What are the advantages of wild mushrooms: artificial mushrooms: mushrooms are loose in meat, tasteless in taste, similar in taste and rich in water. Wild mushrooms: Mushrooms are rich in meat, different in taste and rich in aroma. Through scientific research, its nutritional value is incomparable to that of artificial mushrooms. Therefore, wild fungi are precious because of their rarity. Wild mushrooms can also be eaten and taken as medicine: wild mushrooms not only bring us unique taste, but also have very precious pharmacological and health care functions. It contains inorganic salts, amino acids and other essential trace elements. It can achieve various health care effects such as strengthening the brain, improving immunity and resisting radiation.

Facts have proved that it is particularly effective in inhibiting cancer cells and treating diabetes. The taste and characteristics of wild mushrooms are also ahead of different strains. Yunnan wild edible fungi, born and growing in the mountains, are natural green foods. They are rich in vitamins, high-quality protein and other beneficial ingredients. They are rich in nutrition and unique in flavor, and some edible fungi have pharmacological effects on treating cancer and various diseases. The birthplace of wild mushrooms: about 2000-4000 meters above sea level. In the three-dimensional climate with complex terrain, wild mushrooms grow leisurely in the mysterious and beautiful natural jungle. They fully absorb the aura of heaven and earth and the essence of the sun and the moon, and cannot be contaminated with any secular gas.

Yunnan steamed chicken

The practice of Yunnan Steamed Chicken is very particular, the ingredients are particularly unique, the taste is naturally different, and it is fragrant and unforgettable. The tableware for steaming chicken should be a ceramic steamer built with water, which tastes good. Jianshui boiler has simple appearance, unique structure, flat abdomen and a hollow tube in the middle. Steam enters the pot cavity along this tube, and after being cooled by the pot cover, it becomes water drops and falls into the pot, becoming chicken soup. After two hours, the meat was peeled off and ready to eat. The chicken pieces are tender and the soup is sweet. When cooking steamed chicken, you should choose local native chicken. Chickens are too big and too small, too fat, too thin and too greasy, and thin people are too shy.

It is best to use a tender hen that is about to lay eggs, or a rooster that has just crowed. The ingredients are simple, just a few slices of ginger, a few onions, a little pepper and refined salt. When eating, you should pick out the onions and ginger, leaving only their flavor, so that they are fishy, tender and delicious. As early as the Qianlong period of the Qing Dynasty, steamed chicken was popular in southern Yunnan. According to legend, it was invented by Yang Li, the chef of Fudeju in Jian 'an Prefecture (now Jianshui County). That year, the emperor visited the prison, and the county magistrate issued a notice asking for delicious food to please the emperor. The selected prize is fifty taels of silver. Yang Guifei's family was poor and her mother was seriously ill. In order to get a reward, he integrated the local methods of eating hot pot and steaming steamed bread, built a steamer, and climbed to the top of Yanzi Cave to collect bird's nest regardless of his life. He wants to make steamed chicken with bird's nest. Unexpectedly, the boiler was stolen, and Yang Li was accused of cheating the monarch and wanting his head. Fortunately, the emperor asked the truth to avoid Yang Li's death and renamed it Fudeju Yang Li Steamed Chicken. From then on, the steamer chicken became famous and became a famous dish in central Yunnan. Steamed chicken at that time was very simple, but it tasted mellow.

Ice powder

It is shaped like jelly, but it tastes softer and smoother than jelly. The traditional container is an aluminum basin, and the concentrated papaya jelly shakes cool waves in the sun. Say to the Bai girl: a bowl of ice powder. So the Bai girl took a small bowl to eat and put a spoonful of papaya jelly in the bowl with a spoon. At this time, the most critical step is to break the large piece of jelly in the bowl with a spoon and tart it. Only the embroidered sleeves of Bai girls danced in the sun, dazzling with spoons and bowls, papaya jelly and crisp tarts. The ice powder tastes great. It's soft and slippery in the mouth. There seems to be nothing, but it is mixed with the sweetness of brown sugar, the fragrance of sesame, the drunkenness of rose sugar and the color of red and green silk. That smell, two words: cool! No matter spring, summer, autumn and winter, the sunshine on the plateau is warm.

Legend has it that a long time ago, there was a scholar in Nanhu, Yunnan who studied hard in the pavilion. His wife has to cross the bridge to deliver meals to scholars every day. One day, the wife felt that her husband was very hard, so she stewed a chicken and put it in the pot for her husband to eat. However, something happened in the middle and she was delayed. When she came back, she found that the chicken in the casserole was still hot. When I opened it, I found a thick layer of butter on it, so I cooked rice noodles with chicken oil for my husband to eat. The scholar was full of praise after eating it. Because his wife has to cross the bridge to deliver food in Nanhu every day, the scholar named it Crossing the Bridge Rice Noodles. Through the continuous improvement and innovation of chefs in past dynasties, the rice noodle crossing the bridge has become more and more famous at home and abroad, and has become a famous snack in Yunnan. There is a special way to eat rice noodles crossing the bridge. When eating, use a big magnetic bowl. Add the cooked chicken oil, monosodium glutamate and pepper noodles first, then scoop the chicken and duck ribs soup into a bowl and serve it on the table for later use.

At this time, the boiling soup is covered with a thick layer of oil, but diners must not drink the soup first to avoid burns. People who go to Yunnan for the first time to eat this snack will laugh without asking other people's opinions: chicken soup is boiling hot because there is a layer of chicken oil on the surface, and there is no heat at all. People who eat it for the first time often mistakenly think that the soup is not hot, so they drink it directly with their mouths, which is easy to burn their oral skin.

Therefore, never drink chicken soup directly with your mouth. Knock the pigeon chicken into the bowl first, and then add raw meat such as sashimi, sliced meat, chicken, pork liver, kidney flower, squid, sea cucumber and belly slices. Gently stir with chopsticks in turn to heat the raw meat. Then add cooked meat such as crispy rice and barbecued pork, then add peas, tender leeks, spinach, bean curd skin and rice flour, and finally add soy sauce and Chili oil. Some people don't know why. They blanched vegetables and rice noodles first. Later, the temperature of the soup dropped, and the raw soup was not cooked. Cross-bridge rice noodles are strictly divided, and each person has a bowl of raw slices, chicken soup, vegetables and rice noodles. This is sanitary and not wasteful.

Cordyceps sinensis is a kind of traditional precious nourishing Chinese herbal medicine, which is juxtaposed with natural ginseng and velvet antler as three major tonics. It is mild in nature, edible all year round, suitable for all ages, and has wider medicinal value than other tonics.

Cordyceps sinensis is a precious Chinese herbal medicine in China, which ranks alongside ginseng and velvet antler as one of the three nourishing medicinal materials in China. As early as 1757 in Materia Medica Congxin, it was recorded that Cordyceps sinensis has the effects of dispersing lung and tonifying kidney, nourishing yin, stopping bleeding and resolving phlegm, and treating diaphragmatic disease and cough. Chinese medicine believes that Cordyceps sinensis can not only tonify lung yin, but also enter lung and kidney meridians to tonify kidney yang, and is mainly used for treating kidney deficiency, impotence and nocturnal emission, soreness of waist and knees, physical weakness after illness, chronic cough and expectoration, spontaneous sweating and night sweats. It is the only Chinese medicine that can balance and regulate yin and yang at the same time. Cordyceps sinensis mainly grows in high-altitude forest meadows or lawns; Due to the soil quality, the color of Cordyceps sinensis in forest meadow is mainly dark brown, while that in grassland is mainly yellow brown. The former is mostly produced in Sichuan, Yunnan and Gansu, while the latter is mostly produced in Tibet and Qinghai.

rice noodles

Xiangqiao Garden (Jinma Biji Square), crossing the bridge rice noodles and all kinds of pot-stewed dishes. Rice noodle set meal 10 yuan to 80 yuan. There is hot pot chicken in 20 yuan set meal;

Jianxin Garden (Baoshan Street, Head Office 195) recommends cold rice noodles. This store, formerly known as Sanhechun, was founded in 1906, and is an old-fashioned store in Yunnan.

There is a rice noodle shop next to Jinma chicken. Their specialty is a kind of rice noodles called shredded chicken in copper pot. Fried potatoes are special and big.

Huayuan (the most authentic/delicious) is near Jingxing Street (flower and bird market), and the rice noodle cross-bridge rice noodle package 10 yuan is the most expensive in 280 yuan.

Muslim

There are various barbecue streets in Xinjiang.

Old neighborhood, Dongsi Street, there is an old neighborhood on the west side of the road, where steamed chicken with white ginseng and scrambled eggs are delicious. People who are not afraid of spicy food recommend fried leeks with ribs, which are very tasty. The average person is around 50 yuan.

chafing dish

Peking University Food City, featured restaurants, such as Tengchong cuisine, one-legged crayfish and braised mutton in yellow sauce in Jiulingzhuang.

Sichuan cuisine restaurant

Seventy-two industries, returning to the pot of fish and twisting pig's trotters.

snack

Xiangyun street is a snack gathering place, close to Kunming department store;

Rice paste Baba, blended with rice paste, has egg flavor, buckwheat flavor and corn flavor;

Glutinous rice dumplings, made of glutinous rice, with a small fried dough stick in the middle and sprinkled with sugar;

Bait block;

Thin bean powder: a paste similar to hot soup. The main raw material is soybean, which is made into paste, and then coriander, garlic water, salt and pepper are added. Eat with fritters;

Fried potatoes;

Baked breast fans are made of milk (there are usually baked breast fans on the street, and 3 yuan has one);

Ersi (Tengchong Ersi Store in the middle section of Xiba Road) was destroyed by rescue. Personally, I think the soup of Sanxian bait tastes better;

Tengchong snail shop (in the middle section of Xiba Road in Kunming, diagonally opposite to Baiyao Factory)-third-line snail shop, big rescue driver, etc.

Eat mushroom hot pot in mushroom street (towards the airport);

Old educated youth restaurant (on the edge of Cuihu Lake) Dai vegetable bamboo rice and vanilla grilled fish;

Jixin Dian Wei (Address: Dongfeng East Road) is recommended for rice noodle and edible fungi restaurant, which is famous for crossing the bridge rice noodle and Yunnan song and dance performances. If you order, you can also taste the delicious food in Dian Wei.

Crossing the Bridge Rice Noodles World (address: near Kunming Tong Yuan Park) has both good dining environment and good dining quality, so many people choose this place.

Xiaoleilou (Address: Xinhaigeng Road) Xiaoleilou is an earlier restaurant specializing in wild edible fungi in Kunming, and its price is relatively expensive. June and July is the rainy season in Yunnan every year. This season is the season of spawning and freshness.

The cooking methods of wild mushrooms are varied and delicious.

Wild Mushroom Garden (address: near Haiyin Hot Spring Garden, Guanxing Road) A major feature here is hot pot mushrooms.