South of the colorful clouds is a mysterious and beautiful place. I have been there twice, but I still can't fully feel its ten thousand kinds of customs. There are many ethnic minorities there, each with its own customs and eating habits. Ethnic minority food is completely different from Cantonese food, which will definitely bring you a fresh and exciting feeling. Yunnan's changeable climate has created unique and rich species here. In this season, just blooming flowers can make people eat for weeks. However, it is not easy for office workers like us to travel to Yunnan. Fortunately, there are also authentic Yunnan restaurants in Guangzhou. Yunnan Taste and the ancient tea-horse road in Xinguiyuan were opened by Yunnan people, and the ingredients in them were all airlifted from Yunnan. So now you don't have to go that far to taste these special foods. There are many mountains in Yunnan, and there are many delicious ingredients hidden deep in the mountains. Eating Yunnan cuisine, of course, is also indispensable to taste authentic "delicacies." The ground ginseng is short and fat, and its shape is a bit like Cordyceps without grass. It is said that it grows on Cangshan Mountain in Dali and has snow all year round, so it is also called "Cangshan Snow Ginseng". It contains more than 20 kinds of trace elements needed by human body, and also has the special effect of losing weight. It is a famous health food. Codonopsis pilosula has a special way of eating. You have to fry it until it is golden, and then sprinkle icing on the surface, which is particularly crisp. When the proprietress of "Taste Yunnan" brought Xiaoqing melon, everyone mistakenly thought it was green pepper because it was too small. This kind of cucumber is tender, with no pulp in it. It really tastes like green pepper and is crisp. It is said that this kind of cucumber grows on the cliff because it is rich in vitamins, and the locals use it to treat vitamin deficiency. Chicken matsutake chicken matsutake is as beautiful as the real thing, and its shape is an open umbrella. The mushroom cover is brown, the mushroom feet are white and the colors are bright. Tricholoma matsutake is rich in nutrition and contains effective components such as protein, amino acids, vitamins and carbohydrates. The cook sliced the Tricholoma matsutake chicken and fried it with green pepper and cloud legs. It was delicious and fragrant. Chicken matsutake is white, tender and thick, with delicate texture and unique flavor. One of the eighteen eccentrics of seasonal flowers and delicacies in Yunnan is "unbeaten flowers in four seasons". It's spring now, and the blooming flowers are more enchanting, many of which can be made into delicious food. Plantagenet is a flower of Caragana in Leguminosae, which is distributed all over Shan Ye this season. Compared with the gorgeous Japanese cherry blossom, it is not outstanding in appearance, but it has a unique aroma. As early as the Qing Dynasty, Gu Zhong's "Notes on Eating Aromatherapy Spectrum" recorded that "broom, picking flowers, making soup for tea; Sweet and sour mix, cooking is very fine. " The boss of Xinguiyuan said that frying eggs with a broom is a traditional food in Yunnan, and some people call it "mountain fragrance", which has a unique flavor. Plantagenet tastes a bit like beans, slightly sweet, and can be dipped in some salt and pepper when eating, which is more fragrant. This dish is rich in nutrition, because broom contains protein, fat, carbohydrates, vitamins and minerals, which is believed by the people to have the effects of nourishing yin, promoting blood circulation and strengthening the spleen. What is the tree beard that grows on Xizhou? In fact, this is a kind of plant called "tree flower" by Xizhou locals. Because it is brown, it is parasitic on Pu 'er tea trees, just like a beard growing on a big tree, hence its name. This tree flower grows in the middle of the 19th peak of Cangshan Mountain in Dali, with an average elevation of more than 2,000 meters. Its taste is tough and contains a lot of crude fiber. Because it is slightly bitter, it is best to eat it with local plum vinegar and fresh pepper in Dali, which tastes very fresh. Cauliflower boiled taro Cauliflower is an aquatic plant growing in Erhai Lake. Cooked with ham soup, it tastes smooth and has a special aroma, which is very special. Many ethnic groups have different flavors. Yunnan has many ethnic groups, different living habits and eating habits, and different flavors of special foods. Chicken gizzards are preserved in advance, using local special spices, such as willow leaves and mustard. Xiangliu is like an ordinary willow, but its leaves have a strong fragrance, and the taste of chicken gizzards is very special, which is worth a try. Buckwheat cake is made of buckwheat produced locally in Shangri-La. Buckwheat grown in cold regions is not only delicious, but also has a high nutritional price. You must eat it while it is hot. When eating, you can roll thousands of pieces of meat, which is more fragrant. Yak meat Yak meat is flown in from Zhongdian and cooked in a hanging pot. Add some fresh mint leaves when steaming. The taste is very refreshing. If it's not enough, you can dip it in hot sauce. Also known as one of the eighteen eccentrics in Yunnan, "milk is sold as a fan". Fried milk fan is a flavor snack of Bai nationality. Walking on the streets of Dali, you can see many stalls selling milk fans. Its main raw material is milk. Fresh milk is fermented and then boiled to a solidified state, so you can take out the milk skin, make it into vermicelli, and then fry it until golden. Xiangzhu is called "Qiannan" in white language, and Xiangzhu with "Yunnan flavor" is specially flown from Yunnan. Bamboo can only be used once. Mix the rice with a little cloud legs and steam until cooked. When eating, cut the bamboo in half and take out the rolled rice completely. When eating, you should eat the bamboo slices of the rice bag together, so as to taste the most authentic taste. Bamboo chips have a faint fragrance and have penetrated into rice grains. Rotten vegetables are a kind of wild plants, which can often be found by streams in Xishuangbanna. In Dai language, it is called "Paha cuisine", and rotten fried eggs are the most common dishes. Although it smells a little smelly, it tastes special, and it is said to have the effect of clearing away heat and eliminating dampness. Roasted tilapia is also a favorite food of Dai people. It should be seasoned with citronella and fragrant willows unique to the Dai people. Season with fried fresh peppers after baking. Fish tastes tender and special.