But many people ignore one place-Yunnan, where there are 25 ethnic minorities. Yunnan people's recipes are all-encompassing. Apart from Fujian people, China is unique for its complicated ingredients, barbaric practices and overbearing taste preferences!
"Flavor House" with douban score as high as 9. 1 was directed by Chen Xiaoqing, and even gave an evaluation: "Yunnan people at the top of the food chain". When it comes to eating, Yunnan people have never lost.
In Yunnan, the freshest thing is raw. The lively shrimps in Erhai Lake are soaked in just-cooked hot and sour sauce and mixed with various seasonings. Duoyi and Lake Shrimp bring forth the old and bring forth the new, and become sour Duoyi Shrimp. How high the shrimp jumps shows how fresh it is!
When Bai people entertain guests, they always have a very special home-cooked dish, cold rice noodles. A good rawhide is mainly made of pig hind legs, loin and loin, and the rawhide should be cut finely without breaking. Without any curing treatment, the rawhide is made of authentic plum vinegar, pepper, Chili sauce, melon seeds, minced garlic, ginger, coriander, salt and soy sauce.
When the pork slices dipped in juice are eaten in your mouth, you will never feel the fishy smell of the pork slices, but they are fresh and tender, full of fragrance that you have never felt before.
No one in Yunnan can compare with "San". "Sa" in Dai language means raw food and cold salad. It is usually a combination of a bowl of dipping sauce and a dish of meat and vegetables.
In life, the configuration is eclectic, and you can mix and match at will. Squeeze green lemon juice with minced roast beef, which is an entry-level lemon sprinkling.
Semi-fermented kimchi, with acid ants after scalding, is a refreshing acid ant.
Sour bamboo shoot juice is purified with charcoal and mixed with raw minced fish and herbs, which is a kind of thick and sour fish sauce.
Maybe you think it's not strong enough, so I'll give you something strong! Prepare pig blood first, roast the pig for half an hour, cut open the stomach and take its blood until the pig blood is semi-solidified.
At this time, add chopped millet pepper, fennel and garlic for deodorization and disinfection, and then pour in sauerkraut water. The unfriendly smell of raw fish, mixed with the giant acid that also stimulates the taste buds, becomes a good hospitality product: "blood sprinkling."
Is it too bloody? You can try the "bitter sauce" made of raw beef. Half an hour is the time to beat fresh beef tenderloin.
Cut some spices, just listen to the name and you can't help but want to taste: coriander, giant knotweed, wild leek. Knead into round minced meat.
There is only one key process left. The name of this dish is bitter. Where does it hurt? This is the secret of the sauce-it comes from the bitter intestines of cattle.
It takes two hours to boil the sauce, and the mixture of yellow cattle gastric juice, bile and grass is wrapped in bitter sausage, which gives off a strong "natural taste".
The minced meat that had been beaten for half an hour met the sauce that had been cooked for two hours, and the bitter powder was finally finished. The wild wind in Yunnan is turned into this dish and placed in front of you.
The wild food of Yunnan people must be "poisonous". It is no exaggeration for Yunnan people to eat "poisonous" plants, and they are professional.
Most people will take a detour when they see sumac trees, because they will be allergic at any time. But in Yunnan, it is a treasure that can be used for oil refining.
The most delicious thing is to fry the soil bee pupa in the forest with freshly squeezed lacquer oil, and then cook it with rice wine, which is a perfect match and forms the "bee pupa chivalrous pull"
In Yunnan, eating is still a patient competition. Waiting is also the belief of Yunnan people in food. Sometimes, when the fruit is ripe. In September, the sour papaya ripens.
Then, dry it in the sun and put it into the cooked crucian carp. Finally, I waited for a perfect pot of papaya fish.
Sometimes, waiting is invisible to the naked eye. Infiltrate to the micro level-such as microbial fermentation.
Xuanwei, one of the most famous ham producing areas in China, Laowo Township, south section of Nujiang Gorge, also has a unique flavor of Laowo ham.
The pigs that have been raised in the local area for a year have thin muscles and are even fat. Cut off the pig's leg and rub it repeatedly with salt. Repeated kneading can not only destroy pork fiber, but also make salt permeate evenly, which is the key to the formation and long-term preservation of ham flavor.
Then there is a long wait to dry. The Yunnan ham made in the right place at the right time is crispy and salty, oily but not greasy.
Steamed ham slices retain the freshness to the maximum extent, and are salty and mellow; Diced and steamed eggs are tender, smooth and delicate; As a cake filling, it is soft and oily.
The middle and lower parts of ham are evenly distributed and the salt deposition is moderate. Stew the ham in clear water for 3 hours without adding any auxiliary materials. Ham is soft and transparent, and the fat-wrapped flavor is rich. Cutting into thick slices and eating directly is the most touching meal for ordinary people.
Whether it is steamed or boiled, it can be matched.
Yunnan has a special curing method: "Fu".
Fresh eggplant is dried in the sun, sprinkled with various colors of broken spices, and fermented with ground raw rice.
Freshly slaughtered pigs are cooked separately in various parts that can be cooked, leaving some intractable leftovers. These scraps will not be wasted, but can also be used for cooking. Fermented soybeans for three months, pulled out thin and tough silk, and added spices to the meat.
Four seasons pottery pot brewing, quietly completed. Stew with water, without adding other ingredients, delicious.
Yunnan's new rice is crystal clear, but it will take some effort to turn it into bait. Soak the rice for a few hours to let the rice absorb enough water, then put it neatly in a big wooden steamer and put it on the stove, and steam it until it is 70% mature.
A bowl of kneaded rice balls is poured into the nest, and each beating and patient kneading is an accurate grasp of strength and speed, which is accumulated through years of experience. Pieces of bait finally appeared on the dining table and became an extension of rice.
The production of bait is just the beginning. When the bait enters the gourmet rivers and lakes of Yunnan people, its world really opens. Grilled fish with crispy outside and waxy inside
Shredded pork in thick soup
Smooth and tough fried bait pieces
In Yunnan, some sour fruits have become popular snacks to awaken taste buds. Xiaoqing lemon has a high content of aromatic substances and organic acids, and its sour taste is sharp and strong, which often becomes the finishing touch of dishes.
Compared with the freshness and purity of Xiaoqing lemon, papaya is sour and rough, simple and cold, sour and crisp, sour and generous, with spices, appetizing and fleshy.
Mature and sour, emitting attractive fruit fragrance, but the entrance is highly sour. Mashed with salt and pepper, it is a home-cooked appetizer.
Bananas are close relatives of bananas. On the menu of Yunnan people, banana fruit is only the primary ingredient, and the other parts of the banana tree are more attractive. Boiled banana flowers, steamed fish with banana leaves.
Banana cores can also be used for cold dishes. Banana core is loose, crisp and tender, sweet and slightly astringent. Boil for 20 minutes and tear into small strips along the grain. The sweet and tender banana core is wrapped with spicy and strong spices, which is tender and juicy.
The stamens of bananas are ripe, sticky and sweet, which form a wonderful match with dipping in water.
After smoldering, the banana flower is thoroughly remoulded, and the whole taste inside is mashed, the viscosity is just right, and it is intertwined with spices, and the taste is delicate and silky;
Banana leaves are wrapped in pickled fish. After roasting, the banana leaves firmly locked the aroma, and the strong and fragrant spices completely entered the fish, forming a fresh and complex package of Xiaojiang fish.
On the road of eating spicy food, Yunnan people have found their own way and have long been a school of their own. Yunnan people's ability to eat spicy food is definitely one of the best in the country. Yunnan owns the world.
One of the hottest peppers in the world: "trunk" is spicy. It is said that the elephant accidentally touches its nose on this pepper, which will make its nose tremble wildly. Its hegemony can be imagined. There is a famous dish in Yunnan: "Ghost Fire Green". Stir-fry all kinds of peppers and add spice. How spicy is it? Like a tongue burning a jack-o'-lantern, that's called stimulation.
But being able to eat spicy food is only the foundation. For Yunnan people, everything can be spicy: sour papaya is spicy; Mango dipped in spicy apple dipped in spicy; Strawberries are spicy; Pineapple is spicy; Yangmei is dipped in spicy food.
And every Yunnan family has at least one bag of "single mountain dipped in water". Buy a fruit and dip it in; Burn a fish soup and eat it; Cook a cabbage and dip it; Fry a bunch and dip it ... in short, I have a lonely mountain that has been soaked in water.
People in Yunnan eat mushrooms and are proud of the world. There are more than 2,000 kinds of edible fungi, and there are more than 600 kinds in Yunnan. Pleurotus ostreatus, Lentinus edodes and Flammulina velutipes, which foreigners like to eat, can only be called "artificial bacteria", which is annoying.
As soon as the rainy season comes, all kinds of bacteria come out. As soon as the bacteria look up, the hearts and stomachs of Yunnan people begin to boil. Whether they are rich or poor, they must eat this kind of bacteria. Truffle, Boletus, Dried Barley, Chicken Fir, Morchella, Dictyophora, Dictyophora .....
The dried fungus looks ugly, like a trampled hornet's nest, the color is like semi-dry cow dung, and it is messy, and there are a lot of loose hairs in it ... After washing, stir-fry it with fat and thin pork and green peppers and chew it carefully. You can't help but sigh: Is there such a delicious thing in the world?
It is dead for Yunnan people to eat mushroom seeds. Eating mushroom seeds has never been "noisy" and is not a standard Yunnan person.
The questions raised by many foreign netizens were directly pushed to the hot search: "I have been curious about one thing for a long time. What is it like for the villains in Yunnan to eat mushroom poisoning? "
Countless Yunnan people appeared to say:
According to my dad, it is like a dwarf in Snow White, but it changes color, flashes, walks in line and sings while walking.
My classmate's sister's house was poisoned before. On the way to the hospital, his sister also said that there were always little people waiting in line in the skylight. When I arrived at the hospital, I also saw little people crawling in from the window and queuing up. ......
Yunnan Insect Banquet is a must.
Insects with strange smell, Yunnan people have a unique way to drive away the smell. Stir-fried after driving is a kind of appetizer.
Bamboo worms, also called bamboo bees, are parasitic in bamboo tubes. The fried bamboo worms are golden, shiny, crispy and high in protein, which is a good table wine.
Legend has it that it is fresh and delicious, and it will be addictive if you drink it in one gulp.
People in other places hide when they see a hornet's nest. People in Yunnan are not happy to see a hornet's nest like a big piece of pork falling from the sky.
Bougainvillea is a specialty of Suijiang, and it is a "patent" for people in Suijiang, Yunnan to move and eat bougainvillea. Put it in warm water to pee and stir-fry food, which is fragrant and warm.
Golden cicada, also known as cicada monkey, is a cicada larva with the reputation of Tang monk meat. The fried golden cicada tastes tender and crisp and unforgettable.
Sichuan, Shandong, Guangdong, Hunan, Jiangsu, Zhejiang, Fujian and Anhui are the eight major cuisines. Some cuisines have exactly the same ingredients, but their cooking methods are different. People in Yunnan often subvert your understanding of "eating". There is no way. This is Yunnan. The geographical types, vegetation types, creatures and nationalities in China are the most abundant, complicated and unique treasures.
So many dazzling and widely available Shan Ye ingredients have created the most unique flavor in Yunnan today.