It seems that as a Yunnan native, I must make a list. I found some pictures on the internet. The picture is still incomplete. Find it and fill it. All the things mentioned in the article are eaten by myself, so some of them may be incomplete, please forgive me. Please forgive me for writing too happily beyond the scope of snacks. Let's talk about crossing the bridge rice noodles first. Crossing the bridge rice noodles is actually from Mengzi. The soup base is cooked with chicken. It is said that it was cooked with ham during the bird flu. I was too young to remember at that time. Rice noodles are subdivided into coarse rice noodles, fine rice noodles, sour rice noodles, etc. Different rice noodles are used in different cooking methods, so I won't list them here. After a bowl of boiling chicken soup is served, add quail eggs first, and be careful not to stir them, otherwise they will become egg drop soup. Then add raw meat, tenderloin, ham slices, lunch meat, etc. Then there are cooked meat, chicken in soup, crispy meat, etc. In Yunnan, I know two kinds of crispy meat, one is fat and thin meat wrapped in eggs and fried, and the other is that eggs are stirred into paste in flour and then fried. The former is used in bridge rice noodles, but of course the quality used in restaurants is not as good as that made by ourselves. After that, all kinds of vegetables were put in, but lettuce was rarely eaten in Yunnan. Finally, add the rice noodles that have been scalded in advance and you can eat them. Cross-bridge rice noodles with different prices are graded by scholars, scholars, champions, etc., which may be derived from the allusions of cross-bridge rice noodles. If you are interested, you can search. There are two famous rice noodles crossing the bridge in Yunnan, Qiaoxiang Garden and Jianxing Garden. Although they have become more and more popular in recent years, they are quite authentic if they travel to Yunnan to eat. You may find something better if you have a chance to come to Mengzi. Now that we have talked about rice noodles, let's expand it. There are other methods of rice noodles: small pot rice noodles, a small casserole, bone soup, rice noodles thrown in, fresh minced meat, leek leaves and pea tips, and removed from the fire as soon as they boil. The tumbling soup makes the aroma of rice noodles, minced meat and vegetables come to my face. Without complicated seasonings, fresh ingredients are enough to make people covet. Cold rice noodles, in the hot summer, a bowl of cold rice noodles is amazing, crystal-clear and energetic rice noodles, sweet and delicious sweet soy sauce, crisp and fragrant leek leaves, fragrant peanuts, and a bowl of cold rice noodles will not feel hot, but also make the belly full and refreshing. Sour rice noodles are sometimes used when eating cold rice noodles. The unique sour taste of rice noodles can always conquer some people's taste buds. There are also marinated rice noodles, which are not very different from cold rice noodles, to solve the regret that cold rice noodles can't be eaten in winter. Pot rice noodles, a pot with a big belly and a small mouth contains all the delicious food. Eating pot rice noodles is more fun. Long chopsticks are always difficult to conquer small pots, and all kinds of delicious food can't come out in pots. After spending a lot of hard work, you can always feel more satisfied and hearty. The strangest thing is the stinky tofu cans and rice noodles. It is enough to toss a stinky rice noodle for a long time. Mutton rice noodles, mutton rice noodles are always named after the place names of neighboring Guizhou, Liupanshui, Panzhihua mutton rice noodles and so on. Yunnan people not only rely on shivering in winter to keep out the cold, but also mutton rice noodles, scalding mutton soup, smooth rice noodles and hot peppers. After sucking the rice noodles naked, the mutton soup mixed with peppers is not afraid in the cold winter. Xie's comment reminds me that with bean curd rice noodles, bean curd rice noodles, in my understanding, are added with bean curd on marinated rice noodles, which may not be very accurate, but after adding bean curd, the whole bowl of rice noodles is different at once. Bean curd can well dilute the salty taste of marinated rice noodles, increase the refreshing and sweet taste, and at the end of eating, bean curd and meat sauce are mixed together, which is another delicious food. According to Kunming people, go and shake a bowl of rice noodles. The above are rice noodles. When it comes to rice noodles, let's start with it. Yunnan also eats noodles, but it is certainly not comparable to the north. What is delicious after eating is steamed noodles, fresh noodles (not hand-rolled), steamed in a steamer, and mixed with sweet soy sauce and other seasonings. The key is to eat quickly, otherwise the noodles will soon become sticky. I have to mention that Qujing's steamed bait silk, bait blocks and bait silk are made of rice, one is filiform and the other is cake-shaped. Let's talk about the shredded bait. The shredded bait is also steamed. It is similar to the marinated rice noodles. You can't mix the leek leaves and shallots quickly. The wonder of the shredded bait lies in the strong taste, which can definitely be described by snapping teeth, and it can wrap all the seasonings well, making every bite sweet and delicious. The best bait in Qujing should be the old bait, which has a chain store. A bowl of bait and a small bowl of bone soup for breakfast every day will make the whole person very energetic. Need to supplement Qujing's spicy chicken, all red and red are peppers, but it can't stop eating. After eating chicken sauce, you can also make spicy chicken rice noodles and rice noodles. . . Next, of course, is the bait block. In Kunming, there is the Yingfeng bait block chain store, but it just feels like a big name. The delicious bait blocks are all at the gate of the primary school and middle school. The children's favorite breakfast at school, a bait block, a sausage, and a nutritious and substantial breakfast. The best bait piece I've ever eaten is in Huize. The bait piece in Huize can be so thin that you can see the words in the newspaper through it. I like to burn the bait piece with a small fire and turn it over quickly. When the whole bait piece expands into a ball and pops open, the aroma of rice rushes out with steam, and the bait piece is cooked. I quickly put on soy sauce, peanut butter and sesame sauce, and listen to the sound of various sauces on the bait piece. The bait pieces need to be added. Huize has corn bait pieces, which are more powerful than rice bait pieces, and will have the sweetness of corn, which is especially delicious. The rice bait is sliced and fried with minced vegetables. It's called Rescue Driver, and it's a famous dish in Tengchong. What needs to be said is that there are also vermicelli, pea powder and scratch powder similar to rice noodles and noodles, and the signs of Dali Bai people's cold vermicelli are all over Yunnan. Speaking of Huize, let's go on from Huize. The most famous in Huize are thin bean powder and potato Baba. The thin bean powder is made of soybeans and has a strong aroma. When you eat it, you can add buckwheat, Jiang Mo, minced garlic, people who like spicy food and dried Chili noodles. It is dried Chili noodles, not oil peppers. Only dried Chili noodles can match the oil-free aroma. Fried dough sticks or bait pieces are soaked in the thin bean powder. Speaking of potato Baba, in some places, potatoes are cooked and fried directly, or raw potatoes are shredded and wrapped in sauce and fried together, while Huize is a cake made of potatoes cooked and mixed with spicy or non-spicy food as stuffing. After frying, the crust of the cake is crisp and the filling is fragrant. In my memory, I was very hungry once, and the cold potato Baba was baked on the fire, and the oil and fragrance inside slowly overflowed, which was extremely satisfying. Next, there are two kinds of potatoes: new varieties and old varieties. . . It's really a loose classification. It's just a name for local farmers. Don't care. The new variety is characterized by high water content, and it is crisp to make hot and sour shredded potatoes after being washed with water. The old variety is relatively high in starch content, commonly known as noodles, which is loved by more people (only referring to the local area). Good potatoes will be divided into two halves when they are cooked or baked, and the rustling particles can be clearly seen on the cross section, which has a heavy taste. The simplest way to eat potatoes is to cook and bake them. In the countryside, the most primitive coal stove, where the carbon residue is piled up under the stove, put the potatoes in and bake them slowly. It is estimated that it is almost time. The carbon residue potatoes are pulled out together, and the potatoes are dark and dark. Scraping the skin and carbon ash with iron sheets will show the sweetness of the potatoes. If the old man helps you scrape them, it can help you leave a crispy skin on the surface of the potatoes while ensuring hygiene, commonly known as guba. . . Personally, I think this is the essence of baked potatoes. Boiling potatoes is even simpler. Add water to the pot with the skin and boil it. Take it out and let it cool. Boiled potatoes, baked potatoes, and pickled ginger with homemade old sauce are warm dinners for many farmers. Another heavyweight is fried potato, which can be cooked by big hotels and roadside stalls, and it can't be said who can do it better. Sitting in a roadside stall and eating a bowl of fried potato can satisfy all the cravings of Yunnan people for food. Delicious potatoes include black potatoes, the size of table tennis balls, dark purple, fried with skin and dipped in spicy sauce, which will be found in restaurants in Yunnan cuisine. After talking about potatoes, I want to lead them to Xuanwei, of course, ham and pig-killing rice. The most unacceptable thing about ham is that when I went out to buy hand-grabbed cakes in other provinces, the boss asked: Do you want ham? : ham ⊙▽⊙, Gaga Gaga! ! ! So I added a ham sausage T T. Ham is made by salting the pig's forelegs or retreating, and is most famous in Jinhua, Zhejiang and Xuanwei, Yunnan. The taste of ham, alas, tut tut. Fresh pork legs, plus a lot of salt, are rubbed and massaged constantly, and all the blood in the pork legs is squeezed out, and then they are left standing for a while, I don't remember how long, and then they are hung in a cool and ventilated place, so that time passes slowly and a ham is slowly boiled. Ham cured for more than three years can be eaten directly after the lean meat is cut, which is very delicious. There are many ways to eat ham. The simplest way is to cut it into large pieces and stew it slowly. You only need clean water, a casserole and ham, cover it and stew it slowly. After three or four hours, it will be full of fragrance. When the cover is lifted and the bones are shaken gently, the whole piece of meat will fall off. The delicious taste of ham lies in fat but not greasy. You only need a plate of ham, and it is not a problem to eat several bowls of rice. Ham can also be sliced and fried with green peppers, and steamed with milk cake, which is a kind of dairy product made of goat's milk and has a strange smell. The pig-killing rice is to be continued. Every year when the Lunar New Year is approaching, people who raise pigs in rural areas will kill a pig. When they kill pigs, they will ask people from the village to help them, and then they will invite those who help them to eat, that is, slaughter pig rice. A pig is divided into different parts, the front legs and hind legs are marinated, that is, ham, and ribs are marinated, that is, preserved ribs, which are eaten in the next year and are called main dishes. Pig's head, pig's belly, pig's intestines and pig's tail are washed and marinated. Fresh materials are absolutely excellent marinated vegetables. There is also a dish called chopping meat, that is, the meat with a large proportion of fat meat is cooked only with simple onion and ginger. It is the size of mahjong, and it is very boring to dip Hu Chili in water, but you can't help eating a few pieces of pig-killing rice every year. Xuanwei stir-fry, fresh leg meat just came out with garlic seedlings. Sour soup pig blood, boiled with dried sauerkraut, pig blood is tender as tofu, but it has elasticity that tofu does not have. There are many dishes for killing pig rice, most of which are made by farmers themselves, and the taste is very simple. Xuanwei is also worth mentioning that yellow tofu, five centimeters square, is colored with white tofu in turmeric, which has a certain salty taste and fragrance, and can be eaten without any conditions. When it comes to tofu, tofu can be expanded. Ha ha ha ha, see downstairs said pao (1) liver, you must insert this, because it tastes wonderful. It's the pig's liver that is inflated by air and then dried. What special technology should there be? It's usually eaten during the New Year, steamed after slicing, and eaten with vinegar. The taste depends on personal preference. It's wonderful. Huize has tofu, starting with the wrapped tofu. The inside of the wrapped tofu has not completely formed a solid state, so The delicious way to bake the wrapped tofu is to go to the barbecue stall. If it is baked directly, it will stick on the shelf. Let the store help to fry it first. After the skin is crisp, bake it slowly. When it is cooked, dip it in water. It is absolutely delicious. It should be noted that because the skin is sealed, it will be very hot inside. Another famous dish is tofu wrapped in iron plate. Then there is tofu. At the barbecue stall, a group of people who don't know each other sit together. The vendor bakes small tofu the size of a mahjong block. Everyone has a bottle cap in front of them. When eating a piece of tofu, the vendor throws a dried corn into your lid. A group of people are chatting and eating tofu, which is simply carefree. The most distinctive thing is that the Red River is far away. At noon, the weather is too hot to have an appetite. People sit in front of the tofu stall, a big cold beer, a small roll of powder, and tofu. There are stinky tofu in Yunnan, but it's not as black as Changsha's, and its smell is different. The common way to eat it is frying, or steaming it with soy sauce and sesame oil sprinkled with shallots, but it's risky to do it at home. And Dai flavor. What impressed Dai most was all kinds of Bao Shao, Bao Shao beef, Bao Shao brain flower and Bao Shao. . . I don't know what leaves are used in the package, but the juice and aroma of the material are well preserved after it is wrapped. And there will be a fresh fragrance of plants. Dai taste is generally heavy and sour. Acid is the kind of acid flavored with lemon. The Lijiang area in Dali, which everyone has been talking about, is a milk fan and a milk product, which can be roasted and fried, soft and glutinous, and crispy. Dip it in rose sugar after frying or baking, or just dip it in white sugar, which is very sweet. If there is anything else, it is rawhide. I don't know if the pigskin has been heated slightly after washing. I remember that I saw bloodshot once when I ate it. . . Dip in water, although it sounds terrible, but it tastes really good, and the taste is completely incomparable to other things. I remember eating tile barbecue in Old Town of Lijiang, which was also delicious. I remember eating tile barbecue in Old Town of Lijiang, which was also delicious. There is another big category, bacteria. Show all