunnan, including Kunming pot-halo bait, Weishan shredded meat bait, shredded bait mixed with ham and chicken, and the most famous one is "save".
"Save", a very strange name, I thought it was related to the emperor, but in fact it is related to the emperor. At the beginning of the Qing Dynasty, Wu Sangui led the Qing army into Kunming, Ming Emperor Li Yong fled to western Yunnan. After escorting Li Yong to Tengchong, Li Dingguo, the leader of the peasant insurgent army, found a place to rest, and his host fried a plate of sliced fish bait and gave it to him. After eating it, Li Wing said with praise, "The fried fish bait saved my hand." From then on, the name of the fried bait neighborhood in Tengchong, Baoshan was changed to "salvage". The practice is to cut the bait into small pieces, add ham, eggs, meat, radish, tomatoes, etc.. , together in the pan and stir-fry.
Weishan Braised Pork Fish Bait Shreds In the ancient city of Weishan in Dali, the most attractive snack is fish bait shreds. At first glance the soup is white and thick, and the meat is fat but not greasy. When served, it is steaming hot and fragrant.
Xuanwei ham is shaped like a pipa, thin skin and thick meat, moderately fat, rich aroma. Its quality is good enough to represent Yunnan ham, so it is often called "cloud leg". In fact, Xuanwei ham has the strictest requirements from the ingredients to the final molding, and it must be made with the local specialty Wujin pig, because this kind of pig has more fat and tight lean meat, and it is the most suitable pig breed among the toads in the cave. A good Xuanwei ham has to go through six processes: shaping, curing, kneading, washing and drying, air-drying and fermentation. It takes two years to make it. Some people say that Yunnan cuisine is so delicious, why are there so few Yunnan restaurants around the country? Even if there are, it's not Yunnan flavor because of the ingredients. Yunnan restaurants in other places are inseparable from Yunnan ingredients, even if the same techniques are difficult to make the same flavor.