Another early morning, after Mr. Ingredient got up, he went straight to the most famous breakfast shop in the ancient town - "Cun Aunt Bean Noodle Shop" to check in.

Ordinarily, as a famous store, it must be a reputable restaurant.

But this Internet celebrity store in a small town doesn't even have a facade, but it's just a breakfast stall with a shed on the corridor between the two courtyard walls and a few small tables and stools.

This stall has been open for nearly a hundred years, and the auntie standing at the door now is the third generation.

"Cun Dama Bean Flour Shop" specializes in pea flour. Since I had other plans for the ingredients later, I didn't order the signature "thin bean flour", but instead ordered fried golden cakes, large thin flakes of bean flour and Tengchong brains.

Fried golden cake: diced pea jelly and deep-fried.

The steaming golden cake is dipped in some dry chili pepper and you take a bite. The skin is crispy and hot, and the aroma comes straight up. The inner core is tender and smooth. The yellow pea noodle jelly is salty and sweet, and the salty and fresh food follows closely behind. You can't stop eating.

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Large slices + soy flour: Cut the pig head meat into very thin slices called large slices. The picky ones only choose the pig ears and pig mouth. It is said that with good knife skills, a pig ear can cut 26 slices, 22 of which are evenly divided.

It's a whole sheet, thin to translucent.

The paper-thin pork head is spread on the hot pea jelly, lightly seasoned, and eaten hot.

Unexpectedly, pork and pea flour actually go well together.

Many years ago, I ate the eldest son pork head meat in Changzhi, Shanxi Province. I was deeply impressed by the curved broad knife. The slices were as thin as cicada wings.

Tengchong Brain: Coincidentally, another snack in Taiyuan, Shanxi, "Brain", actually found a long-lost brother in Tengchong.

Brains are desserts, and the main ingredients of Shanxi brains are fermented glutinous rice and mutton.

Tengchong's idea is to fill a large bowl with fried daddy, poached eggs, shredded chicken and pork, diced ham, shredded eggs, shredded tofu, etc., and then pour the hot sweet glutinous rice into the bowl.

It is said that the minds of the two places are from the same clan. It seems that among the early immigrants in Tengchong, there should also be a group from Shanxi.

After dinner, Mr. Ingredients and his friends went to the largest jade market in Tengchong, which is also a big market that opens every five days.

The food master was completely indifferent to this, and let his friends go in to search for treasures, while he found a new way, walking through the streets and alleys, wondering about the various snacks of the locals.

Thin bean noodles with fried dough sticks are the first to bear the brunt. You have to eat thin bean noodles first. It is better to choose the right time. The first thing you encounter is a small shop with the words "Weishan Hui Snacks". Several Hui aunts wearing headscarves are busy.

Very happy.

Mr. Ingredient ordered a bowl of thin bean flour and fried dough sticks, sat down and ate quietly.

Thin bean flour is the soul of Tengchong breakfast. It is made with pea flour and looks like tea soup in Beijing. However, instead of eating it freshly, it is made in a big bucket in advance and served as needed when guests come.

The powder is slightly salty, sprinkled with condiments and red oil. It looks like a sticky bowl, but it doesn't taste sloppy, but rather refreshing.

Thin bean flour is the most common breakfast in Tengchong because it is completely versatile and can get along harmoniously with bait cubes, bait shreds, bait slices, rice noodles, and fried dough sticks.

The food man took a look at the fried dough sticks and felt quite strange. It is said that the Chinese dynasty is so big that the fried dough sticks from all over the world appear in pairs, but the fried dough sticks here are all single.

After asking, I found out that this kind of fried dough sticks is a traditional recipe of the Hui people in the Weishan area of ??Yunnan.

In fact, the fried dough sticks are no longer in strips, but more like elongated dough cakes.

Grilled bait cubes with fried dough sticks In Yunnan, "bait" disguises itself in various forms and appears in people's daily lives. Pancake-shaped bait the size of spring pancakes is called baba, grilled locals call it barbecue, and roasted bait cubes are grilled dada.

There are two types of pancakes: soft rice and hard rice. Soft rice pancakes are mostly used for baking. The pancakes are grilled over charcoal fire, brushed with beef sauce or mushroom sauce, and rolled with fried dough sticks, which is the Tengchong version of pancake dumplings.

In addition to fried dough sticks, it can usually be served with shredded potatoes, roasted pork, etc.

Braised Chicken Rice Noodles Across from Kuaishou, you can see a very ordinary storefront, but the words "Braised Chicken Rice Noodles" are particularly eye-catching.

"Braised Chicken Rice Noodles" has become very popular in Yunnan in recent years. Its birthplace is Zhuyuan Town in Maitreya, Honghe Prefecture. It even uses this as its local business card and is known as "the best braised chicken in the world".

Hey, don’t miss it if you pass by.

Come have a bowl, rice noodles with braised chicken cut into thin strips, the soup is fresh and the chicken is full of flavor.

But the highlight is the rich buffet of side ingredients. The boss taught me how to start: first put onions and coriander, then add soy sauce, sesame oil, sauerkraut, grass-fruit pepper oil, salty noodle sauce, and finally add the appropriate chili oil according to your needs.

and chili sauce.

The considerate boss saw that Mr. Ingredients was eating seriously and asked questions carefully. He added another portion of shredded bait, saying that he wanted to let Mr. Ingredient know the difference between shredded bait and rice noodles.