Guandu Baba 1. It can be said that liking sour vegetables is a sentiment of Yunnan people.

There are pickle shops in the streets and alleys, and we all love the sour taste of pickled and fermented food.

Everything can be pickled, but of course our favorite is sour pickles, which are dried and pickled bitter greens.

It is rarely eaten as a stand-alone snack, but it goes well with almost all Yunnan snacks.

What does fried meat with pickled vegetables taste like?

do you remember?

2. Ghost chicken, the name of the dish sounds weird, but the taste is great!

The tender chicken leg meat is cut into small strips and seasoned with spicy millet, tamarillo and lime juice. It's so sour!

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It’s still familiar ingredients, it’s still familiar animals, but changing the parts brings a completely different sense of fun.

3. Crushing chicken feet is a good partner in soap operas.

4. Pauluda Although Yunnan people are not as gentle and delicate as Jiangnan people, and may even give people the impression of being big and rough, sweets are indispensable in Yunnan snacks. Even a woman like me who doesn’t like sweets is attracted by Yunnan.

The dessert is served in a small bowl, sweet but not greasy, everything is just right~ Sweetness is a sentiment in Yunnan.

5. Rose papaya water. This papaya is not the papaya for breast enlargement. It is just a jelly-like object made by kneading the seeds of the fake physalis plant.

It has no plastic texture like jelly and melts in your mouth. It is served with Yunnan people’s favorite sweet tooth, rose candy. The most authentic way to eat it is to put a spoonful of rice cold shrimp on it.

9. Modern Baba uses butter to knead the noodles. It is crispy on the outside and soft on the inside. It has the attractive smell of sesame and butter on the outside, but has a light salt and pepper flavor on the inside. You will not get tired of it even after eating two or three.

10. Guandu Baba contains sesame, peanuts, walnuts and other finely ground nuts mixed with sugar as filling. It is soft, sweet and very delicious.

There is this passage in Mr. Tao Zhen's article: "I don't say that I love that Kunming is located on a plateau and has a climate like Geneva in Switzerland. It is not hot in summer and not cold in winter. I don't say that I love the water of Dianchi Lake, which nourishes the people of Kunming."

I will only talk about one place where I live? Guandu. My love for Kunming started from here, because just from being a daddy, you can see the simplicity and kindness of Guandu people.

?Anyone who knows a little bit about Kunming will know that there is an ancient town called Guandu here, and they all know that the famous Guandu Baba is here.

But if you don’t understand Guandu and the folk customs here, then this cake is just a piece of dough to you, and some people may not like to eat it.

For me, this daddy has special meaning, because I think it resembles the people here, simple, honest, and resilient.

? Tao Zhen said.

11. Dali Xizhou Po Crispy Baba Xizhou Baba is crispy on the outside and soft on the inside. The cooking method is very particular.

When grilling, use two layers of charcoal fire. The upper layer of charcoal fire is a fierce fire, and the lower layer of charcoal fire is a slow fire.

Brush the prepared dough with lard and bake it in a pan. During the baking process, brush the oil several times until fragrant and crispy.

12. Posu steamed buns are the most classic of traditional Yunnan-style pastries, and they are absolutely unavailable outside Yunnan!

Both sweet and salty fillings are great!

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13. Bean flour glutinous rice balls are a favorite snack of Yunnan people. Some are filled with fillings, some are not filled with fillings, but their unique characteristic is that they have a layer of cooked soybean noodles rolled on the outside.

Wrapped in fragrant bean noodles and topped with thick rose brown sugar sauce, it is full of fragrance at this moment.

14. Pineapple Rice: Hollowed pineapple, diced pulp, mixed with glutinous rice and steamed, the aroma is full of flavor as soon as you uncover it.

Add purple glutinous rice to make it more fragrant.

15. Kusa There should be very few people in China who like bitter tastes. This really praises the cooking skills of Yunnan people. There are several bitter snacks that are not generally popular in Yunnan.

Bitterness may be a taste of Yunnan people.

The soup made by boiling beef intestines in water is the main seasoning of this dish. The lean raw beef is pounded with a stick without leaving any tendons, mixed with special wild coriander and leeks, and put into the Dai family's secret bitter water.

Mix well and dip it with rice noodles, liver slices, etc.

16. Cold folded fungus root (Houttuynia cordata) is a good thing for clearing away heat and reducing internal heat to prevent colds.

17. Yunnan people are a magical race. Who says that only hot pot can be eaten with dipping dishes?

Yunnan people eat everything with a dish of dipping water, such as clear soup with bitter vegetables, beef soup pot, pickled fish... Single mountain dipping in water is even more popular. Rice cakes can be used wet or dry. Have you ever seen that dipping in water can be used wet or dry?

Want to eat?

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The freshly bought yellow tofu does not require any cooking, just dip it in the chili noodles and eat it. It is simple and delicious.

18. Wrap the roasted enoki mushrooms with tofu, beef, and brains... After wrapping them in banana leaves, roast them over a high fire. When the leaves are just charred, it is just right to put on the plate. The aroma is tightly wrapped in the leaves. After one bite, it is still delicious.

Tender and juicy.

19. The people of Yunnan, like the people of Chongqing, have a lingering attachment to blood. Comrades from other provinces seem to be indifferent to this thing and even find it a bit scary.

Chongqing people are cautious and tend to make Xuewang into a dish, such as the Sichuan classic Maoxuewang.