Guoqiao Rice Noodles

Crossing the bridge rice noodles has a history of more than 100 years, which is a unique snack in southern Yunnan, Yunnan Province. It originated in Mengzi, and its popularity should rank first among many famous foods in Yunnan.

Today's Mengzi rice noodle crossing the bridge is not only a kind of food, a kind of culture, but also one of the "3,400 years" brand images of Honghe Prefecture.

A rice noodle is made of soup, seasoning, raw pork tenderloin slices, chicken breast slices, mullet slices, medium-ripe pork loin slices, belly head slices and water-soaked squid slices, and auxiliary materials include pea tip, leek, coriander, shredded onion, shredded grass sprouts, shredded ginger, sliced magnolia and bean curd skin.

A sea bowl bigger than the face and dozens of small dishes filled with ingredients can be called "a feast for one person".

Yunnan-style steamed chicken

Steamed chicken is named after being steamed in a steamer. It was circulated among the people in southern Yunnan more than 200 years ago. It is one of the famous dishes in Yunnan. It is said that it was invented by Yang Li, a chef of Fudeju in Lin 'an Prefecture (now Jianshui County) in Qing Dynasty.

Jianshui, Yunnan, produces a unique earthenware steamer called "Steamer", which is specially used to steam food. Steamed chicken is cooked with it. The main ingredient is chicken, and the main cooking process is steaming, which has the effects of nourishing the body, enriching the blood, strengthening the spleen and appetizing.

The practice of steam pot chicken is also very simple. The pheasant chicks are washed and then cut into small pieces. Together with ginger, salt, onion and tsaoko, they are placed in a steam pot and covered. The steam pot is placed on a soup pot filled with water, and then the gap is blocked with gauze to avoid steam leakage, and then cooked on the fire.

After the water in the soup pot is boiled, the steam will gradually steam the chicken through the steam nozzle in the middle of the steam pot (usually it takes 3 ~ 4 hours). Because the soup is condensed by steam, the umami flavor of the chicken is less lost in the steaming process, so the original flavor of the chicken is basically maintained.

Dalibaizu casserole fish

Casserole fish is one of the local famous dishes in Dali. It is made by slowly stewing bowfish, yellow shell fish or carp caught in Erhai Lake with more than ten kinds of fresh wax ingredients such as tender chicken slices and mushrooms. It tastes very delicious.

When I was on the table, the large pad paved with vegetable leaves was boiling in the pot, red and green, colorful and fragrant. When eaten hot, the fish is tender, delicious and nutritious.

Visitors can taste this famous dish in Xiaguan or major hotels in Dali, or they can eat it on the boat while visiting the lake, enjoying the beautiful scenery and tasting the delicious food at the same time. Wonderful!

Yiliang roast duck

Yiliang roast duck is a classic local traditional dish in Yunnan, which originated in the Ming Dynasty and has a history of more than 600 years.

Speaking of this Yiliang roast duck, it is not a local flavor dish in Yunnan. It was spread from the south and has formed its own unique flavor after being circulated in Yunnan for hundreds of years.

Roast duck is suitable for fat and thin, crispy skin, tender inside, bright and oily, red in color, fragrant and bone-free, and has a remarkable local flavor.

Roasted pig

Roasted pig is a famous local ethnic dish of the Yi people in Jingdong County. It is said that this barbecue cooking has a history of more than 500 years, and it tastes crisp, fragrant and delicious.

When eating, cut the roasted pork into chunks and add seasonings such as soy sauce, sour vinegar, pepper, onion and coriander.

Wild mushroom hotpot

Yunnan's complex topography, diverse forest types, soil types and unique three-dimensional climate conditions have given birth to rich wild edible fungi resources, with a great variety, accounting for more than half of the world's edible fungi and two-thirds of China's edible fungi.

It should be noted that the wild mushrooms in Yunnan are very famous, not only because of their delicious flavor, but also because there are rumors that many people "see villains" because of improper eating every year ~

Chuxiong wild mushroom hot pot is one of the six famous foods in Yunnan. It is the favorite of countless diners because of its ecological ingredients and delicious taste. Nearly 30 kinds of wild mushrooms, such as chicken fir, Tricholoma matsutake, boletus, chanterelle, old man's head and dictyophora, can not only be cooked in hot pot, but also be made into stir-fried dishes according to customers' preferences.

Wild mushroom hot pot is made of old mushroom soup as soup base, and more than 7 kinds of dried wild mushrooms are mixed with high calcium aggregate and boiled for 7 hours.

In addition, its exclusive mushroom dish (made of dried mushrooms, baked and fried, and then added with millet spicy), combined with wild mushroom hot pot to eat, will not take away the fragrance of wild mushrooms, but also make up for diners' spicy eating habits.

Yunnan flowers pancake

Flower cake is a kind of shortcake with edible roses unique to Yunnan, and it is a representative of Yunnan classic dim sum with Yunnan characteristics.

According to historical records, flower cakes were created by a cake maker as early as 300 years ago in the Qing Dynasty. Because of the characteristics of fragrant flowers, sweet but not greasy, and beauty, flower cakes are widely circulated, from Kunming in the southwest to Tianjin in the north.

Every April, waiting for the listing of flower cakes has long been the expectation of local people, and it has long been a common phenomenon to queue up to buy fresh flower cakes.

Bait block

The bait block is unique to Guizhou, Yunnan, and it is one of the most famous snacks in Tengchong. One of the "18 eccentrics in Yunnan" is the rice cake burning bait block.

Bait blocks are made of high-quality rice. Rice is washed, soaked, steamed, pounded and kneaded into various shapes, which are generally divided into three types: blocks, silk and slices, and also made into cakes by wood molding. There are patterns such as happy characters, longevity characters, lucky characters, fish, magpies and swallows on the wooden mold.

There are also many ways to eat bait blocks, such as burning, boiling, frying, marinating, steaming and frying. They have different flavors and can be eaten for a long time.

The bait block is a "material", and the meat sauce, shredded potato, bean sprouts and pickles are wrapped together into the bait block, which is super enough.

Baked handmade bait blocks are soft and sticky, and the more you chew, the sweeter it is. The ingredients are simple but memorable.

Stir-fried bait blocks can be used as both staple food and auxiliary food. Add various vegetables and stir-fry together. The salty sauce and the sweet bait blocks have a layered taste.

Milk fan

Milk is specially processed and made into a fan shape, which is a special snack that Yunnan people like-"milk fan".

The milk fan is easy to carry, special in shape and convenient to eat. It can be baked, fried or eaten cold, sweet and salty. Frankincense is refreshing and crisp, and it is a good dish to go with wine. It is sold in street stalls in Dali.

The milk fan is the most delicious when baked, and a thin one is baked on charcoal fire, and a rich and sweet fragrance comes to my face instantly. After baking, the appearance is a little blackened, and the smell of milk goes straight into the nostrils along the hot air, which makes people drool.

Bamboo rice

Xiangzhu rice is made of a kind of bamboo that emits fragrance and is as thick as a green bamboo shoot in Xishuangbanna.

First, cut the fragrant bamboo into two knots, dig a hole in one end of the knot, put the washed glutinous rice into the fragrant bamboo, add some water, then plug the hole with bamboo leaves and bake it on charcoal. After the moisture of bamboo is dried, the bamboo tube will burst naturally and the fragrant bamboo rice inside will be cooked.

You can see a thin layer of white fragrant film sticking tightly to glutinous rice when you break the bamboo slices. The rice grains are crystal clear and soft, and the fragrance of bamboo and glutinous rice blend with each other, and the entrance is soft and sweet.

There are so many delicious foods in Yunnan, I really want to count them carefully, and I can't finish them in three days and three nights!