This map of the food of the prefectures and cities in Yunnan, take it away! Whatever taste you like, just eat it
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Only love and food can not live up to, Yunnan cuisine has a distinct national and local characteristics, it is worth exploring the magic of it one by one. In this delicious holy land, different regions have different tastes, today for everyone to take stock of the recommendation, like what taste to eat a big meal ~ ~
Kunming - miscellaneous
The traditional Kunming cuisine tastes a bit salty and spicy, which is nothing for those places in Sichuan and Hunan that like to eat spicy, and people in Jiangsu and Zhejiang who have a light and sweet taste may be a little uncomfortable. However, if people from Jiangsu and Zhejiang come to Kunming to travel, the snacks here should be very appetizing.
The old Kunming brine rice noodles, poured with sweet soy sauce and chili peppers, are very appetizing and very refreshing.
Soft glutinous rice balls, wrapped in bean noodles and drizzled with sugar juice, fragrant and sweet!
Rice cloth made with fresh milk and rice noodles! Xiaobian's favorite is Yuki!
Red River State – fresh
The Red River has always had the reputation of "the land of food", and the biggest feature of the Red River state diet is that most of them are natural, pollution-free green food, and the vegetables here are complete, and even many wild vegetables with medicinal value. People who like light tastes are sure to satisfy your taste buds by coming here.
Jianshui steam pot chicken has a long history and is famous. Steam pot chicken has also been developed so far, and goji berries, shiitake mushrooms, angelica, party ginseng and the like can be added to the chicken nuggets into the pot to become "Nourishing Steam Pot Chicken" has another flavor.
When you get to the Red River State, if there is anything you have to eat, it is the rice noodles across the bridge. I especially like the local grass bud rice noodles, the hot grass buds are sweet and crisp, and they can also remove the grease of the chicken soup!
Maitreya's brine chicken is good in color, aroma, taste and shape, which is not exaggerated at all. It is well-selected, not just singing earth roosters do not; the processing method is unique, as many as 20 kinds of brine, and the traditional "secret recipe" is easy not to show people. When a plate of marinated chicken after being cut and plated is brought to you, it must make you appreciate it.
Qu Jing - incense
Qujing food culture has a long history. "Xuanwei Ham" with exquisite craftsmanship and unique flavor has been famous since the Ming and Qing dynasties, and is famous at home and abroad for its fresh color, pure quality and fragrant taste. Friends who are more particular about ingredients can eat here!
Qujing steamed bait silk, there is a restaurant in Qujing City, there is a restaurant, although the façade is not large, but because the main snack variety of steamed bait silk served by the store is finely made and has a unique flavor, it attracts customers every day.
All those who benefit from it, are fast to taste, even drive hundreds of miles and special tasters, fiery red spicy, tender chicken, after eating meat can also be a mix of water noodles, absolutely enjoyable!
The unique Luliang plate duck, white and transparent, moderate salt taste, tender meat, delicious taste, rich in nutrition.
Wenshan Prefecture - Supplement
Wenshan, as the southeast gate of Yunnan, here has a wealth of ethnic customs and food culture, here is the output of a variety of Chinese herbal medicines in China, which has also been used in the local cuisine, pay attention to health friends may wish to try yo ~
Wenshan Sanqi is famous all over the world, and Wenshan's Sanqi steam pot chicken is known as the first of the "Ten Dian Dishes", which is known for its delicious soup and attractive fragrance.
Guangnan plate duck is made of local local hemp duck processing, Guangnan hemp duck has high nutritional value, is cool, scientific consumption has moisturizing stomach, flat liver to fire, healthy and beautiful face, good qi and blood, dehumidification to annoyance, appetizing spleen, eye-catching tranquility, nourishing yin and kidney effect, favored by people.
Every time you go to Wenshan Pu, you will order this lotus leaf scrambled egg at the local farmhouse restaurant. Lotus leaves are made of young leaves that have just sprouted and have not yet grown, chopped and scrambled with eggs, the lotus leaves are refreshing, the eggs are tender, and how to eat them will not be greasy.
Dehong State – roasted
When it comes to Dehong's cuisine, Dai cuisine has to be mentioned. Because it is located in the subtropics, so the Dai cuisine tastes more sour and spicy appetizers, the ingredients pay attention to freshness and naturalness, the cooking method is more "ethnic minorities", to cold mix, fried, grilled, raw food is the mainstay, in recent years, affected by the Han diet, delicious stir-fry dishes are also quite a lot.
This is an authentic traditional Dai-style dish. Due to its unique preparation, unique spices, fresh flavor and delicious taste, it is very well-known among Dai cuisines and is an indispensable dish for the Dai family to entertain VIPs.
"Sa" is a Dai language, Chinese means cold mix; Dehong Dai method consists of dipping water and attached dishes, dipped in water lemon skimming, beef skimming, etc., with dai special fine rice noodles, cucumbers, eleutheroccus, water village vegetables, bitter shoots, horseshoe vegetables, etc.; lemon skimming taste sour, has a cooling and relieving effect; cattle sprinkling taste bitter, has a heat clearing effect.
The mountainous areas where the Dehong Jingpo people live are rich in wild vegetables and fruits. The bamboo tube wild vegetables of the Jingpo ethnic group are the most distinctive, and there is a saying that "the barrel is not loud, and the meal is not fragrant". Scoop wild houttuynia cordata, take its roots, add tempeh to make, called tempeh root, is one of the Jingpo family's home wild vegetables.
Xishuangbanna - wild
The residents of Xishuangbanna are mainly Dai ethnic groups, Dai cuisine is uniquely renowned in Yunnan cuisine, Dai cuisine is based on glutinous rice, sour and baked meat, aquatic food, mostly using wild cultivated plants as spices, with a unique national flavor.
Dai ghost chicken, also known as lemon chicken, is one of the traditional cold dishes of the Dai ethnic minority in Yunnan. The methods and ingredients are super tropical, fresh and refreshing ~ sour and spicy appetizers, especially suitable for summer to eat.
Yunnan frontier not only a wide variety of bamboo, ethnic bamboo culture is also extremely rich, the use of bamboo and the production of various ethnic groups, living habits are closely related, different ethnic groups have different ways of using bamboo, such as dai people using bamboo stalks fired bamboo tube rice, not only delicious, but also has a high nutritional value.
Mummy is a Dai word that is actually a sauce mixed with multiple ingredients. There are many types of mimi, such as "Nan bi bu" (crab sauce), "Nan Bi Pa" (Cai Zi sauce), "Nan Bi Nan Nuo" (sour shoot sauce) and nearly 10 kinds, "Nan Bi Pa" (Cai Zi sauce) is the most popular. It is usually eaten with some fried food, but if it is accompanied by local small sour fruits, the taste is too wonderful, and the sour taste is just right. Especially suitable for people who lose weight.
Dali - acid
Dali is surrounded by mountains and rivers, the superior geographical environment makes the local ingredients very high-quality, casually processed can get delicious cuisine, Dali's cuisine attaches great importance to the original taste of ingredients, so in the cooking techniques may not be too exquisite, which requires diners to have enough courage to taste it!
The most authentic raw hides are raw and have not undergone any maturation processing. There are many hot springs in the area where raw skin is eaten, and after the pig is killed, the hair is generally burned with pine wool, and then washed off with hot water. In this way, the skin of the pig is golden brown and the meat is tender. When you eat the sashimi with the juice, you can never feel the fishy taste of the pork slices, but only the tender and delicious flavor that you have never felt before.
Milk fan is a dairy product produced in Dali Eryuan, the shape is more unique, is a kind of less watery flakes, milky white, milky yellow color, roughly like the shape of a diamond-shaped bamboo fan, both ends have scratching feet. The milk fan is made by boiling fresh milk mixed with three-to-one edible acid refining and coagulation, making it into thin slices, wrapped around a thin rod and drying. It should be a special cheese. The milk fan can be used as a variety of dishes, cold mix, frying, grilling. Its famous dish is puff pastry with sand milk fan and melts in the mouth. Other sets of fried and pretzels are unique.
Dali Bai's favorite dish is a wonderful taste experience composed of sour, slightly sweet and spicy. First, stir-fry the peppercorns, add ginger slices, garlic cloves, fry the crucian carp on both sides, pour in cooking wine and cook for a while, then add sour papaya, tofu, and simmer to taste. Sour papaya acid with a slight sweetness, sandwiched with a fruity aroma, crucian carp meat is delicious, while tofu absorbs the fish flavor and spices of the spicy taste, becomes tender.
Lijiang - salty
The Naxi are a people who are good at accepting advanced culture, and their cooking skills are deeply influenced by the Han and Tibetan ethnic groups, while retaining the characteristics of their own ethnic groups. The Naxi people of Lijiang like to drink, drink tea and smoke tobacco, and their taste is heavy.
Lijiang rice dumplings are a major feature of the Naxi people, there are sweet and salty two flavors, sweet rice dumplings are loved by many young friends, while salty is loved by adults.
The Naxi people's "blowing liver" is delicious and has a unique flavor, which is a must-have dish for traditional hospitality. Blow and rub fresh pork bile with salt, wine, salt, peppercorns, etc. Cook it and mix it with seasonings to serve.
In the streets and alleys of Lijiang New And Old Town, hundreds of years of industry, chicken bean cold powder is an enduring flavor snack, summer eat cold, cold eat hot, cold eat mixed with sour vinegar soy sauce green onions garlic foam sesame oil seasoning, can cool off the heat appetizer, stop motion sickness.
Chuxiong Prefecture - original
There are many ethnic groups in Chuxiong, and there are many kinds of diets and tastes of each ethnic group. The diet of the main ethnic minority Yi is mainly rice and multigrain noodles, and the meat is mainly pigs, sheep and beef. The Yi people love to drink alcohol, are good at brewing wine, are enthusiastic and cheerful, and the food flavor is also unique.
Roasted piglet is a traditional dish with local flavor in the Yuanmou area, in terms of raw materials, it uses lean piglets, after it is cleaned, coated with various condiments, baked on a charcoal fire, until the skin is yellow meat cooked.
This is a famous dish of the Yi people's hospitality, all the parts of the fat sheep after slaughter are cut into pieces, put in a pot to cook, when cooking, except for salt, no longer put any condiments, when eating, then put peppercorns, paprika, mint and so on.
Diqing Prefecture - Light
Speaking of Diqing cuisine, it is likely that some friends think that Diqing has something delicious! Diqing is a Tibetan autonomous prefecture, mainly based on the eating habits of tibetans. It is indeed simpler than the mainland, but it has a different flavor.
Nissi clay pot chicken, chicken is a free-range native chicken transported from Nisi. The cooker for boiling the chicken is nissi's black clay pottery. The pepper used for dipping is a Nissi specialty. Nixi native chicken is small, generally no more than 1 kilogram, and most of the food is about 1 pound and 5 two. Because it is a plateau, the unique breed of Nisi native chicken plus it is less free-range fat, and the taste is very good.
Pipa meat is a type of meat made by traditional pickling methods in the Zhongdian Tibetan area. Pipa meat has a long history of production and long preservation, if not cut, three or four years will not change the taste. Pipa meat is transparent in color, umami and fragrant, and has a unique flavor, which is a superior delicacy for the Tibetans and Yi people in Diqing waiting for guests and families.
Zhaotong Shiojin black bone chicken - raised
The Yanjin black-boned chicken is named after its origin and main production in Yanjin County, Yunnan Province, and is known locally as "Black Phoenix". It originated in the Eastern Han Dynasty, with a long history of more than 1,700 years, and is a local rare bird breed formed by long-term natural breeding and careful breeding in the natural ecological environment of warm and humid, green water and green mountains unique to Yanjin. And because it is mainly distributed in the Wumeng area at the junction of Zhaotong Yanjin County and Yunguichuan Provinces, it is known as "Wumeng Rare Bird" because it is mainly distributed in the Wumeng area at the junction of Zhaotong Yanjin County and Yunguichuan Province, and it is known as "Wumeng Rare Bird" because it is born in the mountains and mountains, drinking sweet springs between forests and eating ecological cordyceps.
Yanjin black bone chicken is not only tender and delicious meat, but also has high nutritional value and special medicinal value. In April 1985, determined by three units such as the Sichuan Academy of Agricultural Sciences with analytical instruments, the protein content of Yanjin Wu bone chicken was 1.76%, and among the 18 amino acids, methionine and lysine were 0.93% and 1.94% respectively, compared with Taihe Wu bone chicken, the protein was 2.02% higher, the fat was 0.62%, and the methionine and lysine were 0.46% and 0.38% higher, respectively, which had the significant characteristics of high protein and low fat.
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