Yunnan Cuisine
Yunnan cuisine, namely Yunnan cuisine, is a local cuisine with the most prominent national characteristics in the Chinese food system. Yunnan cuisine originated in ancient Yunnan from the Spring and Autumn Period and the Warring States Period to the Han Dynasty. It was formed in the Tang and Song Dynasties (Nanzhao and Dali Dynasties), experienced great changes and development in the Yuan and Ming Dynasties, and was formed in the middle of the Qing Dynasty. It is a dish with distinctive national cuisine characteristics and prominent local cuisine characteristics in the Chinese food system.
main feature
The food culture in northwest Yunnan has distinct plateau ethnic characteristics and local characteristics. High-energy foods such as highland barley, various cakes, beef and mutton, homemade grain wine and brick tea constitute the main body of local food.
Yunnan cuisine is characterized by Zhanyi spicy chicken, Sanqi steamed chicken, Cordyceps steamed chicken, Qujing mutton hot pot, pineapple rice, spicy fried wild mushrooms, money cloud legs and so on. Others include Yunnan-featured buckwheat noodles, fried beef tenderloin with coconut-flavored pickled peppers, red-cooked chicken and mushrooms, chicken-billed mushrooms, Dai-flavored citronella grilled fish, original Dai-flavored pineapple rice, Nujiang Jinsha prawns, Gaoligongshan stewed Shuang Bao, Dali Jiasha milk vermicelli, Yunnan-featured bean jelly, Yunnan spring rolls, Qujing steamed bait silk and so on.