1, steamer chicken
One of Yunnan's famous dishes, named after steaming in a steamer, uses purple pottery made from aquatic products in Kunming to start the pot, and then puts in local domestic chickens, which are gradually steamed through the steam nozzle in the middle of the steamer, so that the chickens are delicious, fresh and tender, and completely maintain their original flavor. Some families will also add some precious ingredients unique to Yunnan.
2. Crossing the bridge noodles
When it comes to crossing the bridge rice noodles, it is basically well known. We know that Yunnan's signature food is made of big bones, old hens, Yunnan Xuanwei ham and other main ingredients. After a long time of cooking, Yunnan's special rice noodles, vegetables, meat and other accessories were added to the hot soup, and the taste was rich and delicious. Rice noodles are smooth and elastic, and have a rich taste. It can be said that going to Yunnan is delicious.
Step 3: ribs
Preserved ribs are very popular food in Yunnan. The preparation method is to choose the best ribs and add appropriate amount of salt, then take them out and hang them in a cool and ventilated place for 24 hours. Drying takes about 65,438+00 days. Remember to prevent insects when drying and avoid direct sunlight. The way to eat it is to cut the dried ribs into small pieces, rinse them with boiling water twice and stew them directly. Clear stew can also lock the flavor of the ribs to the maximum extent.
4. Bait block
Bait block is a characteristic traditional snack in Yunnan, especially popular in Kunming and Dali. The raw material is actually the rice you usually eat, but you should choose the rice with the best quality, fragrance and viscosity. Wash and soak the rice, steam it, knead it upside down, then press it with a wooden mold, cut it into shreds or slices, cook it, steam it and fry it, and you can eat it with different flavors.
5. Chicken bean jelly
Many restaurant signs in Old Town of Lijiang are written with bean jelly, which is a famous local flavor snack and exported to Southeast Asian countries. The method is to soak the bean jelly thoroughly, grind it, filter it into slurry and cook it into gray-black, then pour it into a container and cool it. When eating, mix with red pepper, green leek, pepper, shallot, mustard and sour vinegar. It is very enjoyable to eat such a bowl in summer, but in Lijiang, bean jelly can be not only cold, but also eaten.