Many people yearn for Yunnan, which is the settlement of ethnic minorities in China. There are not only snow-capped mountains, tender ancient cities, quiet Lugu Lake and Xishuangbanna with Dai customs. Therefore, the local eating habits are also very distinctive. Yunnan's food is as rich as its beautiful scenery, and there are more than 1 kinds of food that have been circulating for a long time. The taste is mainly sour and spicy, which is divided into two parts: Yunnan flavor and national flavor.
The most representative Yunnan delicacies are steamed chicken, yak meat, crossing the bridge rice noodles and so on. The ethnic flavor is mainly Dai, Bai and Yi, including bamboo rice and bait-burning blocks.
Every place has its own unique cuisine, and so does Yunnan. There are many kinds of cuisines with their own characteristics, and the eaters probably think of crossing the bridge rice noodles, steamed chicken and flower cakes the most. However, there are also many minority foods that you don't necessarily know. Ten kinds of unknown foods in Yunnan are authentic, and many foreigners have eaten them.
Oil cake and thin bean flour are traditional snacks in Zhaotong. When you arrive in Zhaotong, it's a waste of time not to eat oil cake and thin bean flour several times. Anyone who sells thin bean flour must sell oil cake, which is a fixed collocation of thin bean flour. The golden crispy oil cake is perfectly combined with the fragrant thin bean powder, and the thin bean powder boiled from good quality peas has a light yellow color, pleasant aroma and delicate and smooth taste. The oil cake is made of high-quality yellow potato produced in Zhaotong alpine region. After cooking, it is chopped, wrapped in thin rice paste, fried in oil until golden, and then fished out. The fried oil cake tastes crispy outside, soft and sweet inside, and exudes the unique fragrance of potatoes. The oil cake is soft and delicious after soaking in thin bean powder. The thin bean powder is made of high-quality peas, which are ground into flour. When cooking the thin bean powder, first use a pot to hold half a pot of cold water, put in a proper amount of pea powder, and add ginger and other ingredients to cook it.
Wa sour meat is a famous snack in Cangyuan. Beef and rice are selected as the main raw materials, and pepper leaves, salt and rice are added to mix well. The traditional method is used to wrap the meat with Baba leaves, but this wrapped sour meat is not that simple, and the technique needs skill. The sour meat wrapped with Baba leaves will have leaves on it. The meat is bright red and slightly sour. It can be stored for about half a year. During storage, it can be put into a pottery jar, covered tightly, and can be taken at any time. After taking it out, the jar mouth still needs to be covered tightly. When eating, most of it is sliced into thin slices, which makes it chewy.
Yuanmou cold chicken is a famous product in Yuanmou flavor food, with a history of nearly a hundred years, strong Sichuan flavor, warm Yuanmou in all seasons, a paradise for eating, and enjoying the reputation of "hometown of oriental human beings, hometown of vegetables in winter and hometown of green health care". Yuanmou cold chicken, put the whole chicken in a pot, slowly scald it with clear water, take it out and cool it, cut it into pieces, and the meat is tender and sweet, supplemented by dozens of spices dipped in water. Moderate acid, sweet, hemp, spicy dip, endless aftertaste.
Blood-mixed meat is a special food of Lahu nationality in Lancang, Pu 'er. It is said to be blood-mixed meat. In fact, the meat is cooked in advance, but the blood is raw. The raw materials are fresh tenderloin of boar, protecting heart blood, pepper, citronella, ginger, pepper, olive peel, leek root, pepper, tsaoko, mint, spice and salt. When a bowl of bloody meat mixed with blood is placed in front of guests, some people will feel scared when they look at it. In fact, the meat mixed with blood tastes excellent. There are many ingredients in it, such as ginger, garlic, pepper and some wild spices, etc., which are fresh and tender in texture and very distinctive.
Friends who have been to Dali will see a kind of "baked milk fan" stall in the ancient city. Local women make milk or goat's milk look like kraft paper, that is, they use acidified and concentrated milk dumplings, stretch them on two bamboo poles to dry, and take them off to look like fan pieces, which is called "milk fan". When the pot is fried, it becomes golden yellow with bubbles, which is very similar to the taste of grilled cheese. Locals will also eat it raw with white sugar or honey, and it is full of milk and chewy.
As long as people in Yunnan like to eat rice noodles and rolled rice noodles, there are many ways to eat rice noodles and rolled rice noodles, the most famous of which is crossing the bridge rice noodles, which can be said to be famous at home and abroad, but in Gejiu, an old man invented it himself, that is, dipping rice noodles in water and rolling rice noodles. Select high-quality rice as the rolling powder, soak it in water for 3 hours after washing, grind it into rice paste, mix it with hot water into paste-like rice paste, steam it in a pot for 3-4 minutes, and then take it out of the pot. Put the roasted peanuts, sesame sauce, coriander, soy sauce, sour and spicy seeds together to make a bowl of tempting dipping water, and cut a bowl of rolling powder into blocks, rinse it in a bowl of delicious seasoning.
Shaoganba is also known as Chunganba. In the past, this authentic local snack was buried in the Dai stockade in Ruili City, Dehong Prefecture, Yunnan Province. It was not until 1997 that Shaoganba, a humble snack, was introduced to the big market. Although it looks similar to ordinary beef jerky, it is more attractive than beef jerky. Roasted beef jerky is made of fat yellow cattle, its lean and smooth fresh meat, and the unique plant spices of Banna. It is baked by the method of "merging the nest" with charcoal barbecue. The beef is roasted until it is brown and oily, and it is gently beaten into filaments with a wooden hammer, and finally it can be made into such delicious roasted beef jerky. < P > Use natural banana leaves or woody winter leaves as cooking tools, wrap the food to be burned in them, and finally fix the banana leaves and food with two bamboos, and cook the food in a charcoal fire pond. As a cooking method with Yunnan characteristics, Bao Shao can be said that everything can be Bao Shao, which can be used to process vegetables, fresh water, meat and so on. Different ingredients can be made with the same ingredients and cooking methods. When Bao Shao is cooked thoroughly, the bamboo is opened and the banana leaves are opened, and the smell is fragrant, fresh and pure, with a slight spicy flavor. The flavors of various spices and ingredients are mixed together, which is very appetizing and has rural characteristics.
Five-color glutinous rice is a traditional snack of Buyi, Zhuang and many other ethnic groups. Glutinous rice is named after its five colors: black, red, yellow, white and purple. Every autumn, Buyi people like five-color glutinous rice very much, so they choose the best glutinous rice, collect rattan, yellow flower or gardenia, maple leaf, red and blue, soak the liquid, mix the glutinous rice separately, and then steam it together. Natural pigments are beneficial and harmless to human body, each with its own fragrance and flavor. Du Fu once wrote a beautiful sentence for it, "There is no refined rice, which makes my color good", and regarded Hua Nuo rice as a symbol of good luck and good harvest.
In Dai restaurants, you can always see Pauluda, a Burmese snack, which was popular in Southeast Asian countries such as Myanmar and Thailand at first, and then gradually spread to mangshi, Ruili and Jinghong in Dehong, Yunnan. It is made of sago, sago, purple rice, papaya jelly, Myanmar condensed milk, special buttered bread jerky, fresh shredded coconut and crushed ice cubes. Authentic paoluda is made of 12 ingredients, and the prepared paoluda is fragrant with coconut, in which the buttered bread jerky is soaked in ice water with rich milk flavor, and the entrance is soft, which brings a little comfort.