But many people ignore one place-Yunnan, where there are 25 ethnic minorities. Yunnan people's recipes are all-encompassing. Apart from Fujian people, China is unique for its complicated ingredients, barbaric practices and overbearing taste preferences!
"Flavor Room" directed by Chen Xiaoqing, with Douban score as high as 9. 1, even gave an evaluation: "Yunnan people at the top of the food chain". When it comes to eating, Yunnan people have never lost.
In Yunnan, the freshest food is raw. The lively shrimps in Erhai Lake are soaked in just-cooked hot and sour sauce and mixed with various spices. Duoyi and Lake Shrimp bring forth the old and become sour Duoyi Shrimp. How high the shrimp jumps means how fresh it is!
Bai people always have a very special home-cooked dish-cold rice noodles when entertaining guests. A good rawhide is made of pig hind legs, loin and tenderloin as the main components, and the rawhide should be finely cut without breaking. Without any pickling treatment, the rawhide is made of authentic plum vinegar, wild pepper, Chili sauce, seeds, minced garlic, ginger, coriander, salt and soy sauce.
When pork slices dipped in juice are eaten in your mouth, you will never feel the fishy smell of pork slices, but some meat is tender and full of fragrance, which you have never felt before.
No one in Yunnan can compare with "San". "Sa" in Dai language means raw food and cold salad. It is usually a combination of a bowl of dipping sauce and a plate of meat and vegetables.
In life, the configuration is eclectic, and you can mix and match at will. Squeeze green lemon juice with minced roast beef, which is an entry-level lemon seasoning.
Semi-fermented pickles are refreshing acid ants after being blanched with acid ants.
Sour bamboo shoot juice purified from charcoal is a thick and sour fish sauce mixed with raw minced fish and chopped herbs.
Maybe you don't feel strong enough, so I'll give you something strong! First, prepare pig blood, roast the pig for half an hour, cut open the stomach and take its blood until the pig blood is semi-solidified.
At this point, add chopped millet pepper, fennel and garlic to deodorize and disinfect, and then pour sauerkraut water. The unfriendly fishy smell is mixed with the giant acid that also stimulates the taste buds, and it becomes a good hospitality product: "blood sprinkling".
Is it too bloody? You can try the "bitter sauce" made of raw beef. Half an hour is the time to beat fresh beef tenderloin.
Cut some spices, and I can't help but want to taste them just by listening to the name: coriander, giant knotweed and wild leek. Knead into round minced meat.
There is only one key process left. The name of this dish is bitter. What is the pain? This is the secret of the sauce-it comes from the bitter intestines of cattle.
It takes two hours to cook the sauce, and the mixture of gastric juice, bile and grass wrapped in bitter sausage gives off a strong "natural taste" at this time.
The minced meat that had been beaten for half an hour met the sauce that had been cooked for two hours, and finally finished the bitterness. The wild style of Yunnan has become this dish, which is in front of you.
The wild vegetables of Yunnan people must be "poisonous". It is no exaggeration for Yunnan people to eat "poisonous" plants, which is professional.
Most people will take a detour when they see sumac trees, because they will be allergic at any time. But in Yunnan, it is a treasure that can be used for oil refining.
The most delicious thing is to fry the earth bee pupa in the forest with freshly squeezed lacquer oil, and then cook it with rice wine. This is a perfect match and forms the "bee pupa chivalrous pull"
In Yunnan, eating is still a patient game. Waiting is also the belief of Yunnan people in food. Sometimes, when the fruit is ripe. In September, the sour papaya is ripe.
Then, dry it in the sun and put it into the cooked crucian carp. Finally, I waited for a perfect pot of papaya fish.
Sometimes, waiting is not visible to the naked eye. Infiltrate to the micro level-such as microbial fermentation.
Located in Laowo Township in the southern section of Nujiang Gorge, Xuanwei, one of the most famous ham producing areas in China, also has a unique flavor of Laowo ham.
The pigs raised locally for a year have good muscles, even fat. Cut off the pig's leg and rub it repeatedly with salt. Repeated kneading and pressing can not only destroy pork fiber but also make salt permeate evenly, which is the key to the formation and long-term storage of ham flavor.
Then there is a long wait to dry. Yunnan-flavored ham made at the right time and place is crisp, salty and mellow, oily but not greasy.
Steamed ham slices retain freshness to the greatest extent, and are salty, fragrant and mellow; Diced and steamed eggs are tender, smooth and delicate; As a cake filling, it is soft and oily.
The middle and lower parts of ham are evenly distributed and the salt deposition is moderate. Stew the ham in clear water for 3 hours without adding any auxiliary materials. Ham is soft and transparent, and the fat is wrapped in a rich flavor. Cutting into thick slices and eating directly is the most touching meal for ordinary people.
Whether it is steamed or boiled, it can be matched.
Yunnan has a special pickling method: "Fu".
Fresh eggplant is dried, sprinkled with chopped spices of various colors, and fermented with ground raw rice.
Freshly slaughtered pigs are cooked separately in various parts that can be cooked, leaving some residues that are difficult to handle. These scraps will not be wasted and can be used for cooking. Fermented soybeans for three months, fine and tough silk is drawn, and spices are added to the meat.
Four seasons were brewed in a clay pot, and it was completed in silence. Stew the soup with water without adding other ingredients, which is delicious.
The new rice in Yunnan is crystal clear, but it needs some efforts to turn it into bait. Soak rice for a few hours, let the rice absorb enough water, then put it neatly in a big wooden steamer, put it on the stove, and steam it on the fire until it is seven-ripe.
A bowl of kneaded rice balls is poured into the nest, and each beating and patient kneading is an accurate grasp of strength and speed, which is accumulated through years of experience. Pieces of bait finally appeared on the dining table and became an extension of rice.
The production of bait is just the beginning. When the bait enters the gourmet rivers and lakes of Yunnan people, its world really opens. Roasted bait block with crispy outside and waxy inside
Shredded pork in thick soup
Smooth and tough fried bait pieces
In Yunnan, some sour fruits have become popular snacks to awaken taste buds. Xiaoqing lemon has a high content of aromatic substances and organic acids, and its sour taste is sharp and strong, which often becomes the finishing touch of dishes.
Compared with the freshness and purity of Xiaoqing lemon, papaya is sour and rough, simple and cold, sour and crisp, sour and generous with spices, and appetizing with meat.
Mature and sour, it exudes attractive fruit fragrance, but it has a strong sour taste at the entrance. After mashing, sprinkle with salt and pepper. This is a homemade appetizer.
Bananas are close relatives of bananas. On the menu of Yunnan people, banana fruit is only the main ingredient, and the other parts of the banana tree are more attractive. Banana flowers are boiled and banana leaves are used to steam fish.
Banana cores can also be used for cold dishes. Banana core is loose, crisp and tender, sweet and slightly astringent. Boil for 20 minutes and tear into small strips along the grain. The sweet and tender banana core is wrapped in spicy and strong spices, which is smooth and juicy.
The stamen of banana is ripe, sticky and sweet, which forms a wonderful match with dipping water.
After smoldering, the plantain flowers are thoroughly remoulded, and the whole taste inside is mellow, with just the right viscosity, interwoven with spices, and the taste is delicate and silky;
Banana leaves are wrapped in pickled fish. After baking, the banana leaves firmly locked the aroma, and the rich and fragrant spices completely entered the fish, forming a fresh and complex package of Xiaojiang fish.
On the road of eating spicy food, Yunnan people have found their own way and have long been a school of their own. Yunnan people's ability to eat spicy food is definitely among the best in the country. Yunnan owns the world.
One of the hottest peppers in the world: "trunk" is spicy. It is said that when an elephant accidentally touches this pepper with its nose, it will shake its nose wildly with heat. Its hegemony can be imagined. There is a famous dish in Yunnan: "Ghost Fire Green". Stir-fry all kinds of peppers and add spice. How spicy is it? Like a tongue burning a jack-o'-lantern, that's called stimulation.
But being able to eat spicy food is only the foundation. For Yunnan people, everything can be spicy: sour papaya is spicy; Mango dipped in spicy apple dipped in spicy; Strawberries are spicy; Pineapple is spicy; Yangmei dipped in spicy food.
And every Yunnan person's home has at least one bag of "single mountain dipped in water." Buy a fruit and dip it in; Burn a fish soup and eat it; Boil a cabbage and dip it; Fry a bunch and dip it ... in short, I have a mountain soaked in water.
People in Yunnan eat mushrooms. They are proud of the world. There are more than 2,000 kinds of edible fungi, and there are more than 600 kinds in Yunnan. Pleurotus ostreatus, Lentinus edodes and Flammulina velutipes, which foreigners like to eat, can only be called "artificial bacteria", which is very boring.
As soon as the rainy season comes, all kinds of bacteria come out. When the bacteria look up, the hearts and stomachs of Yunnan people begin to boil. Whether they are rich or poor, they must eat bacteria. Truffles, Boletus, Dried Barley, Chicken Fir, Morchella, Dictyophora, Dictyophora .....
Dried fungus looks ugly, like a trampled hornet's nest, its color is like semi-dried cow dung, and it's messy. There are a lot of loose hairs in it ... After washing, fry it with fat and thin pork and green peppers and chew it carefully. You can't help but sigh: Is there such a delicious thing in the world?
People in Yunnan eat mushroom seeds with a spirit of death. Eating mushroom seeds has never been "noisy" and is not a standard Yunnan person.
The questions raised by many foreign netizens were directly pushed to the hot search: "I have been curious about one thing for a long time. What is it like for the villains in Yunnan to eat mushroom poisoning? "
Countless Yunnan people appeared to say:
According to my dad, it is like a dwarf in Snow White, but it will change color and flicker. It will walk in line and sing while walking.
My classmate's sister's house was once poisoned. On the way to the hospital, his sister also said that there were always little people waiting in line in the skylight. When I got to the hospital, I also saw little people crawling in through the window and queuing. ......
Yunnan Insect Banquet is a must.
Insects with strange smell, Yunnan people have a unique way to drive away the smell. Deep-fried after driving, it is an appetizer.
Bamboo worms, also called bamboo bees, are parasitic in bamboo tubes. Fried bamboo worms are golden, shiny, crispy and high in protein, which is a delicious food to accompany wine.
Legend has it that it is fresh and delicious, and it is addictive after drinking it.
People in other places will hide when they see a hornet's nest. People in Yunnan were very unhappy when they saw a hornet's nest falling from the sky like a big piece of pork.
Bougainvillea is a specialty of Suijiang, and it is a "patent" for people in Suijiang, Yunnan to move and eat bougainvillea. Put it in warm water to remove urine and stir-fry food. It's delicious and warm.
Golden cicada, also known as cicada monkey, is a cicada larva with the reputation of Tang monk meat. The fried golden cicada tastes fragrant, tender and crisp, which is unforgettable.
Sichuan, Shandong, Guangdong, Hunan, Jiangsu, Zhejiang, Fujian and Anhui are the eight major cuisines. Some cuisines have exactly the same ingredients, but their cooking methods are different. People in Yunnan often subvert your perception of "food". There is no way. This is Yunnan. China's geographical types, vegetation types, creatures and nationalities are the richest, most complex and unique treasures.
So many dazzling and widely available Shan Ye ingredients have created the most unique flavor in Yunnan today.