Eating mountains in Yunnan is a famous saying summarized by many people who come to Yunnan. May to 10 is the growing period of all kinds of wild mushrooms in Yunnan. Don't miss the opportunity to eat mushroom dishes when you go to Yunnan. Dried mushrooms, Pleurotus ostreatus, Boletus, Pleurotus ostreatus and Termitomyces are all delicious, and the vertical degree of chicken has developed the mushroom food culture to an extremely fine level. In addition, the number of wild vegetables is the best, and tree flowers and seaweed are good green foods.
Stir-fried Xuanwei ham with Anning onion, steamed chicken, whole sheep with Yunnan flavor and fried mullet are all famous. Lijiang Sanji water is one of the main dishes for Naxi people to welcome guests. There are 20 plates on the first base, which are filled with various snacks, such as peanuts, preserved fruits and snacks. And set up a table layer by layer, which is a snack for drinking tea and chatting. There are also 20 plates on the second base, filled with all kinds of cold dishes and so on, which is the prelude to the banquet. There are 24 plates on the third base, filled with all kinds of Naxi-style cooking.
Braised chicken fir is a famous dish unique to Kunming. Jizong is a rare wild edible fungus which is a specialty of Yunnan. It tastes fresh, sweet and tender, comparable to chicken. It can also nourish the stomach and refresh yourself.
Kimchi in Kunming is a common pickle, and the production method is simple and easy. Every winter and spring, every household will wash the vegetables commonly known as "bitter vegetables" and hang them to dry. When the vegetables wilt, cut them into pieces, sprinkle with coarse salt, and mix with pepper, pepper, ginger, star anise, fennel and some cooking wine-these seasonings can not only inhibit bacteria and preserve corrosion, but also add various flavors. Then, put it in a pottery jar, seal it tightly, and marinate it for one month before eating. Pickled vegetables, green or khaki, taste sour and delicious, as an appetizer with rice. They are not only common dishes on weekdays, but also good seasonings for home cooking. Whether it is cold, stir-fried, hot-boiled, simmered or steamed, it has different flavors.
When eating cold rice noodles, it is delicious if you mix it with pickled cabbage and sesame oil, soy sauce, Chili oil and chopped green onion, coriander, ginger juice and garlic water. Another example is Miao bait, pickles, ham, leeks, Jiang Mo, chopped green onion and other condiments are stir-fried with bait, which is fragrant and fresh. For example, when burning carp, fry the tender fresh carp, and put the fried pickles and spices such as pepper, ginger, garlic and cooking wine in. This stewed carp tastes tender, sour and spicy. In addition, the hot and sour soup made of sauerkraut, ginger slices and pickled peppers is sour and delicious. It is not only a hangover, but also a function of promoting blood circulation and sweating, expelling wind and driving cold. People often use it to prevent colds.