1, crossing the bridge noodles
Crossing the bridge rice noodles is a famous flavor snack in Yunnan. Cross-bridge rice noodles are mainly made of soup, sliced meat and rice noodles with seasoning. The soup is boiled with fat chicken and pig's tube bones, and it is better to be clear and transparent. Cut chicken breast, pork tenderloin, liver, kidney flower and fresh fish into thin slices and put them in a small dish. The rice noodles are white and tough. At the same time, there are pea tips, yellow-bud leeks and tender spinach.
When eating, the soup is served in a sea bowl, and monosodium glutamate, pepper and cooked chicken oil are added. The soup is thick and does not emit a trace of heat. After the soup is served, knock the pigeon eggs into the bowl, then dip the meat slices into the soup, stir it gently, and instantly become white and tender. Then add fresh vegetables and rice noodles, and serve with Chili oil and sesame oil.
2. Roasted duck in Yiliang
Roasted duck in Yiliang has a history of more than 600 years, which is comparable to Beijing roast duck. Roasted duck can be divided into two types: young duck and fat duck: young duck is tender and delicious; Fat duck is rich in oil and fragrant. If it is eaten with scallion, pepper or sauce products, it has a unique flavor, especially roast duck in Dog Street.
The production of roasted duck in Yiliang is very exquisite. When baking, pine wool is used as fuel. When the smoke is exhausted, the duck body is turned over in time and honey water and lard are coated on the skin. The duck baked in this way is crispy but not burnt, soft in meat, sweet and tender, and very delicious. Legend has it that roast duck in Yiliang is not a local dish in Yunnan, but spread from the south. According to legend, Zhu Yuanzhang sent Fu Youde to Yunnan in the Ming Dynasty and brought Li Haishan, the chef of roast duck. Fu Youde, who returned to Nanjing after the war, was given the death by Zhu Yuanzhang. When the chef heard the news, he dared not go back to Nanjing, so he opened a roast duck restaurant in Yiliang anonymously, and Yiliang roast duck has been passed down to this day.
3. Steamed chicken
Steam pot chicken was circulated among the people in southern Yunnan as early as the Qianlong period of the Qing Dynasty. According to legend, it was invented by Yang Li, the chef of Fudeju in Jian 'an House (now Jianshui County). That year, when the emperor visited Jian 'an, the magistrate issued a notice asking for delicacies to please the son of heaven, and the selected one was rewarded with 50 taels of silver. Yang Li's family was poor, and his mother was seriously ill. In order to get a big reward, he integrated the local methods of eating hot pot and steaming steamed bread, created a steamer, and climbed to the top of the swallow cave to collect bird's nest regardless of his life, hoping to be a bird's nest steamer chicken. Unexpectedly, the boiler was stolen, and Yang Li was asked about the crime of deceiving you. Fortunately, the emperor asked the truth to avoid Yang Li's death, and renamed Fudeju "Yang Li Steamed Chicken". From then on, the steam pot chicken became famous and became a famous dish in central Yunnan.
Steamed chicken has a unique way. The chicken tastes tender and fragrant, and the soup is fresh and sweet. It is a famous dish in Yunnan, and it is highly praised by Chinese and foreign diners. Add "Sanqi", Gastrodia elata, Cordyceps and other precious medicinal materials to cook, and it will become "Sanqi" steamed chicken, Gastrodia elata steamed chicken and Cordyceps steamed chicken, which is a famous nourishing dish with unique flavor in Yunnan.
4. Dali casserole fish
Fish in casserole, the main course of Dali banquet, is made of unique cooking utensils and rich ingredients. This dish originated from an anecdote: in the past, there was a restaurant named "Shanhai Restaurant" in Dali City, and its business was very prosperous. There is a waiter named Zhang Xiaosan in the shop, who takes the leftovers of rich people back in a casserole every day. One day, a wealthy businessman gave a big banquet to guests in his shop. Zhang Xiaosan brought the rest of the dishes home as usual. It happened that his family caught a fish from Erhai Lake, so they cut it clean and put it in a casserole to cook. After eating it, the whole family felt delicious. Zhang Xiaosan was enlightened and created this famous casserole fish.
When cooking casserole fish, pay attention to the proportion of ingredients, knife work, and pay great attention to working procedures, ingredients and heat. When the soup is boiling, the casserole will be served, which is fragrant, beautiful in color, delicious and nutritious. It is a banquet with local characteristics in Dali. Dali casserole fish and tofu boiled fish, frozen fish, known as Dali's "one fish three to eat", full of reputation.
5. Chuxiong special wild mushroom hot pot
When I arrived in Yunnan, the green and all kinds of plants made many people lament the richness of species. There are hundreds of fungi here: Tricholoma, drumsticks, chanterelles, coral fungi ... When I arrived in Yunnan, I must eat authentic natural wild fungi, especially fresh fungi newly picked after the rain. It should be noted that wild mushrooms must be eaten under the "care" of local people, because many fungi are poisonous and inedible.
As the way to eat hot pot, which can best reflect the fragrance and freshness of wild mushrooms, it has been favored by diners recently. 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. Its soup base is slightly turbid, but it tastes much more fragrant than it smells, and it also has health care functions such as calcium supplementation. In addition, the mushroom dish developed by the store (made by baking and frying dried mushrooms and adding millet spicy), combined with wild mushroom hot pot to eat, will not take away the fragrance of wild mushrooms, but also make up for Kunming diners' spicy eating habits. After eating wild mushrooms, don't ignore that you must try a bowl of soup, which is pure game and absolutely fresh.
6. Dali three tea
Bai people are scattered in the southwest of China, mainly in Dali, Yunnan Province, which has beautiful scenery. It is a hospitable nation. On festive days such as festivals, birthdays and birthdays, marriage between men and women, and learning from teachers, or when friends and relatives visit, they will treat three tea with "one bitterness, two sweetness and three aftertaste".
When making three tea, the method of making each tea and the raw materials used are different.
The first tea, called "the tea of poverty", implies the philosophy of being a man: "If you want to make a career, you must first suffer hardships."
The second tea is called "sweet tea". It means "life is alive, and what you do will be sweet only if you suffer."
Three tea, called it "aftertaste tea". It warns people that everything should be "memorable" and remember the philosophy of "bitter first, then sweet".
Second, the top ten snacks in Yunnan were collected.
1, rescue
Rescue is one of the famous snacks in Yunnan, that is, fried bait blocks. The bait block is made of rice and is unique to Yunnan. The allusion comes from the fact that Wu Sangui led the Qing army to fight Kunming in the early Qing Dynasty, and the small court of Emperor Yongli of the Ming Dynasty fled all the way to Tengchong. When the hunger was unbearable, the local people fried a plate of bait. The emperor even praised: "Fried bait saved my hand." The fried bait block was renamed.
The bait pieces produced in Tengchong are fine, waxy, white and tough, cut into rhombic pieces, stir-fried with fresh pork slices, ham slices, sauerkraut, onion slices, spinach slices, diced tomatoes, chili pepper, eggs, etc., braised with a small amount of broth, seasoned with sauce, and finally served with a bowl of sour soup. Rice with sour soup is refreshing, appetizing and beneficial to digestion, so the "great rescue" has settled the position of popular children's dishes.
2. Buckwheat Baba
Baba is found in many places in Yunnan, such as Baba in Xizhou, Dali and Baba in Lijiang. Buckwheat Baba is the staple food of the Yi people. Buckwheat is a coarse grain produced in the cold region of Yunnan, and it can be divided into bitter buckwheat and sweet buckwheat. In fact, Baba is made of sweet buckwheat which is not very bitter. Buckwheat has the characteristics of cool, refreshing, pure and fragrant, and at the same time has a variety of amino acids needed by the human body, which has always been one of the ideal staple foods for diabetics. Because buckwheat Baba tastes slightly bitter, in Yi areas, whenever bloom is rich in honey in spring, people will take the honey out of the honey bucket, wrap it in leaves big enough to eat buckwheat Baba.
3. Mengzi rice cake
Mengzi rice cake is made of glutinous rice flour, brown sugar, lard, bean curd skin, sesame seeds, rose sugar, etc., mixed into paste and steamed in a bowl, which is hemispherical. Dark brown red, bright and oily, sweet and delicious, flexible and palatable, can be stored for a long time, and can be eaten directly after one or two days of production. If it is stored for a long time, it will be sliced, fried, baked or steamed.
4, rose rice shrimp
Rice shrimp is a snack with Yunnan flavor. It is cooked with rice pulp and leaked into a cold water basin with a colander. Because the head is big and the tail is thin like a shrimp, it is named. Mix it with sugar water and rose sugar, which is a good product to quench thirst in summer. The finished product is sweet, soft and tender, and the population is cold.
5. Dali milk fan
Milk fan is the flavor food of Bai people in Dali. Local ethnic minorities use surplus milk to make it. Because it is delicious, it is not only a favorite snack of local people, but also a famous point in the banquet.
6, Qujing steamed bait silk
Qujing steamed bait silk can be traced back to the 1980s. At that time, there was a restaurant in the street corner of Qujing College. Although the facade was not big, the main snack variety steamed bait served by the restaurant was finely made and had a unique flavor, which attracted customers every day and became famous in a few years. Customers who like spicy food can also add oil and chili pepper themselves, and finally mix well to eat. When the customer eats the bait and then drinks a small bowl of tube bone soup sprinkled with chopped green onion, that's an endless aftertaste!
7. Soak bait in beef soup
Bait, a rice product, is sold all over the country, but only in Yunnan. Thin pieces of bait, soft baked, are already delicious snacks. Dip the baked bait in sweet sauce or salty sauce, tear it into small pieces, soak it in rich and nourishing beef soup for a while, and add seasonings such as pepper and chopped green onion to make it naturally delicious and refreshing.
8. Fried pea powder
Fried pea powder is a traditional folk snack with a long history. The specific method is to soak the high-quality peas in water to remove their shells, then grind them into slurry, filter them with a sieve, and then put the slurry into a pot and slowly cook it into a paste with slow fire, and then cool it to form pea powder. Cut pea powder into small pieces with a knife, put it in a pot and fry it with fragrant oil and cooked lard. After it is half cooked, fish it up and air it, then fry it again in the pot and fish it up after it is cooked. Sprinkle salt and pepper when eating, it tastes crispy, fresh and tender, and it is memorable.
9. Yunzhou "Horse Rolling"
Horse rolling is a kind of sweet and moist waxy food, and it is one of the special snacks in Yunxian County, Lincang. In winter, fine glutinous rice like jade is ground into rice slurry and made into wax noodles. First, stir the wax noodles evenly with clear water, then knead them into a round shape, pour them into boiling water and cook until cooked, then pour them into the prepared spices and roll them back and forth. Spices are made of fried soybean powder mixed with sesame seeds, sugar and so on. Its taste is sweet, moist and fragrant.
10, fragrant bamboo rice
Xiangzhu rice has a strong Dai flavor, and the best rice is cooked from 1 1 month to February of the following year. At this time, there is a fragrant film in the bamboo, so it is called fragrant bamboo. Dai people first cut off the bamboo joints of fragrant bamboo, then put the soaked glutinous rice into the bamboo tube, plug the mouth of the bamboo tube with banana leaves, soak it in water for 15 minutes, put it in the ashes or bake it on charcoal fire, and take it out after the steam comes out of the mouth of the bamboo tube for more than 10 minutes, and beat it with a wooden hammer when eating.
Tips: When eating glutinous rice in Banna's restaurant, you should wash your hands first, because glutinous rice should be pinched by hand. The longer you pinch it, the better your taste will be. The locals say that when eating glutinous rice, you should touch your head and knead it, so that it will taste more fragrant. That's true, but no one does. In fact, just add a little oil when kneading it, and it will be more fragrant.