1, "Spring City" Kunming is the capital of Yunnan Province, in less than 5 million people in the city, inhabited by Han, Yi, Bai, Dai, Hani, Naxi and other ethnic minorities.
The streets of Kunming are full of mouth-watering food, with street snacks, barbecues, and elegant indoor restaurants featuring local specialties. Tasting unique ethnic foods in Kunming is an unforgettable choice for tourists. Ethnic flavor dishes are prepared in various ways, such as grilling, pickling, freezing, warming and pounding, and the utensils include stone slabs, fragrant bamboo, sheepskin and pebbles. Most notably, Kunming's mountain treasures are famous throughout the country, and the wild mushrooms in the mountain treasures are more than enough to eat. However, the taste of Kunming cuisine is a little salty and spicy, for those in Sichuan, Hunan, heavy taste like to eat spicy places can not be counted, and Jiangsu and Zhejiang around the light taste of sweet people may be a little less adapted to, follow the customs of the country, or so many delicious things can not be eaten, it's a pity. Overall, Kunming eating and drinking more concentrated place is the north of the North Gate food street, west of Xingyuan Road, that is, in Xishan District Government Building, in addition to Dianchi Road, off the middle of the road, the official South Avenue, Expo Avenue and so on.
Kunming's snacks are countless, for tourists, I'm afraid that open belly to eat, just a few days is difficult to enjoy all the food, let us give you a little tip it. The following is a brief guide to a variety of specialty snacks! Southwest Commercial City fried stinky tofu, Normal University attached to the brine bait, Xishan cat cat ditch farm food, Ridge Highway dam eel, Dianyuan paste spicy fish, cattle Street Zhuang barbecue night market, fat man hot pot, shut down the wild mushrooms hot pot, under the Shizha overpass cassoulet hot pot, Kunming University of Science and Technology, the new welcome to the campus dormitory door opposite the road of the casserole rice noodle ... ... ...the list really goes on and on! Categorized, everyone will have a clearer concept.
Snacks: snack street next to the Southwest Building
Wild mushrooms: wild mushroom street on Guanzhang Road
Barbecue: Niujiezhuang barbecue in the east; through the gold road next to the official room square barbecue stalls; the north of the "Bean Curd Factory"; the West Railway Station near the passenger station near the railroad next to the Jianshui barbecue; the west side there are Fengling neighborhood Zhaojiadui and Shark's Fin Road, and further west to Honglian barbecue.
Dog meat: Shuanglongqiao dog meat store in the southern city, more than ten connected to a piece has been some years, the midnight that the bustle needless to say, the best in the Liangyuan district within the area of Qujing to the family, the taste is particularly good. Then there is the old ridge road cucumber camp, that is Kunming's oldest dog meat stalls, dog meat rice noodles, grilled dog steak, a long way to let people smell drooling.
Night market concentrated places: Jingxing Street, near the bird market, Dianchi Cinema, Xiangyun Food City (behind the Parkland Plaza, the Golden Horse Bijie Square diagonally across the street), Honglian barbecue (opposite the Chunyuan District), the People's Road, "Southwest Night Market Barbecue City," "Happy Fish! "Yunnan flavor self-service snacks (Daguan Commercial City)," Qingming River Gallery "self-service snacks, Shangyi Street, Guandu Ancient Town (5 kilometers from Kunming City).
Kunming ten famous flavorful snacks: bridge rice noodles, four happy dumplings, buckwheat buns, taiji cake, dudu shao mai, caper dumplings, ham and bean casserole, small pot of rice noodles, bait block, assorted cold rice noodles.
Tip: Prices are not high in Kunming, where inexpensive and tempting tropical fruits are also specialty foods.
A person with a taste for snacks is almost in heaven when he arrives in Yunnan. It is cheap and delicious to wake up early and eat a bowl of bait silk or bait pieces when you are hungry. In addition, the old tofu soft and gas, rice very much; cold chicken rice noodles, seasoning does not have to be less than the Sichuan cold noodles ...... and with the snacks here is echoed in Yunnan's special seasoning - "mumble"! ", which means similar to salsa in Western cuisine, representing a sauce. Here, snacks and mumbley form the first incarnation of Yunnan cuisine.
Snacks as diverse as flowers
Yunnan snacks are as diverse as the flowers there. Due to the complexity of the region and the many ethnic groups, each ethnic group has its own special diet. Jianshui's grass buds, Shiping's tofu, Mengzi's Bridge Rice Noodle are known for their refinement; while the northeast of Yunnan is a must-go into the Central Plains, vegetable bean flowers, buckwheat cold noodles, crispy red beans, etc. are all famous local snacks there; Lijiang's Lijiang Po, eight bowls are not to be missed.
Dazhoujiao: Dazhoujiao is one of Yunnan's famous snacks, in fact, is fried bait block. Bait block made of rice, unique to Yunnan. According to ancient records, food made of wheat was collectively known as "cake", rice made of "bait". Yunnan is the birthplace of ancient mankind, a long history of rice cultivation, folk to the end of the lunar calendar, households are to select the best rice, washed and soaked steamed, pounded in the pestle as fine as mud, the board with beeswax smeared, and then kneaded into rectangular, oval, flat and other shapes, used as a gift of food, known as the "bait feed", time, the people called it harmoniously bait. The people called it bait block.
Fried bait for ordinary snacks, become famous because of a story, according to legend, the end of the Ming Dynasty, Wu Sangui into Kunming, the Yongli Emperor Gui Wang Zhu Yuhang fled to western Yunnan in a hurry. Escape to Tengchong, it was late, living in the village, the host fried a plate of bait to let his hunger. The emperor in distress is a weak quality of the Palace, but also after months of long-distance running, after all the hardships of the robbery life, today eating this, such as food delicacies, then said "really is to save the driver also", from now on, Tengchong bait far and wide reputation, known as the "big save the driver". This point of red, green, white, yellow, bait pieces of fine sticky and smooth, fresh and sweet, oily and not greasy, popular.
Buckwheat Poop: many places in Yunnan have Poop, such as Dali Xi Zhou Poop, Lijiang Poop and so on. Buckwheat poop is a staple food of the Yi people, buckwheat is a coarse grain produced in the alpine region of Yunnan, there are buckwheat and buckwheat points, to do the poop is actually not very bitter sweet buckwheat. Buckwheat has a cool and refreshing, pure and fragrant characteristics, but also has a variety of amino acids that the human body needs, has always been one of the ideal staple food for diabetics. Because of the buckwheat poop flavor slightly bitter, so in the Yi region, whenever the spring season of honey, buckwheat poop burned or fried, people are from the honey bucket of honey, wrapped in a large leaf, dipped in buckwheat poop. And in Shenzhen to eat buckwheat poop taste is not very bitter, because of the degree of acceptance of the local people and the appropriate addition of sugar and eggs, fried into a golden buckwheat cake is very fluffy, looks a little like corn cakes, chewing sweet and savory.
"Mangmi" is the taste of authentic folk
Yunnan cuisine is very personalized raw materials based on special seasonings and processing means to cook out, compared to the Yunnan cuisine than other local cuisine, more use of some sauces, spices, eating method also has its own unique features. The meaning of "Mangmi" is similar to that of salsa in Western cuisine, which represents a kind of sauce and is a traditional food of the Dai ethnic group.
Sauces: Many dishes in Yunnan use sauces as seasonings, such as the salty, fresh, spicy and fragrant Zhaotong sauce, which is somewhat similar to Guangdong's XO sauce, and the flavor is very strong when you mix it with some of the roasted meat and stir-fried vegetables. In addition, Yuxi's specialty sweet soy sauce is an indispensable seasoning for making cold rice noodles. In addition, there are a variety of assorted sauces, sweet noodle sauce, bean paste, Tangchi's old sauce, etc., are common seasonings in the production of Dian cuisine.
Dipping water: another major feature of Yunnan cuisine is dipping water, which is somewhat similar to Guangdong's Teochew cuisine, where different dishes are eaten with different dipping water. For example, eat bee chrysalis bamboo worms, with salt and pepper dipping water, eat copper pot tofu with paste hot pepper, eat Yunnan spring rolls with fermented bean curd, "Mangmi" hot sauce is the Dai's specialty dipping, eat a lot of dishes with a little. It is because of these "dipping water", so that the flavor of Yunnan cuisine adds a few points of richness.
Salted vegetables: salted vegetables at first sounds a little abrupt, in fact, many of Yunnan's "salted vegetables" can be eaten alone, but also an important part of the cooking seasoning, and different places have locally famous "salted vegetables", such as Yadu's pickles, Jiangchuan's turnip vinegar, Yimen's radish vinegar, and the local famous "salted vegetables". The carrot vinegar, Yimen's black beans, Shilin's fermented bean curd, etc., like which pickles and fermented bean curd is an essential seasoning in many Yunnan dishes.
Cross-bridge rice noodles are a famous Yunnan snack. It is mainly made of soup, sliced meat, rice noodles and other ingredients. Soup with fat chicken, pork bones and other boiled to clear and bright for the best, the chicken breast, pork loin, liver, cashew flower, fresh fish, etc. cut into thin slices, arranged into small dishes, rice noodles to fine white, toughness of the best; at the same time, the availability of pea tips, yellow sprouts leeks, young spinach and so on.
When eating, a large "sea bowl" soup, add monosodium glutamate, beans, cooked chicken oil. The soup is thick with oil, not a trace of heat. Soup on the table, pigeon eggs into the bowl, and then blanch the meat into the soup, gently stirred, suddenly became snow white, tender. Then put fresh vegetables, rice noodles, with chili oil, sesame oil, etc., can be eaten.
2, Xuanliang roast duck
Xuanliang roast duck is a unique and delicious, especially the dog street duck is best. As early as more than 60 years ago in Dianzhong area enjoys a good reputation. Xuanliang roast duck production is delicate. First, the "soup faded" clean duck, from the armpit hole, discarded viscera and claws, with condiments, blowing between the skin and flesh of the duck, the duck body blowing drums, and then wire hooks hanging duck neck will be hung on the inside of the wall of the oven slowly barbecue. Roasting, pine hair knot as fuel, to be burned to the end of the smoke, turn the duck body at the right time, coated with foam honey water, lard and duck phew pounced on the skin. This baked duck, skin yellow crispy not burnt, meat crispy fluffy, sweet and tender away from the bone, color fresh flavor, aroma, very tasty.
Roasted duck is divided into two kinds of duck and fat duck: duck, tender meat, sweet taste; fat duck more fat, meat, the old incense, if with white onions, pepper or sauce products to eat, it is a unique flavor.
3, steamer chicken
Steamer chicken as early as the Qianlong era in the Qing Dynasty, in the southern Yunnan region folk circulation. Jianshui County is rich in pottery, there is a chic earthenware steamboat, known as the steamer.
Steamboat chicken is unique in its approach, with tender and fragrant chicken meat and sweet soup, it is a famous Yunnan dish that has spread far and wide and is highly praised by both Chinese and foreign diners.
Joining "Sanqi", asparagus, cordyceps and other valuable herbs to cook, it will become "Sanqi" Steamboat Chicken, asparagus Steamboat Chicken, Cordyceps Steamboat Chicken, Yunnan has a unique flavor of nourishment for the famous dishes.
4, buckwheat bread
Buckwheat is known as health food. Yunnan's alpine mountainous areas commonly planted buckwheat, buckwheat in some areas as a staple food. Buckwheat food, such as cakes in the buckwheat pile, buckwheat cakes, etc., noodle cakes, buckwheat noodles, buckwheat noodles, buckwheat fried noodles.
Buckwheat buns is one of the popular noodles in Yunnan, the production method is quite a lot of chefs through the generations of research and innovation, the four flavors of buckwheat buns in the country's second national culinary competitions won the Silver Medal, by the domestic and foreign experts in nutrition and food technology praise.
Buckwheat buns golden red in color, the appearance of fluffy with small cracks, the taste of crispy, chemically, greasy, fragrant, sweet, sweet after eating, middle-aged and elderly people especially like. In accordance with the view of Chinese medicine, buckwheat has a heat detoxification, lowering the gas broad bowel, in addition to the efficacy of the white cloudy white belt, spleen accumulation and diarrhea, suitable for gastrointestinal and heat accumulation of dysentery, sweating migraine, purpura, sores and other diseases.
Mengzi rice cake: glutinous rice flour, brown sugar, lard, tofu skin, sesame seeds, rose sugar and other materials, mixed into a paste, into the bowl steamed and become a hemispherical. Deep brown-red, bright and oily, sweet and glutinous flavor, pliable and palatable, can be stored for a long time, the production of one or two days can be eaten directly, stored for a longer period of time, it is sliced fried, baked or steamed.
Rose Rice Cold Shrimp:
Rice Cold Shrimp is a Yunnan flavor snack. Cooked with rice pulp, funneled into a cool water basin with a funnel and become. Because the head big tail thin shape like shrimp, so named. Use it with sugar water, add rose sugar, is a summer thirst quencher, the finished product is sweet and soft, the population is cold.
Raw materials:
Main ingredient: 500 grams of rice from the top.
Seasoning: 300 grams of brown sugar, rose sugar 100 grams.
Method:
(1) rice washed, soaked in water for 30 minutes, ground into rice paste into the pot. Pot filled with water, high heat boil, the rice syrup slowly dripping, while dripping with a hand spoon to stir, to prevent paste pot. Cooked into the clear lime water, switch to a slight fire to cook until paste. Take pot: a, filled with cold boiled water, the rice paste while hot into the funnel, into the cold water that is into the rice cool shrimp. Brown sugar boiled into sugar water, rose sugar with boiling water diluted to cool.
(2) when serving, with a leaky spoon out of the rice cool shrimp into the bowl, put the brown sugar water, rose sugar thinning that is.
Dali Milk Fan: Milk fan is a specialty of Yunnan Province, and is a flavorful food of the Dali Bai people. The local ethnic minorities use the leftover milk to make it. Because of its delicious taste, it is not only a favorite snack of local people, but also a famous dish in banquets.
Method of production:
1. First add half a spoonful of sour water made of papaya in the pot, warm it up to about 70 degrees Celsius, and then pour it into the pot with a bowl (about 500 milliliters) to hold the milk, and the buttermilk will solidify rapidly under the action of acid and heat. At this time, quickly stirred, so that the milk into a silky curd.
2. Then the curd with bamboo chopsticks and hand kneaded into a cake, and then its wings rolled into the chopsticks, and the end of the chopsticks outward, so that the curd roughly fan-shaped, and finally hang it on a fixed rack to dry, that is, into the milk fan. In the middle of drying and hanging it must be loosened once by hand so that it can be easily removed after drying and solidifying.
When making milk fans in this way, after each fan is made, it is necessary to pour out the acid water in the pot and put in new acid water. However, the used sour water is collected and fermented to be used as a backup. Generally, the ratio of sour water to fresh milk in the pot is about 1:2, and every 10 kilograms of fresh milk can make about 1 kilogram of milk fan.
3. Sour water preparation: the use of fresh papaya or dried papaya boiled with water, after a certain period of time to take its acid that is sour water. In the absence of papaya season or northern regions, can be used instead of papaya ume. Production can be made according to the ratio of ume and water 1:3 boiling for half an hour, and then take its clear liquid that is sour water.
Product characteristics: milky white, translucent. Smooth and oily, shaped like a fan, so it is called milk fan. The product contains 5.5% water, 49.3% fat, 35.0% protein, 6.8% lactose, 2.5% ash. (
Xuanwei Ham: Xuanwei Ham is produced in Xuanwei County, Yunnan Province, with a history of more than 250 years. Its appearance is upright, a large bone small, fat and thin moderate, tender meat, eat up the fragrance of the nose, it is a unique flavor famous at home and abroad, as early as the early twentieth century at home and abroad, and many times in the international awards. Now the local Xuanwei ham is also processed into a variety of food, mainly: cloud leg canned food, cloud leg luncheon meat, cloud leg moon cake and cloud leg milk candy. (
And so on and so forth, Yunnan is a multi-ethnic fengshui treasure, each ethnic group has its own specialties, countless, just to give you a list of so many it!