In this vast land of Yunnan, there are 25 ethnic minorities living. Because of the unique natural resources here, because of the smart and intelligent compatriots of ethnic minorities, and because of the desire for food, you can taste the unique food of all ethnic groups in the gathering place of Yunnan ethnic minorities.
I don't know if these Yunnan ethnic minority foods can impress your stomach and make you take a step forward to meet one spring city after another.
Hani nationality-bamboo chicken
On the table where the Hani people entertain foreign guests, there will be no shortage of bamboo-tube chickens.
Yunnan is rich in bamboo and bamboo tube cooking has a long history. The wise draw delicious food with hollow bamboo. When food is added to the bamboo tube, a faint fragrance will be mixed into the food from the inside, resulting in a unique taste, which is deeply loved by people who love to eat. Over time, this delicious food has been passed down from generation to generation with cooking skills.
The bamboo-tube chicken of Hani nationality in Yunnan has both the sweetness of chicken and the fragrance of bamboo. The two flavors are mixed and unforgettable.
Dai nationality-Shaoganba
Dai people have a long history. As a kind of time inheritance, Shaoganba is deeply loved by Dai people for its unique flavor, unique method and cheap storage.
The Dai people's eating method of burning ganba is not complicated, and they can eat it without any auxiliary materials.
The freshly baked dry stick is crispy and even in taste, but now it tastes worse when baked. The typical foods of Dai people are lemon sprinkling, fried cowhide, citronella grilled fish, plantain flower and so on.
Tibet butter tea
Buttered tea plays a major role in Tibetan food and is often eaten as a staple food together with Ciba.
In every Tibetan family, ghee can be seen anytime and anywhere. Butter is an indispensable food for every Tibetan. Tibetan families drink tea at least three times a day, and some even as many as a dozen times.
Simply put, it is to grind special tea leaves into juice, mix them with ghee, salt and refined spices, and stir them into a harmonious state with tea sticks in a tea barrel, that is, butter tea.
There is a saying among Tibetans that "if you don't eat for three days, it's better not to drink tea for one day". Besides Ciba, highland barley wine and butter tea, there are many typical Tibetan meals, such as Zuma rice and traditional Tibetan meals.
Bai nationality-rawhide
"Raw skin" is not only a traditional dish in Dali, but also a legend in Bai people's food culture. Every holiday or daily hospitality, Bai people always treat themselves and entertain guests with "skin".
From Nanzhao period, Bai people had the habit of eating "raw skin", which has continued to this day. Where there are places where the Bai people live in compact communities, there must be people who eat "raw skins". The raw skins eaten by Bai people are depilated by straw fire, so they are known as "Bai people roast pigs".
Jingpo nationality-ghost chicken
Although the name "Ghost Chicken" is indecent, it tastes really delicious. The practice of ghost chicken is very simple. Choose the native chicken raised in rural areas, preferably black-bone chicken. After cooking, it is full of flavor. The ingredients are mixed salt of rock ginger, garlic, millet spicy, coriander, lemon leaves, monosodium glutamate and soy sauce.
Sour and appetizing Jingpo Ghost Chicken is definitely a Yunnan dish you can't miss.
Besides ghost chickens, Jingpo people are also good at pickling vegetables and pickled vegetables, such as pickled vegetables, wild garlic, beans, eggplant and sour bamboo shoots. This is also a delicacy of Jingpo nationality, such as bamboo tube grilled fish and eel.
Mongolia roast whole lamb
Mongolian is a legendary nation with a long history, living a nomadic life of "migrating by water plants". Three meals a day, every meal is inseparable from milk and meat.
Roast whole sheep is an indispensable food for Mongolian guests. After the Mongols killed the sheep by traditional slaughter methods, they washed their hair with hot water, removed their internal organs, cleaned up the white sheep and baked them into large plates.
Roasted whole lamb is the best dish in Mongolian meat because of its color, fragrance, taste and shape.
Miao nationality-sour soup fish
People who eat fish are smart and kind. Fishing has always been very effective in the waterside where Miao people have lived for a long time. Miao sour soup fish is a delicacy of Miao nationality. The preparation method is not complicated, and special seasonings are added to make the fish taste delicious and the soup fresh.
Miao people cook at sunrise and return at sunset, which makes them like eating sour food very much. In addition to fish in sour soup, it has now been extended to chicken and duck in sour soup.
Wa nationality-chicken rotten rice
Chicken rotten rice is called "Manya is not forgiving" in Wa language, and it is a delicious food for Wa people to welcome guests. It can be eaten as both a meal and a dish. It is much softer than ordinary rice and drier than porridge. There are two ways to do it now. One is to tear the chicken pilaf with your hands, and the other is to cut the chicken pilaf with a knife.
The method of making rotten chicken rice is very unique. Take fresh and tender black-bone chicken, cut it into pieces and cook it in a pot, then add fennel leaves, green peppers, spicy materials, coriander, onion, garlic, fragrant seeds, mint and other seasonings to cook it slightly. Its color is bright, its taste is waxy and smooth, and it has its own characteristics.
Buyi nationality-five-color flower rice
Five-color flower rice, namely red, black, yellow, white and purple flower rice, is called flower rice for short. It is a specialty of Buyi people, and it is said that it has been circulated among Buyi people for nearly 900 years.
Flower rice is a pure natural green food with bright color, rich fragrance and delicious taste. The traditional original ecological Buyi flower rice is hand-made, with complicated technology and many steps. In the industrious hands of Buyi people, it has made delicious and fragrant food.
Dulong bee pupa
Bee pupa has become a famous dish in Yunnan. The most exquisite way to eat is in Dulong.
Bee pupa is one of the most exquisite dishes of Dulong. Bee pupa is rich in nutrition, high in protein, crisp and tender, and it is a truly pure natural delicious food. It is said that there are many centenarians in Dulong, which is related to the frequent consumption of bee pupae.
Dulong cuisine also has sweet and delicious slate Baba with unique flavor; Sweet and sour bamboo dishes made of tender bamboo shoots that grow naturally in spring are often used for frying meat and making soup. They are delicious and refreshing, clearing away heat and quenching thirst. Bamboo wine is also a traditional welcome food of Dulong people.
Achang nationality-hot and sour valley flower fish
Achang people mostly live in Yunnan, which is one of the earliest ethnic groups in China.
Achang people put the fry in the ground when transplanting rice, and take the fish after the grain is ripe, which is called valley flower fish. Hot and sour valley flower fish is fried or fried, and then cooked with sour pepper and water.
Valley flower fish is hot and sour, tender and delicious, and is deeply loved. Achang people also like to eat bait, rice noodles, taro and so on. And it must be inseparable when celebrating festivals and harvests.
Deangzu-stewed chicken with sour bamboo shoots
Sour bamboo shoots have a choking sour taste. When you smell saliva in your mouth, it will accelerate your secretion. People who like sour bamboo shoots will have an appetite when they smell it.
De 'ang stewed chicken with sour bamboo shoots is a delicious food with sour bamboo shoots. Slaughter the pheasant, add sour bamboo shoots when stewing the chicken, and the sour taste is blended into the chicken juice, which is delicious. Deang people widely use sour bamboo shoots. Braised chicken, fried meat and cooked fish should all be seasoned with sour bamboo shoots.
The food culture of De 'ang nationality is influenced by the Han culture. Some China eating methods are very popular among De 'ang nationality, such as pickled vegetables and rancid brine, which are also common side dishes on the dining table of De 'ang nationality.
Lahuzu-barbecue
Lahu nationality is a unique minority in Yunnan. In the past, the Lahu people lived in the dense forests of Shan Ye and hunted for a living. Later, they gradually moved out of the forest and lived a farming life. "Lahu" means self-styled, "La" means tiger, and "Hu" means roasting meat by the fire until it smells fragrant. As can be seen from the word "Lahu", this is a nation famous for its barbecue.
The barbecue flavor of Lahu nationality is unique. Most of them use hunted wild animal meat as ingredients to bake directly with fire, or use banana leaves to wrap the meat in the fire and cook it. Typical foods mainly include: Lahu barbecue, dried nang, roasted beef with herbs, etc.
Naxi nationality-Lijiang ham Baba
"That" means greatness or dignity, while "Xi" means being human. Hard-working and thrifty Naxi people like to drink, drink strong tea and eat sour, spicy and sweet food.
Ham Baba is one of the most popular dishes of Naxi nationality. It is made by rolling fermented dough into cakes, sprinkling chopped ham, wrapping both ends with sweet nuts, and frying in a pot.
Ham Baba is golden in color, multi-layered, crisp outside and tender inside, crispy and delicious. The typical food of Naxi nationality mainly includes chicken jelly, rice enema and grilled fish.
The food in Yunnan is really great. The taste of Yunnan is based on the taste of ethnic minorities, which is compatible with the sour, fragrant and spicy tastes of Sichuan and Chongqing. The taste is extraordinary.
Experience different customs,
Experience different foods,
In Yunnan, in Kunming!