Lincang is a gathering place of Wa culture in China, a world-famous hometown of "Dianhong", one of the original places for growing tea in the world, and a famous "hometown of walnuts" in China. It is also a land shortcut from Kunming to Yangon, Myanmar, so it is also known as the "Southern Silk Road" and "Southwest Silk Tea Ancient Road", and it is also the "Haiduo" in Yunyaotong Xiaobian. Let's take a look at it together.

1. Introduction to Juan Fen

rice rolls originated from the Han nationality snacks in Guangdong. As early as the end of the Qing Dynasty, the cries of selling rice rolls were heard on the streets of Guangzhou. At that time, rice rolls was divided into salty and sweet. The fillings of salty rice rolls mainly included pork, beef, shrimp and pork liver, while the fillings of sweet rice rolls were mainly fruits and vegetables soaked in sugar, mixed with fried sesame seeds. Rice rolls, also known as Bra Steamed rice rolls, is a rice product, also known as pulled powder, rolled powder, and pig rice rolls (because rice rolls is shaped like pig intestines). Guangdong rice rolls should be similar to cold rice noodles in the north.

Practice

Ingredients: rice slurry, pork or beef or shrimp, vegetables, eggs and preserved vegetables.

Practice: rice rolls is made very simply. Spread a piece of white cloth on a large screen, pour the ground rice paste on the white cloth, steam it into vermicelli, then put stuffing on the vermicelli, roll it into pig intestines, put it on a plate, and pour it with cooked peanut oil, soy sauce and hot sauce.

2. Sauced tofu

Introduction

Sauced tofu is a classic Han cuisine. In some parts of the north, the nickname of bean curd is also called "sauce bean curd" or "sauce bean curd". For example, Beijing and Tianjin have this name. In addition, it is also called "Red Square". Fuxin and other areas have this name. "Qingfang" is stinky tofu milk, which was given the name by Empress Dowager Cixi.

practice

raw materials: 2g of tofu, 2g of sesame, 2g of onion, 2g of soy sauce, 5g of garlic, 5g of sugar, 5g of monosodium glutamate, 1g of sesame oil, 1g of beef soup with soy sauce and a little shredded pepper

production method: 1. After the tofu is drained, it is cut into 3-4cm long and 2cm wide. 2. Shred the onion and chop the garlic. 3. Grease the pan and fry the flat rotten pieces into yellow. 4. Pour the broth, soy sauce and sugar into a small pot, and put in the fried tofu while burning. 5. When the soup is almost gone, add onion, garlic and monosodium glutamate, and simmer on low heat until there is no soup. Take it out and put it in a basin. 6. Sprinkle sesame seeds and shredded peppers when eating.

3, stewed beef

Introduction

Stewed beef is a home-cooked dish, the main ingredients are beef and white radish, and the main cooking technology is stew. Beef is a good product for nourishing qi and blood, which can treat spleen and stomach weakness caused by qi and blood weakness, strengthen the spleen and nourish the stomach, and is good for people with sallow complexion, emaciation and puffiness.

Practice

Ingredients: 1, grams of beef, 3 green onions, 1 piece of ginger, appropriate amount of aniseed, appropriate amount of cinnamon, seasoning: 2 tablespoons of cooking wine, 2 tablespoons of refined salt, and appropriate amount of rock sugar.

Production method: 1. Wash beef, cut it into pieces, blanch it in boiling water to remove blood, and wash it with cold water after taking it out; 2. Wash onion and ginger, pat them loose, put them into a stew pot together with beef, aniseed, cinnamon, cooking wine, rock sugar and salt, and simmer for 1 hour on low fire until the beef is soft.

4. Chicken rotten rice

Brief introduction

Wa people like to eat "chicken rotten rice" and regard it as a fine food. The way to do this is to poke the rooster who just started barking with a bamboo stick and put it on the fire to burn its hair, pull out its hair roots, remove its internal organs, then cut it into pieces and cook it in cold water. When the water boils, add rice, five tomato skins, sour bamboo shoots, ginger, sesame seeds, peppers, prickly ash, wood pulp, vanilla, salt, perilla and other condiments, stir while cooking, and the rice will be cooked into porridge to become chicken rotten rice. Wa chicken rotten rice is made of local chicken, and it is forbidden to cook with white-haired chicken. Lahu people also regard chicken rotten rice as a fine food.

Practice

The preparation procedure of hand-torn chicken rotten rice is as follows: cook the cleaned chicken in clear water, take out the chicken, pour the washed rice into the chicken soup for cooking, cook for a while, add a handful of sour bamboo shoots until the rice is cooked until the consistency is between rice and porridge, and cover it at the bottom. At this time, the cooked chicken is shredded into shredded pork pieces by hand, and the prepared mint leaves, fennel, chilli peppers, etc. are finely cut and removed on the shredded chicken pieces, and then the pepper noodles, salt and pepper noodles are removed, and they are evenly stirred and poured into rotten rice for use.

5, pig blood sausage

Introduction

Pig blood sausage is a famous dish with Han flavor, belonging to the northeast cuisine. Put the pig blood into the basin, and cut it into pieces; Heat the white broth, add salt, pepper, monosodium glutamate and pepper noodles, stir evenly and cool; Pour it into the pig blood basin after the reed, and add coriander powder and stir evenly; Pour it into the cleaned intestines and tie the mouth with string; Boil the prepared intestines in a clear water pot, boil for 15 minutes with slow fire, take them out, soak them in cold water, and untie the string.

practice

raw materials: 1 grams of pig blood. Accessories: 3 grams of pig small intestine. Seasoning: 3g of salt, 6g of pepper, 2g of pepper, 2g of coriander and 5g of monosodium glutamate.

Practice: 1. Put the pig blood into the basin, and cut it into pieces; 2. Heat the white broth, add salt, pepper, monosodium glutamate and pepper noodles, stir evenly and cool;

3. Pour it into the pig's blood basin after the reed is passed, and add the coriander powder and stir evenly; 4. Pour it into the washed intestines and tie the mouth with string; 5. Boil the prepared intestines in a clear water pot. After boiling, take them out with slow fire for 15 minutes, soak them in cold water and remove the string.

6. Pickled vegetables with acid

Introduction

Pickled vegetables with acid is an authentic flavor dish in Zhenkang, Yunnan Province. From the county seat to the countryside, Zhenkang people have a history of cooking pickled vegetables. Pickled vegetables with acid are Zhenkang people's specialty dishes and one of Zhenkang people's signature dishes. Pickled vegetables with acid also have medicinal effects, especially for colds. It's not difficult to cook a pickled vegetable, but it's not easy to eat it with all the flavors. Different people use the same materials and the same person uses different materials, and the taste of pickled vegetables is also different. To measure how well the pickled vegetables are cooked, the key is to eat them: sour, spicy and fragrant. The overall feeling is sour and fragrant.

Practice

You must have sour bamboo shoots to cook pickled vegetables. Other seasonings include refined salt, chili pepper, coriander, pepper oil, monosodium glutamate and soy sauce. The choice of main ingredients is also very particular, not all raw materials can be used to make sour grilled vegetables. The main raw materials for making pickled vegetables are bean bags, green vegetables, pumpkin tips, potatoes and so on. They can be mixed separately or selectively. For example, choose a well-cooked bean bag, soak it in clear water and wash it, then put a proper amount of clear water in the pot to boil with strong fire, then simmer it slowly until the bean bag is stripped, then put the sour bamboo shoots, and finally put other raw materials and seasonings. You can also choose meat to make sour grilled vegetables, such as sour pig's feet, hot and sour fish, hot and sour chicken and so on. You can also mix meat and vegetables to stir-fry vegetables.

7, braised chicken fir

Introduction

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.

Practice

Ingredients: chicken wings, onion ginger, star anise, rice wine, light soy sauce, dark soy sauce, rock sugar, salt and monosodium glutamate

1. Each chicken wing is obliquely cut three times to facilitate the taste. Blanch, remove and dry for later use. 2. Fry chicken wings with oil on both sides slightly yellow. Roasted 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. 3, all the oil is poured out, a little oil in the pot, add onion, ginger and star anise, stir-fry it with a small fire, and smell it. 4, pour in soy sauce and soy sauce one to one, and pour along the pot to get rid of the sauce flavor of soy sauce. Add rice wine and rock sugar. 5. After the fire is boiled, add chicken wings. The soup should be flush with the chicken wings. Add rice wine if it is not enough. 6, the whole fire, turn the chicken wings from time to time. Until the soup is rich. Add some monosodium glutamate to taste and serve.

8. Introduction to cold rice noodles

Rice noodles in Yunnan are divided into dry rice noodles (fine) and sour rice noodles (coarse and smooth). Dry rice noodles are generally made into bridge rice noodles, while sour rice noodles are made into bean curd and cold salad.

Practice

Take fresh rice noodles, mix them with sesame paste, sesame paste, Toona sinensis water, salt water, garlic juice, Chili oil, sour vinegar, add leeks, coriander, chopped pickles, etc., and serve. Its taste is cool and sour, fragrant and delicious, and it is a delicious food in summer and autumn. If it has a special method, or it is accompanied by eel, it is called "eel cold rice noodles"; Or with a special sour soup, called "Sour Soup Cold Rice Noodles", the most common way to eat it is with shredded chicken and miscellaneous sauce.

9. Fried tripe with bamboo sun soup

Introduction

Fried tripe with bamboo sun soup is a famous soup in Yunnan-Guizhou Plateau. On the basis of soup bursting belly. Dictyophora dictyophora was added to improve the quality of dishes and increase the nutritional value. The soup is clear and delicious, the belly is crisp and tender, and the bamboo sun is crisp. Dictyophora has the tonic function of ginseng, and it can be eaten as meat or vegetarian. Surprisingly, the dishes made of bamboo sun will not spoil after a few days. Miao cells in Zhenxiong County, Yunnan Province also use it to soak in water with glutinous rice to treat diseases such as weakness, traumatic injury, cough and asthma, and have a more obvious weight loss effect on obesity.

practice

raw materials: 7g pork tripe, 1g onion, 2g dried dictyophora, 1g ginger, 2g coriander, 3g monosodium glutamate, 3g pepper, 5g sesame oil, 15g refined salt and 1ml chicken broth

production method: 1. Bamboo is swollen with clear water, washed and cut along the length. Use the remaining two soups, remove and drain the water, and put them into the soup bowl. Wash the pig's belly head with water, remove the skin and oil tendons, cut it into a hemp fiber-shaped flower knife from the inside, and the depth of the knife is 2/3 of the thickness. Then cut it into pieces 3.5 cm long and 1 cm wide. Wash coriander, onion and ginger and cut into powder. 2. Bring the wok to a high fire, inject 1ml of clear water, boil it, then boil it until it is half cooked, take it out with a colander, put it into a dictyophora bowl, and add the onion and Jiang Mo at the same time. 3. When the wok is on fire, add chicken broth, add salt, monosodium glutamate and pepper to adjust the taste, remove the floating foam after boiling, quickly pour it into the bamboo bowl, remove the coriander and drizzle with sesame oil.