After taking stock of Yunnan’s dipping in water and bait blocks ways to eat, today, let’s count again, how many ways to eat rice in Yunnan?
Flat rice flakes
In the Dulong ethnic group of Bapo Village, Dulongjiang Township, Gongshan County, almost every household can make flat rice flakes.
Flat rice flakes are generally made from rice. When the crops mature every autumn, newly mature rice is picked, but it should not be too ripe, but should be green and tender.
After threshing, stir-fry with fine sand in a large flat pot, then sift out the sand and pound it into a flat shape with a wooden mortar, remove the bran, and crispy flat rice flakes will become.
Eat it while it's hot, it's soft and delicious, full of aroma, and you'll have endless aftertaste when chewing it.
(Source: Wenlv Yunnan, infringement and deletion)
Bait blocks, rice noodles and rolled powder
Bait blocks, rice noodles, rolled powder , these three are derivatives of rice, so are grouped together.
Bait blocks have three most common shapes, elliptical tube shape, round cake shape and silk shape. Depending on the shape of the bait block and the different cooking methods, the final taste will be different.
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The same is true for rice noodles. Yunnan rice noodles have different flavors and thicknesses in different places. For Kunming people who like to eat small pot rice noodles, they usually choose the flavor-absorbing physalis rice noodles.
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In addition to rice noodles that can be seen everywhere, rice noodles’ brother "rolled noodles" can also be seen everywhere in Yunnan.
No matter how much you love rice noodles, there must be a place in your heart for rice noodle rolls. After all, fried rice noodle rolls, cold rice noodle rolls , small rice noodle rolls , dipped in water rice noodle rolls, small pot rice noodle rolls... ...very fragrant too.
(Source: Wenlv Yunnan, invaded and deleted)
Nuomi Tuo
Nuomi Tuo is the memory of many people when they were in school.
Flatten the steamed glutinous rice and put on the sauce and fried dough sticks. If you like sweetness, wrap it in white sugar. The softness of the glutinous rice matches the crispness and hardness of the white sugar. Every time you chew a bite, there will be a "click, click, click" sound.
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You can also see similar eating methods at the entrance of the vegetable market in banna, and in comparison, the condiments appear to be richer.
(Picture source: Sohu account @Yuexiang Reading Club, infringement and deletion)
Copper pot potato rice
Fry the salty ham until oily, add the cut potato , fry with ham oil until golden, then put Add sweet beans and rice, stir-fry until cooked, add rice, stir-fry together, then add water and simmer.
The potato braised rice after being stewed in a copper pot not only maintains the mellow and delicious potato, but also adds a bit of unique fragrance.
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Ganba Mushroom Fried Rice
looks ordinary, but tastes very delicious.
Tear the ganba mushroom into shreds, stir-fry with diced ham, then add rice and fry with oil. The rice is wrapped and fully absorbs the aroma of ham and ham. The rice grains are distinct, and the more you chew, the more flavorful it becomes.
(Picture source: Dianping @quiet.com, infringement and deletion)
Pineapple rice
Cut off the pineapple head and hollow out the pineapple heart, Sweet and sour pineapple cubes and soft and glutinous rice are hollowed out in the pineapple. Steamed in the completed "container", opens the "pineapple lid", and there is a refreshing fragrance.
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Hand-made rice
The huge round table is covered with banana leaves, and the outermost layer is covered with lemon grilled fish, spicy and sour ghost chicken, herb grilled ribs, wrapped roast pork... The second layer is covered with white rice , purple glutinous rice and colorful rice.
Grab a ball of rice with your hands, put it together with your favorite side dishes, dip it in the dipping water in the small dish, stuff it into your mouth at once, and just want to sigh with satisfaction.
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Rotten chicken rice
Rotten chicken rice is called "Buanaya" in the Wa language. It is the most famous dish in the Wa menu, and it is also a delicacy for the Wa people to entertain guests.
Tear the cooked chicken into pieces, cook and stir together with rice and local special spices. When the rice is cooked into a thick paste, the rotten chicken rice is ready. Fragrant and sour, full of wild game flavor, glutinous and delicious.
(Photo source: @小 milkball, invaded and deleted)
Colorful flower rice
Colorful flower rice is the wisdom of Buyi people.
The dyeing of flowered rice all comes from nature. The dyed flowered rice is steamed in a wooden steamer. When the steamer is turned on, the brightly colored five-color flowered rice exudes a refreshing fragrance in the thick steam.
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Bamboo tube rice
Cut off fresh bamboo sections, cut them open and put in glutinous rice, plug the mouth of the tube with banana leaves, put it in fire pit and grill it, take it out after the fragrance is revealed.
The bamboo tube rice after opening has both the fragrance of bamboo tube and the fragrance of glutinous rice. It has the skin of glutinous rice paper, and when you take a bite, it is even more fragrant.
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Bean stewed rice
In winter, when green broad beans and green peas are on the market, it is the best time to make bean stewed rice.
Peel the fresh and tender broad beans, leaving the beans and rice, and pair them with ham slices. Cover the broad beans and ham with rice, simmer the soup over low heat, stir well after stirring.
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Sweet Baijiu
Sweet Baijiu is a specialty of Tonghai . The glutinous rice is soaked or cooked in water, then steamed thoroughly, sprinkled with sweet wine koji and left to ferment.
The white and solid sweet liquor is packed in a large vat. It is glutinous and delicious, with an intoxicating aroma. The honey-sweet smell often welcomes bees.
(Source: Feiju, invaded and deleted)
rice sausage
Among the Tibetan people in Shangri-La County, the traditional sausage is rice sausage. Rice intestines contain glutinous rice, rice, raw pork and oil and salt seasonings. The rich aroma of meat and the sweetness of rice.
(Photo source: Wenlv Yunnan, invaded and deleted)
Dry-picked slices
Japonica rice is soaked and put into a boiling water pot. Cook until it is about 70% mature, then steamed, then pressed into a ball and pressed into flakes, and dried in the sun.
Or put it in a pot and fry it until crispy, or put it in butter tea and eat it.
(Source: Wenlv Yunnan, invaded and deleted)
Rice Krispie Treats
Rice Krispie Treats are very simple to make. Soak the glutinous rice overnight, steam it in a steamer, press it into a round shape with a mold, and dry it in the sun. retains the texture of the rice. Grainy, crispy and delicious.
(Photo source: Wenlv Yunnan, invaded and deleted)
I can only say that when it comes to eating, Yunnan people are the real "food people".
Regarding rice, what other ways to eat it, you can add it in the comment area~
