With five thousand years of Chinese history, our food culture has also been passed down for thousands of years. Various cuisine cultures are accompanied by the long history of history, each with its own characteristics.

Appreciating the beauty of the region, understanding the regional food style, and tasting the regional specialties have obviously become a great pleasure in our lives.

Many people say that the food in Northeast China is down-to-earth and the food in Guangdong is bold. There is even a saying that "eat in Guangzhou and cook in Fengcheng". But how does Yunnan, located in southwest my country, define food?

Cross-bridge rice noodles, Xuanwei ham, Dali fish casserole, Yiliang roast duck, bait cubes, Qujing steamed bait shreds, etc. are all very famous specialties of Yunnan.

However, what Lao Yu wants to share with you today are three very famous "weird dishes" in Yunnan. These three kinds of strange dishes are actually only for those of us outside Yunnan. For locals in Yunnan, these are delicacies!

This name will inevitably give people some bad associations, but really don’t think too much about it! This is very famous in Yunnan, and can even be said to be a very "noble" delicacy. It is also called "Baicao Soup" and "Niu Zhao".

Although it is called "cow dung hot pot", it is not really a hot pot cooked with cow dung. It is a hot pot made from the undigested food liquid in the cow's stomach and the cow's bile.

Before cooking, cow dung hot pot has a slight smell of rotten grass. When it is cooked, it will emit a cow dung smell, but when it is eaten, it will have a Chinese medicinal flavor and a slight odor. of bitter fragrance. It can be said that the more you eat, the more fragrant and delicious it becomes.

Although the color is a bit unsightly, I have to say that the nutrition and taste are excellent. Because, not everything in the cow’s stomach can be used to make cow dung hot pot. The cows used to make cow dung hot pot are specially raised before being slaughtered. Their feed is all grass, and also mixed with high-quality Chinese herbal medicine.

Therefore, for outsiders who don’t know, this tastes simply weird. Just looking at it makes you lose your appetite. How can we talk about delicious food?

Since the Nanzhao period, the Bai people in Yunnan have had the habit of eating "raw hides". But "raw hide" is not what we literally understand as "unripe hide". For this, we have to start with the source of Dali raw hide:

1. Freshly slaughtered pigs are covered with thick After laying down the thick pine straw, they began to light a fire.

2. Find a long and thin stick, pierce the pig skin with the stick, and then deflate the pig skin.

3. Keep burning with fire until the pig skin is burned black.

4. Scrape off the blackened parts of the pigskin surface and clean them with clean water. The pig skin exposed at this time is golden yellow and has a unique fragrance.

5. The prepared Dali rawhide is cut into pieces and dipped in a sauce made with plum vinegar made by the locals. It is extremely fragrant, tender and smooth, and very delicious.

Therefore, Dali rawhide is actually roasted skin, but the meat attached to it is raw. Moreover, the raw materials used to make Dali rawhide are very particular.

The skin-on pork must be fresh when making rawhide, and the freshness requirements are very strict. For example, if you want to eat rawhide in the morning, you must use pigs slaughtered in the morning. If you want to eat rawhide at noon, you must use pigs slaughtered at noon.

At the same time, when eating Dali rawhide, not only pig skin can be eaten like this. Only the pig belly part and the pig skin from the two rib parts can be used to make Dali rawhide.

Therefore, even outsiders will not find it strange after understanding Dali rawhide. I just wish I had met so late and had a bite that was so beautiful that it was so delicious.

Baiwang is a dish that the Hani people in Yunnan must eat at wedding banquets. In fact, in layman’s terms, it is cold pig blood.

Maybe when we hear the name pig blood, we don’t think there’s anything “weird” about it.

Because we also eat pig blood on weekdays. Pig blood is included in the Northeastern pork-killing dishes. Pig blood is often eaten when eating Sichuan and Chongqing hot pot, etc. But the pig blood here is different from the pig blood we usually eat.

The pig blood used to make Baiwang can only be the first blood splashed out from strong and healthy pigs when they are slaughtered. Other pig blood cannot be used.

And for Bai Wang, cold salad is the best way to reflect its freshness, freshness and deliciousness. At the same time, when eating Baiwang, you must pay attention: do not eat overnight! What you eat is fresh!