Pickled fried meat, beef jerky, steak, red and black ribs, jack-o'-lantern green, two acres of land, bitter vegetables soaked in water, etc.

Keep talking!

Look at Yunnan people who don't pay attention to "not eating from time to time".

How to eat them all as treasures of my hometown!

Old milk potato

As soon as the old potato comes out, diners will urge the waiter, the little girl and the young man to serve white rice quickly. This dish is the rice killer of red fruit.

With the same name, you can get completely different dishes in central Yunnan, western Yunnan, northwest Yunnan and southwest Yunnan. Some are dry-fried, some are wet-fried, sprinkle with a few laps of millet spicy or sprinkle with some Chili noodles. Some are fried with pickles, and some are fried with chopped green onion and dried Chili.

Moreover, even if you are in central Yunnan, you may eat old milk potatoes in northwest Yunnan. "Life is like an old potato, you never know what you will taste before serving it." Anyway, they are all delicious ... (Uncle Xiong reminds me that the sound of "old milk" should be flat).

At first glance, Gansu people think it looks like a potato in Tianshui, but in fact, it tastes very different.

Toothpick meat

Toothpick meat, there must be mint in Yunnan, fried into a piece of paper, which tastes strange. These are snacks. Take it with you when chatting after dinner and make a CD in minutes.

Niu soup pot

In Yunnan, the beef soup pot and the sheep soup pot of the Yi nationality are the second most popular ethnic dishes after the Dai flavor.

Ranked here just to show that the number of Yi restaurants, especially soup pot restaurants, is more than that of other ethnic restaurants in Yunnan.

If we look at it as a whole,

There are few ethnic restaurants in Yunnan Province.

Except Dai restaurants.

Most of the others are mixed together, but when they go to other provinces, there are many Yunnan restaurants with distinctive ethnic characteristics, such as Hani restaurant, Aihua restaurant, Bai restaurant, Wa restaurant and so on. This kind of restaurant is very obvious and hard to see in Yunnan.

So it is also necessary to know that,

Even if people are in Yunnan,

In different fields,

Daily home cooking, snacks,

Including the vegetables sold in the vegetable market, are very different.

If you eat a national dish online, you can only eat it locally, and there is no other way.

Speaking of soup pots, beef and sheep soup pots are very popular food in Yi areas. It was a big fight, so a big table was set casually. The place to eat is full of enthusiasm and has the atmosphere of Chongqing hot pot. Most Yi people live in very hot places, and they like to eat this steaming food. I'm not afraid to eat whatever I want, whether it's a holiday or eating out at ordinary times. It's as delicious as the first time.

Yunnan beef soup pot belongs to clear soup pot. When cooking soup, only salt is used, and spices such as pepper and pepper are not put in the soup, and the soup is simmered with beef bones.

Take beef soup as the base when eating. After boiling, add the pre-cooked and cut beef, internal organs, solidified cow blood and seasonal vegetables in turn. Artificial fungi belong to their own single point, so don't cook wild fungi in it. It is not cost-effective for two kinds of ingredients with special original flavor to collide into a pot and cover up the smell of each other.

Before putting other ingredients into the chafing dish,

Be sure to drink a bowl of minced leek beef soup.

That smell,

Basically, it can satisfy all your imaginations about this soup pot.

I can't wait to leave chopsticks to get meat and vegetables to eat.

Raw leek powder is the absolute crowning touch in the soup pot of cattle and sheep, which is indispensable. The smell of leek hangs the soup, smells fragrant and tastes better. It determines the reason why the cattle and sheep soup pot becomes the cattle and sheep soup pot. If you replace it with raw mint, it will become a bit like the steak introduced in the last issue, not the soup pot.

Sheep soup pot is more complicated than cow soup pot.

You must wash, peel and clean the whole sheep first.

When driving on a charcoal fire, turn it over and bake it until the skin inside and outside turns brown and smells good.

Cook in mutton soup,

As for the steps of adding ingredients to the soup, it is the same as the beef soup pot.

During the torch festival and bullfighting, the Yi people have this big soup pot for dinner twice. Use the boss's iron pot and the enemy's feet (transliteration, a celebration dance? After having a good time, I put the soup pot on the fluffy yellow land and everyone ate with bowls around the soup pot. Now I imagine this picture, really greedy! This is Wei Chu's way of eating, which is completely different from that of the Yi people in Ninglang, Lijiang.

Eating beef and mutton soup pot is more important than leek.

The green pepper has been picked from the tree.

Rub it casually,

Put the branches and leaves into a bowl and dip them in water.

Boiled peppers,

Rub it, add it,

Extra soy sauce and salt,

Scoop a spoonful of beef soup and stir it.

It became a golden partner to eat soup pot.

This kind of dipping water is added while eating, even with beef soup, it is not easy to get bored, and spicy is quite enjoyable!

Speaking of which,

I also want to say something about dipping water in Yunnan.

Afraid!

Eat different things, soak in different water,

It is normal to put things in the water, and there are many strange things; It is as simple as salt in pepper and as complicated as it can't be finished. There are the most common dipping methods of Hu pepper, various dipping methods of 26 nationalities, and a dipping method of "how to fight and how to think" ... think about it every three to five times, are you afraid!

The dipping water in central Yunnan is mostly Hu pepper, sweet noodle sauce, oil pepper and vinegar pepper.

The so-called vinegar Chili peppers are cooked in boiling water, chopped three times, five times and two times after taking out, dipped in water in a bowl, added with seasonings, especially vinegar, and then added with a little boiling water. The taste is sour and spicy, but spicy is heavier than sour, and it is completely different from the taste made of Chili oil, which is very appetizing and is generally used for dipping vegetables. The first two kinds of meat are eaten more. You can eat Chili with oil and water.

Yi people's dip in water is made of green pepper, Hu pepper, Jiang Mo, chopped green onion and chopped leek. It's quite "national" and it's easy to entertain guests with white wine. The local climate is hot, and you will feel dizzy after eating. But the next meal, if you still want to eat like this, what can you do?

Mi Nan, pickles, tomatoes and green peppers from Xishuangbanna and Dehong are slightly solid, but they can also be eaten with water. Dip the meat and lettuce separately.

For example, kimchi cream is best when dipped in pork belly.

These dips can not only be dipped in vegetables, but also eaten alone!

The seasoning bowls filled with lemonade used by Dai people to spread rice noodles are also dipped in water, including lemonade and millet spicy, as well as the mixture of minced leek and beef, which contains fine rice flour, beef liver, tripe and beef liver. This is just a way to apply lemon, and there are bitter sprinkling and fish sprinkling. Dipping in water is a different way.

When Hani people dip in water, they should use ginger buds and other things, as well as vegetable roots and some spices outside Yunnan and Honghe Prefecture. Dipping in old hen soup is not very delicious.

Linda dipped plum vinegar in water and ate it with half-cooked rawhide. Most people dare not challenge it, and if they are challenged, they will become addicted.

Soaking in water prepared from Osmunda japonica root, bittern, coriander and millet spicy,

Generally used for frying potatoes or dipping in tofu, they are the most popular snacks on the streets of Yunnan.

Besides,

Add a little salt to the pepper,

You can be an invincible diver,

Dip in fresh papaya, dregs and green mango.

Taste a series of exotic Yunnan fruits,

Just say, are you scared?

Douchi, chives, sesame oil and sesame oil can be used as dipping water, and chicken fir oil can be used as dipping water.

Not only Yunnan, Sichuan, Chongqing, Hunan, Guangdong, but also other places I don't know, they also love to dip in water, but they are called differently. The extensive and profound "dip in water" in southern provinces and cities can completely produce a big book.

All in all,

Let's stop dipping in water,

Otherwise,

I'll never get the next course!

Cleaning vegetables (four sounds)

In Kunming, pickles are eaten a lot. Pickled vegetables are made from a special food. It looks like flowering rape, but it is not rape. There is a crisp and spicy smell going straight to the nose.

The method is simple. Boil a pot of water, turn off the fire, put the washed pickled vegetables (whole plant, don't cut them off) into boiling water, pick them up within one minute, then quickly drain the vegetable water, stew it in a pot while it is hot, cover it, and let the hot air wash out the "pungent smell" in the vegetables. The difficulty lies in this "rush". You should act quickly and cover it immediately, so that you can make a delicious "rush".

Just chop the prepared pickles, add pepper, salt and soy sauce, drop two drops of sesame oil and mix well. When eaten as a cold salad, the strength of that circle of powder is different from that of the ordinary two!

Yunnan cold salad dishes emerge one after another, so let's not just talk about it. Dai flavor, Han nationality, western Yunnan, northwest Yunnan, only what you have never eaten and can't think of, there is nothing that Yunnan cold salad can't do.

For example, picking tender cowpea from the back garden, slicing it, mixing it with fried minced meat and sour papaya water, and putting oil and pepper together with various seasonings will be delicious enough to doubt life, which you wouldn't expect. There are tender eggplants, which are picked and washed casually, broken into pieces by hand and thrown into a lobster sauce bowl. The rest of the seasonings are unnecessary, simple to the extreme and the taste is indescribable.

however

Don't be greedy,

Not to mention mainlanders,

Even the people in this province who live in the city can't eat it.

Unless you have your own vegetable field and grow it yourself,

In order to eat such authentic miscellaneous vegetables.

A thousand pieces of meat

Thousands of pieces of meat in Yunnan are sweet, and the rest are similar to those in other provinces. They are not greasy. They are rotten when they are poked in their mouths and melted. Before the demolition of villages in Kunming, running mats, thousands of pieces of meat and steamed meat were all made by old Kunming chefs, and now they can be said to be the taste in Kunming people's memory.

Yunnan steamed chicken

Yunnan cuisine seems to be famous for crossing the bridge rice noodles and steaming chicken. However, most people in Yunnan don't like them very much. It's not that I don't like them, but that I think they are a little weak. It's ok to eat occasionally, and they don't eat often.

People in Yunnan eat chicken,

Or cook old hen soup,

Or you like to add sour papaya and boil it sour.

Or make a hundred medicated chickens for the Dragon Boat Festival.

Or chop it into small pieces and fry it into spicy chicken or oily chicken.

Even if the steamer chicken is well done, it is still a little weak, which may be the reason why it is famous in the province.

Stewed melon with potatoes

People in Yunnan love to eat potatoes, and there are various ways to eat them.

People in Yunnan also like to eat ginger-handled melons. Ginger-handled melons are used to stew potatoes, and a few slices of salty old ham are just like heaven and earth.

First, heat the pan, pour in sesame oil (in fact, pork suet is more fragrant), saute garlic cloves, then put potato pieces and melon pieces into the pan, stir a few times, sprinkle salt evenly, turn to low heat, cover the pan, and let them stew in the pan for 10 minute, then turn over and stew until the skins of melons and potatoes are brown. The best food is braised in brown sauce, which smells unbearable. This is a very common Yunnan dish. You can try it yourself.

Sauerkraut and Red Bean Soup

Almost every vegetable market in Kunming has ready-made cooked red beans, which are put in a big pot and dried in a basket, next to pickled vegetables. These two ingredients together mean: buy them back to make pickled red bean soup.

Because cooking red beans is time-consuming, not rotten or delicious, it is difficult to cook at home, but you love to eat tight, so the vegetable market spontaneously undertakes this task and cooks beans and sauerkraut for you. All you have to do is buy them back and cook them on high fire for five minutes to make such an appetizing soup. Cooking with broth is better and more fragrant. What can you say if you use old ham soup? Wipe the saliva.

Soup with sauerkraut and potatoes is also common. You can't learn red bean soup, but you can learn potato soup. Soup is more popular than content, and soaked rice is the best, sour and fragrant.

Speaking of which,

I also have to talk about eggplant vinegar.

This is the signature pickle of old Kunming.

It is said that pickles are not too salty, but with the slight sour taste produced during the fermentation of eggplant, glutinous rice flour and corn flour, they are fried with a lot of sesame oil until they are a little burnt. It's best to eat red bean soup, potato soup and rice, and then eat this. Very strong!

You don't even have to cook anything else. As long as there are white rice, rice soup, rice soaked in rice soup and eggplant, it is worth becoming a delicious food in Kunming people's hearts.

Pepper Chicken

Different from other places, this is a way to eat cold chicken. After the boiled chicken is cooked, add a lot of green peppers and white peppers and a lot of seasonings, and mix them to eat. Hot and sour, very appetizing.

Fried seasonal vegetables

Cooking is to put only oil and salt, and at most put a few dried peppers and a few strands of fresh ginger in the pot. There are too many seasonal vegetables in Yunnan, such as small rapeseed and green vegetables, which are found all over the country. Needless to say, more are not found in other places, and they are rare.

Yunnan people can't eat too many vegetables when they go to other provinces, which is also part of homesickness.

mushroom

As mentioned in the last issue, even if you have been in Yunnan for ten years, if you have not been invited to Yunnan people's homes or fried mushrooms yourself, you have never eaten delicious Yunnan mushrooms.

Although the same frying method is used in restaurants, some kinds of mushrooms are not included in the menu because they are worried about poisoning because they are cooked in large quantities. The frying method is also very conservative (of course, this is also necessary for safety reasons), and the taste is not as good as that cooked at home anyway.

As for wild mushroom hot pot, I personally think it is a bit wasteful to eat. Many wild mushrooms are cooked in one pot and mixed with each other, so they can't eat at all. It's better to take the lead alone and last all day.

There are many kinds of fungi in Yunnan, which is a bit magical:

The same fungus comes from different hills, some are edible, while others are highly toxic.

There are also some bacteria that grow under some trees. Even though they are usually nontoxic, they have become highly toxic at this time.

Even if these risks are avoided, they may be poisoned if they are not cooked well, boiled badly, burnt or improperly matched, and the food is similar.

This is also the reason why there are more news about Yunnan poisoning in rainy season every year.

Eating mushrooms in Yunnan is indeed a disturbing thing, but it is absolutely impossible for Yunnan people not to eat mushrooms, which can rise to the height of life significance, without exaggeration.

Bacon and ham

There is a strict difference between bacon and ham.

They all taste different.

Ham produced in Yunnan,

Almost all of them are Xuanwei Ham and Nuodeng Ham mentioned in China on the Tip of the Tongue, but they are not well-known.

Compared with Jinhua ham, Yunnan ham is "softer" and has less salt, but its color is still purplish red and its taste is quite mellow.

Boil ham and bacon,

It is best not to cook potatoes or other side dishes.

But when the ham is cooked,

Pick up ham and bacon,

Cut into thick slices and eat them on a plate alone.

Ham soup is the most suitable for cooking.

Describing ham is another project that I am not good at words.

Anyway, if you get a piece of Yunnan bacon or ham, remember to wash the salt off the surface with clear water before cooking, and then put it in the soup pot to cook the first course. After the first course is cooked, it must be washed before cooking. The first soup is unnecessary, of course, this is for particularly salty meat.