Yunnan cuisine is made on the basis of unique raw materials, special seasonings and processing methods. In contrast, Yunnan cuisine uses more sauces and spices than other cuisines, and its eating method is also very unique.
Sauce
Many dishes in Yunnan are seasoned with sauces, such as Zhaotong sauce, which is salty, fresh, spicy and fragrant, somewhat similar to XO sauce in Guangdong. Cook the meat smells good when cooking. In addition, Yuxi specialty sweet soy sauce is an essential seasoning for making cold noodles. In addition, there are all kinds of assorted sauces, sweet noodle sauces, bean paste, Tang Chi old sauce, etc., which are common seasonings in Yunnan cuisine.
Immerse in water
Another major feature of Yunnan cuisine is dipping in water, similar to Chaozhou cuisine in Guangdong. Different dishes should be dipped in different water. For example, if you eat wasp pupae and bamboo worms, you should dip them in water with salt and pepper. If you eat tofu in a copper pot, you should paste Chili; If you eat Yunnan spring rolls, mix fermented bean curd; "Mi Nan" hot sauce is a special dip for Dai people, so when you eat many dishes, you should mix a little with it. It is precisely because of these "dips in water" that the taste of Yunnan cuisine is more intense.
Salted vegetables
Kimchi sounds a bit abrupt at first glance. In fact, many "pickles" in Yunnan can be eaten alone and are also an important part of cooking and seasoning. In addition, there are local famous "pickles", such as Midu pickles, Jiangchuan radish puree, Yimen lobster sauce, Shilin fermented bean curd and so on. Pickled pickles and fermented bean curd are essential seasonings in many Yunnan dishes.
succour
The big rescue rack is one of the famous foods in Yunnan, which is actually fried bait blocks. The bait block is made of rice and is unique to Yunnan. According to ancient records, food made of wheat was collectively called "cake" in ancient times, and food made of rice was "bait". Yunnan is the birthplace of ancient humans. Rice planting has a long history. By the end of the lunar calendar, every household should choose the best rice, wash it, soak it, steam it, put it in a jar, grind it as fine as mud, rub it with beeswax on the chopping board, and then knead it into a rectangle, an ellipse and an oblate shape, which is called "bait feed" as a gift food. After a long time, most people will play it.
Fried bait slices are ordinary snacks and are famous for an allusion. According to legend, at the end of the Ming Dynasty, Wu Sangui entered the customs, and Zhu Gui, the emperor of Wang Yongli, fled to western Yunnan in panic. Fled to Tengchong, it was getting late, and lived in the village. The host fried a plate of bait to satisfy his hunger. The fallen emperor was born in the deep palace and lived a hard life after months of long journey. Today, he eats this kind of food, such as delicacies, and says, "It's really saved." Since then, Tengchong bait block has won the reputation of "great rescue". This spot is red, green, white and yellow, and the bait is delicate, waxy and slippery, fresh and sweet, oily but not greasy, which is famous far and near.
Dry-baked shredded potatoes
"Children who eat potatoes grow up" (children mean handsome and beautiful) is the mantra of Yunnan people. It can be seen that it is delicious and famous. Potatoes are the most famous in Zhaotong, and they are easy to learn. Common ones are blowing dim sum, fried potato cake, shredded potato, braised potato, old milk potato, cold potato, pickled potato soup, potato braised rice and so on.
Dry-baked shredded potato is the most common and famous potato dish in Yunnan. Although it is similar to dry fried shredded potatoes, the final product is fried shredded potatoes into thin round cakes. Although it looks simple, it takes a lot of effort to actually do it. Generally, it takes about 5 minutes to bake shredded potatoes. It tastes crisp and delicious.