I think local snacks is a bridge, which can promote people to understand the characteristics of a place. Different places have different special snacks, such as curry fish eggs in Hong Kong, Chinese buns in Xi and various cakes in Hangzhou. What is there in Yunnan? The most important thing in Yunnan is food, and snacks occupy a place in the food industry. Snacks have conquered a lot of caution in eating with their variety and wide taste. Today, I will take stock of some unknown snacks in Yunnan!

20 Yunnan Special Snacks 1

First, tofu with broken ears

Generally, vendors hold ovens with bicycles. There is charcoal fire in the oven. After the tofu is cooked on it, put the mixed sugarcane roots into the tofu. Tofu is tender and delicious. There is a stall opposite Xueer pickle in Wenhua Lane, which has been sold for many years and tastes good!

Second, the frog climbed on the slate.

Green broad bean petals are embedded in glutinous rice cake, just like a frog lying on a slate. After frying, it is crispy outside and tender inside, and it is delicious with sugar or salt.

Third, chivalrous and spicy.

Nu people not only love drinking, but also are good at cooking all kinds of food with wine. "Xia" and "Gong La" are the treasures of the Nu people in Gongshan. "Spicy" is short for "Allah", which means shochu. "Xia" is meat, so "Xia" is "wine fried meat"

Fourth, cross the river to bait the silk.

Cross-river bait silk and local snacks, Yunnan, originated in Weishan County, Dali Prefecture. Cross-river bait is to put the cooked bait and barbecue into a soup bowl and eat it with the barbecue. Its fragrance is overflowing, it is neither oily nor greasy, its taste is short and good, and it tastes good.

Five, Paha fried eggs

Paha is actually a very smelly dish, which is called Paha in Dai areas. Fried eggs taste unique and fragrant!

Sixth, rice noodles.

Handmade rice noodles are Chang's favorite food. Achang's handmade rice noodles are made by grinding polished rice into white filaments, then roasting the fresh meat until it is half cooked, cutting it into small pieces, and then mixing it with rice sausage, salt, pepper, peanut, sesame, bean powder, sour water and other materials to make a paste.

When eating, you need to put a ball of rice noodles in your palm first, and then put the ingredients on the rice noodles to eat, hence the name "passing rice noodles". If there is a mixture of game, the taste will be more delicious. Many merchants and "foreigners" came here and praised them after tasting: peerless delicious!

Seven, jar chicken

Jar chicken is a famous Han snack in Tengchong, Yunnan. It originated in the late Ming Dynasty and flourished in the early Qing Dynasty. According to legend, it is related to Li Yong, the last emperor of the Ming Dynasty. It is made of Tengchong local raw materials, porcelain jars (or special casseroles) and mysterious court herbs.

Its golden color is smooth, bright and eye-catching, its color is pure and lasting, it is not greasy or greasy, its entrance is delicate, its skin is crisp and tender, and its mouth is full of fragrance. Jar chicken also has the functions of promoting blood circulation, relaxing muscles and tendons, clearing away lung heat and invigorating stomach, and is especially suitable for the elderly and children.

Eight, Xizhou Baba

Xizhou Baba is a special snack in the historic city of Xizhou. The main raw material is flour. There are two kinds of sweet and salty. When making, two layers of charcoal fire are used, the upper layer of charcoal fire is fierce and the lower layer is slow fire.

Brush the prepared dough embryo with lard and bake it in the pot. Brush grease several times during baking and bake until crisp. Xizhou Baba is crispy outside and soft inside, which is deeply loved by people and has distinct layers, just like Cangshan Mountain with 19 peaks and 18 streams. It is really delicious.

Nine, splash water Baba

Every household of the Dai people should splash water at the Water-splashing Festival. The method is to grind the selected glutinous rice into paste powder, add a proper amount of brown sugar, mix the paste powder and brown sugar into powder balls, then spread lard on the leaves with the collected banana leaves, and then wrap the powder balls into strips and put them on the steamer.

Slate Baba

Slate Baba is an ancient food of Dulong and Nu people in Gongshan County. Since ancient times, slate has been used as a pot and sprinkled into batter. This kind of slate is produced near Qinglaguan in Bingzhongluo Township, Gongshan County. When you use it as a pot, you can bake it on a tripod in the fireplace. No need to put oil, and Baba will not stick to the stone pot. Baked Baba is especially bubbly and delicious.

Yunnan 20 Special Snacks 2

First of all, champion Baba

In Shilin county, there is a small shop, which is not so much a shop as a stall. This stall is run by an elderly couple who make scones of buckwheat noodles, which the locals call "Zhuangyuan cake"! It is well-known in Shilin and tastes good. There are two kinds of sweet and salty. It's been done for 37 years!

Second, the breast fan

One of the "eighteen eccentrics in Yunnan" is called "selling milk as a fan", which is called a milk fan. Milk fan is actually a kind of cheese, made of milk, translucent, smooth and oily, rolled into sheets, and can be eaten raw, dry, cold, grilled, fried and other ways!

Third, rice enema

Rice enema is a special flavor food in Lijiang. It is a rice sausage made by mixing pig blood, rice and various spices in a certain proportion, and then pouring them into the processed pig intestines.

Four. buttered tea

Shangri-la ~ butter tea is an indispensable necessity for Tibetan people's daily life. Buttered tea can not only produce a lot of heat, but also keep out the cold and quench thirst. Many people who have never tasted butter tea will feel uncomfortable for the first time, but only after biting their teeth and drinking several times will they truly appreciate its mellow taste and delicate aftertaste.

Five, milk residue

Shangri-La milk residue with ghee, extracted from milk. Milk residue is white and sour, and has a strong digestive function. Fried milk residue with butter and brown sugar is a common dish for Tibetan people to entertain guests.

Six, pipa meat

Shangri-La is a kind of meat made by traditional pickling method. Pipa meat has a long history of production and long preservation time. If you don't cut it, it won't change in three or four years. Pipa meat has transparent color, delicious color and unique flavor. It is an excellent dish for Tibetan and Yi people in Diqing to entertain guests and use at home.

Seven, Songhua cake

Tengchong Songhua cake is the most famous one made by Aunt Lin in Heshun ancient town. The used pine flowers and red bean paste are fresh and contain no preservatives and pigments.

Eight, rice crust oil powder

Oil powder, also known as rice crust oil powder and pea powder, is a very famous specialty snack in Dali area, named after its freshness, tenderness and luster, and its specific age is unknown.

The production process of oil powder is complex, which mainly includes the following procedures: selecting peas, grinding flour, sieving powder, decocting, clarifying, stewing, flipping rice crust and so on. Because of its bright color, fresh quality, delicious taste and low price, it is widely loved by local consumers and is increasingly welcomed by tourists and pedestrians.

Nine, chicken bean jelly

Chicken bean jelly, bean jelly snack, is a specialty of Lijiang. The appearance of bean jelly is black, so people also call it "black bean jelly".

Ten, raw olive bark chopped.

This dish is a must for Lahu people to kill pigs in the New Year. It can be said that it is the most representative dish in Lahu nationality's food culture. Cut off the Yunnan olive tree from the mountain, remove the branches and leaves, scrape off the silver outer layer with a broken bowl, and then scrape off the thick bark inside.

After the bitter taste of olive bark is removed by rice soup, it is chopped with a knife, and then chopped again with tenderloin and spices. Finally, add cooked, roasted and sliced pig liver and pig skin, and then add spices such as Chili powder and salt simmered in fire ash and mix well to serve.