In this vast land of Yunnan, there are 25 ethnic minorities living. Because of the unique natural resources here, because of the smart and intelligent compatriots of ethnic minorities, and because of the desire for food, you can taste the unique food of each ethnic group in the gathering place of ethnic minorities in Yunnan.
I don't know whether these delicious foods of Yunnan ethnic minorities can impress your stomach and make you take a step forward to welcome one spring city after another.
Hani nationality-bamboo chicken
There will be no shortage of bamboo-tube chickens at the table where the Hani people entertain foreign guests.
Yunnan is rich in bamboo and bamboo tube cooking has a long history. Smart people draw delicious food with hollow bamboo. When food is added to the bamboo tube, a fragrance from the inside will be mixed into the food, resulting in a unique taste, which is deeply loved by people who love to eat. Over time, this delicious food has been passed down from generation to generation with cooking skills.
Yunnan Hani bamboo-tube chicken has both the sweetness of chicken and the fragrance of bamboo. The two flavors are mixed and unforgettable.
Dai nationality-Shaoganba
Dai people have a long history. As the inheritance of time, Shaoganba is deeply loved by Dai people because of its unique flavor, unique method and cheap storage.
The eating method of Dai people's burnt dry bar is not complicated, and they can eat it without any auxiliary materials.
The freshly baked dry bar is fragrant and crisp, and it tastes even. Now it tastes worse when baked. Typical foods of Dai people include lemon sauce, fried cowhide, citronella grilled fish, plantain flower and so on.
Tibet butter tea
Buttered tea plays a major role in Tibetan food and is often eaten as a staple food with Ciba.
In every Tibetan family, ghee can be seen anytime and anywhere. Butter is an indispensable food for every Tibetan. Tibetan families drink tea at least three times a day, and some even as many as a dozen times.
Simply put, it is to grind special tea leaves into juice, mix them with ghee, salt and refined spices, and stir them into a harmonious state with tea sticks in a tea barrel, that is, butter tea.
There is a saying among Tibetans that "three days without food is better than one day without tea". Besides Ciba, highland barley wine and butter tea, there are many typical Tibetan foods, such as Zumami and traditional Tibetan banquet food.
Bai nationality-rawhide
"Raw skin" is not only a traditional dish in Dali, but also a legend in Bai people's food culture. Every holiday or daily hospitality, Bai people always take "skin" as their responsibility and treat guests with "skin".
From Nanzhao period, Bai people had the habit of eating "raw skin", which has continued to this day. Wherever there are Bai people living in compact communities, there must be people eating "raw skins". The raw skins eaten by Bai people are depilated by straw fire, so they are known as "Bai people roast pigs".
Jingpo nationality-ghost chicken
Although the name of "Ghost Chicken" is indecent, it tastes really delicious. The practice of ghost chicken is simple, and the native chicken raised in rural areas is selected, with black-bone chicken as the best. After cooking, it is full of fragrance, and the ingredients are made of rock ginger, garlic, millet spicy, mixed salt of coriander and lemon leaves, monosodium glutamate and soy sauce.
Sour and appetizing Jingpo Ghost Chicken is definitely a Yunnan cuisine that you can't miss.
Besides Ghost Chicken, Jingpo people are also good at making pickled vegetables and sauerkraut, such as pickled broccoli, wild garlic, beans, eggplant and sour bamboo shoots. This is also a delicacy of Jingpo nationality, such as bamboo tube grilled fish and eel.
Mongolia roast whole lamb
Mongolian is a legendary nation with a long history, living a nomadic life. Three meals a day, every meal is inseparable from milk and meat.
Roasting whole sheep is an indispensable food for Mongolian guests. After the Mongols killed the sheep by traditional slaughter methods, they washed their wool with hot water, removed their internal organs, cleaned the white sheep and baked them into big dishes.
Roasted whole sheep is the best dish in Mongolian meat because of its color, fragrance, taste and shape.
Miao nationality-sour soup fish
People who eat fish are smart and kind. The waterside where Miao people have lived for a long time has always been very effective in cooking fish. Miao sour soup fish is a Miao delicacy. The preparation method is not complicated. By adding special seasonings, the fish is delicious and the soup is delicious.
The Miao people return at sunrise and sunset, which makes them like eating sour food very much. In addition to fish in sour soup, it has now been extended to chicken and duck in sour soup.
Wa nationality-chicken rotten rice
Chicken rotten rice is called "Maniaburao" in Wa language, which is a delicious dish for Wa people to welcome guests. It can be eaten as both a meal and a dish. It is much softer than ordinary rice and much drier than porridge. There are two ways to do it now. One is to tear the chicken pilaf with your hands, and the other is to cut the chicken pilaf with a knife.
The method of making rotten chicken rice is very unique. Take fresh and tender black-bone chicken, cut it into pieces and cook it in a pot, then add fennel leaves, green peppers, spices, coriander, onion, garlic, fragrant seeds, mint and other condiments to cook it slightly. Its color is bright, its taste is waxy, smooth, fresh and tender, and it is unique.
Buyi five-color flower rice
Five-color flower rice is red, black, yellow, white and purple flower rice, which is called flower rice for short. It is a specialty of Buyi people, and it is said that it has been circulated among Buyi people for nearly 900 years.
Flower rice is a kind of pure natural green food with bright color, rich fragrance and delicious taste. The traditional original ecological Buyi flower rice is hand-made, with complicated process and many steps. In the industrious hands of Buyi people, it has made delicious food.
Dulong bee pupa
Bee pupa has become a famous dish in Yunnan. The most exquisite way to eat is in Dulong.
Bee pupa is one of the most exquisite dishes of Dulong. Bee pupa is rich in nutrition, high in protein, crisp and tender in taste, and it is a truly pure natural delicious food. It is said that there are more centenarians in Dulong, which is related to the frequent consumption of bee pupae.
Dulong cuisine also has sweet and delicious slate Baba with unique flavor; Sweet and sour bamboo dishes made from tender bamboo shoots that grow naturally in spring are often used to stir-fry meat and make soup. They are delicious and refreshing, and they can also clear away heat and quench thirst. Zhuyeqing wine is also a traditional welcome food of Dulong people.
Achang nationality-hot and sour valley flower fish
Achang people mostly live in Yunnan, which is one of the earliest ethnic groups living in Yunnan, China.
Achang people put the fry in the field when transplanting rice, and take the fish after the grain is ripe, which is called valley flower fish. Hot and sour valley fish is fried or fried, and then cooked with sour pepper and water.
Valley flower fish is hot and sour, tender and smooth, delicious and deeply loved. Achang people also like to eat bait, rice noodles, taro and so on. When celebrating festivals and harvest, they must be inseparable.
Deangzu-stewed chicken with sour bamboo shoots
Sour bamboo shoots have a choking sour taste. When you smell saliva in your mouth, it will accelerate your secretion. People who like sour bamboo shoots will have an appetite when they smell it.
De 'ang stewed chicken with sour bamboo shoots is a delicious food with sour bamboo shoots. Slaughter the wild chicken, add sour bamboo shoots when stewing the chicken, and the sour taste will be blended into the chicken juice, which is delicious. Deang people widely use sour bamboo shoots. When stewing chicken, frying meat or cooking fish, sour bamboo shoots should be added as seasoning.
The food culture of De 'ang nationality is influenced by the Han culture. Some China food methods are popular among De 'ang nationality, such as pickled vegetables and rotten salt water, which are also common side dishes on the dining table of De 'ang nationality.
Lahuzu-barbecue
Lahu nationality is a unique minority in Yunnan. In the past, the Lahu people lived in the dense forests of Shan Ye and hunted for a living. Later, they gradually moved out of the forest and lived a farming life. "Lahu" means self-proclaimed, "La" means tiger, and "Hu" means barbecue by the fire until the meat smells fragrant. From the word "Lahu", we can see that this is a nation famous for its barbecue.
The barbecue flavor of Lahu nationality is unique. Most of them use hunted wild animal meat as ingredients to bake directly with fire, or use banana leaves to wrap the meat in the fire and cook it. Typical foods mainly include: Lahu barbecue, dried nang, roasted beef with herbs, etc.
Naxi nationality-Lijiang ham Baba
"That" means greatness or dignity, while "Xi" means being a man. Hard-working and thrifty Naxi people like to drink, drink strong tea and eat sour, spicy and sweet food.
Ham Baba is one of the most popular dishes of Naxi nationality. It is made by rolling fermented dough into a cake blank, sprinkling broken ham, wrapping both ends with sweet nuts and frying in a pot.
Ham Baba is golden in color, with distinct layers, crisp outside and tender inside, crispy and delicious. The typical food of Naxi nationality mainly includes chicken jelly, rice enema and grilled fish.
The food in Yunnan is really great. The taste of Yunnan is based on the taste of ethnic minorities and is compatible with the sour, fragrant and spicy tastes of Sichuan and Chongqing. The taste is extraordinary.
Experience different customs,
Experience different foods,
In Yunnan, in Kunming!
Introduction Part 2