1, crossing the bridge noodles

Crossing the bridge rice noodles is a famous flavor snack in Yunnan. Cross-bridge rice noodles are mainly made of soup, sliced meat and seasoned rice noodles. The soup is boiled with fat chicken and pig bone, which is clear and transparent. Slice chicken breast, pork tenderloin, liver, kidney flower and fresh fish and put them in a small dish. Rice noodles are white and tough. At the same time, there are pea tips, yellow-bud leeks and tender spinach.

When eating, use a sea bowl to hold soup, and add monosodium glutamate, pepper and cooked chicken oil. The soup is so thick that it doesn't give off any heat. When the soup is served, knock pigeon eggs into the bowl, then dip the meat slices into the soup and gently stir it, and it will instantly become white and tender. Then add fresh vegetables and rice flour, and drizzle with Chili oil and sesame oil.

2. Yiliang roast duck

Yiliang roast duck has a history of more than 600 years, comparable to Beijing roast duck. Roast duck can be divided into ducklings and fat ducks: ducklings are fresh and delicious; How fragrant the fat duck oil is. If it is eaten with scallion, pepper or sauce products, it has a special flavor, especially the roast duck in Dog Street.

The roast duck in Yiliang is very beautifully made. When baking, use pine wool as fuel. When the cigarette is finished, turn the duck over in time and coat the skin with honey water and lard. The duck baked in this way is crisp but not burnt, and the meat is soft, sweet and tender, which is very delicious. Legend has it that Yiliang roast duck is not a local dish in Yunnan, but has been handed down from the south. According to legend, Zhu Yuanzhang sent Fu Youde to Yunnan in the Ming Dynasty and brought Li Haishan, the chef of roast duck. Fu Youde, who returned to Nanking after the war, was condemned to death by Zhu Yuanzhang. When the chef heard the news, he was afraid to go back to Nanjing, so he opened a roast duck restaurant in Yiliang anonymously, and Yiliang roast duck has been passed down to this day.

3. Steamed chicken

Steam pot chicken was circulated among the people in southern Yunnan as early as the Qianlong period of the Qing Dynasty. According to legend, it was invented by Yang Li, the chef of Fudeju in Jian 'an Prefecture (now Jianshui County). That year, the emperor inspected Jian 'an, and the magistrate issued a notice asking for delicacies to please the son of heaven, and the winner was rewarded with 520 taels of silver. Yang Li's family was poor and his mother was seriously ill. In order to get rich rewards, he combined the local methods of eating hot pot and steaming steamed bread, created a steamer, and climbed to the top of the swallow cave to collect bird's nest regardless of his life, hoping to be a bird's nest steamer chicken. Unexpectedly, the boiler was stolen, and Yang Li was asked about cheating you. Fortunately, the emperor asked the truth to avoid the death of Yang Li and renamed Fudeju "Yang Li Steamed Chicken". From then on, the steamer chicken became famous and became a famous dish in central Yunnan.

Steamed chicken has a unique way. The chicken tastes tender and fragrant, and the soup is fresh and sweet. It is a famous dish in Yunnan and is well received by Chinese and foreign diners. Add "Sanqi", Gastrodia elata, Cordyceps and other precious medicinal materials to cook, and it will become "Sanqi" steamed chicken, Gastrodia elata steamed chicken and Cordyceps steamed chicken, which is a famous nourishing dish with unique flavor in Yunnan.

4. Dali casserole fish

Casserole fish is the main course of Dali banquet, which is made of unique cooking utensils and rich ingredients. This dish originated from an anecdote: in the past, there was a restaurant named "Shanhai Restaurant" in Dali City, and its business was very prosperous. There is a waiter named Zhang Xiaosan in the shop who takes the leftovers of rich people back in a casserole every day. One day, a rich businessman held a grand banquet in his shop. Zhang Xiaosan took the leftovers home as usual. It happened that his family caught a fish from Erhai Lake, so they cut it clean and cooked it in a casserole. After eating it, the whole family felt delicious. Zhang Xiaosan was inspired to create this famous casserole fish.

When cooking casserole fish, we should pay attention to the proportion of ingredients, knife work, and pay great attention to the process, ingredients and heat. When the soup is boiled, the casserole is served, with fragrance, color, taste and nutrition. It is a banquet with local characteristics in Dali. Dali casserole fish, tofu boiled fish and frozen fish are known as "one fish for three meals" in Dali, and their reputation is abroad.

5. Chuxiong special wild mushroom hotpot

When I arrived in Yunnan, green and various plants made many people lament the richness of species. There are hundreds of kinds of fungi here: Tricholoma, drumsticks, chanterelles, corals ... When you arrive in Yunnan, you must eat authentic natural wild mushrooms, especially fresh ones picked after the rain. It should be noted that wild mushrooms must be eaten under the "care" of local people, because many fungi are poisonous and inedible.

As a way to eat hot pot which can best reflect the fragrance and freshness of wild mushrooms, it has recently been favored by diners. Wild mushroom hot pot takes old mushroom soup as soup base, more than 7 kinds of dried wild mushrooms are matched with high calcium aggregate, and boiled for 7 hours. Its soup base is slightly turbid, but it tastes much more fragrant than it smells, and it also has health care functions such as calcium supplementation. In addition, the mushroom dish developed by the store (made by baking and frying dried mushrooms and adding millet spicy), combined with wild mushroom hot pot, will not take away the fragrance of wild mushrooms, but also make up for the spicy habit of Kunming diners. After eating wild mushrooms, don't neglect to try a bowl of soup, which is pure game and absolutely fresh.

6. Three teas in Dali

Bai people are scattered in southwest China, mainly in Dali, Yunnan, where the scenery is beautiful. This is a hospitable country. On festive days such as holidays, birthdays, marriage between men and women, learning from teachers, or visiting relatives and friends, they will treat each other with three teas of "one bitter, two sweet and three aftertaste".

When making three kinds of tea, the method of making each tea and the raw materials used are different.

The first kind of tea, called "poor tea", implies the philosophy of being a man: "If you want to succeed in your career, you must first suffer hardships."

The second kind of tea is called "sweet tea". It means "life is alive, and what you do will be sweet only if it is bitter."

Three teas, called "aftertaste tea". It warns people that everything should be "memorable" and remember the philosophy of "bitter before sweet".

Second, collect the top ten snacks in Yunnan.

1, rescue

Rescue is one of the famous snacks in Yunnan, which is fried fish bait. The bait block is made of rice and is unique to Yunnan. Allusions come from the early Qing Dynasty when Wu Sangui led the Qing army to fight Kunming, and the small court in Li Yong, Ming Taizu fled all the way to Tengchong. When the hunger was unbearable, the local people fried a plate of bait. The emperor even praised: "Fried bait saved my hand." The fried bait block was renamed.

The bait blocks produced in Tengchong are fine and tough, cut into diamond-shaped blocks, and fried with fresh pork slices, ham slices, sauerkraut, onion slices, spinach slices, diced tomatoes, peppers and eggs. Braised with a small amount of broth, seasoned with sauce and finally served with a bowl of sour soup. Sour soup rice is refreshing and appetizing, which is beneficial to digestion, so "Great Rescue" has established the status of popular children's dishes.

2. buckwheat baba

Baba is found in many places in Yunnan, such as Baba in Xizhou, Baba in Dali and Baba in Lijiang. Buckwheat Baba is the staple food of Yi people. Buckwheat is a coarse grain produced in cold areas of Yunnan, which is divided into bitter buckwheat and sweet buckwheat. In fact, Baba is made of sweet buckwheat, and it is not very bitter. Buckwheat has the characteristics of cool, refreshing, pure and fragrant, and at the same time has a variety of amino acids needed by human body, which has always been one of the ideal staple foods for diabetics. Because buckwheat Baba tastes slightly bitter, in Yi areas, whenever spring is full of honey, people will take honey out of honey barrels and wrap it with leaves big enough to eat buckwheat Baba.

3. Mengzi rice cake

Mengzi rice cake is made of glutinous rice flour, brown sugar, lard, bean curd skin, sesame, rose sugar and so on. Make it into a paste and steam it in a bowl, which is hemispherical. Dark brown red, bright and oily, sweet and delicious, flexible and palatable, can be preserved for a long time, and can be eaten directly after one or two days of production. If stored for a long time, it will be sliced, fried, baked or steamed.

4, rose rice shrimp

Rice shrimp is a snack with Yunnan flavor. It is cooked with rice slurry and leaked into the cold water basin with a colander. Because the head is big and the tail is as thin as shrimp, it is named. Mixing it with sugar water and rose sugar is a good product for quenching thirst in summer. The finished product is sweet and tender, and the population is cold.

5. vigorously milk fans

Milk fan is the flavor food of Bai nationality in Dali. Local ethnic minorities use leftover milk to make it. Because it is delicious, it is not only a local favorite snack, but also a famous point in the banquet.

6, Qujing steamed bait silk

Qujing steamed bait silk can be traced back to the 1980s. At that time, there was a restaurant on the street corner of Qujing College. Although the facade is not big, steamed bait, the main snack variety supplied by the restaurant, attracts customers every day and becomes famous a few years later. Customers who like spicy food can also add their own oil and pepper, and finally mix well to eat. When the customer eats the bait and drinks a small bowl of bone soup sprinkled with chopped green onion, it is memorable!

7. soak the bait in beef soup

Bait, a kind of rice product, is sold all over the country, but only in Yunnan. Thin pieces of bait, softly roasted, are already delicious snacks. Dip the baked bait in sweet sauce or salty sauce, tear it into small pieces, soak it in rich and nourishing beef soup for a while, and add seasonings such as pepper and chopped green onion, which is naturally delicious and refreshing.

8. Fried pea flour

Fried pea powder is a traditional folk snack with a long history. The specific method is to soak high-quality peas in water to remove shells, then grind them into pulp, filter them with a sieve, then put the pulp into a pot and slowly boil it into a paste with slow fire, and then cool it to form pea powder. Cut the pea powder into small pieces with a knife, put it in a pot and fry it with sesame oil and cooked lard. After half-cooked, pick it up and air it, then fry it in the pot, and then pick it up when it is cooked. Sprinkle salt and pepper when eating, it tastes crisp and tender, with endless aftertaste.

9. Yunzhou "Horse Rolling"

Ma Juan is a kind of sweet and glutinous food, and it is one of the special snacks in Yunxian County, Lincang. In winter, fine glutinous rice like jade is ground into rice slurry and made into wax surface. First, stir the wax surface evenly with clear water, then knead it into a circle, pour it into boiling water and cook it until it is cooked, then pour it into the prepared seasoning and roll it back and forth. The seasoning is made of fried soybean powder mixed with sesame seeds and sugar. Its taste is sweet, moist and fragrant.

10, fragrant bamboo rice

Zhu Xiang rice has a strong Dai flavor, and the best rice is cooked from 165438+ 10 to February of the following year. At this time, there is a fragrant film in the bamboo, so it is called fragrant bamboo. Dai people first cut off the bamboo joints of fragrant bamboo as the bottom, then put the soaked glutinous rice into the bamboo tube, plug the mouth of the bamboo tube with banana leaves, soak it in water for 15 minutes, then soak it in fire ash or bake it on charcoal fire, take it out after the steam comes out of the mouth of the bamboo tube for more than 10 minutes, and beat it with a wooden hammer to make the rice soft and fragrant when eating.

Tip: Wash your hands before eating glutinous rice in Banna's restaurant, because glutinous rice should be pinched by your hands. The longer you knead it, the better it tastes. The local people say that when eating glutinous rice, you should touch your head and rub it, so it will taste better. This is true, but no one knows. In fact, just add some oil when kneading, it will be more fragrant.