Yunnan Rice Noodle Atlas
In Yunnan, almost everyone has a bowl of rice noodles in their hearts. - "Yunnan on the tip of the tongue"
As the world-famous hometown of rice culture, rice occupies an indispensable position in the staple food of Yunnan people. The unique natural conditions allow rice to flourish on this land, and once it is sown, it is a thousand years. Yunnan people who love whimsical ideas have derived these rice with very different personalities into various "powder" types that carry the life culture of different regions, and these numbers of eating methods are also uncountable, which can make you not repeat it every day of the month.
Western Yunnan Weishan grilled meat bait
The west of Kunming became the "Western Yunnan", which mainly included the Chuxiong Yi area, the Dali Bai area, the Lijiang Naxi area, the Nujiang Lisu area, and the Diqing Tibetan area.
Due to the high altitude in western Yunnan, alpine areas need beef, mutton and dairy products to provide sufficient heat for the human body, while mountainous areas are not conducive to storing and transporting meat, so more pickled foods are used. Therefore, the diets of various ethnic groups in western Yunnan have similarities.
Dali
Among them, Dali Bai Autonomous Prefecture, which is located at the key traffic point in western Yunnan, has absorbed local products and Han cuisine. Cangshan Erhai makes Dali's rice cultivation, aquatic products, and mountain treasures available. Rice is made into bait silk that the people of western Yunnan love, the most famous of which is the Weishan rake meat bait silk.
Grilled meat bait wire
Bait silk can be eaten everywhere in Yunnan, but authentic grilled meat bait silk can only be eaten in Weishan. Grilled meat is a kind of food created by the ancestor of the Weishan people, the founding emperor of the Nanzhao State, Xiao Nuluo. The word "grill" refers to the state of rotten meat as soon as the cooked meat is sandwiched, and when the pork leg meat reaches the state of "grilling", the taste of eating can be melted in the mouth, tender and sweet. Grilled meat bait silk with bait silk as the bottom, with a grilled meat hat, and then poured into the broth that has been boiled for a long time, unlike other sour and spicy painting styles, it is a scene of health and stomach. Its taste is described by the four words "mellow and fresh".
Western Yunnan ∙ Tengchong thin bean flour rice noodles
Tengchong thin bean flour rice noodles
It is said that thin bean flour first appeared in the Hongwu period of the Ming Dynasty, and the food processing technology introduced from the Central Plains made the milling of food simple. After soaking the peas, they are ground twice, the pulp is boiled, the sizing is sizing and other processes, and it becomes a thick and suitable dilute bean flour. After cooling, it becomes a lump thin bean powder, which can be used as a main ingredient for cold dishes.
Tengchong
The rich taste that thin bean flour rice noodles can provide can be compared to a symphony orchestra: the mellow aroma of beans is like the buzz of a cello, the smooth Q of rice noodles is like a violin fresh and excited, and more than ten other ingredients are like orchestral instruments that are cheerful and crisp, and these flavors are harmoniously integrated, constantly stimulating the mouth.
Thin bean flour rice noodles
Combining thin bean flour with rice noodles, its taste, its feeling, and its color are really mouth-watering.
Western Yunnan / Lijiang chicken bean powder
Chicken bean cold powder
Chicken bean cold powder is a unique cold powder snack in Lijiang, which is made by a kind of "chicken bean" shaped like a chicken eye through multiple complex processes. From the choice of beans, the length of soaking, the number of squeezes and the boiling heat, you need to master it well. The finished product of the cool powder has a black appearance, so it is also called "black cool powder".
Lijiang
Qianlong once called this flavored snack "black tofu" in the "Lijiang Fu Zhi". For hundreds of years, chicken bean cold powder this flavor snack in Lijiang enduring, summer eat cold, cold eat hot, cold eat mixed with sour vinegar soy sauce seasoning, can cool down the appetizer; hot eating will be cold powder in the pan with sesame oil double-sided fried yellow, with spices, although its appearance is not proud, but the taste texture is extremely delicate and smooth, palatable, is the local people's must for rice with wine. In the eyes of the locals, the only thing that accompanies them for one summer after another is chicken bean cold powder.
Western Yunnan Dehong
Mangshi skimmed
Skimming
In the eyes of friends from other places, sassacking can be counted as the dark cuisine of Yunnan, especially "bitter sa", and you listen to the process of making its soup: "". This prohibitive ingredient is the favorite of the Dai family. The yellow beef is fresh, and the soup tastes slightly bitter at first, but what remains in the mouth is the lingering aroma of grass and wood. At the same time, bitter sprinkling also has the effect of clearing heat and detoxification.
Mangshi
Relatively small and fresh, there is also lemon sprinkle, which is also a Dai classic, and it is more easily accepted by the public. Stir-fried yellow beef served with large coriander (Burmese coriander, dai family soul), leeks, millet spicy, lime juice, supplemented by ultra-fine rice noodles, the entrance is full of aromas of various ingredients.
Authentic skimming is always the delicacy that Yunnan people who love it. Even in the field, they will obsessively restore this unique Dai family flavor. Painstakingly let the family send the raw materials vacuumed, cook well, can't wait to eat, slowly taste and then say a sentence: "Hey, or the most authentic satan in my hometown!" ”
Overhand rice noodles
Passing hand rice noodles is a kind of hand-grabbed snack unique to the Achang ethnic group in Dehong Dai Jingpo Autonomous Prefecture, Yunnan Province. Although the modern lifestyle has made many overhand rice noodle shops change their way of eating, in Dehong, you can still see the more traditional way of eating the locals, using a ball of rice noodles as a skin, adding various mixtures and kneading them into a lump to eat.
Hold it in the palm of your hand
The rice noodles used by the authentic Achan people must be the red rice noodles of Tosa, which is a local specialty made of dehong's unique purple and red rice, with a fragrant taste, and does not clump, does not stick to the hands, does not sink to the bottom and does not float. Compared with ordinary dry pulp and sour rice noodles, the rice noodles made from this kind of rice are more delicate and fragrant, and the taste and taste are excellent when eaten. Regarding sauces, Yunnan people also have their own exquisiteness. Sauce and ingredients can be separately packed to allow guests to taste the original umami, but also according to their own taste to add sauce, and the choice of sauce is as many as a dozen, for many ethnic minorities in Yunnan, sauce is an indispensable part of a cuisine.
Beautiful Achan girl
Adding roast pork is an authentic way of eating the Achan people. etc., a complete set of "standard version" rice noodles is formed.
Author's Note
Dian cuisine is far less famous than other cuisines. Yunnan has always been a place where it lies quietly on the map of Shenzhou. When it comes to Yunnan rice noodles, perhaps friends from other places have only heard of it, or perhaps, some friends have tasted rice noodles like potato flour in the so-called "Yunnan Restaurant". But Yunnan people are well aware of its colorful beauty, and they also understand that it can no longer be unknown and unknown.
We want to show this pearl to everyone by writing a series of articles. You will be amazed by the creativity of the Yunnan people and the deep love for this ingredient. At the same time, we will also update other series of articles to introduce the cultural history, customs and customs of Yunnan, and give our hometown Amway to everyone. Follow us!
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