Yunnan cuisine is characterized by freshness and freshness.
Compared with Sichuan cuisine and Guangdong cuisine, Yunnan cuisine is coarse but not fine, with little change, but why people who have tasted it can't forget it. The essence of Yunnan cuisine is local ingredients, and the most basic feature is freshness, not just freshness and brightness, but natural freshness without any seasoning. Yunnan wants the most authentic ingredients. So it is difficult for Yunnan people in other places to eat authentic hometown dishes, because those ingredients can't be eaten outside Yunnan, such as wild mushrooms, Dai spices, wild vegetables and so on
roast chicken
People in China like to eat chicken very much, and there are many ways to eat it in different places, such as brine chicken, Sichuan exotic chicken, Changshu beggar chicken and Dezhou braised chicken ... But the most unique way to eat it is Yunnan roast chicken, which is the most authentic and delicious to cook with Jianshui roast chicken in Yunnan.
bouillabaisse
Besides steamed chicken, there are steamed fish. Bian Xiao tasted this delicious food in Zhaojiagou near Goddess Bay in Lugu Lake. This steamer is different from Jianshui steamer. This is a stone pot. Clean the live fish, add onion, ginger, garlic and other auxiliary materials and water, cover with a straw hat, and the steam will be on fire, with the temperature as high as 180 degrees. In three minutes.
The lightness, purity and emphasis on the original flavor of Yunnan cuisine are also reflected in various steamed dishes, and there are special steamed restaurants everywhere in the streets and alleys of Kunming.
Crossing the bridge rice noodles is the biggest sign of Yunnan cuisine.
Why is crossing the bridge rice noodle the biggest sign in Yunnan, because many people have never been to Yunnan, but they have all eaten it? Crossing the bridge rice noodles is actually just a kind of Yunnan rice noodles. There are at least 12 ways to eat rice noodles in Yunnan 16 places.
Crossing the bridge rice noodles is a unique snack in southern Yunnan, Yunnan, which originated in Mengzi. The main ingredients are rice noodles, soup, seasoning, pork tenderloin slices, chicken breast slices, mullet slices, medium-rare pork tenderloin slices, belly slices and squid slices soaked in water, and the auxiliary materials are pea tip, leek, coriander, shredded onion and shredded grass.
Cross-bridge rice noodles are very popular in other places, but many Yunnan locals think that cross-bridge rice noodles are not as delicious as small pots, small pots, crispy 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 fascinates Kunming people. They call it stinky tofu.
Speaking of tofu, the most famous tofu in Yunnan is Jianshui tofu.
Jianshui Tofu, also known as Lin 'an Tofu, became famous after the publication of China on the Tip of the Tongue. Tofu stalls in Shuicheng Street, food market and night market have become a beautiful scenery in the ancient city.
Tofu in Lin 'an was famous as early as the Qing Dynasty. It is carefully selected and carefully processed. It is made of big round white soybeans and well water from Dabanjing outside the city. Tofu is white and tender, and it doesn't turn black when burned.
When burning, put the lit charcoal in the brazier, put a kang welded with iron bars on it, put sesame oil on it, and bake it with tofu on it. After the tofu expands, dip it in sweet and salty soy sauce, pepper powder, mashed garlic, monosodium glutamate, millet and spicy spices and eat it. It smells bad and tastes delicious.
Wild mushrooms
Seafood is too far away, and food is in front of us. Yunnan people will eat mushrooms even if they die!
Speaking of Yunnan cuisine, you should think of wild mushrooms. There are many kinds of wild bacteria in Yunnan, including chicken liver bacteria, dried bacteria, boletus, chicken oil bacteria, green skin bacteria, red skin bacteria, miscellaneous bacteria and so on. There is a saying that people in Yunnan are not afraid to eat. Every July and August, after the rain, there are many wild mushrooms, and many people begin to look for mushrooms and try to eat delicious food.
At this time of the year, mobile phones will receive SMS reminders to guard against wild mushroom poisoning. Although many people in Kunming are poisoned by wild mushrooms every year, there are also many illusions of little people dancing. However, this still can't stop Yunnan people from pursuing and trying this delicious wild fungus tirelessly.
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 diverse, with many ethnic minorities and different tastes. The ups and downs of Yunnan cuisine are all characteristics, and no dish can truly represent Yunnan.
Saltwater fish, copper pot fish and other delicacies in Jiangchuan, Yuxi City are all special delicacies in Yuxi City. Jiangchuan salt water fish
Zhanyi spicy chicken
The representative works of Yunnan cuisine, the propaganda business cards of Qujing and Zhanyi, have a history of one hundred years, and are famous for their exquisite selection of materials, complicated production procedures and spicy and refreshing taste.
Steamed bait silk is an original work of Qujing. Qujing steamed bait silk is rich in ingredients and beautifully made. Cooked Qujing steamed bait is soft and chewy, which is called cold salad.
Grilled fish with citronella is the most famous food in Xishuangbanna. Everyone who goes to Banna should try it. Clean up the fish first, put the seasoning into the fish belly, fold the fish belly, tie it with two or three citronella leaves, clip it with bamboo slices, spread lard on it, and bake it on charcoal fire. This kind of grilled fish is fragrant, crisp and crisp.
Pineapple purple rice is also a famous glutinous food in Banna. Soak the purple glutinous rice, wash it, remove the pineapple heart, stir the purple glutinous rice and chopped pork evenly, and steam it in a steamer until it gives off an attractive fragrance. Serve.
Dehong Daizuizi is a traditional food deeply loved by local people. The main raw material is tripe, and the taste of skimming oil is very special. There is a weed mixed with the fragrance of the earth. Many foreign tourists feel unique after eating it.
Bahang chicken is a unique traditional dish in Guangnan County, Wenshan Prefecture, and 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. High nutritional value, mellow and delicious, it is an excellent dish for the local Bai people in Deng Chuan to entertain guests.
Lijiang Baba is a unique flavor food of Naxi nationality. It is made of high-quality wheat flour produced in Lijiang, mixed with the spring water flowing from Yulong Snow Mountain, wrapped with sesame seeds, walnut kernels and other seasonings, and then put into a pot to cook and fry with slow fire. One of its characteristics is its excellent color, fragrance and taste.
Do people in Yunnan like to eat bugs?
People in Yunnan like to eat bugs, which is actually a kind of inheritance. In ancient times, Yunnan was full of forests and mountains, and food was very precious. Insects are an important food source for Yunnan people and an important way to obtain protein. This memory has long 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 and flying ants can be fried and eaten, while crickets can be dipped in sauce. Roasted spider is a dish that foreigners can hardly imagine, and it is a national specialty diet in southern Yunnan and other places.
Bait is a traditional flavor food in Yunnan.
For at least 3500 years, rice has been finely processed into bait fragments. There are many kinds of baits in Yunnan, such as Kunming pot halogen bait, Weishan meat bait, ham and chicken mixed bait, and the most famous one is "rescue".
"Save", a very strange name, thought it was related to the emperor, but it was actually related to the emperor. In the early Qing Dynasty, Wu Sangui led the Qing army into Kunming, and Ming Taizu Li Yong fled to western Yunnan. After Li Dingguo, the leader of the peasant uprising army, escorted Li Yong to Tengchong, he found a place to rest, and his master fried a plate of bait for him. After eating it, Li Yong praised and said, "Fried bait saved my hand." Since then, the fried bait block in Tengchong area of Baoshan has been renamed as "rescue". The practice is to cut the bait into small pieces and add ham, eggs, meat, radish, tomatoes and so on. Stir-fry in the pot together.
Weishan braised pork bait line In the ancient city of Weishan, Dali, the most attractive snack is the bait line. At first glance, the soup is white and thick, and the meat is fat but not greasy. When it was served, it was steaming and fragrant.
Xuanwei ham looks like a pipa, with thin skin and thick meat, moderate fatness and rich aroma. Its quality is good enough to represent Yunnan ham, so it is often called "cloud leg". In fact, Xuanwei ham has the most stringent requirements from ingredients to final shaping, and it must be made with local specialty Wujin pig, because this pig is rich in fat and tight in lean meat, which is the most suitable pig breed among cave toads. A good Xuanwei ham should go through six processes: setting, curing, rolling, washing and baking, air drying and fermentation. It takes two years to make it. Some people say that Yunnan cuisine is so delicious. Why are there so few Yunnan restaurants all over the country? Even if there is, it is not Yunnan flavor, because of the composition problem. Yunnan restaurants in other places are inseparable from Yunnan ingredients, and it is difficult to make the same taste even using the same method.