The top ten most famous delicacies in Yunnan? We all know that Yunnan has beautiful scenery, but we have never heard that Yunnan cuisine is popular. I feel like a stranger in a foreign land. During the festive season, I miss my family more and the Mid-Autumn Festival is approaching. The editor will take you to see the delicacies of Yunnan.

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10. Xuanwei Ham Xuanwei Ham is one of the famous local specialties in Yunnan Province. It is named after it is produced in Xuanwei.

Its main characteristics are: it looks like a pipa, with only big bones and small bones, thin skin, thick flesh and moderate fatness; when cut into a cross section, it has a strong aroma and bright color, the lean meat is bright red or rose, the fat meat is milky white, and the bones are slightly pink, like

The blood is still moist.

Its quality is good enough to represent Yunnan ham, so it is often called "Yunnan ham".

9. Use dry peas for fried pea flour, grind and peel the peas. First, soak the high-quality peas in water and remove the shells. After soaking in water, grind them into a slurry, filter them with a sieve, and then put the slurry water into the pot.

Slowly cook over low heat until it becomes a paste, then cool to form pea flour.

Mix it with water and grind it into a slurry, filter and boil it to form a paste, and condense it back after cooling.

The texture is delicate and tender, the color is turmeric, and the taste has the special aroma of peas. Cut the pea powder into small pieces with a knife, shape it with a knife, and cook it before eating it hot or cold.

Put it into a pot and fry it with a mixture of sesame oil and cooked lard. When it is half cooked, take it out and let it dry. Then put it back into the pot and fry it until it is cooked. Take it out.

8. Yunnan Steam Pot Chicken Steam pot chicken is one of Yunnan’s famous dishes and has been popular among the people in southern Yunnan more than 2,000 years ago.

Jianshui produces a unique earthenware steamer called "steam pot", which is specially used to steam food.

The method of making steam pot chicken is to wash the chicken and then chop it into small pieces. Put it into the steam pot together with ginger, salt, green onions and grass fruits and cover it. The steam pot is placed on a soup pot filled with water and covered with gauze.

Seal the gaps to prevent steam from leaking, then put it on the fire to cook.

After the water in the soup pot boils, the steam will gradually steam the chicken through the steam nozzle in the middle of the pot (usually it takes 3 to 4 hours).

Since the soup is condensed by steam, the umami flavor of the chicken is less lost during the steaming process, so the original flavor of the chicken is basically maintained.

7. Wild mushroom feast Yunnan is the kingdom of wild mushrooms, with thousands of varieties.

Wild mushrooms contain a variety of amino acids, are rich in nutrients and delicious.

Among the more famous and common ones are: gallinobacteria, porcini mushrooms, matsutake mushrooms, chanterelles, bird's nest mushrooms, etc.

When you come to Kunming, you must not miss the mushroom feast.

6. Dali Casserole Fish Dali Casserole Fish is stewed with a good casserole produced in Xiangyun, bow fish, yellow shell fish, or carp caught in the Erhai Lake and added with rich ingredients.

When serving, the large plate is lined with vegetable leaves. The pot is boiling, red and green, the color is gorgeous, and the fragrance is fragrant.

Eaten while hot, the fish meat is tender, delicious and nutritious.

5. Braised Chicken Fong. Braised Chicken Fong is a famous dish unique to Kunming.

Chicken fir is a rare and valuable wild edible fungus that is a specialty of Yunnan. It is fresh, sweet, tender and fragrant. It is comparable to chicken. It can also nourish the stomach and refresh the mind.

4. Yiliang Roast Duck Yiliang Roast Duck, also known as Dianyi Roast Duck, is a classic local traditional dish in Yunnan Province.

It originated in the Ming Dynasty and has a history of more than 600 years. Speaking of which, this Yiliang roast duck is not considered a local flavor of Yunnan. It was passed over from the south.

It is fat and thin, with crispy skin, fragrant and tender inside, bright and oily, bright red color, fragrant off the bone, and distinctive local flavor.

3. Tengchong Bait Nugget Bait Nugget is unique to Yunnan. It is one of the most famous snacks in Tengchong and one of the common traditional foods in Kunming.

Bait blocks are made from high-quality rice. The production process includes washing, soaking, steaming, pounding, and kneading the rice into various shapes.

Generally divided into three types: block, silk and sheet.

The preparation method can be roasting, boiling, stir-frying, stewing, steaming or deep-frying. The flavors are different and you won't get tired of eating them for a long time.

Among the eighteen strange things in Yunnan, there is one: rice pancakes and burned bait cubes.

2. Guoqiao Rice Noodles Guoqiao Rice Noodle Soup is made by boiling large bones, old hens, and Yunnan Xuanwei ham for a long time.

Cross-bridge rice noodles are composed of four parts: first, the soup is covered with a layer of boiling oil; second, the condiments include chili pepper, monosodium glutamate, pepper, and salt; third, the main ingredients include raw pork tenderloin slices, chicken breast slices, and black ribs.

Fish fillets, as well as cooked pork loin slices, belly slices, and steamed squid slices cooked in water; accessories include cooked pea tips, leeks, coriander, shredded green onions, shredded grass sprouts, shredded ginger, magnolia slices, and boiled

Tofu skin; the fourth is the staple food, which is rice noodles slightly blanched in water.

Covered in goose fat, the soup is piping hot but not steamy.

1. Kunming Sour Pickles "Kunming Sour Pickles are the favorite of Yunnan people." Kunming Sour Pickles are common people's home-made pickles. They can be eaten cold or stir-fried. You can eat them as you like. They are a bit sour and very appetizing.

How to make sour pickles: In winter and spring, wash the green vegetables and dry them.

After the vegetables become wilted, cut them into sections, sprinkle with coarse salt, and mix with chili pepper, Sichuan peppercorns, ginger, star anise, cumin and a little cooking wine.

Put it into a clay pot, seal it tightly, and marinate it for a month.