Steamed chicken is characterized by Sanqi Steamed Chicken and Cordyceps Steamed Chicken. Steamed pot chicken is a unique high-grade flavor dish in Yunnan. Its cooking method is special, the chicken is tender, the soup is delicious, original and nutritious, and it enjoys a high reputation at home and abroad. As early as the Qianlong period of the Qing Dynasty, steamed chicken was circulated among the people in southern Yunnan, and it has been running for 200 years. The pottery produced in Jianshui County in southern Yunnan has a long history, and its style is simple and special. Yang Li, a local, used Jianshui pottery to develop a special steamer with a mouth in the center, which is called "steamer". When cooking, put a soup pot full of water under the steamer, then put the chicken pieces into the steamer and steam the chicken completely. This vegetable soup is condensed by steam, which keeps the original flavor of original sweat, tender and fragrant meat, and fresh soup, and won the praise of eaters. Since then, the name of Steamed Pot Chicken has spread all over the world. Later, people added precious medicinal materials such as "Sanqi", "Cordyceps" and "Gastrodia elata", which are special products of Yunnan, to make the chicken soup more delicious, fresh and sweet, which not only increased the nutritional and medical functions, but also had a unique flavor, giving play to the advantages of rich nutrition and nourishing and strengthening the body of the steamed chicken. Since then, Sanqi Steamed Chicken, Cordyceps Steamed Chicken and Gastrodia Steamed Chicken have gradually become high-grade and unique flavor nourishing famous dishes in Yunnan. Cross-bridge rice noodles Cross-bridge rice noodles, with exquisite materials, elaborate production, special eating method and rich nutrition, are deeply loved by the masses, mainly made of soup, sliced meat, rice noodles and seasonings. The soup is boiled with fat chicken and pig bones, and it is better to be clear and translucent; Sliced meat is sliced with chicken breast, pork tenderloin, liver, kidney flower, fresh fish, ham, squid, etc., and placed in a dish; Rice is white and tough. Seasoning with pea tip, yellow-bud leek, tender spinach, cabbage heart, etc. with boiling slightly hot, cut into long sections of four centimeters; Plus chopped green onion, bean sprouts, bean curd skin, magnolia slices and so on. When eating, use a profound porcelain bowl, add monosodium glutamate, pepper noodles and cooked chicken oil, and then scoop the boiled chicken and broth into the bowl. The soup is thick and does not emit a trace of heat. After the soup is served, don't rush to taste it to avoid scalding your lips and tongue. First, soak all kinds of meat slices into the soup and stir it gently to cook it. Then put the rice noodles into the soup; Then add all kinds of vegetables and coriander, and then add seasonings such as Chili oil, sesame oil and refined salt according to everyone's hobbies. The red, white, yellow and green seasonings and food in the bowl complement each other, and the taste is delicious, which makes people's appetite open. Other delicious Yunnan-style buckwheat silk, money cloud legs, fried beef tenderloin with coconut-flavored pickled peppers, brown mushroom of red-cooked chicken, mushroom with coriander, Dai-style citronella grilled fish, Nujiang Jinsha prawns, Shuang Bao stewed in Gaoligongshan, Dali Jiasha milk fan, Yunnan-style cold rice noodles, Yunnan spring rolls, rice noodles sprinkled by households, and rice noodles sprinkled with sticks. /view/62859.htm Yunnan cuisine menu /caipu/yunnan/

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