Eating habits are greasy and spicy

1. Eating in Yunnan

I heard that snacks in Kunming are quite famous. Unfortunately, I didn't stay for a long time, only 2 hours, so I didn't eat anything except a bowl of rice noodles in the Bridge Garden, but the way to eat that bowl of rice noodles is complicated enough .......................................................................... I'm not impressed by other foods. I didn't eat the casserole fish because it was too cruel. Let the little fish swim for a while. It was the eight-treasure rice and steamed pork that I ate next to the garbage can in the street that made me feel very good.

Lijiang Baba is delicious, which has been haunting me ever since, but it's a little expensive (one in 3.5 yuan). There's a kind of fried bean jelly that's fun, but my stomach has been upset after eating it. By the way, there seems to be a famous noodle called soybean noodle, which tastes good. By the way, don't listen to uncle Xuanke's music, it smells like copper.

In addition: Internet access in Old Town of Lijiang is very expensive (6-8 yuan), but the new town is much cheaper, 3 yuan, and some Internet cafes are owned by PLMM!

Zhongdian-Yak Ganba and Yak Hot Pot are both delicious, but they are all marked with Dali. Why didn't I see them in Dali? Also, a nest of wild mushrooms is very delicious. I really want to take two wagons back to Tianjin after eating them .................................................................................................................................................... The steamed buns and steamed buns there are all 5 cents each, which is both economical and delicious. Once I ate steamed buns by car, I smashed the front of Beijing MM, hee hee. The first rice noodle I ate there was simply Zhajiang Noodles! By the way, there is a kind of buckwheat Baba, which is fragrant and sweet, only 1 yuan.

another thing: surfing the internet is 6 yuan, even if it's 4, I don't feel good, but I caught up with a newly opened one, and it was half price, haha, and it was a big hit.

Deqin-unfortunately, he didn't stay for a few days, probably scared by the local "beauty":) He just bought a few steamed buns, which were good, and even they were soft and delicious after being put in my dirty schoolbag for 2 hours and then heated up. As a result, even Remy Martin, who was given to me by the girl, was lost because of eating these "expired steamed buns": (

Ninglang. However, apples are really cheap. I bought 14 Jin for only 5.6 yuan and 4 cents a catty, and they are very delicious. If it's cheap, then find it! As a result, I ate five meals in five days from entering Lugu Lake to leaving Lugu Lake until Gejiu. I usually ate apples when I was hungry. Hehe, I didn't need to bring a kettle.

Lugu Lake-I only ate apples, but I also tasted mushrooms and pork belly. Mushrooms are more expensive here (15 plates) and pork belly is 2 plates. But the giant Baba given to me by 18-year-old PLMM feels very good (maybe it has nothing to do with Baba, hehe). By the way, the middle part of the lake here (not the vertical middle part) can be drunk directly. Don't forget to taste it, don't learn from me, and I didn't think of it until I left 1 kilometers.

In addition, the Internet access here is also 6 yuan an hour, which is unpleasant. Unfortunately, I got another rush, and all the meal money I saved was given to Ninglang Telecom: (And! Don't buy crystals here. I bought four samples at 23, but the local MM said that they were only worth 5 or 6 yuan. It is said that they are all fake, and they can't be returned anyway: (

It's old-it's highly recommended that the crispy steamed buns here are 8 cents each, and two of them can be full, with good skin and good meat. Helped me through the hunger barrier when I had only 3 yuan left in my body. There is also a small cake made of mashed potatoes, with garlic hot sauce, which tastes soft and fragrant. And the delicious fresh milk sold there in Zhadian tastes so good that I came out of the internet cafe at 11: 45 one night and ran several streets to buy a bag of milk for one dollar. As for the so-called sauce in the local area, I didn't eat well.

Guiyang-the last stop, there are snacks all over the street. As a result, at noon on the first day, I accidentally got full at my classmates' place. After I came out, there was no room in my stomach. (Fortunately, I had a chance to make up for a Tianjin snack in the evening. (Hehe, I accidentally entered the Tianjin restaurant because my classmates treated me.). And today! I went to see Huangguoshu in the daytime, didn't eat for 12 hours, and came back to munch in the snack street in the evening. Haha, what did I eat: shredded chicken noodles (not bad), two pieces of wine (similar to glutinous rice wine, although it is a little lighter, but the more delicious it is), beef rolling (not bad), silk dolls (good name, local specialty, very simple but very tasty)

the last appearance is buttered tea.

The first bowl is in a Yi family. It feels like mushroom soup. It's fun, but it's boring when you don't drink much.

The second bowl was in a Tibetan family, and it felt almost the same. Relatively speaking, it was much better than butter tea with highland barley noodles, which almost bored me to death.

The third bowl is in a checkpoint where there are Tibetans and Han people. Because it is eaten with Baba, it feels good and strong.

The fourth bowl was played by a Lama-Awang Sangpin in Songzanlin Temple. It felt very good, as if it had sugar in it, but it was much better than the previous ones anyway.

The fifth bowl was probably drunk at a friend's house in Lugu Lake, and this time it was probably the most mainstream one. It was delicious, almost like high-grade malt extract, hehe, it lost the original flavor of butter tea:), mainly because the host wanted to cater to the tastes of foreign tourists.

2. Guizhou cuisine

After the liberation, with the government's attention, Guizhou ethnic cuisine gradually moved from the folk to the market, blending the styles of Guizhou cuisine and even major cuisines on the basis of retaining ethnic characteristics, making its debut in the city, and appearing in Qianwei Recipe and its sequels, Qianwei Gathering, Eating in Guizhou, Ethnic Flavor and Qianwei. L. what's the percentage?

In recent years, Guizhou restaurants have appeared in large and medium-sized cities. Most of them mainly serve Guizhou ethnic dishes such as Miao sour soup fish and Buyi Huajiang dog meat. The highlights and values of Guizhou ethnic dishes are gradually recognized by the market.

Guizhou is located in Yunnan-Guizhou Plateau in the southwest of the motherland, with fertile land, mild climate, long frost-free period and little pollution. It is a unique green plant kingdom. In the ethnic minority areas far away from the city and close to the mountains and rivers, the mountain delicacies and fresh wild vegetables all over the mountains provide unique and high-quality resources for the development of ethnic cuisine in Guizhou.

staple food materials: japonica rice, indica rice, glutinous rice, millet, corn, buckwheat, sweet potato, potato and beans.

raw materials for meat and poultry: pigs, cattle, sheep, dogs, rabbits, chickens, ducks, geese and eggs.

raw materials for aquatic products: fish farming in rice fields is the main source, and fish caught in pond culture and rivers and lakes are also the raw materials. The species include carp, grass carp, crucian carp, eel, loach, snail, mussel shell, shrimp, river crab and turtle. Half? I5?

Fungal raw materials for fruits and vegetables: green vegetables, Chinese cabbage, lotus white, celery, thick-skinned vegetables, radishes, peppers, tomatoes, loofah, cucumbers, cowpeas, green beans, taro, konjac, pears, white gourd, persimmons, plums, oranges, grapefruit, watermelons, walnuts, millet, mushrooms and mushrooms.

raw materials of insect frogs: wild frogs, yellow frogs, mussels, tadpoles, wasp pupae, rice locusts, grass locusts, pine insects, camellia oleifera, dog pups, millet locusts, hemp tree insects and so on.

Grease raw materials: lard and clear oil (tea oil in mountainous areas, peanut oil and rapeseed oil in Pingba).

seasoning raw materials: natural seasonings such as ginger, onion, garlic, pepper, pepper, spiced, orange peel, litsea cubeba, coriander, wild mint, oil seed, long pepper, fish fillet, wild pepper, wild garlic, cocklebur root, etc., and processed sour soup and hydrochloric acid.

due to the blending of national cultures, people of all ethnic groups in Guizhou, where many ethnic groups live together, have created their own food culture with national characteristics. They used fish, beef, dog meat and wild game vegetables to create numerous delicacies, forming a variety of ethnic dishes. Sickness 7? 4

Guizhou ethnic dishes are spicy, fragrant and sour, simple and mellow, wild and natural, with unique flavor and strong ethnic customs.

All ethnic groups in Guizhou like to eat chilies, and the dishes cooked with natural fermented acid have the national characteristics of "spicy taste and sour taste".

Spicy is the soul of ethnic dishes. There are almost no dishes that are not spicy in ethnic home cooking. There are dozens of seasonings made with Chili. The most distinctive ones are Ciba Chili, bad Chili, hot pepper noodles, pickled Chili, sour Chili sauce, red oil Chili, compound Chili, Yin Chili, Chili sauce, roasted green pepper sauce, lobster sauce and so on. Locals can use one or more kinds of peppers to cook more than ten kinds of unique series of spicy flavors, such as dry spicy, oily spicy, bad spicy, sour spicy, green spicy, spicy, garlic spicy, sauce spicy and compound spicy. The spicy flavor of Guizhou has formed a spicy flavor style of red but not spicy, spicy but not fierce.

Sour is the root of ethnic dishes. "If you don't eat sour for three days, you will jump up when you walk.". Miao, Dong, Buyi, Gelao, Shui and other brothers all like to eat sauerkraut. Basically, every family has a sour soup jar and a pickle jar, and they cook dishes with sour soup almost every day. Common pickled vegetables include pickled radish, pickled cowpea, pickled vegetables, pickled bracken, pickled leek root, sour chicken, sour duck, sour meat, hot and sour pickled vegetables and sour peppers. The acid in Guizhou is palatable and evocative.

Dipping in water is a unique skill of ethnic cuisine, which can be called pepper dipping in water. There are many varieties, and different dishes require different dipping in water. The same dish can be dipped in water with different styles, such as dipping in oil pepper, dipping in hot pepper, dipping in hot pepper and dipping in bad pepper.

One-pot incense is a typical form of ethnic dishes. In remote ethnic mountainous areas, there are still original ethnic one-pot incense dishes, that is, after all kinds of steamed, fried, roasted, stewed and cooked dishes are processed, they are all poured into an iron pot in order to continue cooking, and people sit around the stove and dip their bowls in the pot or by the pot.

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