In Chuxiong, you can eat authentic Yunnan-style saliva chicken, mushroom soup hot pot, matsutake sashimi, whole lamb soup pot, etc.

Some delicacies are also available in other places. Chinese cuisine is extensive and profound, and the biggest feature is that the taste of each dish is different. Chinese people pay attention to similar cooking, which is why even the same dish in each region will still be delicious.

There are different flavors.

1. Wuding Fungus Hot Pot Wuding Fungus Hot Pot, a variety of mushrooms are produced locally in Yunnan. Chuxiong’s love for mushrooms has reached its peak.

In Wuding, you can eat fungus feast and fungus hot pot.

Mushroom hot pot can only be made in Yunnan, and it is difficult to achieve in places like Guizhou. First, the mushrooms in Guizhou are particularly dependent on seasons, and second, the freshness of the mushrooms can only be kept for a few days.

Basically, the fungi grow out within a few years after the rain. In the hot weather after the rain, they will be quickly eaten by various bugs in the forest.

In the rainy season in Yunnan, fungi will basically grow when it rains.

This climate can last for several months before there is a constant supply of fungi.

In the production area, you can eat the rarest fungi. In Wuding, there are morels, chanterelles, black tiger palm fungi, matsutake mushrooms, etc.

In other places, if you ask for a mushroom pot bottom, you will find that there are actually no mushrooms in the pot, but in a real mushroom hot pot, there are real mushrooms.

The umami flavor is absolutely irreplaceable.

2. Matsutake sashimi Matsutake. I know that this is an extremely expensive ingredient. Except for the production area, it can only be seen in the most high-end restaurants.

"A Bite of China" talks about matsutake for almost 10 minutes, and it is also mentioned that the best way to eat matsutake is to make sashimi directly.

The more expensive the ingredients, the easier it is to make them in order to fully appreciate the deliciousness brought by the ingredients.

Generally, sashimi is simply processed. At this time, the texture of sashimi is slightly tough, sweet and delicious. If it is a little light, you can add wasabi soy sauce for dipping, which is also delicious.

3. Yao’an Squab You read the ingredient here right, it’s pigeon.

Many friends probably know that pigeons convey messages and are a symbol of peace.

In fact, there has been a history of eating pigeons in China a long time ago, and it is also a delicacy in Chinese recipes!

You see, in many movies and TV dramas, pigeons that deliver messages are shot with arrows and roasted to be eaten!

Yao'an has a history of raising pigeons for hundreds of years. Farmers in the dam area have the habit of raising pigeons in almost every household, and they also have the habit of eating pigeons.

One of my best friends also told me that the reason why he is so fat is because he ate pigeon soup when he was a child.

Squabs are young pigeons that are called squabs before they leave the nest.

4. Yuanmou Liangji In Yuanmou, there is a soil forest that is admired all over the country, and here there is also a representative of the authentic Yunnan flavor, Yuanmou Liangji. The chickens are made from chickens that have not yet laid eggs or have not yet crowed, and are directly prepared.

Put all the chickens into the pot and cook.

Cut into pieces and add some ingredients, it becomes a Yunnan-style delicacy that Yunnan people love to eat.

5. The editor of Mou Ding’s Beggar Chicken didn’t know it until watching Jin Yong’s martial arts dramas!

Isn’t this Hong Qigong’s favorite!

The cooking method of this beggar's chicken is also unique. The marinated chicken is wrapped in thatch and then grilled on charcoal fire.

It is said that the chicken cooked this way is particularly delicious.

6. The ingredients of this delicacy, Whole Lamb Soup Pot, are limited to black goats from Yunnan. This dish is also from the Yi ethnic group.

In the Yi village, during gatherings or markets, villagers set up tents to sell this delicacy.

It is for those who are tired from walking at the gathering. The old men like to travel in twos and threes, add a piece of buckwheat cake, talk about the mountains and smoke local cigarettes together.

7. Mouding oil fermented bean curd, this is an authentic southern delicacy, usually used as a dipping sauce.

It is also a local delicacy of the Yi people. The raw material relies on the soybeans that are abundant in Mouding County.

The biggest secret is the high-quality mineral water from Tiantai Village. The spring water ensures the whiteness and tenderness of the tofu, which makes the fermented bean curd delicious.

Having introduced so much, the beautiful scenery of Chuxiong not only attracts me, but also the delicious food has always attracted me to visit Chuxiong.