Mi Nan is a special condiment.
Yunnan cuisine is as varied as the flowers there. Due to the complicated region and numerous nationalities, each nationality has its own special diet. Tonghai and Mengzi are the representatives of southern Yunnan. The grass buds in Jianshui, the tofu in Shiping and the rice noodles crossing the bridge in Mengzi are all famous for their exquisiteness. Northeast Yunnan is the only way to enter the Central Plains, with developed commerce and relatively developed food culture. Tofu, hot and sour chicken, buckwheat bean jelly and adzuki bean are all famous local foods. You can't miss the casserole fish and hot and sour fish in Dali, western Yunnan, and Lijiang Baba and eight bowls in Lijiang. Midu's pig's trotters, liver-blowing wind, Tengchong's rescue, fried fish and bait, and all kinds of cold wild vegetables all have local characteristics.
Yunnan cuisine is made on the basis of unique raw materials, special seasonings and processing methods. In contrast, Yunnan cuisine uses more sauces and spices than other cuisines, and its eating method is also very unique.
Sauce
Many dishes in Yunnan are seasoned with sauces, such as Zhaotong sauce, which is salty, fresh, spicy and fragrant, somewhat similar to XO sauce in Guangdong. Cook the meat smells good when cooking. In addition, Yuxi specialty sweet soy sauce is an essential seasoning for making cold noodles. In addition, there are all kinds of assorted sauces, sweet noodle sauces, bean paste, Tang Chi old sauce, etc., which are common seasonings in Yunnan cuisine.
Immerse in water
Another major feature of Yunnan cuisine is dipping in water, similar to Chaozhou cuisine in Guangdong. Different dishes should be dipped in different water. For example, if you eat wasp pupae and bamboo worms, you should dip them in water with salt and pepper. If you eat tofu in a copper pot, you should paste Chili; If you eat Yunnan spring rolls, mix fermented bean curd; "Mi Nan" hot sauce is a special dip for Dai people, so when you eat many dishes, you should mix a little with it. It is precisely because of these "dips in water" that the taste of Yunnan cuisine is more intense.
Salted vegetables
Kimchi sounds a bit abrupt at first glance. In fact, many "pickles" in Yunnan can be eaten alone and are also an important part of cooking and seasoning. In addition, there are local famous "pickles", such as Midu pickles, Jiangchuan radish puree, Yimen lobster sauce, Shilin fermented bean curd and so on. Pickled pickles and fermented bean curd are essential seasonings in many Yunnan dishes.
succour
The big rescue rack is one of the famous foods in Yunnan, which is actually fried bait blocks. The bait block is made of rice and is unique to Yunnan. According to ancient records, food made of wheat was collectively called "cake" in ancient times, and food made of rice was "bait". Yunnan is the birthplace of ancient humans. Rice planting has a long history. By the end of the lunar calendar, every household should choose the best rice, wash it, soak it, steam it, put it in a jar, grind it as fine as mud, rub it with beeswax on the chopping board, and then knead it into a rectangle, an ellipse and an oblate shape, which is called "bait feed" as a gift food. After a long time, most people will play it.
Fried bait slices are ordinary snacks and are famous for an allusion. According to legend, at the end of the Ming Dynasty, Wu Sangui entered the customs, and Zhu Gui, the emperor of Wang Yongli, fled to western Yunnan in panic. Fled to Tengchong, it was getting late, and lived in the village. The host fried a plate of bait to satisfy his hunger. The fallen emperor was born in the deep palace and lived a hard life after months of long journey. Today, he eats this kind of food, such as delicacies, and says, "It's really saved." Since then, Tengchong bait block has won the reputation of "great rescue". This spot is red, green, white and yellow, and the bait is delicate, waxy and slippery, fresh and sweet, oily but not greasy, which is famous far and near.
Dry-baked shredded potatoes
"Children who eat potatoes grow up" (children mean handsome and beautiful) is the mantra of Yunnan people. It can be seen that it is delicious and famous. Potatoes are the most famous in Zhaotong, and they are easy to learn. Common ones are blowing dim sum, fried potato cake, shredded potato, braised potato, old milk potato, cold potato, pickled potato soup, potato braised rice and so on.
Dry-baked shredded potato is the most common and famous potato dish in Yunnan. Although it is similar to dry fried shredded potatoes, the final product is fried shredded potatoes into thin round cakes. Although it looks simple, it takes a lot of effort to actually do it. Generally, it takes about 5 minutes to bake shredded potatoes. It tastes crisp and delicious.
Yunnan steamed chicken
Steamed chicken is a unique traditional dish in Yunnan. The vessel with a mouth in the middle used to make steamed chicken is a steamer, which is mainly produced in Jianshui, Honghe and made of purple sand pottery. Steamed chicken has a history of more than 200 years. Put a soup pot filled with water under the steamer, then put the chicken pieces into the steamer and steam the chicken thoroughly. This vegetable soup is condensed by steam, which keeps its original flavor, tender meat and fresh soup. It's really amazing. Adding Notoginseng Radix, Cordyceps, Rhizoma Gastrodiae and other valuable medicinal materials. The chicken soup is more delicious and sweet, which not only increases the nutritional and medical functions, but also has a unique flavor, giving full play to the advantages of rich nutrition, nourishing and strengthening the body.
Buckwheat Baba
Baba is found in many places in Yunnan, such as Baba in Xizhou, Baba in Dali and Baba in Lijiang. Buckwheat Baba is the staple food of Yi people. Buckwheat is a coarse grain produced in the cold region of Yunnan, which is divided into bitter buckwheat and sweet buckwheat. In fact, Baba is made of sweet buckwheat, which is not very bitter. Buckwheat has the characteristics of cool, refreshing, pure and fragrant, and at the same time has a variety of amino acids needed by human body, which has always been one of the recipes for diabetic patients. Because the taste of buckwheat Baba is slightly bitter, in Yi areas, whenever honey is abundant in spring, people take honey out of honey barrels and wrap it with leaves big enough to eat buckwheat Baba. The bitter buckwheat Baba eaten in Shenzhen is not very bitter, because considering the acceptance of local people, sugar and eggs are added appropriately. Golden fried tartary buckwheat cake is soft, looks a bit like tortillas, and tastes sweet and delicious when chewed.
Guoqiao Rice Noodles
Speaking of rice noodles, it is one of the most proud snacks in Yunnan. There are many kinds of rice noodles, such as crossing the bridge rice noodles, small pot rice noodles, cold rice noodles, pickled cabbage minced meat rice noodles, stinky tofu rice noodles, tofu rice noodles and so on. There are many ways to eat Yunnan rice noodles. Most people don't deliberately eat only a certain kind of rice noodles, but they can eat whatever they want and change their tastes at will. And the most famous is crossing the bridge rice noodles.
Generally, crossing the bridge rice noodles is imposing. In addition to the sea bowl filled with boiling chicken soup, there are dozens of small plates filled with cut white meat, fresh squid slices, quail eggs, bean sprouts, bean curd skin and leeks. When eating, put these sauces into the chicken soup in turn, and finally put the rice noodles, wait for a minute or two, and you can eat. Don't look at the chicken soup in the big bowl. There is no hot air when serving. In fact, it is because the top layer of oil is covered with hot air, which mainly plays the role of heat preservation. Don't try to drink it
Nujiang Flavor Food (Yunnan)
Baoshan Flavor Food (Yunnan)
Xishuangbanna Flavor Food (Yunnan
Dali Flavor Food (Yunnan)
Shangri-La Flavor Food (Yunnan
Kunming Flavor Food (Yunnan)
Cordyceps sinensis (Yunnan)
Sanqi (Yunnan)
Daijin (Yunnan)
Chicken Brown (Yunnan)
Lijiang Tricholoma matsutake (Yunnan)
Lijiang Ginseng (Yunnan)
Gastrodia elata in Lijiang, Yunnan
Xuecha (Yunnan)
Xiang rafter (Yunnan)
Yunzi (Yunnan)
Wild vegetables (Yunnan)
White kidney bean (Yunnan)
Cimanli (Yunnan)
Begonia fruit (Yunnan)
Morchella (Yunnan)
Cheng Haiyu (Yunnan)
Tie-dyed cloth (Yunnan)
Su Li Ma Jiu (Yunnan)
Dongbalakang (Yunnan specialty)
Green thorn fruit oil (Yunnan specialty)
Wu mei chun cha (Yunnan specialty)
Dongba tapestry (Yunnan specialty)
Sanchuan Ham (Yunnan Specialty)
Yunnan Baiyao (Yunnan specialty)
Yongsheng Porcelain (Yunnan Specialty)
Spot copper Crafts (Yunnan Specialty)
Chenghai Spirulina (Yunnan specialty)
Lijiang Baba (Yunnan)
Chicken bean jelly (Yunnan)
Glutinous rice and blood sausage (Yunnan)
Baoguba (Yunnan)
Braised rice with black bean sauce (Yunnan)
Erhai Fish Sanwei (Yunnan)
Buckwheat Baba (Yunnan)
Midu Juanti (Yunnan)
Pu rice factory (Yunnan)
Buttered tea (Yunnan)
Wa nationality rat grain (Yunnan)
Xuanwei Ham (Yunnan)
Fish with Chinese sauerkraut (Yunnan)
Yi nationality tuorou
Yongsheng Camellia oleifera (Yunnan)
Yunnan steam pot chicken
Bai nationality three tea (Yunnan)