Yunnan cuisine is a local cuisine with the most prominent ethnic characteristics in the Chinese food system. It has a mild climate, abundant rainfall, rich natural resources, many famous chefs, and the essence of local and ethnic diets in past dynasties. The diversity, complexity and integration of Yunnan food culture are particularly prominent and distinct in this area. Let's take a look at the top 1 favorite foods of Yunnan people. Alternative food? Diners from other places can only flinch and have no choice.

1. Dali Bai people's hot and sour fish

Dali Bai people's hot and sour fish belongs to Yunnan-Guizhou cuisine. The main raw material is crucian carp, and the taste is sour and spicy. This food brings the sour and refreshing taste to the extreme, and it is spicy. Friends who can't eat spicy food will definitely make you sweat.

2. Blowing liver

Blowing liver is a common practice of pig liver in northwest Yunnan (Bai, Yi, Naxi, etc.). It is a dish that fresh pork liver is blown to the maximum with the inserted straw, then the straw is removed, the swollen pork liver is steamed in a steamer, cooled, sliced, and mixed with coriander, soy sauce, vinegar, pepper, monosodium glutamate and salt. Because of the unique taste of pork liver, some people are not used to it for the first time.

3. Midu Juanti

Juanti is a traditional food of Yunnan ethnic minorities, which is deeply loved by local people of all ethnic groups because of its delicious color, various eating methods and easy storage, especially in Midu County, so it is also called? Midu rolls his hoof? . The storage time of jar storage method is short, and the finished product tastes slightly sour. If the cooked rolled hoof is tightly wrapped with cotton paper, it can be stored for 8-1 months without changing color and taste. There are many ways to eat hoofs, such as steaming, boiling, eating alone or cooking with side dishes, all of which are delicious, and it is most suitable to accompany meals and wine. And the longer the storage time, the better the taste. Midu is not a pig's trotters, but a kind of pickled meat food shaped like pig's trotters. Many foreign diners still can't accept its unique taste for the first time.

4. Pickled fish

Pickled fish is a traditional delicacy for Mosuo people and Naxi people to entertain guests and send friends. Although pickled fish has different styles in ten miles, each family has its own flavor, but they all follow the same ancient tradition. They are pickled with about half a catty of live schizothorax fish, a specialty of Hugu Lake. This kind of pickled fish can be eaten raw, fried or cooked with pepper. This sour taste is unacceptable to many people, especially when eaten raw.

5. Sour meat

Sour meat, the residents of Xishuangbanna are mostly Dai people. The Dai cuisine is mainly glutinous rice, sour food, roasted meat and aquatic food, and many wild cultivated plants are used as spices, which has a unique national flavor. Dai people are good at pickling sour meat, and the pickled sour meat is most distinctive with sour beef tendon and sour cow's head.

6. chili pepper with bittern liver

chili pepper with bittern liver is a traditional famous dish in Diqing, which is popular in Weixi and along Jinsha River, and every family loves to eat it. If you are interested, you might as well do it yourself. Now, there are specialty stores in Zhongdian and Weixi county, and the price is cheap, which is a particularly refreshing meal. Chili pepper with bittern liver is a delicious food made of chili pepper fruit, fried tofu, pepper and bamboo leaf vegetables. I knew Sichuan and Guizhou can eat spicy food, but I didn't expect Yunnan people to eat spicy food. This delicious food is really not for ordinary people.

7. Pickled vegetables with acid

Pickled vegetables with acid is an out-and-out flavor dish in Zhenkang, Yunnan Province. From the county seat to the countryside, people in Zhenkang have a history of cooking pickled vegetables. Pickled vegetables with acid are the specialty dishes of Zhenkang people, and they are one of the specialties of Zhenkang people. The pickled vegetables in Zhenkang taste delicious, fragrant and hot.

8. Niu Sasa

In the Dai area of Jinggu County, Yunnan Province, there is a famous dish handed down from ancient times for the Dai family to entertain guests, which is called? Cattle scatter? . Its cooking method is quite special. When celebrating holidays or holding happy events, you should kill the cattle. After slaughtering the cattle, take out the loin of the cattle and roast it with a torch, then cut it into fine shreds, mix it with cooked tripe, add spices and condiments such as ginger, garlic, chili pepper, peanut fragrant noodles, etc., and then mix it with boiled and filtered beef powder sausage water or bile to serve. Diners who can't accept the smell of beef offal will have no luck.

9. Taiji Monopterus albus

Taiji Monopterus albus, also known as Taiji Monopterus albus, is a special food of Mongolian people in Yunnan. This dish has a history of hundreds of years, and it is a kind of food named after a symbol with the most China characteristics. Judging from the name of the dish, Tai Chi is virtual, eel is real, and the combination of virtual and real seems to be the characteristics of this dish, and it is an excellent dish for entertaining guests. For northerners, eel is rarely eaten. When they see this snake-like thing, they suddenly lose their appetite.

1. Yuxi sour soup cold rice noodles with unique flavor are famous for their delicious taste in the whole province. People who have been to Yuxi will regret it if they don't taste the taste of cold rice noodles. This food was recorded as early as the Kangxi period of the Qing Dynasty, and its preparation method has been passed down to this day. However, some people still can't accept its taste at first, just like drinking Hu spicy soup. Although it doesn't have a strong pepper taste, they want to get used to it.