When talking about Yunnan, it’s natural to mention the food here. Every dish in Yunnan has a unique Yunnan flavor and unique characteristics. Today I recommend 7 dishes that you must eat in Yunnan. Yunnan cuisine is the "soul of Yunnan cuisine". If you eat this way, the boss will think you are a local.
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Unlike modern breeding where a large amount of is fed to the market for artificial fattening and rapid slaughter, artificial free-range piglets also have a special natural taste and also have a firm texture. This has become an excellent material for ham .
When the free-range piglets grow up, they are marinated with coarse salt and left for enough time. Everything is left to nature. The final ham will have the taste of time . The ham muscle is red and white, with a rich aroma. Many have even tasted it. The old gourmet didn't bother to cook it, so he cut a few slices raw and paired it with wine. ba is very comfortable~
. Crossing the bridge rice noodles
rice noodles is a unique delicacy in the southern Yunnan region of Yunnan, China. It belongs to Yunnan cuisine. Many foreign tourists do not know what crossing the bridge means, so it is derived from this. The legend of "crossing the bridge" is . If you really explain crossing the bridge to a noodle shop chef like this, then will be ridiculous and not .
Guoqiao is not really "crossing the bridge" but "cutting". The "Incision Dictionary" in Shanghai during the Republic of China means "adding (pouring) head is not on the surface, and another dish is used. And the "crossing the bridge" in rice noodles is It is made of tenderloin, mullet fillet, chicken breast, pork loin, and tripe and other ingredients, and is covered with hot oil. It is better to be hot without steaming.
. Water-based Yanghua ( sea vegetable ) taro soup
How can you not miss it when you come to Yunnan? Try the local "Fugui Cuisine". Fugui Cuisine is also called seaweed. The wild seaweed is as tender as water and the roots are as white as jade. It is widely found in the lakes and paddy fields of Yunnan.
Seaweed and taro soup is a dish of the Bai people in Dali. It has a clear taste. Sweet and very refreshing, if paired with sweet and soft glutinous taro it will have a unique flavor. Friends who are lucky enough to go to Yunnan must try it
4. Lijiang Braised Pork Ribs
You can’t miss it when you mention Yunnan. Crossing Lijiang Compared with plain areas, Lijiang's unique plateau climate has also given rise to a unique ingredient - Cured Spare Ribs
It is under such unique climate conditions that the meat quality of our cured pork ribs in Lijiang is not the same. It is as hard and dry as other air-dried cured meats, and tastes moderately chewy, with a sweet aftertaste.
In addition to the unique pure aroma of plateau pork, the specially prepared seasonings are also very delicious. Even the stewed broth is milky , so Lijiang's cured pork ribs are indeed famous for their taste
5. Tengchong shredded pork ribs
Tengchong people are keen on eating a bowl of hot shredded pork ribs . As your own breakfast . Bait shreds are usually made from bait blocks, and are also directly made into filaments. The taste is slightly different, but is very tough and very easy to cut. Blanch the shreds in boiling water until cooked but not to the point of falling apart.
Add the prepared minced meat, bone soup, chopped green onion, brine, garlic oil and other seasonings. The juice is thick but not greasy, and the garlic aroma is overflowing , is soft in taste, smooth and fragrant . It has a history of nearly 400 years and is one of the convenient snacks widely loved by local and foreign guests in Tengchong.
6. Sprinkled Rice Noodles
Another delicacy that must be mentioned in Tengchong is Spreaded Rice Noodles. Spicy rice noodles are a special delicacy of the Dai ethnic minority. The emerald-green leeks paired with the white and tender rice noodles create a different flavor. The fragrance is sour and spicy, and the rice noodles rebound and melt in the mouth. Both of them Cooperate.
The taste is similar to the chive flowers we usually eat, but the taste of chive flowers is stronger. Chives, fennel, coriander... none of them are pleasant if you look at them separately, but I don't know what happened when they were put together. They were twisted into a large fierce and majestic aroma , which directly ran over the taste buds.
At the end is the chili pepper that slowly climbs to the tip of the tongue. is exciting and long , and people can't help but rush into the next mouthful of cold rice noodles. One bite after another, can't stop at all.
7.Mujiangzi
Mujiangzi and Zanthoxylum bungeanum have to be said that it is really easy to confuse because they look so similar! Like Zanthoxylum bungeanum, wood ginger seeds are generally not eaten directly but made into ingredients, which can add flavor and remove fishy smell.
I believe you have all eaten Stewed Chicken Feet with Ginger Seeds , right? The unique aroma of grass and trees is the taste of wood ginger seeds, which makes people fall in love with it; not only chicken feet, but also boiled fish can be used to enhance and . You might as well give it a try~
