When it comes to Yunnan, people always think of Kunming, Dali, Lijiang and Xishuangbanna. ......
Like Dali? Xiaguanfeng, Shangguanhua, Cangshan Snow, Erhai Moon? , collective? Romantic? Attracted countless people to Dali to find out.
There are many cuisines in Yunnan, and it is difficult to complete the list. Here are eight classic cuisines. Don't miss them when passing by.
Guoqiao Rice Noodles
If you want to choose a well-known Yunnan cuisine, it is crossing the bridge rice noodles.
According to legend, there was a scholar in southern Yunnan in the Qing Dynasty who studied hard on an island in the middle of the lake. His wife often brings him meals across the bridge, and it's cold after fanfan. Once his wife found that rice noodles were covered with chicken soup. After a long time, the rice noodles are still warm, and the ingredients in the casserole are delicious. The scholar named this dish? Crossing the bridge noodles? This method has also been handed down.
Features: Chicken soup is the base material, with various ingredients and delicious taste.
Flowers cake
Yunnan's romance, is it a pile of cakes made of flowers?
Edible roses are used as stuffing, and layers of crispy skins are wrapped outside. The combination of crisp skin and soft flower stuffing is definitely a luxury enjoyment on the tip of the tongue.
Features: fragrant, sweet but not greasy.
Yunnan steamed chicken
Wash the chicken, cut it into small pieces, put it in a steam pot with onion, tsaoko, salt and ginger, and steam the chicken through a nozzle in the middle of the steam pot in a closed environment.
Features: steam condenses into soup, which preserves the umami flavor of chicken to the maximum extent.
Xuanwei ham
Rose-colored lean meat and milky fat are intertwined, and the bones are pink and look like pipa. What's this called? Cloud leg? Xuanwei ham.
Features: rich fragrance, thin skin and thick meat, moderate fat and thin.
Abies youji
Tear the fresh termitomycetes into shreds, fry them in oil pan with salt, and then seal them with oil. It is better not to eat meat than to eat meat, and the oily smell of chicken fir gives people unparalleled satisfaction.
Features: Fat and rich, better than chicken.
Steamed shredded pork
Qujing's steamed bait silk is a must. Soak the best bait in cold water, shred it, steam it in wooden or bamboo retort until the bait becomes soft, take it out and put it in a bowl, add the cooked side dish, cover it with meat sauce and garlic paste, sprinkle with sauerkraut, and finally mix well to serve. After eating the bait and drinking a bowl of bone soup, the aftertaste is endless!
Features: rich ingredients, sour and refreshing.
Milk fan
Dali milk fan, shaped like a folding fan, is milky white or yellow, and can be eaten raw, dry, cold, fried or roasted.
Features: diverse eating methods, rich milk fragrance.
Baisancha
Bitter tea, sweet tea and aftertaste tea constitute the three major teas of Bai people, and are the tea ceremony for Bai people's weddings, festivals and hospitality.
Features: tea fragrance lingering, with far-reaching implications.
It is not enough to walk through a place and see its beautiful scenery. If you feel the folk customs and taste the food that local people often eat, your memory will be more profound.