Yunnan cuisine, that is, Yunnan cuisine, does not belong to the eight major cuisines in China, but belongs to a minority. However, compared with Sichuan cuisine, Cantonese cuisine and other "big dishes", it can not stick to the traditional cooking methods, but emphasize the freshness of the ingredients themselves, which is actually closely related to the diverse terrain and climate in Yunnan.
In Yunnan, there is a proverb: "Everything that is green is vegetables, and everything that moves is meat". Different from Sichuan cuisine, which is rich in color and stimulates taste buds, Yunnan cuisine, which pays attention to hot and sour, is mostly game, and its unique original flavor has become its characteristic.
So Zhou Jun made a fool of himself when the subject asked about "the representative dish of Yunnan cuisine". According to the geographical location and taste of Yunnan cuisine, which three sub-cuisines are recommended?
The first is southern Yunnan, including Honghe, Wenshan, Yuxi and so on, represented by Shiping's crossing the bridge rice noodles, steamed chicken, shredded chicken sprouts and steamed tofu.
Not to mention the world-famous rice noodle crossing the bridge. Let's talk about steamed chicken
As early as the Qianlong period of the Qing Dynasty, steamed chicken began to spread in southern Yunnan. The practice is to put a steamer in the soup pot, fill a big soup pot with clear water, then put the chicken pieces in the steamer and simply steam the chicken, so that the ingredients are finally condensed by steam, which is original and tender in Qing Xiang.
The selling point of this dish is "steamer", and it must be a ceramic steamer built with aquatic products to be authentic.
Then there is northeast Yunnan, including Zhaotong and Qujing. Because it is close to Sichuan province, it tastes close to Sichuan food. Representative dishes are Xuanwei ham, Zhanyi spicy chicken and roast bait.
I remember Norden ham appeared in China on the tip of my tongue. Together with Xuanwei Ham and Heqing Round Leg, it is called "Yunnan Three Hams". But in fact, Norden hams are produced and sold in small family workshops, and the output is extremely small. What you can really eat is Xuanwei ham.
Xuanwei ham is shaped like a pipa, with big head and small bones, ruddy lean meat, milky white fat and pink bones, so it is often called "cloud leg", and what it makes is the famous "money cloud leg".
There is Zhanyi spicy chicken, which is one of the representatives of Yunnan cuisine. It can be said, "Don't eat spicy chicken, come to Yunnan for nothing."
Finally, there are two places in northwest Yunnan and southwest Yunnan, including Baoshan, Lijiang, Dali and Banna. Because it is close to Myanmar, the dishes have diverse tastes. Representative dishes are: Dai pineapple rice, rotten rice with tile chicken, braised bamboo rat and vermicelli with milk sand.