First of all, the first feature is spicy and cool.
Yunnan, like many other places, is neither spicy nor smelly. Because Yunnan is a plateau, our ancestors discovered that peppers can resist the cold a long time ago, and the hottest peppers were discovered over time. Needless to say, friends who like spicy food can naturally enjoy delicious food there. It doesn't matter if you don't like your friends, just try a little pepper and feel the enthusiasm.
Have you ever heard a word called "Ghost Roars and Ghosts Cry", which comes from Yunnan and means to shout loudly in an exaggerated way, also referred to as "Ghost Roars and Ghosts Cry", usually referring to something that suddenly appears and makes people make strange noises. The thing that often makes people scream is pepper, and the pepper in Yunnan is not mentioned casually. Because of the abundant ultraviolet rays, many top peppers are from Yunnan, such as Shuan Spicy and Xiaomi Spicy. This pepper is not just talk. Eat a little, not fatal, but it will make people scream.
Friends who have been to Yunnan will find that asking the boss to eat spicy rice will be very spicy, and you can imagine what kind of experience it is. Anyway, after eating very spicy food, we went out and started dancing, shouting and dancing, and our enthusiasm naturally increased.
Pepper in Yunnan is not easy to get angry, and it has a different fragrance from other places. Most chefs know that it is right to choose peppers in Yunnan.
Generally, many foods in Yunnan will put different kinds of peppers, which are spicy to different degrees. When they are made into pepper ingredients, there are many kinds. I think the most classic one is Chili sauce. I have eaten 50 or 60 kinds since I was a child, many of which are not available in other places. Most of the Yunnan foods you think of are spicy, and many people are upset when they go! After several years of improvement, many foods on the tourist routes are not spicy, so don't worry too much if you don't pursue authentic ones.
Secondly, one of the characteristics to be said is sour and refreshing.
In Yunnan, basically every household has 2 or 3 jars, which are specially used for pickling sauerkraut. The practice of sauerkraut varies from place to place. From eastern Yunnan to western Yunnan, the taste of sauerkraut is somewhat different. My feeling since I was a child is that I like to eat, and it smells good. Sour radish made of white radish, old altar pickled cabbage made of green bitter vegetables, shredded pickled cabbage made of white radish, dried pickled cabbage made of radish leaves, dried pickled cabbage made of green vegetables, etc. , basically have a very prominent Yunnan flavor.
Generally speaking, people in Yunnan prefer sauerkraut to vinegar. Many ingredients are filled with different sauerkraut. Anyone who has eaten sauerkraut in Yunnan has an experience. Imagine with me that if you put a curious thing in your mouth, you will open your eyes, nod while eating, and then, mm-hmm. Tell people over and over again, delicious, delicious, haha
There are many delicious pickled vegetables in Yunnan, such as pickled fish (uncommon), sour soup pig feet, pickled vegetables, sour beans, sour radishes, sour rice noodles, sour soup potato chips and so on. Stop it, stop it, your mouth is watering. When you get there, you must try it. It is really unique. They are all preserved in the original ecology, and have the taste of natural fermentation, which makes people nostalgic.
Another feature to say is that the game is heavy.
There are many mountains and rivers in Yunnan, and there are many kinds of natural foods. In order to maintain the original flavor of wild delicacies, many foods are simply processed and eaten. They are not lazy and unwilling to process. It is indeed because the game is thicker and more delicious, and it loses a lot of flavor after processing. You should have tried sashimi, and it's the same.
Speaking of games, some of them are not handled very well, and outsiders can't accept them. For example, eat pig skin, raw rainbow trout fillets, raw beef, raw wild mushrooms, raw radishes, raw potatoes, raw bamboo shoots, raw sweet potatoes, raw snake gall, raw bee pupae, raw bamboo worms and so on. Subvert people's normal eating thinking. However, Yunnan has many ethnic minorities. Of course, ancestors will have their own unique way of eating in order to survive, and will also retain nutrition, and will also warn future generations how to survive in nature.
Of course, there are many things that people naturally process in order to better taste and better preserve its game, such as bamboo rice, steamed chicken, bamboo shoot chicken, live fish boiled in river water, wild mushroom soup, roasted whole sheep meat and so on.
Based on the above characteristics, is your impression of Yunnan cuisine unique? If you really want to go to Yunnan to have a taste, I can give you a summary of the local specialties. I hope you can try it if you have a chance. There are many restaurants in Yunnan that can be ordered now. You must ask a waiter in Yunnan, or tell you that you know nothing, at least recommend a similar one!
Don't be greedy! Do what you can, or you won't eat well!
Kunming bean curd rice noodles, Dian Wei cold rice noodles, casserole rice noodles, crispy steamed buns, bean stew rice, Yuxi ice porridge, Lunan milk cake, lemon bean jelly, roasted milk fan, roasted bait block, boiled bait silk, Jianshui-wrapped tofu, Lijiang chicken bean jelly, fresh melon cake, Xuanliang roast duck, rice shrimp (papaya cold water), pea powder, Shiping-cooked tofu,
Stir-fried Ciba, casserole rice, Hui beef rice noodles, Mengzi crossing the bridge rice noodles, shredded chicken cold noodles, bamboo worms, wild mushroom fried meat, Yuxi eel rice noodles, Yi cuisine, Dali white tea, Dali rake bait, Diqing butter tea, Dai roasted dry bar, fresh bamboo shoots, ant eggs, wild mushroom pineapple and pineapple rice.
Zhaotong Tianma stewed chicken, Xuanwei ham, steamed bait silk, fried potatoes, baked potatoes, sour soup chicken, Lahu barbecue, rotten chicken rice, mint ribs, peacock banquet. . .