wild fungi

what are the advantages of wild mushrooms? artificial mushrooms: mushrooms are loose in meat, tasteless in taste, similar in taste and rich in water. Wild mushrooms: Mushrooms are rich in meat, different in taste and rich in aroma. Through scientific research, its nutritional value is incomparable to that of artificial mushrooms. Therefore, wild fungi are precious because of their rarity. Wild mushrooms can also be eaten and taken medicine: wild mushrooms not only bring us unique taste, but also have very precious pharmacological and health care functions. It contains inorganic salts, amino acids and other essential trace elements. It can achieve various health care effects such as strengthening the brain, improving immunity, and resisting radiation.

It has been proved that it is particularly effective in inhibiting cancer cells and treating diabetes. The taste and characteristics of wild mushrooms are also ahead of different strains. Yunnan wild edible fungi, born in the mountains and growing in the mountains, are natural green foods. They are rich in vitamins, high-quality protein and other beneficial ingredients. They are rich in nutrition and unique in flavor, and some edible fungi have pharmacological effects on treating cancer and various diseases. The birthplace of wild mushrooms: the altitude is about 2111-4111 meters. In the three-dimensional climate with complicated terrain, wild mushrooms grow leisurely in the mysterious and beautiful jungle of nature. They heartily absorb the aura of heaven and earth and the essence of the sun and the moon, and cannot be contaminated with any secular gas.

Yunnan Steamed Chicken

Yunnan Steamed Chicken is very particular about its cooking methods. Its ingredients are particularly unique, its taste is naturally different, and it is fragrant and unforgettable. The tableware for steaming chicken should use a ceramic steamer built with water, which tastes good. Jianshui boiler has simple appearance, unique structure, flat abdomen and a hollow tube in the middle. Steam enters the pot chamber along this pipe, and after being cooled by the pot cover, it becomes water drops and falls into the pot, becoming chicken soup. After two hours, the meat was peeled off and ready to eat. The chicken pieces are tender and the soup is sweet. When cooking steamed chicken, you should choose local native chicken. Chicken is too big, too small, too fat, too thin and too greasy, and thin people are too shy.

it is best to use a tender hen that is about to lay eggs, or a rooster that just crowed. The ingredients are very simple, just a few slices of ginger, a few onions, a little pepper and refined salt. When eating, you should pick out the onions and ginger, leaving only their taste, so that they are fishy, fresh and palatable. As early as the Qianlong period of the Qing Dynasty, steamed chicken was popular in southern Yunnan. According to legend, it was invented by Yang Li, the chef of Fudeju in Jian 'an Prefecture (now Jianshui County). That year, the emperor inspected the prison, and the magistrate issued a notice asking for delicacies to please the emperor. The selected reward was fifty taels of silver. Yang's family was poor and his mother was seriously ill. In order to get a reward, he integrated the local methods of eating hot pot and steaming steamed bread, built a steamer, and climbed to the top of Yanzi Cave to collect bird's nest regardless of his life. He wants to make steamed chicken with bird's nest. Unexpectedly, the boiler was stolen, and Yang Li was accused of deceiving the monarch and wanted his head. Fortunately, the emperor asked the truth to avoid Yang Li's death and renamed Fudeju Yang Li Steamed Chicken. From then on, Steamed Pot Chicken became famous and became a famous dish in central Yunnan. At that time, the steamed chicken was very simple, but it tasted mellow.

Ice powder

It is shaped like jelly, but it tastes softer and smoother than jelly. The traditional container is an aluminum basin, and the concentrated papaya jelly shakes cool waves in the sun. Say to the Bai girl: a bowl of ice powder. So the Bai girl took a small bowl to eat and put a spoonful of papaya jelly in the bowl with a spoon. At this time, the most critical step is to break the large piece of jelly in the bowl with a spoon and tart it. Only the embroidered sleeves of Bai girls dance in the sun, which is dazzling with spoons and bowls, papaya jelly and crisp tarting. The taste of ice powder is wonderful. It's soft and slippery in the mouth. There seems to be nothing, but it is mixed with the real sweetness of brown sugar, the fragrance of sesame, the drunkenness of rose sugar and the color of red and green silk. That smell, two words: cool! No matter spring, summer, autumn and winter, the sun on the plateau is warm

Legend has it that a long time ago, there was a scholar who studied hard in the pavilion of Nanhu Lake in Yunnan. His wife must cross the bridge to deliver meals to scholars every day. One day, my wife thought her husband was very hard, so she stewed a chicken and put it in a clay pot for her husband to eat. However, something happened in the middle and she was delayed. When she came back, she found that the chicken in the casserole was still hot. When I opened it, I found a thick layer of butter on it, so I cooked rice noodles with chicken oil for my husband to eat. The scholar was full of praise after eating it. Because his wife has to cross the bridge to deliver food in Nanhu every day, the scholar named it crossing the bridge rice noodles. Through the continuous improvement and innovation of chefs in past dynasties, the rice noodle crossing the bridge has become more and more famous at home and abroad, and has become a famous snack in Yunnan. There is a special way to eat rice noodles crossing the bridge. When eating, use a big magnetic bowl. First put cooked chicken oil, monosodium glutamate and pepper noodles, then spoon the soup of chicken, duck and ribs into a bowl and serve it on the table for later use.

At this time, the boiling soup is covered with a thick layer of oil, but diners must not drink the soup first to avoid burns. People who go to Yunnan to eat this snack for the first time will laugh without asking for other people's opinions: chicken soup is boiling hot because there is a layer of chicken oil on the surface, and there is no heat at all. People who eat it for the first time often mistakenly think that the soup is not hot, so they drink it directly with their mouths, which is easy to burn their oral skin.

so, never drink chicken soup directly with your mouth. Knock the pigeon chicken into the bowl first, and then add raw meat such as sashimi, sliced meat, chicken, pork liver, kidney flower, squid, sea cucumber and sliced belly. In turn, gently stir with chopsticks to heat the raw meat. Then add cooked meat such as crispy pork and barbecued pork, then add peas, tender leeks, spinach, bean curd skin and rice noodles, and finally add soy sauce and Chili oil. Some people don't know why. They blanch vegetables and rice noodles first. Later, the temperature of the soup dropped, and the raw soup was not ripe. The rice noodles crossing the bridge are strictly divided, and each person has a bowl of raw slices, chicken soup, vegetables and rice noodles. This is sanitary and not wasteful.

Cordyceps sinensis is a traditional and precious nourishing Chinese herbal medicine, which ranks as three major tonics alongside natural ginseng and velvet antler. Mild in nature, it can be eaten all year round, suitable for all ages, sick and disabled, and has wider medicinal value than other kinds of tonics.

Cordyceps sinensis is a precious Chinese medicinal material in China, and it ranks as one of the three nourishing medicinal materials in China along with ginseng and velvet antler. As early as 1757, in the year of Materia Medica Congxin, there was a record that Cordyceps sinensis could spread lung and benefit kidney, nourish yin, stop bleeding and resolve phlegm, and treat diaphragmatic disease and cough. Chinese medicine believes that Cordyceps sinensis can not only tonify lung yin, but also tonify kidney yang by entering lung and kidney meridians, and is mainly used for treating impotence and nocturnal emission due to kidney deficiency, soreness of waist and knees, physical weakness after illness, chronic cough and expectoration, spontaneous sweating and night sweats. It is the only Chinese medicine that can balance and regulate yin and yang at the same time. Cordyceps sinensis mainly grows in high-altitude forest meadows or lawns; Due to soil quality, the color of Cordyceps sinensis on forest meadow is mainly dark yellow-brown, while the color of Cordyceps sinensis on grassland is mainly yellow-brown. The former is mostly produced in Sichuan, Yunnan and Gansu, while the latter is mostly produced in Tibet and Qinghai.

rice noodles

Xiang Qiao Garden (Jinma Biji Square), rice noodles crossing the bridge and all kinds of pot-stewed dishes. The set meal of rice noodles costs from 11 yuan to 81 yuan. There is hot pot chicken in 21 yuan set meal;

Jianxin Garden (No.195 Baoshan Street, Head Office) recommends cold rice noodles. Originally named Sanhechun, this store was founded in 1916 and is an old-fashioned store in Yunnan.

There is a rice noodle shop next to Golden Horse Chicken. Their specialty is a kind of rice noodles called shredded chicken in copper pot. Fried potatoes are special and big.

Huayuan (the most authentic/delicious) is near Jingxing Street (flower and bird market), and the rice noodle package across the bridge starts from 11 yuan, and 281 yuan is the most expensive.

Muslims

There are all kinds of barbecue streets in Xinjiang.

There is an old neighborhood in Dongsi Street, and there is an old neighborhood in the west of the road, where steamed chicken with white ginseng and scrambled eggs are delicious. People who are not afraid of spicy food recommend fried leek with ribs, which is very tasty. The average person is around 51 yuan.

Hotpot

Peking University Food City, special restaurants, such as Tengchong cuisine in Jiulingzhuang, one-legged crayfish and braised mutton in yellow sauce.

Sichuan restaurant

seventy-two, returning to the pot of fish and twisting pig's trotters.

Fast food

Xiangyun Street is a snack gathering place, near Kunming Department Store.

the rice paste is mushy, blended with rice paste, and has the flavor of eggs, buckwheat and corn;

glutinous rice dumplings, made of glutinous rice, with a small fried dough stick in the middle and sprinkled with white sugar;

bait block;

thin bean powder: paste similar to hot soup, the main raw material is soybean, which is made into paste, and then coriander, garlic water, salt and pepper are added. Eat with fritters;

fried potatoes;

Baked milk fans are made of milk (there are usually baked milk fans in the street, one in 3 yuan);

the bait silk (Tengchong bait silk shop in the middle section of Xiba Road) was blown up by the rescue. Personally, I think the soup with three fresh baits tastes better;

Tengchong snail shop (in the middle of Xiba Road in Kunming, diagonally opposite to Baiyao Pharmaceutical Factory)-Sanxian snail shop, big rescue driver, etc.

eat mushroom hot pot in mushroom street (towards the airport);

Old Educated Youth Restaurant (on Cuihu Lake) with Dai bamboo rice and vanilla grilled fish;

The rice noodle and edible fungus restaurant recommends Jixin Dian Wei (address: Dongfeng East Road), which is famous for crossing the bridge with rice noodles and Yunnan song and dance performances. If you order, you can also taste the delicious food in Dian Wei.

Crossing the Bridge Rice Noodles World (address: near Tong Yuan Park, Kunming) has both good dining environment and good dining quality, so many people choose this place.

Xiaoleilou (address: Xinhaigeng Road) Xiaoleilou is an earlier restaurant specializing in wild edible fungi in Kunming, and its price is relatively expensive. June and July is the rainy season in Yunnan every year. This season is the season of spawning and freshness.

There are various cooking methods for wild mushrooms, and their delicious taste is irresistible.

Wild Mushroom Garden (address: near Haiyin Hot Spring Garden on Guanxing Road) One of the major features here is hot pot mushrooms.