Gourmet: Crossing the Bridge Rice Noodles

Visitors to Yunnan will never forget to taste the Crossing the Bridge Rice Noodles. Crossing the bridge rice noodles consists of three parts, one is a bowl of chicken soup, each bowl is not less than 6 grams. The second is sliced food, including raw thin meat slices, loin slices, chicken slices and fish slices, plus processed tofu skin, leek, mung bean sprouts, pea tips, coriander and onion. The third is rice noodles. In addition to the most famous rice noodles crossing the bridge, there are many ways to eat rice noodles. If you have the chance, you might as well try them all.

braised chicken fir

braised chicken fir is a famous dish unique to Kunming. Chicken fir is a rare wild edible fungus which is a specialty of Yunnan. It tastes fresh, sweet, tender and fragrant, and can be compared with chicken. It can also nourish the stomach and refresh the mind.

pickled vegetables in Kunming

"pickled vegetables in Kunming are the favorite of Yunnan people." The pickled vegetables in Kunming are the common pickles of ordinary people. They are cold and stir-fried, and you can eat whatever you want. They are a little sour and appetizing. The practice of pickled vegetables: in winter and spring, wash and dry the vegetables. After the vegetables are wilted, cut into sections, sprinkle with coarse salt, and mix with pepper, pepper, ginger, star anise, fennel and some cooking wine. Put it in a pottery jar, seal it tightly and marinate it for one month.

Tricholoma matsutake with green pepper

One of the famous dishes in Kunming. Stir-fry green pepper and red pepper with garlic slices and matsutake slices, thicken the starch with broth, decorate the white with red and green, and the fragrance is mellow. Tips: Tricholoma matsutake, known as the "king of bacteria", is tender, sweet and smooth, and has a special fragrance. The Japanese also come here to buy it, which is said to prolong life.

Xuanwei Ham

Xuanwei Ham, also known as Yuntui, is one of the "Three Legs" specialties in China. It was exported to Hong Kong, Singapore and other places as early as 6 years ago and enjoyed a high reputation at home and abroad. As Xuanwei ham is a seasonal product, it is the processing season from first frost to beginning of spring the following year, and the best temperature is about 5℃ ~ 1℃. Yuntui meat is red, white and bright, with unique flavor and aroma, and it is convenient for long-term preservation.

Roasted duck in Yiliang

Roasted duck in Yiliang has a history of more than 6 years, which is comparable to Beijing roast duck. Roasted duck can be divided into two types: young duck, which is tender in meat and sweet in taste; Fat duck is rich in oil, and its meat is old and fragrant. If it is eaten with scallion, pepper or sauce products, it will have a unique flavor, especially roast duck in Dog Street. The production of roasted duck in Yiliang is very exquisite. When baking, the pine wool is used as fuel. When it burns out, the duck body is turned over in time, and honey water and lard are spread on the skin. The duck baked in this way is crispy and not burnt, crispy and soft, sweet and tender, and very delicious. You can taste this famous dish in many places in Kunming, such as Guxin Garden, a special restaurant. In addition, there is a Yiliang roast duck shop on Jianshe Road, which has been in business for many years. A roast duck for ten yuan is all smoked with pine branches, and the business is extremely good. Everyone can only buy one at a time, and there is a long queue. If you go late, it will be gone. Legend: Roasted duck in Yiliang is not a local dish in Yunnan, but it came 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. After the reunification of Yunnan, Fu Youde, who returned to Nanjing and was sealed by Zhu Yuanzhang, died. 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 roasted duck has been passed down to this day.

Steamed chicken

Steamed chicken is named after being steamed in a steamer. The purple pottery steamer produced by Jianshui in the south of Kunming is made of local red, yellow, cyan, purple and white clay, which has the characteristics of "the color is like copper, the sound is like a clear sound, the brightness is like a mirror, and it will never fade". When making, the artist first soaks the five-color soil in water, churns it, and then filters it into green and red clay. After the clay is made, it is painted with landscapes, flowers and other patterns, and then carved and embedded with clay of other colors. After burning and polishing with stone tools, it is integrated and the pattern is clear. Those long-used steam cookers, just like simple and elegant folk arts and crafts, are enlightening.

when making steamed chicken, first put the chicken pieces into the pot, put the seasoning on them, put them into a big casserole with water, and seal the pot cover. Cook over high heat for about four hours. At this time, steam is continuously injected into the boiler from a pipe in the middle of the bottom. Both steamed chicken pieces and condensed into water droplets in the pot to become soup. Therefore, the chicken pieces steamed in the steamer are rotten and bone-separated, and the soup is fresh and tender, which can best maintain the original flavor and nutrition of the chicken.

Yunnan is rich in medicinal materials, and local people like to add some Chinese medicinal materials when steaming steamed chicken. For example, Cordyceps sinensis, which is produced in alpine meadow mountain, is insect in winter and grass in summer. It is rich in cordycepic acid, vitamins, protein, etc. It can treat tuberculosis, lung-qi deficiency, lung-kidney deficiency, impotence due to kidney deficiency, backache, etc., so it is as famous as ginseng and velvet antler. Notoginseng Radix, considered by medical circles to have the effects of treating coronary heart disease, resisting cancer, refreshing and invigorating qi. Gastrodia elata has obvious curative effect on headache, dizziness, hand and foot convulsion, spasm and rheumatalgia. Therefore, when people steam steamed chicken, they often prescribe the right medicine for the disease, and put in appropriate amounts of Cordyceps sinensis, Notoginseng Radix, Gastrodia elata, etc. to nourish and strengthen the body, eliminate diseases and prolong life.

Qujing steamed bait silk

Qujing steamed bait silk can be traced back to the 198s. 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, so it 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 drinks a small bowl of tube bone soup sprinkled with chopped green onion, it will be memorable!

beef soup soaked bait

bait, a rice product, is sold all over the country, 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.

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 with salt and pepper when eating, it tastes crispy, fresh and tender, and tastes good, which is memorable.

"Great Rescue" by Emperor Fengming

Bait shreds and baits are very popular rice-based foods in all parts of Yunnan, but in terms of their quality and popularity, Tengchong bait shreds and baits can't be compared with any other place, especially the famous "Great Rescue" by Emperor Fengming-Tengchong fried bait block, which is more famous for its color, fragrance, taste and shape.

Tengchong people have refined rice into shredded bait and bait pieces for at least 35 years. According to word of mouth, Zhu Youlang (Emperor Yongli), the son of the Southern Ming Dynasty, was defeated and fled to the West. He once ate a large bowl of fried bait in a farmer's house, and he still felt endless aftertaste when he was full of hunger, so he was amazed and called it "great rescue" with emotion. Since then, "Great Rescue" has become the title of Tengchong Fried Bait Block and even the synonym of Tengchong Bait Wire and Bait Block.

Tracing back to the source, Tengchong bait silk and bait pieces are most famous in hu jia wan, a suburb in the east of the city. Its refined products are very strict in material selection and exquisite in technology. Its outstanding features are softness and "bones and muscles", which are not sticky after long-term cooking, slightly hot and edible, and fine and waxy in taste.

Tengchong shredded bait and bait can be eaten in a variety of ways, such as frying, roasting and cooking. "Great rescue" means cutting the thin slices of the reel bait into triangular or prismatic pieces, and frying them in a spicy pot with fresh meat slices, ham slices, eggs, mushrooms, carrots, tomatoes, pea tips and other accessories. It is colorful in color, delicious and tender. Cut the bait into cakes, bake them on charcoal fire, and then mix them into the thin bean flour paste with tsaoko, star anise, sesame oil, Chili oil and other ingredients, which is called thin bean flour Baba; Fresh meat, fresh soup, fresh vegetables and fresh bait are rolled on a small pot, which is called small pot bait.

Now, Tengchong Ersi, a famous local food, has already left Gaoligong Mountain, settled in Spring City, Beijing and many metropolises, and is favored by diners. And its new generation product-"Yun Teng Fast Food Bait Silk" was awarded the title of "Yunnan Consumers' Favorite Commodity" and "Excellent Product of the Third China Township Enterprises Export Commodities Exhibition" in 1994, 1995 and 1997 respectively.

Shidian Sanwei

Shidian people are good at pickling. Their specialties are carved plum, bone grasshopper and water fermented soya beans, one fruit, one meat and one vegetarian, each with its own unique flavor, which makes people salivate.

carve plum. It is refined from the local unique safflower and salt plum, and it has a processing history of more than 2 years according to research. In the past, there were many workshops specializing in carving plum. The famous ones were Roche's "Fu Qingchang", Zhang's "Ruixing", Xu's "Hui Rongchang" and Yang's "Yongchang", which were once sold well in Yunnan Province and Southeast Asian countries. Compared with ordinary leisure snacks, carved plum can be described as "spring snow" with artistic flavor, and its processing technology is very exquisite: a round, ripe and opaque red plum with big salt is carefully selected, the core is gouged out, and then various patterns are carefully carved on its surface, such as plum thread, plum blossom, canine teeth, chrysanthemum, purse and treasure cover, and then the finished product is soaked in high-quality honey. Because the "highlight" of processing is carving, it is named carving plum. Carved plums are exquisite, fragrant, moderately sour and fresh with olives, but without astringency, sweet and sour and crisp, with a long taste, which has the food effects of appetizing and invigorating the spleen, awakening the mind and moistening the lungs, promoting fluid production and quenching thirst.

Yunzhou "Ma Gungun"

is a sweet and moist waxy food, which 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.

Babajuan

Fengqing flavor snacks. Stir pea powder into slurry, filter to remove residue, fry it in an iron pan into a thin crispy rice crust, cut the bait into thin slices, bake it over charcoal fire, and spread it with spicy sauce. When eating, wrap the bait block in a round strip with the bean flour crispy rice. The crispy rice crust is crispy, the bait is soft, and the seasoning is delicious, which is especially delicious.

fragrant bamboo rice

fragrant bamboo rice has a strong Dai flavor, and the rice cooked from November to February every year is the best. 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, soak it in fire ash or bake it on charcoal fire, take it out after the mouth of the bamboo tube emits steam for more than 1 minutes, and beat it with a wooden hammer when eating, so that the rice becomes soft and fragrant, and tastes fragrant and soft, with a unique flavor. Tips: "Eat glutinous rice". 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.

Pineapple Purple Rice

Pineapple Purple Rice is also a glutinous rice food with Dai characteristics. First, the purple glutinous rice should be soaked for 7-8 hours. Cut a cover on the top of the pineapple, remove the pineapple heart, put it in the purple glutinous rice, cover it with pineapple cover and cook it in a steamer. After smelling the fragrance, it can be eaten with the cover open. It tastes a little sweet and has the effects of nourishing blood and moistening the lungs.

Shopping: Yunnan is characterized by a variety of climates and complex terrain, and has long been known as the plant kingdom, animal kingdom and mineral treasure house. From Chinese herbal medicines and strange stones to tea and various handicrafts, Yunnan is full of treasures.

1. Medicinal materials:

(1) Yunnan Baiyao: Yunnan Baiyao was originally named "Baibaodan" and later called "Yunnan Baiyao". Since its development, it has achieved remarkable results in treating diseases and healing wounds, selling well at home and abroad, and is known as the holy medicine for healing wounds.

(2) Gastrodia elata: Gastrodia elata, also known as Red Arrow and Dingfengcao, is a famous Chinese herbal medicine. Yunnan Province is one of the main producing areas of Gastrodia elata, and the related products sell well at home and abroad.

(3) Notoginseng: Yunnan is a famous producing area of Notoginseng. Sanqi is called Sanqi, also known as Tianqi, because it has three branches and seven leaves. It is a valuable Chinese herbal medicine. When selecting Panax notoginseng, we should pay attention to the fact that a big, solid, ox-like figure with a chrysanthemum heart inside is the top grade.

(4) Tricholoma matsutake: Tricholoma matsutake is delicious and has medicinal value. Tricholoma matsutake is a top-grade mushroom with fat body, white and tender meat and strong special flavor. The dishes made from Tricholoma matsutake are fresh, sweet and fragrant, with unique flavor. At present, all the Tricholoma matsutake sold is wild, mainly produced in Lijiang, Diqing, Dali and Chuxiong.

(5) Cordyceps sinensis: Cordyceps sinensis is a valuable medicinal material with the same name as ginseng and velvet antler. Cordyceps contains cordycepic acid, vitamin B12, fat, protein and so on. Besides medicine, it is also a valuable tonic. Old and weak, weak after illness and ordinary consumption can strengthen the body.

2. Kistler:

(1) Marble: Marble originated in Dali, Yunnan, and is white marble with black patterns. When the marble is cut open, natural ink and landscape flowers can be formed and made into various works of art.

(2) Jade and Emerald: Baoshan has the reputation of "Land of Gold and Silver". In the Ming Dynasty, a "Jade Road" and a "Gemstone Road" were formed between Baoshan, Tengchong, Menggong and Mogu. Yunnan is an important jade distribution center, and the corresponding jade carving crafts are also very developed. The finely carved jade can be called a treasure in the world.

(3) "Yongzi": Yongzi produced in Yunnan is a sacred product in Go. It is said that the "Yongzi" of Yunnan Weiqi, which is crystal clear and fine as jade, will make the players feel comfortable and rattle, because of its low thermal conductivity, and it is warm in winter and cool in summer.

3。 Tea:

(1) Pu 'er tea: Pu 'er is the place name of Yunnan, where all kinds of tea are distributed and occupy an important position in Yunnan tea-horse trade. Pu 'er tea belongs to green tea, including loose tea and tight tea, both of which are refined from fresh leaves of excellent Yunnan Daye tea. Pu 'er loose tea is thick, heavy, brown and red in color, emitting natural fragrance.

(2) Dianhong: Dianhong can be divided into Dianhong kungfu tea and Dianhong broken tea. The main characteristics of Dianhong Kung Fu tea are fat bud leaves, bright red soup color, pure taste, rich aroma and beautiful appearance. The main characteristics of Dianhong broken tea are uniform appearance, strong taste, tangy aroma and bright red soup color. If milk and brown sugar are added to black tea, it is an excellent nutritional supplement.

(3) Tuocha: Yunnan Tuocha is a well-known traditional tea at home and abroad, which belongs to pressed tea, also known as Xiaguan Tuocha. Tuo tea has two different specifications: one is to use Pu 'er loose tea as raw material and refine it into Tuo tea, which is beautiful in appearance, compact and elegant. The other is made of high-quality Qingmao tea from southern Yunnan tea area, which has the characteristics of moist color, clear soup color, rich fragrance and mellow sweetness.

4. Handicrafts:

(1) Tie-dyeing in Dali: Tie-dyeing is an ancient printing and dyeing handicraft. The product uses folk homespun as embryo material, and extracts pigment from roots, stems, leaves and skins of natural plants for dyeing. Its grain is natural, the color is green, the image is elegant, the materials are vivid, the style is generous, and it is soft and comfortable.

(2) Dai brocade: Dai brocade is an ancient textile processing among the Dai people, with exquisite weaving, unique patterns, gorgeous colors, elegant appearance, durability and richness.