Cross-bridge rice noodles Rice noodles, or rice lines, are linear foods made of high-quality rice through fermentation, pulping, filtration, cooking and pressing. Rice flour is one of the favorite foods of Yunnan people. In the past, on New Year's Day, every household had to eat rice noodles and borrow long rice noodles to wish happiness for a long time. As the local proverb says, on March 3, Kunming people usually eat bean jelly when they are invited to visit Xishan. "On March 3rd. Play Xishan and eat bean jelly. "
Yunnan-style steamed chicken
Steamed chicken is named after being steamed in a steamer. The purple pottery steamer produced by Jianshui in the south of Kunming is made of local red, yellow, cyan, purple and white clay, which has the characteristics of "color like copper, sound like a chime, light like a mirror and never fading". When making, the artist first soaked the five-color soil in water, stirred it, and then filtered it into green and red clay. After the clay is made, it is painted with landscapes, flowers and other patterns, and then carved and embedded with other colors of clay. After the firing and polishing of stone tools, it is integrated and the pattern is clear. Those steamers that have been used for a long time, like simple and elegant folk handicrafts, are enlightening.
Chicken fungus
Chicken mushroom is not chicken, but delicious mushroom. The climate in Yunnan is mild and humid. When it is rainy in spring and summer, various fungi on the grassland of Shan Ye compete to break ground. Among them, there are more than 40 kinds of edible fungi named after their shapes, such as beef liver, Tiger Claw and brush handle, and Tonglu, Qingtou and Zishabao named after their colors, which are described as "seeing green hands".
Kunming pickle
"Pickled vegetables in Kunming are the favorite of Yunnan people", which is one of the proverbs widely circulated among Yunnan people.
Pickled vegetables in Kunming are common pickles, and the production method is simple and easy. Every winter and spring, every household will wash the vegetables commonly known as "bitter vegetables" and hang them to dry. When the vegetables wither, cut them into pieces, sprinkle with coarse salt and mix them with pepper, pepper, ginger, star anise, fennel and some cooking wine-these seasonings can not only inhibit bacteria and prevent corrosion, but also add various flavors. Then, put it in a pottery jar, seal it tightly, and marinate it for one month before eating.
Pickled vegetables, green or khaki, taste sour and delicious, and can be used as appetizers for rice. They are not only common dishes on weekdays, but also good seasonings for home cooking. Whether it is cold, stir-fried, hot-boiled, simmered or steamed, they all have different tastes.