The most representative foods with Yunnan flavor are steamed chicken, yak meat, crossing the bridge rice noodles and so on. Ethnic flavors are 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. What foodies think most of is crossing the bridge rice noodles, steamed chicken and flower cakes. However, there are also many minority foods that you may not know. There are 10 kinds of unknown food in Yunnan, but they are very authentic and have eaten many foreigners.
Oil cakes and thin bean powder are traditional snacks in Zhaotong. In Zhaotong, it is a waste of time not to eat oil cakes and thin bean powder several times. Anyone who sells thin bean flour should sell oil cakes, which are a fixed collocation of thin bean flour. The golden crispy oil cake is perfectly combined with the fragrant thin bean powder. The thin bean powder boiled with high-quality peas is light yellow in color, pleasant in aroma and delicate and smooth in taste. The oil cake is made of high-quality yellow potato produced in Zhaotong alpine region. Chop it after cooking, wrap it in thin rice paste, fry it in oil until golden brown, and then take it out. The fried oil cake is crispy outside and soft and sweet inside, emitting the unique fragrance of potatoes. The oil cake is soft and delicious after soaking in thin bean powder. Thin bean powder is made of high-quality peas and ground into flour. When cooking thin bean powder, first fill half a pot with cold water, add appropriate amount of pea powder, and add ginger and other ingredients to cook.
Walnut meat is a famous snack in Cangyuan. Beef and rice are selected as main raw materials, and pepper leaves, salt and rice are mixed evenly. The traditional making method is to wrap the meat with Baba leaves, but this package of sour meat is not that simple, and the technique needs skill. Sour meat wrapped in Baba leaves will have a clear fragrance on the leaves. The meat is bright red and slightly sour. It can be kept for about half a year. When stored, it can be put into a pottery jar, covered tightly and taken at any time. After taking it out, the altar mouth still needs to be covered tightly. When eating, most of them are sliced and chewy.
Yuanmou cold chicken is a famous product in Yuanmou flavor food, which has a history of nearly 100 years. Yuanmou is rich in Sichuan flavor, warm in four seasons and a paradise for food. It enjoys the reputation of "the hometown of oriental human beings, the hometown of vegetables in early winter and the hometown of green health care". Yuanmou cold chicken, put the whole chicken into the pot, slowly blanch 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 seasonings dipped in water. Sour, sweet, hemp and spicy are moderate, with endless aftertaste.
Mixed-blood meat is a special food of Lahu nationality in Lancang, Pu 'er. It is said to be mixed-race meat. In fact, the meat is cooked in advance and the blood is raw. The raw materials are fresh pork tenderloin, heart and blood protection, pepper, citronella, ginger, pepper, olive peel, leek root, pepper, tsaoko, mint, spices 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. , fresh and tender texture, 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 milk into kraft paper, that is, they use acidified and concentrated milk dumplings, stretch them on two bamboo poles to dry, and take them off to make them into fans, which are called "milk fans". When the pan is fried, it turns golden yellow with bubbles, which is very similar to the taste of grilled cheese. Locals will also eat it raw with sugar or honey, which 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 rolling powder, soak it in water for 3 hours after cleaning, grind it into rice paste, mix it with hot water into paste rice paste, steam it in a pot for 3-4 minutes, and then take it out. Put roasted peanuts, sesame sauce, coriander, soy sauce and hot and sour seeds together to make a bowl of tempting water, then cut a bowl of rolled powder into pieces and rinse it in a bowl of delicious seasoning.
Shaoganba is also known as Chunganba. In the past, this authentic local snacks was buried in the Dai stockade in Ruili City, Dehong Prefecture, Yunnan Province. It was not until 1997 that such an "inconspicuous" snack was introduced into the big market. Although it looks similar to ordinary beef jerky, it is more attractive than beef jerky. Roast beef jerky is made of fat yellow cattle, its lean meat and tender fresh meat, as well as plant spices owned by Bannat. It is baked by the method of "nesting" with charcoal fire barbecue. The beef is roasted until it is brown and shiny, and it is lightly shredded with a wooden hammer. Finally, it can be made into such delicious roast beef.
Bao Shao is a special way for Dai people to cook food. It uses natural banana leaves or kapok leaves as cooking tools to wrap the food to be cooked, and finally fixes the banana leaves and the food with two bamboos to cook the food in a charcoal fire pool. As a cooking method with Yunnan characteristics, Bao Shao can be used to cook anything, and can be used to process vegetables, fresh water, meat and so on. The same ingredients, the same cooking method, can make different ingredients. When the bag is cooked thoroughly, it opens bamboo and leaves, and the smell is fragrant, fresh and pure, with a slight spicy taste. 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 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 steam them together. Natural pigments are beneficial and harmless to human body, and each has its own fragrance and flavor. Du Fu once wrote a beautiful sentence "Without polished rice, my color is good", and regarded glutinous rice as a symbol of good luck and good harvest.
In Dai restaurants, you can always see the Burmese snack Baoluda, 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. Is prepared from sago, sago, purple rice, papaya jelly, Myanmar condensed milk, special buttered bread, fresh shredded coconut and diced ice. Authentic baoluda needs 65,438+02 kinds of ingredients, and the made baoluda has coconut fragrance. Bread and butter is soaked in ice water, which has a strong milk flavor, so the entrance is soft and brings a little comfort.