The food in Kunming is really mouth watering. Street snacks, barbecues and elegant indoor restaurants all have local specialties. Tasting unique ethnic food in Kunming is an unforgettable choice for tourists. There are many ways to make ethnic dishes, such as roasting, salt, freezing, frying and frying. The utensils are made of slate, fragrant bamboo, sheepskin and pebbles. Most notably, Kunming's delicacies are famous all over the country, and the wild fungi in them are inexhaustible. However, the taste of Kunming food is a little salty and spicy, which is nothing to Sichuan and Hunan, but the light and sweet people in Jiangsu and Zhejiang may feel a little uncomfortable. When in Rome, do as the Romans do, or it's a pity that you can't eat so much delicious food. Generally speaking, the places where Kunming eats and drinks are relatively concentrated are Beidamen Food Street in the north, Xingyuan Road in the west (next to Xishan District Government Building), Dianchi Road, Guanzhong Road, Guannan Avenue and Expo Avenue.
There are countless snacks in Kunming. For tourists, I'm afraid it's difficult to enjoy all the delicious food in just a few days. Let me give you a hint. The following is a brief guide to various specialty snacks! Deep-fried stinky tofu in Southwest Commercial City, braised bait silk in the middle school attached to Normal University, farm food in Maomaogou of Xishan Mountain, Monopterus albus in the dam of Haigeng Highway, spicy fish in Dadian Garden, barbecue night market in niujie Zhuang, fatty hot pot, closed wild mushroom hot pot, braised mutton hot pot under Shizha overpass, casserole rice noodles opposite the dormitory door of Xinying Campus of Kunming University of Science and Technology, and so on! In terms of classification, everyone will have a clearer concept.
Snacks: Snack Street next to Southwest Building.
Wild Mushroom: Close the road to Wild Mushroom Street.
Barbecue: niujie Zhuang barbecue in the east; Barbecue stall next to Fangguan Square in Chuanjin Road; "Tofu Factory" in the north; Jianshui barbecue next to the railway near West Railway Station; There are Zhaojiadui and Shark's fin Road to the west of Fengling Community, and there is Honglian barbecue to the west.
Dog meat: There are more than a dozen Shuanglongqiao dog meat shops in Shinan District, which have been linked together for several years. Needless to say, the excitement at midnight is the best one in Qujing, Liangyuan community, which tastes good. Then there is the cucumber camp on Laohuigeng Road, which is the oldest dog meat stall in Kunming. Dog meat rice noodles and roast dog chops make people drool when they smell them far away.
Places where night markets are concentrated: near Jingxing Street Flower and Bird Market, Dianchi Cinema, Xiangyun Food City (behind An Baili Square, diagonally opposite Jinma Bijifang), Honglian Barbecue (opposite Chunyuan Community), Southwest Night Market Barbecue City on Renmin Road, Happy Fish Dianwei Buffet Snack (in Daguan Commercial City), Riverside Food Gallery on Qingming Festival, Shangyi Street and Guandu Ancient Town Buffet Snack.
Ten famous snacks in Kunming: crossing the bridge rice noodles, Sixi glutinous rice balls, buckwheat buns, Taishi cakes, DuDu steamed dumplings, shepherd's purse jiaozi, braised rice with ham and beans, small pot rice noodles, bait blocks and assorted cold rice noodles.
Tip: The price in Kunming is not high, and the cheap and attractive tropical fruit here is also a special food.
A person who is interested in snacks, when he arrives in Yunnan, is almost equal to going to heaven. It is cheap and delicious to eat a bowl of shredded bait in the morning and a bowl of shredded bait or bait pieces when you are hungry. In addition, the old tofu is soft and pleasant, and the meal is very good; The seasoning of cold chicken rice noodles is not necessarily less than that of Sichuan cold noodles ... Responding to the snacks here is the special seasoning of Yunnan-"Mi Nan", which means similar to the sauce in western food and represents a kind of sauce. Here, snacks and Mi Nan constitute the initial embryonic form of Yunnan cuisine.
Snacks are as varied as flowers.
Yunnan snacks are as varied as the flowers there. Due to the complex region and numerous nationalities, each nationality has its own special diet. Grass buds in Jianshui, tofu in Shiping and rice noodles crossing the bridge in Mengzi are all famous for their delicacy. Northeast Yunnan is the only way to enter the Central Plains. Tofu, buckwheat noodles and crispy red beans are all famous local snacks. Lijiang Baba and Eight Bowls in Lijiang are also not to be missed.
Rescue: Rescue is one of the famous snacks in Yunnan, which is actually fried bait. The bait block is made of rice and is a unique food in Yunnan. According to ancient records, food made of wheat was 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 rectangles, ellipses and oblates. This is called "bait feed" as a gift food. After a long time, ordinary people will let it go.
Fried bait chips are ordinary snacks and are famous for an allusion. According to legend, at the end of the Ming Dynasty, Wu Sangui entered Kunming, and Li Yong Emperor Gui Wang and Zhu Youlang fled to western Yunnan. When I fled to Tengchong, it was getting late and I lived in the village. The host fried a plate of bait to satisfy his hunger. The fallen emperor was born in the palace. After several months' long journey, he lived a hard life. Today, he ate this kind of food, such as delicacies, and said, "This is really a salvation." 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 and waxy, fresh and beautiful, oily but not greasy, and has a long reputation.
Buckwheat Baba: Baba is found in many places in Yunnan, such as Baba in Xizhou, Baba in Dali and Baba in Lijiang. Buckwheat Baba is the staple food of Yi people. Buckwheat is a coarse grain produced in the cold region of Yunnan, which can be divided into two kinds: bitter buckwheat and sweet buckwheat. In fact, Baba is made of sweet buckwheat, which is not very bitter. Buckwheat has the characteristics of cool, refreshing, pure and fragrant, and at the same time has a variety of amino acids needed by the human body, which has always been one of the ideal staple foods for diabetic patients. Because the taste of buckwheat Baba is slightly bitter, in Yi areas, whenever there is enough honey in spring, people will take honey out of the honey bucket and wrap it with leaves big enough to eat buckwheat Baba. Bitter buckwheat Baba eaten in Shenzhen is not very bitter, because sugar and eggs are properly added to it in consideration of the acceptability of local people. The golden fried tartary buckwheat cake is very soft, looks a bit like tortillas and tastes sweet and delicious when chewed.
"Mi Nan" is an authentic folk taste.
Yunnan cuisine is made of special seasonings and processing methods on the basis of unique raw materials. In contrast, Yunnan cuisine uses more sauces and spices than other cuisines, and its eating method is also very unique. The meaning of "Mi Nan" is similar to the sauce in western food, representing a kind of sauce, which is a traditional food of Dai people.
Sauce: Many dishes in Yunnan use sauce as seasoning, such as Zhaotong sauce, which is salty, spicy and fragrant, somewhat similar to XO sauce in Guangdong. It tastes good when cooked with meat. In addition, Yuxi specialty sweet soy sauce is an essential seasoning for making cold noodles. Besides, there are all kinds of assorted sauces, sweet noodle sauces, bean paste, Tang Chi old sauce and so on, which are common seasonings in Yunnan cuisine.
Dipping in water: Another major feature of Yunnan cuisine is dipping in water, which is similar to Chaozhou cuisine in Guangdong. Different dishes should be eaten with different dips. For example, if you eat wasp pupae and bamboo worms, you should dip salt and pepper in water; If you eat tofu in a copper pot, you should paste pepper; If you eat Yunnan spring rolls, you should mix them with fermented bean curd; "Mi Nan" hot sauce is a special dip sauce of Dai people, so you should add a little when you eat many dishes. It is precisely because of these "dips in water" that the taste of Yunnan cuisine is more intense.
Pickled vegetables: Pickled vegetables are a bit abrupt at first glance. In fact, many "pickles" in Yunnan can be eaten alone, and they are also an important part of cooking and seasoning, and there are local famous "pickles" in different places, such as Midu pickles, Jiangchuan radish puree, Yimen douchi, Shilin sufu and so on. Pickled sauerkraut and fermented bean curd are essential seasonings in many Yunnan dishes.
Crossing the bridge rice noodles is a famous flavor snack in Yunnan. Cross-bridge rice noodles are mainly made of soup, sliced meat and seasoned rice noodles. The soup is made of fat chicken and pig bones, and it is clear and transparent. Slice chicken breast, pork tenderloin, liver, kidney flower and fresh fish and put them in a small plate. Rice noodles are white and hard. At the same time, there are pea tips, yellow-bud leeks and tender spinach.
When eating, put the soup in a big "sea bowl" and add monosodium glutamate, Hu Wei and cooked chicken oil. The soup is thick and does not give off a trace of heat. When the soup is served, pigeon eggs is knocked into the bowl, then the sliced meat is dipped into the soup and gently stirred, which instantly becomes white and tender. Then add fresh vegetables and rice flour, and add Chili oil and sesame oil.
2. Xuanliang Roast Duck
Xuanliang roast duck is a unique food, especially Goujie roast duck. As early as more than 60 years ago, it was famous in central Yunnan. Xuanliang roast duck is well made. First, make a hole under the duck's armpit, remove the viscera and claws, add seasoning, blow air between the duck's skin and meat, blow the duck's body and drum, and then hang the duck on the inner side of the furnace wall with iron wire hooks to barbecue slowly. When roasting, use pine wool as fuel. When it burns to smoke, turn the duck body in time and spray honey water, lard and duck meat on the skin. The duck baked in this way is yellow and crisp, soft, sweet and tender, full of color and flavor, and very delicious.
Roast duck can be divided into ducklings and fat ducks: ducklings are tender in meat and sweet in taste; Fat duck is rich in oil, and its meat is old and fragrant. It is even more unique if it is eaten with onions, peppers or sauce products.
3. Steamed chicken
Steam pot chicken was circulated among the people in southern Yunnan as early as the Qianlong period of the Qing Dynasty. Jianshui County is rich in pottery, and there is a unique earthenware steamer, which is called the steamer.
Steamed chicken has a unique way. The chicken tastes tender and fragrant, and the soup is fresh and sweet. This is a famous dish in Yunnan, which is well received by Chinese and foreign diners.
Steamed chicken with Sanqi, Gastrodia elata and Cordyceps are famous nourishing dishes with unique flavor in Yunnan.
4, buckwheat buns
Buckwheat noodles are called healthy food. Buckwheat is widely planted in the alpine mountain areas of Yunnan, and it is also used as a staple food in some areas. There are many kinds of buckwheat foods, such as buckwheat blocks in cakes, buckwheat cakes, flour cakes, buckwheat noodles and buckwheat fried noodles in cakes.
Buckwheat steamed stuffed bun is one of the popular pasta in Yunnan, and there are many ways to make it. It represents the chef's research and innovation. Four-flavor buckwheat steamed bread won the silver prize in the second national cooking competition, which was well received by domestic and foreign nutrition and food technology experts.
Buckwheat steamed stuffed bun is golden red in color, crisp in appearance with small cracks, crisp, greasy and sweet in taste, and sweet after eating, which is especially popular among middle-aged and elderly people. According to the viewpoint of traditional Chinese medicine medicated diet, buckwheat has the effects of clearing away heat and toxic materials, lowering qi, widening intestines, removing turbid leucorrhea and diarrhea due to spleen accumulation, and is suitable for diarrhea due to heat accumulation in gastrointestinal tract, spontaneous sweating, migraine, purpura and sore poison.
Mengzi rice cake: made of glutinous rice flour, brown sugar, lard, bean curd skin, sesame, rose sugar, etc. , mixed into a paste, steamed in a bowl, and made into a hemisphere. Dark brown red, bright and oily, sweet and delicious, flexible and delicious, and can be stored for a long time. People who produce for a day or two can eat it directly, and those who store it for a long time can slice, fry, bake or steam it.
Rose rice shrimp:
Rice shrimp is a snack with Yunnan flavor. It is cooked with rice slurry and leaked into the cold water basin with a colander. It is named after a big head and a thin tail like shrimp. Mix it with sugar water and rose sugar, which is a good product to quench thirst in summer. The finished product is sweet and tender, and the population is cold.
Raw materials:
Ingredients: 500 grams of rice.
Seasoning: 300g of brown sugar and 0/00g of rose sugar/kloc.
Method:
Wash (1) rice, soak it in clear water for 30 minutes, grind it into rice slurry and put it in a pot. Pour the water into the pot, bring it to a boil, then slowly pour the rice slurry, while stirring with a spoon to prevent the pot from burning. After cooking, inject clear lime water and cook with low fire until it is paste. Take a pot: 1. Pour in cold water, put the rice paste in a colander while it is hot, and put it in cold water to make rice shrimp. Boil brown sugar into syrup, and dilute rose sugar with boiling water to cool down.
(2) When eating, take out the rice shrimp with a colander and put it in a bowl. Add brown sugar water and rose syrup to serve.
Dali milk fan: Milk fan is a specialty of Yunnan Province and a flavor food of Dali Bai people. Local ethnic minorities use surplus milk to make it. Because it is delicious, it is not only a local favorite snack, but also a famous point in the banquet.
Production method:
1. First, add half a spoonful of acid water made of papaya into the pot, heat it to about 70℃, and then pour the milk into the pot in a bowl (about 500 ml). The milk will solidify quickly under the action of acid and heat. At this point, the rapid stirring makes the milk become a filamentous clot.
2. Then take out the clots with bamboo chopsticks and knead them into cakes by hand, then wrap their wings around the chopsticks, extend one end of the chopsticks outward to make the clots roughly fan-shaped, and finally hang them on a fixed shelf to dry, thus forming a milk fan. In the process of hanging, it must be loosened by hand once to make it easy to take off after drying.
When making a milk fan according to this method, after making the milk fan, it is necessary to pour out the acid water in the pot and put in new acid water again. But the used acid water can be collected and fermented for later use. Generally, the ratio of sour water to fresh milk in a pot is about 1: 2, and about 1 kg of fresh milk can be made into a milk fan.
3. Preparation of acid water: Fresh papaya or dried papaya is boiled with water, and its acid solution is acid water after a certain period of time. In the season without papaya or in the northern region, ebony can be used instead of papaya. When making, it can be boiled for half an hour according to the ratio of dark plum to water 1: 3, and then the clear liquid is acid water.
Product features: milky white, translucent. Smooth and shiny, shaped like a fan, hence the name milk fan. The product contains 5.5% moisture, 49.3% fat, 35.0% protein, 6.8% lactose and 2.5% ash. (
Xuanwei Ham: Xuanwei Ham is produced in xuanwei county, Yunnan Province, with a history of more than 250 years. Good shape, big bones and small bones, moderate fat and thin, tender meat and fragrant taste. It is famous at home and abroad for its unique flavor. It was sold at home and abroad as early as the early 20th century, and won many awards internationally. At present, Xuanwei ham is also processed into various foods in the local area, mainly including canned food with cloud legs, lunch meat with cloud legs, moon cakes with cloud legs, toffee with cloud legs and so on.
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