Tengchong thin bean powder is a snack that is very delicious but ordinary. Delicious refers to its delicious taste; generally speaking, it is said that thin bean flour is Tengchong's national delicacy, folk delicacy, and common people's delicacy.

The delicious taste of Tengchong thin bean powder comes from its unique production method. Generally, thin soybean flour is made from pea flour, while Tengchong thin soybean flour is made from slurry. First, the pulp must be made into two types: clear pulp and thick pulp, and then the two pulps are used to make thin soybean flour.

The way to eat Tengchong thin bean noodles is also very particular. A bowl of thin bean noodles should be divided into three parts, one part without seasoning, one part lightly mixed with seasoning, and one part with seasoning. Change these three parts. Take turns eating in order, different eating turns have different delicacies, wonderful!

To experience the historical characteristics of a place and a city, in addition to meditating on the ancient historical buildings, it is more important to see the indelible cultural traditions from the people of this place. Eating habits in the market are an important manifestation of cultural traditions over the years, and are also a manifestation of the style of a place and city. As one of Yunnan's popular delicacies, thin bean flour is sought after by countless people. It seems ordinary and casual, but if you don't eat it for a day, it always feels like it is missing something. It makes people feel that it embodies a kind of grassroots resilience and is a kind of food. A delicacy that Yunnan people can hardly let go from their memories.

There is a big world inside the seemingly ordinary thin bean flour: the raw materials have a reason, the craftsmanship is exquisite, and the eating method has a reason. Only after eating it and understanding it can you understand the tradition of this bowl. It's a waste of techniques and practices that have been passed down from generation to generation for many years.

The raw materials of thin soybean flour are quite talkative. In short, they are: "beans are natural and authentic", "one liter of beans is one pot of pulp" and "stone mill grinds out the essence". The pure taste of peas directly affects the taste of thin bean flour. The purest raw material of thin bean flour in Yunnan is Pushan beans from Baoshan. This kind of pea is grown in the mountains and has natural quality. The ground powder is fine and rich in aroma, bright in color and rich in taste. The night before making thin soybean flour, soak the dried peas for 10 hours, then grind them carefully on a stone mill according to the ratio of soybean water to one liter of beans to one pot of milk, so that the handmade thin soybean flour will be far It tastes more pure than grinding it by machine.

The process technology for making thin soybean flour can be summarized as "one piece of filter cloth and three slurries", "the sizing temperature should be high" and "thirty times in one breath". Filtration is an important step in determining the smooth taste of thin soybean flour. Traditionally, the production of thin soybean flour involves hanging a wooden frame that crosses into a "X" shape, and the four corners of a filter cloth are bolted to form a mesh bag. shape. When filtering, pour the ground soy milk on top, shake the four corners, and the soy milk will filter from the filter cloth into the container placed below. The first step is to filter the original pulp, which is called the "first pulp". Then add water to the bean dregs and continue shaking. This step is called the "second pulp"; the final step is to add water and filter out the "third pulp". The filtered three-course pulp cannot be made immediately. It needs to be left to dry for about an hour to allow the small powder inside to settle, and then it is boiled in a pot. The order of cooking is exactly the opposite to that of filtering. First, the third pulp is boiled, then the second pulp is poured, and finally Add the first paste, and at the same time add the precipitated powder. This process is commonly known as "sizing". The cooking temperature is also very particular. Only those who have accumulated rich experience can know when to simmer slowly and when to turn up the heat. After sizing, the soybean flour will slowly thicken. At this time, you need to stir continuously. The strength and frequency of stirring are very important. People who don't know how to stir will end up with slurry all over their bodies, or the soy flour will become lumpy or mushy. "Thirty times in one breath" is the key to sizing thin soybean flour. Pay attention to stir it 30 times in one breath, and then repeat. Finally, while stirring, use a shovel to pick it up and circle it to see if there is a "road" when the flowing soy flour falls into the pot. If there is a road, it means the consistency is too high. If there is no road, it means it is too thin or too thick and will affect the taste. .

The way to eat thin soybean noodles has a lot of reasons. Even though it is a small and inconspicuous bowl, it requires so many seasonings and is so complicated to make that it is the most popular breakfast in Yunnan. Thin bean flour emphasizes "making it on the same day and eating it the same day". The quality and completeness of the seasoning of a bowl of pure thin bean flour are directly related to the final taste. The seasonings must be made fresh on the day: red chili noodles, bright yellow fresh ginger water, burnt yellow pepper oil, milky white garlic juice, green coriander, dark soy sauce, crimson rice vinegar, clear sesame oil, The indispensable seasonings of red and yellow fermented bean curd water and dark green peppercorns create a variety of brilliant colors intertwined together, complementing each other with the bright yellow thin bean powder. The fragrance is fragrant, making people appetizing and unforgettable.

There are many ways to eat thin bean flour, and the ways of eating it are completely different in different parts of Yunnan, which fully reflects the different food culture characteristics of different regions. Authentic old Kunming likes to eat thin bean flour fried dough sticks the most. First, mix the various seasonings of thin bean flour evenly, then cut the crispy and delicious fried dough sticks into strips about 10 cm long with scissors. When eating, you can either dip the fried dough sticks in them. Eat it with thin soybean flour, or soak the fried dough sticks in thin soybean flour and then eat it. The crispiness of the fried dough sticks and the smoothness of the thin soybean flour are hard to separate. In Tengchong and other places, thin bean flour bait shreds are a popular alternative. A way to eat. After cooking Tengchong's special bait silk, spoon the thin bean flour on it, and mix it with various seasonings. The snow-white silky bait silk and the yellow and smooth thin bean flour complement each other, forming an eye-catching scene. Picture of gourmet food; in Huize and other places, thin bean noodles like to be paired with buckwheat shreds, potato cakes and other foods.

Thinly sliced ??buckwheat cakes or potato cakes are slowly roasted on pine branches and then cut into thin strips. After adding dilute soybean flour, you can taste the strong aroma of peas and potatoes and the unique fragrance of pine trees; and in Germany The custom of serving thin bean flour with rice noodles in Hong Kong and other places not only innovates the way to eat rice noodles but also enriches the taste of thin bean flour. After adding lemon slices, local coriander and other tropical seasonings to the rice noodles and thin soybean flour, it not only fully stimulates the umami flavor of the rice noodles, but also tastes hearty and hearty. The slightly sour taste also brings out the unique characteristics of Dai cuisine.

A small bowl of thin soybean flour is inconspicuous, but it is time-consuming, labor-intensive and the accumulation of countless hard work. It is not as ostentatious as big-name dishes, but it contains the wisdom of the makers and the understanding of the diners; it has no bright appearance, no exaggeration of fame, this kind of food rooted in the streets of the city silently interprets it with its own true taste. It reflects the connotation of Yunnan people’s grassroots food culture.