Yunnan, located in the southwest border, is a magical land. Yunnan is definitely the most unique place in food culture. Its unique climate and numerous ethnic minorities have different tastes, and the dishes are sweet, sour and bitter. What are the delicious foods in Yunnan? The characteristics of Yunnan cuisine are fresh and fresh
Compared with Sichuan cuisine and Guangdong cuisine, Yunnan cuisine is crude, not refined and not so varied, but why do people who have tasted it forget it? The essence of Yunnan cuisine is local ingredients, and the most basic feature is freshness, not just fresh and glamorous, but natural freshness without any seasoning. Yunnan ingredients want the most primitive taste, and Yunnan cuisine reflects more lightness, purity and harmony. Therefore, it is difficult for Yunnan people in other places to eat authentic hometown dishes, because those ingredients are not available outside Yunnan, such as wild mushrooms, Dai spices, wild vegetables and so on.
Grilled Chicken
China people like to eat chicken very much, and there are many ways to eat it in various places, such as Guangdong salted chicken, Sichuan exotic chicken, Changshu beggar chicken, and Dezhou braised chicken ... But if we want to say the most unique way to eat it, it belongs to Yunnan Grilled Chicken, and it is the most authentic and delicious to cook it with a steamer built in Yunnan.
Steamed fish
In addition to steamed chicken, there is also steamed fish. Xiaobian tasted this delicious food in Zhaojiagou near Goddess Bay in Lugu Lake. This steamer is different from the one built with water. It is a stone pot. The live fish is put into the stone pot cleanly, and the auxiliary materials such as onion, ginger and garlic and water are added. After the straw hat is covered, the steam power is fully turned on, and the temperature is as high as 18 degrees. After 3 minutes, the steam can be turned off, and the middle can be used.
The lightness, purity and original flavor of Yunnan cuisine are also reflected in various steamed dishes, and there are characteristic steamed restaurants everywhere in the streets and alleys of Kunming.
crossing the bridge rice noodle is the biggest sign of Yunnan cuisine
Why is it said that crossing the bridge rice noodle is the biggest sign in Yunnan? Because many people have never been to Yunnan, but they have all eaten it. Crossing the bridge rice noodle is actually just a kind of Yunnan rice noodle. There are at least 12 ways to eat rice noodle in 16 places in Yunnan.
Crossing the bridge rice noodles is a unique snack in southern Yunnan, Yunnan Province, which originated from Mengzi. The main ingredients are rice noodles, soup, seasoning, pork tenderloin slices, chicken breast slices, mullet slices, pork loin slices, belly head slices, squid slices with water, and auxiliary materials such as pea tip, leek, coriander, shredded onion, shredded grass sprouts, shredded ginger, etc.
Cross-bridge rice noodles are very popular in other places, but many local people in Yunnan think that cross-bridge rice noodles are not as delicious as various special rice noodles such as small pots, cans, crispy rice noodles, eel, bean curd and braised rice noodles.
gourmet tofu
There must be a place for tofu on the dining table in Yunnan.
Yunnan's gourmet tofu counts as one. A kind of stinky tofu with Mao Mao makes Kunming people fascinated, and Kunming people call it stinky tofu.
speaking of tofu, the most famous tofu in Yunnan is Jianshui tofu.
Jianshui Tofu, also known as Lin 'an Tofu, has gained a great reputation since it was published in China on the Tip of the Tongue. Tofu stalls in Shuicheng streets, food markets and night markets have been built, and people come and go, which has become a beautiful landscape in the ancient city.
The tofu in Lin 'an City was famous as early as the Qing Dynasty. It was carefully selected and carefully processed. It was made of large and round white soybeans and well water from Dabanjing outside the city. The tofu was white and tender and did not turn black after burning.
when burning, put the lit charcoal in the brazier, put the kang welded by iron bars on the frame, spread sesame oil, put tofu on it, and turn it over while baking. When the tofu inflates, dip it in the seasoning such as sweet and salty soy sauce, pepper powder, garlic paste, monosodium glutamate and millet spicy, and you can eat it. It smells bad and tastes delicious.
Wild mushrooms
Seafood is too far away, and delicacies are just around the corner. People in Yunnan will eat mushrooms even if they die!
When you talk about Yunnan cuisine, you should think of wild mushrooms. There are many kinds of wild mushrooms in Yunnan, such as chicken liver fungus, dry fungus, boletus, chicken oil fungus, green husk fungus, red skin fungus and miscellaneous bacteria. There is a saying that people in Yunnan are fearless when they eat. Every July and August, after the rain, there are many wild mushrooms, and many people start to look for mushrooms and try to eat delicious food.
at this time of year, mobile phones will receive SMS reminders to guard against wild mushroom poisoning. Although many people in Kunming are poisoned by eating wild mushrooms every year, there are many illusions of little people dancing. However, this still can't stop Yunnan people from tirelessly pursuing and trying this delicious wild mushroom. Yunnan cuisine is characterized by its ups and downs
Although Yunnan cuisine is not among the eight major cuisines in China, Yunnan is definitely the most unique place in food culture, so it is not a unique cuisine because Yunnan cuisine is very miscellaneous, with many ethnic minorities and different tastes. The ups and downs of Yunnan cuisine are all characteristics, and no dish can truly represent Yunnan.
salt water fish in Jiangchuan, Yuxi City, copper pot fish and other delicacies are all special delicacies in Yuxi City. Jiangchuan salt water fish
Zhanyi Spicy Chicken
The representative works of Yunnan cuisine, and the propaganda business cards of Qujing and Zhanyi, with a history of one hundred years, are famous all over the world because of their exquisite selection of materials, complicated production sequence and spicy and refreshing taste.
"steamed bait silk" is an original creation of Qujing. The ingredients of Qujing steamed bait silk are rich and exquisite, and the cooked Qujing steamed bait silk is soft, waxy and chewy, which is called a cool one.
Grilled fish with citronella is the most famous food in Xishuangbanna, and everyone who comes to Banna should taste it.
First, clean up the fish, put the seasoning into the fish belly, close the fish belly, tie it with two or three citronella leaves, clamp it with bamboo slices, spread lard on it, and bake it on charcoal. This grilled fish has the characteristics of fragrance, crispness and crispness.
Pineapple purple rice is also a famous waxy food in Banna. Soak the purple glutinous rice, wash it clean, remove the pineapple heart, stir the purple glutinous rice and chopped pork evenly, put it in a retort and steam it until it gives off an attractive fragrance.
Dehong's Dai people's sprinkle-skimming is a traditional food which is deeply loved by local people. The main raw material is tripe, and the smell of sprinkle-skimming is very special. There is a kind of wild grass mixed with the fragrance of earth. Many foreign tourists feel unique after eating it.
Bahang chicken is a unique traditional dish in Guangnan County, Wenshan Prefecture, and it is called "a must in Yunnan".
Deng Chuan milk fan is a fan-shaped dairy product, which can be divided into milky white and milky yellow. It has high nutritional value, is mellow and delicious, and is an excellent dish for local Bai people in Deng Chuan to entertain guests.
Lijiang Baba is a unique flavor food of Naxi nationality. It is made of fine wheat flour produced in Lijiang, mixed with spring water flowing down from Yulong Snow Mountain, wrapped with sesame seeds, walnut kernels and other seasonings, and then cooked and fried in a pan with slow fire. One of its characteristics is good color, fragrance and taste. Do people in Yunnan like eating bugs?
People in Yunnan like to eat worms, which is actually a kind of inheritance. In ancient times, Yunnan was full of forests and mountains, and food was precious. Insects were an important food source for Yunnan people and an important way to obtain protein. This memory has already been engraved in the genes, so Yunnan people have never forgotten to taste this delicious food until today.
In fact, on the territory of China, Yunnan is not the only province that eats all kinds of insects. People around North China eat cicadas, while people in Northeast China eat grasshoppers. The most famous in Xishuangbanna are fried bamboo worms and fried bee pupae. Grasshoppers, cicadas, flying ants, etc. can be fried and eaten, while crickets are mixed with sauce. Baked spider is a dish that foreigners can hardly imagine, and it belongs to ethnic special diet in southern Yunnan and other places.
Bait is a traditional flavor food in Yunnan.
It has been at least 35 years since refined rice was processed into bait shreds and pieces. There are many kinds of baits in Yunnan, such as pot-stewed bait in Kunming, shredded meat bait in Weishan, and shredded ham and chicken. The most famous one is "Great Rescue".
"Great Rescue", a very strange name, was thought to have something to do with the emperor, but it really had something to do with the emperor. At the beginning of the Qing Dynasty, Wu Sangui led the Qing army into Kunming, and Emperor Yongli of the Ming Dynasty fled to western Yunnan. After Li Dingguo, the leader of the peasant uprising army, escorted Emperor Yongli to Tengchong and found a place to rest, the owner fried a plate of bait pieces and sent them to him. After eating them, Emperor Yongli said with great praise: "The fried bait pieces saved my hand." Since then, the fried bait blocks in Tengchong area of Baoshan have been renamed as "Great Rescue". The practice is to cut the bait into small pieces, add ham, eggs, meat, radish, tomatoes, etc., and stir-fry them together in a pot.
Weishan grilled meat with shredded bait. In the ancient city of Weishan in Dali, the most attractive snack is bait silk. At first glance, the soup is white and thick, and the meat is fat but not greasy. When it is served on the table, it is steaming and fragrant.
Xuanwei ham, which looks like a pipa, has a thin skin and thick flesh, moderate fat and strong aroma, and its quality is good enough to represent Yunnan ham, so it is often called "cloud leg".
Xuanwei ham actually has the most stringent requirements from ingredients to final shaping, so it must be made with Wujin pig, a local specialty, because it is the most suitable pig breed in toad in the hole because of its rich fat and tight lean meat. A good Xuanwei ham has to go through six processes: setting, curing, rolling, washing and drying, air drying and fermentation. It takes two years to make it.
Someone said that Yunnan cuisine is so delicious, why are there so few Yunnan restaurants all over the country? Even if there is, it's not Yunnan flavor, because of the ingredients. Yunnan restaurants in other places can't do without Yunnan ingredients, and it's hard to make the same taste even if it's the same technique.