First, Yunnan diet

I heard that the snacks in Kunming are quite famous, but it didn't take long, only 20 hours, so I didn't eat anything except a bowl of rice noodles crossing the bridge, but the way to eat that bowl of rice noodles was complicated enough. ...

Go to Yunnan for a special taste.

Yunnan de crossing the bridge noodles

The Flower Banquet in Yunnan

Dali-or rice noodles. I heard from the local people that the rice noodles I looked back at were good, so I tasted them. Hehe, it tastes good and the price is not expensive. It's only two yuan, but it's too spicy. I have to spend two yuan to buy a bottle of water. I don't remember any other food. I didn't eat fish in casserole because it was cruel. Let the fish swim for a while. It was the eight-treasure rice and steamed meat I ate next to the trash can in the street that made me feel particularly good.

Lijiang-Baba is delicious, and I've been obsessed with it ever since, but it's a little expensive (one in 3.5 yuan). There is a kind of fried bean jelly that is fun, but after eating it, my stomach has been uncomfortable. By the way, there seems to be a famous noodle called yellow bean, which tastes good. By the way, don't listen to Uncle Xuanke's music, it smells like copper.

In addition: Internet access in the old town of Lijiang is very expensive (6-8 yuan), while it is much cheaper in the new town. 3 yuan and some Internet cafes are owned by PLMM!

Zhongdian-Yak Ganba and Yak Hot Pot are both delicious, but both are marked with the words Dali. Why didn't I see them in Dali? Also, a nest of wild mushrooms is delicious. After eating, I really want to take two wagons back to ...................................................................................................................................................., Tianjin, where steamed buns and steamed buns are fifty cents each, which is both economical and delicious. Once I ate steamed buns by car and smashed the front of Beijing MM, hee hee. The first rice noodle I ate there was simply dregs river noodles! By the way, there is a kind of buckwheat Baba, which is fragrant and sweet, as long as 1 yuan.

Plus: surfing the internet costs 6 yuan, even if it costs 4 yuan, I feel uncomfortable, but I caught up with a new one, half price, haha, it's a big hit.

Deqin-It's a pity that he didn't stay for a few days, and he was probably scared by the local "beauty": (I just bought some steamed buns, which are not bad, even after being heated in my dirty schoolbag for 20 hours, they are soft and delicious. As a result, I lost the remy martin that Meimei gave me because I ate this "expired steamed bread": (

Ninglang-Generally speaking, I haven't eaten any ham, so I know that the mushrooms there (1 1 piece) are more expensive than Yongsheng (6 pieces) and taste the same. However, apples are really cheap. I bought 14 kg, only 5 yuan, 6.4 cents A Jin, very delicious. If it's cheap, look for it! As a result, I ate five meals in five days from entering Lugu Lake to leaving Lugu Lake to Gejiu. I usually eat apples when I am hungry, hehe, and I don't need to bring a kettle.

Lugu Lake-I only ate apples, didn't eat much local food, and tasted mushrooms and pork bellies. Mushrooms are more expensive here (15 plates), pork bellies are 20 plates, and 10 plates, that is to say. The "western food" I ate in the bar was the worst. But the giant Baba that PLMM 18 gave me feels quite good (maybe it has nothing to do with Baba, hehe). By the way, the middle part of the lake here (not the vertical middle part) can be drunk directly. Don't forget to try, don't learn from me, there is only 1000 left.

In addition: surfing the internet here is also 6 yuan an hour, which is not good. It's a pity that I have another phone call, and all the meal money saved is given to Ninglang Telecom: (And! Never buy crystals here. I bought four samples at 230, and the local MM said it was only worth fifty or sixty yuan. It is said that they are all fake, and they can't be returned anyway: (

Gejiu-I strongly recommend the crispy steamed buns here. One is eighty cents, and two can eat enough, with good skin and good meat. When I had only three dollars left on me, I helped me get through the hunger barrier. There is also a small cake made of mashed potatoes with garlic hot sauce, which tastes soft and fragrant. Besides, the delicious fresh milk sold in Zhadian is so delicious that I came out of the Internet cafe at 1 1: 45 one night and ran several blocks to buy a bag of milk for one yuan. As for the local so-called sauce, I didn't eat well.

Guiyang-the last stop, the streets are full of snacks. As a result, at noon the first day, I was accidentally full at my classmate's house. There was no room in my stomach after I came out: (Fortunately, I had a chance to make up a Tianjin snack in the evening (Hehe, I accidentally entered the Tianjin restaurant because it was a classmate's treat). And today! I went to see Huangguoshu during the day, 12 hours without eating. Come back at night and munch in the snack street. Haha, what did I eat: shredded chicken noodles (not bad), two pieces of wine (similar to glutinous rice wine, though a little weak, the more delicious it is), beef rolls (not bad), silk dolls (good name, local specialty, ah.

The last appearance is buttered tea.

The first bowl was in a Yi family. It feels like mushroom soup It was fun, but I didn't drink much and the taste was boring.

The second bowl is in a Tibetan family, and it feels similar. Relatively speaking, it's much better than butter tea and highland barley noodles, which almost bored me to death.

The third bowl is at a checkpoint, where there are Tibetans and Han people. Because it is eaten with Baba, it feels good and strong.

The fourth bowl is played by Lama Awang Sangpin of Songzanlin Temple. It feels good, like there is sugar, but it's much better than before anyway.

The fifth bowl was probably drunk at a friend's house in Lugu Lake. This time, it may be the most mainstream one. It tastes good, almost as good as high-grade malt extract. Hehe, there is no original flavor of butter tea at all:), mainly because the host wants to cater to the tastes of foreign tourists.

Second, Guizhou diet

After liberation, with the government's attention, Guizhou ethnic cuisine gradually moved from the folk to the market, blending the styles of Guizhou cuisine and even major cuisines on the basis of retaining national characteristics, and emerging in the city. Published in Qianwei Cuisine and its sequel, Qianwei Cuisine Eating in Guizhou, Ethnic Flavor, Qianwei Snacks, Qianwei Cuisine Collection, Qianwei Cuisine Collection. L. what's the percentage?

In recent years, Guizhou restaurants have appeared in large and medium-sized cities. Most of them are Miao sour soup fish and Buyi Huajiang dog meat, and the highlights and values of Guizhou ethnic dishes are gradually recognized by the market.

Guizhou is located in Yunnan-Guizhou Plateau in the southwest of China, with fertile land, mild climate, long frost-free period and less pollution. This is a unique kingdom of green plants. In the ethnic minority areas far away from the city and close to the mountains and rivers, the mountain delicacies and fresh wild vegetables all over the mountains provide unique and high-quality resources for the development of ethnic cuisine in Guizhou.

Raw materials for staple food: japonica rice, indica rice, glutinous rice, millet, corn, buckwheat, sweet potato, potato and beans.

Raw materials for meat and poultry: pigs, cattle, sheep, dogs, rabbits, chickens, ducks, geese and eggs.

Raw materials for aquatic products: fish farming in rice fields is the main source, and fish cultured in ponds and caught in rivers and lakes are the raw materials. Species include carp, grass carp, crucian carp, eel, loach, snail, clam shell, shrimp, river crab and turtle. Half? I5？

Raw materials of vegetable and fruit fungus: green vegetables, Chinese cabbage, lotus root, celery, pachyrhizus, radish, pepper, tomato, loofah, cucumber, cowpea, green beans, taro, konjac, pear, white gourd, persimmon, plum, orange, grapefruit, watermelon, walnut, millet, mushroom, mushroom, tremella, millet.

Insect frog raw materials: wild frog, yellow frog, mussel, tadpole, wasp pupa, rice locust, grasshopper, pine caterpillar, camellia oleifera, ground dog cub, millet locust, hemp tree insect, etc.

Grease raw materials: lard, clear oil (tea oil, mountain peanut oil, Pingba rapeseed oil).

Seasoning materials: natural condiments, such as ginger, onion, garlic, pepper, pepper, spiced, dried tangerine peel, litsea cubeba, coriander, wild mint, oilseed, water chestnut, fish fillet, pepper, wild garlic, cocklebur root, etc. , and processed sour soup, hydrochloric acid, soil vinegar.

Due to the blending of national cultures, people of all ethnic groups in Guizhou, who live in mixed ethnic groups, have created their own food cultures with national characteristics. They created many delicious dishes with fish, beef, dog meat and game vegetables, and formed various ethnic dishes. Disease 7? four

Guizhou ethnic dishes are spicy, sweet and sour, simple and mellow, with natural wild interest, unique flavor and strong ethnic customs.

All ethnic groups in Guizhou like to eat Chili, and the dishes cooked with natural fermented acid have the national characteristics of one spicy and two sour, which can be described as "spicy taste and sour characteristics".

Spicy is the soul of ethnic cuisine. There are almost no dishes that are not spicy in the home cooking of ethnic minorities. There are dozens of spices made of pepper. The most distinctive ones are Bazin chili, bad chili, chili noodles, pickled chili, sour chili sauce, red chili, compound chili, silver chili sauce, chili sauce, roasted peppers sauce, lobster sauce and so on. Locals can use one or more kinds of peppers to cook more than ten unique series of spicy tastes, such as dry spicy, oily spicy, bad spicy, sour spicy, green spicy, spicy, garlic spicy, sauce spicy and compound spicy. The spicy flavor in Guizhou has formed a spicy flavor style of red but not spicy, spicy but not fierce.

Acid is the root of ethnic dishes. "If you don't eat sour for three days, you will jump when you walk." . Miao, Dong, Buyi, Gelao, Shui and other brothers all like to eat sauerkraut. Basically, every family has a sour soup jar and a pickle jar, and they cook with sour soup almost every day. Common pickles are pickled radish, pickled cowpea, pickled vegetables, pickled bracken, pickled leek root, sour chicken, sour duck, sour meat, sour pickle and sour pepper. The acid in Guizhou is delicious and evocative.

Soaking in water is a must for ethnic dishes, which can be called soaking pepper. There are many varieties, and different dishes need different dipping water. The same dish can be dipped in different styles of water, such as oil pepper dipped in water, stubborn pepper dipped in water, burnt pepper dipped in water, rotten pepper dipped in water.

A pot of incense is a typical ethnic dish. In remote ethnic mountainous areas, there is still an original ethnic pot of coriander, that is, all kinds of steamed, fried, roasted, stewed and boiled dishes are poured into an iron pot to continue cooking. People sit around the fire and dip their bowls in the pot or by the pot.

References:

/bbs/simple/index.php？ t74 108.html