Baoshan, known as Yongchang in ancient times, is known as "the first victory in Yunnan" and is the oldest international trade channel in China and even the world-Shu? Poisonous Road (later called Southwest Silk Road and South Silk Road) is an area that was developed earlier in Yunnan history. Baoshan was the first city in Ailao in ancient times, wei county in the Western Han Dynasty, Yongchang County in the Eastern Han Dynasty, and the second largest county in China. After Tang, Song, Yuan, Ming, Qing and even the Republic of China, Baoshan was the economic, political and cultural center of the western Yunnan border area. History and culture make the development of a city traceable, and make a city exude unique temperament and charm.

Baoshan food shop

succour

This is a fried bait block, which is made by cutting the bait block into small pieces and adding ham, eggs, meat, radish and tomatoes. , and then fry in a pan.

Tengchong in Si Er

? Tengchong bait silk is made of local specialty rice pulp, which has a history of nearly 400 years. There are two ways to eat bait: boiling and frying. The cooking method is to cut the bait into filaments, blanch it with boiling water, add shredded fresh meat or ham, broth or chicken soup, and add soy sauce, chopped green onion, coriander and a little sauerkraut.

stean

Crock is a unique flavor of Tengchong, which has been famous in Southeast Asian countries for hundreds of years. It is different from ordinary chafing dish, which is made of metal, while crock is made of local clay in Tengchong? .

Large slice

Large films have become famous dishes in western Yunnan. They are excellent cooks and good at using knives. They are made into thin slices, as thin as cicadas' wings, with complete seasonings. They have many flavors, such as salty, sour, spicy, hemp and fragrant. The meat is crisp and tender, full of chewiness and endless aftertaste. In addition, barbecue cooked with pig's head, pig's foot, pig's belly and pig's intestines. Bright color, crisp skin, fat but not greasy meat, especially fresh and fragrant. The bait cake dipped with it has excellent taste and unique flavor.

Tan Ziji

Tanzi chicken originated in the late Ming Dynasty and flourished in the early Qing Dynasty. It is a wonderful flower which is made up of unique porcelain pot stewing process, mysterious court medicine and Tengchong local raw materials. Every step of chicken selection, frying, stewing and roasting needs to be accurately grasped. Authentic jar chicken is golden and smooth in color, bright and eye-catching, pure and lasting in color, not greasy or greasy, delicate in entrance, crispy and tender in skin, and full of fragrance.

head

Brain tonic is a kind of food made from eight raw materials: fat mutton, yellow flower, Huimian Noodles, lotus root, long yam, galangal, distiller's grains and yellow wine, so it is also called Bazhen soup. Every year, the Lunar New Year will be listed in beginning of spring in the following year. Eating brains is mostly in the early morning, with pickled leeks as the introduction, and there is also a kind of round cake called hat closure.

Yongchang dried salted duck

Yongchang salted duck has a long history. As early as the late Qing Dynasty, it was exported to Hong Kong, Macao and Myanmar.

Fried pea powder

Cut pea powder into small pieces with a knife, put it in a pot and fry it with sesame oil and cooked lard. After half-cooked, take it out and dry it, then fry it again in the pot, and take it out after cooking. Sprinkle salt and pepper when eating, it tastes crispy and tender, and it tastes good.

Qinglong guohai decoction

Qinglong guohai decoction is made of local high-quality cabbage leaves, radish leaves and cauliflower leaves through pickling, fermentation and dehydration. Then add other seasonings to make dried pickles, cut the dried pickles into sections, add salt, pepper and ginger paste, and then add three or two pieces of green onions and put them in a sea bowl. This is the famous "Qinglong Duhai Decoction", which has a unique flavor and is refreshing.

Thin bean powder

Generally, bean flour is made of pea flour, while Tengchong bean flour is made of hanging pulp. The eating method of Tengchong thin bean powder is also very particular. A bowl of thin bean flour should be divided into three parts, one without seasoning, one with light seasoning and one with seasoning. These three parts are eaten in order of change, and different rounds have different delicacies.

Three drops of water

Three drops of water belong to the local people, especially the highest-level banquet in Heshun Township, which is generally a banquet form when receiving important guests. But it also covers almost the flavor characteristics of Tengchong. The first drop: snacks and appetizers, such as dried fruits and cold dishes. The second drop: eight bowls, mainly the famous flavor of Tengchong, such as fire and pocket tofu. The third drop: dessert snacks, such as sweet white wine and fruit. Nowadays, it is rare to eat very authentic "three drops of water", and even if there is, it is improved. In addition, crispy rice is a very important variety in Tengchong flavor, which is unique to Tengchong. In addition to local people's homes, Tengchong Hotel restaurant can also eat very authentic pot bottoms, but it needs about 10 people to eat at the same time.

Skeletal allergy

Chop fresh pork chop, spine and a small amount of intestines into even balls, then mix them with various spices and fully knead them, put them into cans (bottles), seal them with lard and put them in the shade, and then heat them for eating after three months. Mature bones, grasshopper bones? Crispy? , bright red color, oily but not greasy, fresh and simple, refreshing and appetizing, unique flavor. If you eat it with white tofu, the color is better and the taste is good.

Shuidouchi

Shuidouchi is a "home-cooked pickle" for people in Shidian urban and rural areas, especially in Shanxiang. There is a local proverb: "One bean can cook three meals."