It seems that as a Yunnan native, I must make a list. I found some pictures on the internet. The picture is still incomplete. Find it and fill it. All the things mentioned in the article are eaten by yourself, so some of them may be incomplete. Please forgive me. Please forgive me for writing too happily, which is beyond the scope of snacks. Let's talk about crossing the bridge noodles first. Crossing the bridge rice noodles is actually self-defeating. The soup base is made of chicken. It is said that it was cooked with ham during the bird flu. I was too young to remember. Rice flour is subdivided into coarse rice flour, fine rice flour and sour rice flour. Different rice noodles are used in different cooking methods, so I won't list them here. After a bowl of boiling chicken soup is served, add quail eggs first, and be careful not to stir them, otherwise they will become egg drop soup. Then add raw meat, tenderloin, ham slices, lunch meat, etc. Then cooked meat, soup chicken, crispy meat and so on. In Yunnan, I know two kinds of crispy meat, one is fat and thin meat wrapped in eggs, and the other is that eggs are stirred into paste in flour and then fried. The former is used to cross the bridge rice noodles, of course, the quality used in restaurants is not as good as that made by ourselves. After that, all kinds of vegetables were put in, but lettuce was rarely eaten in Yunnan. Finally, add the rice noodles that have been scalded in advance and you can eat them. There are scholars, scholars, champions and other grades for crossing the bridge rice noodles at different price points. , may come from the allusions of crossing the bridge rice noodles. You can search if you are interested. There are two famous rice noodles crossing the bridge in Yunnan, Xiang Qiao Garden and Jianxing Garden. Although it has become more and more popular in recent years, it is quite authentic if you travel to Yunnan to eat. If you have a chance, you may find something better. Now that we're talking about rice noodles, let's expand it. There are other methods of rice noodles: small pot rice noodles, a small casserole, bone soup, rice noodles thrown in, fresh minced meat, leek leaves and pea tips, which are taken out of the fire as soon as they are cooked. The tumbling soup makes the aroma of rice noodles, minced meat and vegetables come to my face. Without complicated seasonings, fresh ingredients are enough to make people covet. Cold rice noodles, in hot summer, a bowl of cold rice noodles is amazing, crystal clear and energetic rice noodles, sweet and delicious sweet soy sauce, crispy leek leaves, fragrant peanuts, and a bowl of cold rice noodles will not feel hot, but also make your stomach full and refreshing. Sour rice noodles are sometimes used when eating cold rice noodles. The unique sour taste of rice noodles can always conquer some people's taste buds. There are also marinated rice noodles, which are not much different from cold rice noodles, and solve the regret of not eating cold rice noodles in winter. Pot rice noodles, a pot with a big belly and a small belly, contain all the delicious food. Eating pot rice noodles is more fun. Long chopsticks are always difficult to conquer a small pot, and all kinds of delicious food can't come out of the pot. After spending a lot of effort, you can always feel more satisfied and comfortable. The strangest things are canned stinky tofu and rice noodles. A stinky rice noodle is enough for a long time. Mutton rice noodles, mutton rice noodles are always named after places near Guizhou, Liupanshui, Panzhihua mutton rice noodles and so on. Yunnan people not only rely on shivering to keep out the cold in winter, but also mutton rice noodles, hot mutton soup, smooth rice noodles and peppers. After smoking rice noodles naked, mutton soup mixed with peppers is not afraid in the cold winter. Xie's comments remind me of using bean curd rice noodles, bean curd rice noodles. In my understanding, bean curd is added to marinated rice noodles, which may not be accurate, but after adding bean curd, the whole bowl of rice noodles is different at once. Tofu can dilute the salty taste of marinated rice noodles, and increase the refreshing and sweet taste. In the end, tofu and meat sauce are mixed together, which is another delicious food. According to Kunming people, shake a bowl of rice noodles. The above is rice noodles. Speaking of rice noodles, let's start with it. Yunnan also eats noodles, but it is certainly not as good as the north. After eating delicious steamed noodles, fresh noodles (not handmade noodles), steamed in a steamer, mixed with sweet soy sauce and other seasonings. The key is to eat quickly, or the noodles will stick soon. I have to mention that Qujing's steamed bait wire, bait block and bait wire are all made of rice, one is filiform and the other is cake-shaped. Let's talk about broken bait again. The bait wire is also steamed. It's similar to braised rice noodles. Leek leaves and onions can't be mixed together quickly. The wonder of the shredded pork bait is that it has a strong taste, which can be described by gnashing your teeth, and it can wrap all the seasonings well, making every bite sweet and delicious. The best bait in Qujing should be old bait, with chain stores. A bowl of bait and a small bowl of bone soup for breakfast every day will make the whole person very energetic. What needs to be added is the spicy chicken in Qujing. The red ones are all peppers, but they can't stop eating. You can also make spicy chicken rice noodles and rice noodles after eating chicken juice. . . Next, of course, is the bait block. In Kunming, there is Yingfeng Bait Blockchain Store, but it just feels like a big name. Delicious bait blocks are at the gates of primary and secondary schools. Children's favorite breakfast at school, a bait block, a sausage, a nutritious and substantial breakfast. The best bait piece I have ever eaten is in Huize. Huize's decoy can be so thin that you can see the words in the newspaper through it. I like to turn the bait slices quickly with a small fire. When the whole bait piece expands into a ball and bounces off, the aroma of rice is washed out with steam, and the bait piece is cooked. I quickly put on soy sauce, peanut butter and sesame sauce, listening to the sound of various sauces on the bait piece. Bait pieces need to be added. Huize has corn bait chips, which are more powerful than rice bait chips. They will have the sweetness of corn and are particularly delicious. Slice the rice bait and fry it with the minced vegetables. It's called rescue, which is a famous dish in Tengchong. It should be said that there are vermicelli, pea powder and scraping powder similar to rice noodles and noodles, and the signs of Dali Bai bean jelly are all over Yunnan. Speaking of Huize, let's start with Huize. Huize is famous for its thin bean flour and potato Baba. Thin bean powder is made of soybeans and has a strong fragrance. When eating, you can add buckwheat, Jiang Mo, minced garlic, people who like spicy food and dried Chili noodles. It's dried Chili noodles, not oil Chili. Only dried Chili noodles can match the oil-free aroma. Fried dough sticks or bait pieces are soaked in thin bean powder. Speaking of potato Baba, in some places, potatoes are directly cooked and fried, or raw potatoes are shredded and wrapped in sauce and fried together, while Huize is a cake made of cooked potatoes mixed with spicy or non-spicy food as stuffing. After frying, the crust is crisp and the filling is fragrant. In my memory, once I was very hungry, and the cold potato Baba was baked on the fire, and the oil and fragrance inside slowly overflowed, which was extremely satisfying. Next, there are two kinds of potatoes: new varieties and old varieties. . . It's really a loose classification. It's just a name for a local farmer. Don't care. The new variety is characterized by high water content, and it is crisp to make hot and sour potato shreds after washing. The old variety with high starch content, commonly known as noodles, is loved by more people (only refers to the local area). Good potatoes will be divided into two halves when cooked or baked, and the rustling particles can be clearly seen on the cross section, which is very heavy. The easiest way to eat potatoes is to cook and bake. In the most primitive coal stove in the countryside, carbon residue is piled under the stove, and potatoes are put in and baked slowly. I guess it's about time. Pull out the carbon residue potatoes together, and the potatoes are black. Scraping the skin and carbon ash with iron sheets will show the sweetness of potatoes. If the old man shaves it for you, it can help you leave a crispy skin on the potato surface while ensuring hygiene, commonly known as Cuba. . . Personally, I think this is the essence of baked potatoes. Boiling potatoes is easier. Add water to the pot with skin and bring to a boil. Take it out to cool. Boiled potatoes, baked potatoes and pickled ginger in homemade old sauce are warm dinners for many farmers. Another heavyweight is fried potatoes, which can be cooked in hotels and roadside stalls, and it cannot be said who can do it better. Sitting on a roadside stall and eating a bowl of fried potatoes can satisfy all the cravings of Yunnan people for food. Delicious potatoes are black potatoes, the size of table tennis, deep purple, fried with skin, dipped in hot sauce, and Yunnan cuisine. After potatoes, I want to lead them to Xuanwei, of course, ham and pig-killing rice. The most unacceptable thing about ham is that I went out to buy cakes from other provinces, and the boss asked, Do you want ham? : Ham ⊙▽ Quack! ! ! So I added a ham sausage, T T ham, which is made from the front legs of pigs, and is most famous in Jinhua, Zhejiang and Xuanwei, Yunnan. The taste of ham, alas, tut tut. Fresh pork leg, with a lot of salt, and constant rubbing and massage, all the blood in the pork leg is squeezed out, and then it is left standing for a while, I don't remember how long, and then it is hung in a cool and ventilated place, so that time passes slowly and a ham is cooked slowly. Ham marinated for more than three years can be eaten directly after the lean meat is cut, which is very delicious. There are many ways to eat ham. The easiest way is to cut into large pieces and stew slowly. All you need is clean water, a casserole and ham, and cover it and stew it slowly. After three or four hours, the fragrance will be overflowing. Lift the lid and shake the bone gently, and the whole meat will fall off. Ham is delicious because it is fat but not greasy. All you need is a plate of ham, and it is not a problem to eat several bowls of rice. Ham can also be sliced and fried with green peppers and steamed with milk cake, which is a dairy product made of goat's milk and has a strange smell. The pig-killing meal continues. Every year near the Lunar New Year, pig farmers in rural areas will kill a pig. When they kill pigs, they will ask people in the village for help, and then they will invite people who help to eat, that is, slaughter pig rice. A pig is divided into different parts, and its forelegs and hind legs are marinated, that is, ham and ribs are marinated, that is, preserved ribs are eaten the next year, which is called the main course. Wash and pickle pig's head, pig's belly, pig's intestines and pig's tail. Fresh ingredients are absolutely excellent pot-stewed dishes. There is also a dish called chop meat, that is, meat with a large proportion of fat meat is cooked only with simple onions and ginger. As big as mahjong, soaking Hu Chili is boring, but you can't help eating a few pieces of pig-killing rice every year. Xuanwei stir-fry, fresh leg meat has just produced garlic seedlings. Sour soup of pig blood, cooked with sauerkraut, is tender as tofu, but it has elasticity that tofu does not have. There are many dishes to kill pig rice, most of which are cooked by farmers themselves, and the taste is very simple. Xuanwei is also worth mentioning yellow tofu, five centimeters square, colored with white tofu in turmeric, which has a certain salty taste and fragrance and can be eaten without any conditions. Speaking of tofu, tofu can be expanded. Ha ha ha ha, see downstairs said pao liver, be sure to insert this, because it tastes great. Is that pig liver is inflated by air and then dried. What special technology should there be? Generally eat it during the New Year, slice it, steam it, and dip it in vinegar. Taste depends on personal preference. That's great. Huize has tofu, starting with the wrapped tofu. The inside of the wrapped tofu has not completely formed a solid state, so the delicious way to bake the wrapped tofu is to go to the barbecue stall. If baked directly, it will stick to the shelf. Let the store help fry it first. After the skin is crisp, bake it slowly. After cooking, soak it in water. Absolutely delicious. It should be noted that because the skin is sealed, it will be very hot inside. Another famous dish is tofu wrapped in iron plate. Then there is tofu. At the barbecue stall, a group of people who don't know each other sit together. Vendors bake small tofu the size of mahjong pieces. Everyone has a bottle cap in front of them. When eating a piece of tofu, the vendor throws a dried corn into your lid. A group of people are chatting and eating tofu, which is simply carefree. The most distinctive thing is that the Red River is far away. At noon, the weather is too hot and I have no appetite. People are sitting in front of a tofu stall, with a large glass of cold beer, a small roll of powder and tofu. There is stinky tofu in Yunnan, but it is not as black as Changsha and tastes different. The common way to eat is frying, or steaming with soy sauce and sesame oil sprinkled with shallots, but it is risky to do it at home. And Dai flavor. What impressed Dai most was all kinds of Bao Shao, Bao Shao beef, Bao Shao brain flower and Bao Shao. . . I don't know what leaves are used in the bag, but the juice and aroma are well preserved after the material is wrapped. And it will have a fresh plant fragrance. Dai flavor is generally heavy and sour. Acid is the kind of acid flavored with lemon. The Lijiang area in Dali, which everyone has been talking about, is a milk fan, a dairy product that can be baked or fried, soft and crispy. Dip in rose sugar after frying or baking, or dip in white sugar directly, which is very sweet. If there is anything else, it is rawhide. I wonder if the pigskin has been heated a little after washing. I remember once seeing bloodshot when I was eating. . . Dip in water, although it sounds terrible, but it tastes really good, and the taste is completely incomparable to other things. I remember eating tile barbecue in Old Town of Lijiang, which was also delicious. I remember eating tile barbecue in Old Town of Lijiang, which was also delicious. There is another big category, bacteria. Show all