What are the characteristics of Kunming food culture?

Kunming can really be called the hometown of food in China. The food here is not only unique but also delicious and unforgettable. Visitors who come here are full of praise for the uselessness here and are fascinated by the color and fragrance of the food here. The production of various ethnic snacks is unique, or the food made by baking, salting and freezing has to be praised! The utensils used by Kunming people to make food are also rare for us, or the food made of slate, fragrant bamboo or sheepskin has a really unique taste. So what other food cultural characteristics are there in Kunming? Next, let's learn more about the food culture characteristics of Kunming! First, Kunming food culture

1, general situation

Kunming can really be called the hometown of China cuisine. The food here is not only unique, but also delicious and unforgettable The production of various ethnic snacks is unique, or the food made by baking, salting and freezing has to be praised! The utensils used by Kunming people to make food are also rare for us, or the food made of slate, fragrant bamboo or sheepskin has a really unique taste. The food in Kunming is the most enviable and occupies an important position in the country. Most of the bacteria used by the other party are from Kunming. Because they are wild, completely harmless, beneficial to the body and loved by most people. People in Kunming eat spicy food, which tastes heavy, but the delicious food is irresistible, which definitely satisfies your pursuit of food.

2. An overview of the overall food culture in Kunming.

Kunming Han traditional diet, Yunnan flavor diet. Yunnan flavor is the dietary flavor of Han nationality in Yunnan, which consists of the dietary flavors of northeast Yunnan, west Yunnan and south Yunnan. The dietary flavors of these three regions represent the dietary flavors of Han nationality, Yi nationality, Hui nationality, Bai nationality, Naxi nationality and south Yunnan Han nationality in the border area of Yunnan, Guizhou and Sichuan respectively.

Although Yunnan cuisine is similar to Sichuan cuisine, it has its own style. This is a Chinese-based flavor, which is compatible with the diets of major ethnic minorities in Yunnan. Yunnan cuisine, centered on Kunming, brings together the famous dishes from three regions in the province (northeast Yunnan, west Yunnan, southwest Yunnan and south Yunnan) and the essence of cooking skills of many ethnic groups. Yunnan cuisine, relying on its unique natural advantages, has created countless delicious dishes with rich and varied cooking materials and unique seasonings, which makes Yunnan cuisine have a unique style with wide range of materials, freshness and diversity.

The representatives of Yunnan cuisine mainly include Xuanwei ham, crossing the bridge rice noodles, steamed chicken with Sanqi, Yiliang roast duck, dictyophora indusiata and chicken dishes. Yunnan flavor is characterized by freshness, fragrance, tenderness, moderate sweetness and sourness, moderate spicy, and original flavor.

Yuntui, also known at home and abroad, is Xuanwei ham, which is as famous as Jinhua ham. It comes from the alpine mountain area in northeast Yunnan. After the excellent cloud legs are cut, the fragrance is overflowing and the color is bright. Lean meat is bright red or rose, fat meat is milky white, bones are slightly pink, like blood is still moist, and the food is sweet and abnormal.

The reason why the cloud leg is so delicious is that it pays special attention to the production method, including four tips: cutting secret, pickling secret, hiding secret and eating secret. One year's leg smells sweet, but after two or three years, it tastes sweet. Four or five-year-old legs can be eaten raw or cooked. Generally, it can be steamed, boiled and fried. At the 1923 Guangzhou Food Competition, Dr. Sun Yat-sen praised its fresh and tender color, sweet taste, and left an inscription of "delicious".

Since then, Xuanwei ham has gained a great reputation, and Yuntui food from Dehe Cannery in Yunnan has been exported to Southeast Asia, Europe and America. Yuntui plays an important role in the production of Yunnan cuisine. Many dishes and clear soup only need a few pieces of cloud legs to match, that is, the flavor is greatly increased, such as "Hericium erinaceus with cloud legs", "Scallop with cloud legs collapses", "Yushu chicken with cloud legs", "Gracilaria lemaneiformis with cloud legs", "Magnolia slices with cloud legs" and "chicken".

Another example is a famous dish in Yunnan cuisine, "Fire Milk Cake", steamed with milk cake and cloud legs, which is an indispensable dish at the banquet. In the assorted hot pot in Kunming, the cloud leg is also a must. South Yunnan has developed rapidly in economy and culture since the Ming Dynasty, and is one of the important cradles of Chinese cuisine in Yunnan. The most distinctive Yunnan-style famous food, crossing the bridge rice noodles and steamed chicken, all come from here.

Second, Kunming's special cuisine

1, crossing the bridge noodles

Rice noodles are rice lines, which are made of high-quality rice through fermentation, pulping, filtration, steaming and pressing. Rice flour is one of the favorite foods of Yunnan people. In the past, during the Spring Festival, everyone had to eat rice noodles, and wished happiness for a long time by borrowing long rice noodles. On March 3, Kunming people were invited to visit the Western Hills, and they often ate cold rice noodles, just as the local proverb said. "On March 3rd. Play Xishan and eat bean jelly. "

There are many varieties of rice noodles, which can be eaten hot or cold, vegetarian, rich and thrifty. However, it is best for foreign tourists to go to a rice noodle shop like "Yunnan Crossing the Bridge Rice Noodles" in Yangshikou to taste authentic crossing the bridge rice noodles.

When eating rice noodles across the bridge, use a big soup bowl to hold hot soup. This is made of fat chicken and pig bone. Clear and bright, and the noodle soup is covered with yellow chicken oil. It doesn't seem to emit a trace of heat, but it is hot and warm. Diners put chicken breast slices, pork slices, fish slices, pork liver slices and pork loin slices first. Put it in a soup bowl, stir it gently, and soon rinse the meat slices hot and tender. Then, add peas, leeks, spinach and magnolia slices. Finally, add rice flour, sesame oil, pepper, Chili oil, coriander powder and other garbage. As a result, the bowl was full of colorful rice noodles, red pork liver slices, pork loin slices, green spinach and peas clips, and goose yellow leeks. The taste is fresh and tender, the vegetables are crisp and tender, the rice noodles are soft and smooth, and the soup is delicious.

Regarding the origin of crossing the bridge rice noodles, I think it is named because rice noodles are put into bowls, which seems to be used to build a bridge between two bowls. However, the common people believe more in the truth mentioned in a folk story:

Once upon a time, there was a scholar in Mengzi. In order to catch the exam, he shut himself up on an island in South Lake and studied day and night. His wife brings him meals every day. Because food is often cold on a long road, scholars don't like it. What shall we do? One day, my wife stewed a fat hen. She put the chicken soup in a clay pot, brought rice noodles and seasonings that scholars like to eat, and sent them in a bamboo basket. When she was holding the soup pot, her hand shrank back because of burns. It turns out that there is a thick layer of chicken oil floating on the chicken soup, which keeps the temperature. So, she blanched the seasoning in the soup, and then added rice flour. The scholar ate hot food and found it particularly delicious. Zanyang, because his wife is going to cross the bridge to deliver food. The scholar smiled and said to his wife Yu, "This delicious meal you cooked today is called crossing the bridge rice noodles." Since then, crossing the bridge rice noodles has spread among the people.

2. Steamed chicken

Steamed chicken is named after being steamed in a steamer. The purple pottery steamer produced by Jianshui in the south of Kunming is made of local red, yellow, cyan, purple and white clay, which has the characteristics of "color like copper, sound like clear sound, light like mirror, never fading". When making, the artist first soaked the five-color soil in water, stirred it, and then filtered it into green and red clay. After the clay sculpture is made, it is painted with landscapes, flowers and other patterns, and then carved and inlaid with clay sculptures of other colors. After firing and polishing with stone tools, it is seamless and the pattern is clear. Those steamers that have been used for a long time, like simple and elegant folk handicrafts, are enlightening.

When cooking steamed chicken, first put the chicken pieces into the pot, add seasoning, put them into a big casserole with water, and cover the pot. Cook on high fire for about four hours. At this time, steam is continuously injected into the boiler from the pipeline in the middle of the bottom. Both the chicken pieces are steamed and condensed into water drops in the pot to become soup. Therefore, the rotten bones of the chicken pieces steamed by the steamer are separated, and the soup is fresh and tender, which can best maintain the original flavor and nutrition of the chicken.

Yunnan is rich in medicinal materials, and locals like to add some Chinese medicinal materials when steaming chickens. For example, Cordyceps sinensis produced in alpine meadow mountains, Cordyceps sinensis. It is rich in Cordyceps acid, vitamins, protein and so on. Can be used for treating pulmonary tuberculosis, lung-qi deficiency, lung-kidney deficiency, impotence due to kidney deficiency, backache, etc. So it is as famous as ginseng and velvet antler. Notoginseng Radix is considered by medical circles to have the effects of treating coronary heart disease, resisting cancer, refreshing and invigorating qi. Gastrodia elata has obvious curative effect on headache, dizziness, hand and foot convulsion, spasm and rheumatalgia. Therefore, when people steam chicken, they often prescribe the right medicine, and add appropriate amount of Cordyceps sinensis, Notoginseng Radix, Gastrodia elata and so on. Nourishing and strengthening the body, eliminating diseases and prolonging life.

3. Chicken fungus

Chicken mushroom is not chicken, but delicious mushroom. The climate in Yunnan is mild and humid. When it is rainy in spring and summer, all kinds of fungi on the grassland of Shan Ye compete to break ground. Among them, there are as many as 40 kinds of edible fungi, such as beef liver, Tiger Claw and brush handle named after their shapes, Tonglu, Qingtou and Zisha bags named after their colors, and "seeing the hand green" to describe the rapid change, and so on.

Pleurotus ostreatus is the tallest of all fungi in Yunnan. Its umbrella cover is dark brown or yellowish, and the edge of the umbrella cover is split radially. The ancients said it was like a chicken feather, hence the name. Chicken blood is smooth, crisp and refreshing. It is rich in protein, calcium, phosphorus, iron and other nutrients. The dishes cooked with it, whether fried, steamed or made into soup, are fragrant and delicious. Therefore, people who travel to Yunnan take pleasure in tasting this delicious food.

Some people speculate from Zhuangzi's "Chicken and Mushroom Don't Know Where to Go" that they have been eating Pleurotus ostreatus for more than 2,000 years. Zhu Youxiao, Emperor Gaozong of the Ming Dynasty, liked chicken best. Because the chicken is tender and easy to deteriorate, the smell is greatly reduced overnight after harvest. For this reason, just as Emperor Tang Ming asked the posthouse to express fresh southern fruit litchi for Yang Guifei, he also sent Pleurotus ostreatus to Beijing by courier every year. I don't know if it is rare, and I don't know if the emperor is so partial to it that even the queen Zhang in the palace didn't share this delicious blessing.

In Fumin County, the northern suburb of Kunming, people are afraid of the deterioration of Pleurotus ostreatus after collecting it, and often use salt glue or boiled water as oil. When eating cross-bridge rice noodles, if you add some auxiliary chicken or oil chicken, it will have a special taste.

4. Kimchi in Kunming

"Kimchi in Kunming is the favorite of Yunnan people", which is one of the popular proverbs in Yunnan.

Kimchi in Kunming is a common pickle, and the production method is simple and easy. Every winter and spring, every household will wash the vegetables commonly known as "bitter vegetables" and hang them to dry. When the vegetables wilt, cut them into pieces, sprinkle with coarse salt, and mix with pepper, pepper, ginger, star anise, fennel and some cooking wine-these seasonings can not only inhibit bacteria and preserve corrosion, but also add various flavors. Then, put it in a pottery jar, seal it tightly, and marinate it for one month before eating.

Pickled vegetables, green or khaki, taste sour and delicious, as an appetizer with rice. They are not only common dishes on weekdays, but also good seasonings for home cooking. Whether it is cold, stir-fried, hot-boiled, simmered or steamed, it has different flavors.

For example, when eating cold noodles, such as sauerkraut and sesame oil, soy sauce, Chili oil and chopped green onion, coriander, ginger juice, garlic water and so on. It's delicious. Another example is Miao bait, pickles, ham, leeks, Jiang Mo, chopped green onion and other condiments are stir-fried with bait, which is fragrant and fresh. For example, when burning carp, fry the tender fresh carp, and put the fried pickles and spices such as pepper, ginger, garlic and cooking wine in. This stewed carp tastes tender, sour and spicy.

In addition, the hot and sour soup made of sauerkraut, ginger slices and pickled peppers is sour and delicious. It is not only a hangover, but also a function of promoting blood circulation and sweating, expelling wind and driving cold. People often use it to prevent colds.