Baoshan Top Ten Special Food

Is there any special food in Baoshan worth trying? The following are the top ten specialties of Baoshan that I carefully edited for you. Welcome to read the reference!

1. Xiacun bean powder

Xiacun bean powder is a traditional famous food with unique flavor in Baoshan, Yunnan. Xiacun is located in the northern suburb of Baoshan. In the past, more than half of the farmers in the village were? Bean powder family? , can be called an antique? Bean powder professional village? . Authentic Xiacun bean powder, cooked with peas, is characterized by good bones and muscles, bright color and flexible and fresh taste. Village? Camel seed bean powder Dong called a bird a pinch of hair? The bean flour and fine powder strips made by other families can be wrapped around chopsticks, and the texture and knife work are well-known among peers. The most exquisite bean powder in Xiacun is seasoning. Bright red pepper oil, black soy sauce and brown rice vinegar are colorful and fragrant. It is said that seasoning accounts for half of the cost of each bowl of bean flour.

2. Huopiao beef

Baoshan Yongchang? Fire ladle? The beef restaurant was founded in 1989 by Zhang Xinzong, Jinji Township, Longyang District. It's called roast beef when you eat it. His family doesn't use gas or an induction cooker, but uses an old-fashioned air stove to burn charcoal, which can actually be regarded as a substitute for beef hot pot. In addition to the fat and tender beef with skin, the bottom of the pot is also served with seasonal vegetables such as cabbage and small melons, all of which are delicious and pleasant. You can choose clear soup or spicy pot bottom according to your own taste, and you can also add some main dishes such as beef tendon and beef offal.

3. Pocket tofu

Pocket tofu is a traditional folk dish in Jinji Township, Baoshan. In the late Ming and early Qing dynasties, he became a monk in Jinji Township, hung a lecture in Jinji Temple and created pocket tofu, which has been passed down to this day. Now Jinji Temple still retains the stone mill for making pocket tofu. From the beginning of processing to eating in the mouth, pocket tofu has three processing procedures, and only experienced chefs can cook it. Pocket tofu is crispy outside and tender inside, which is rare in other places except golden rooster. You can call it a golden rooster. There is a couplet that reads: it takes no effort to chew iron pills, but it takes effort to eat tofu? .

4. Yongchang salted duck

Yongchang salted duck is a famous food in Baoshan. Baoshan is an important town on the ancient Yunnan-Burma road. From the Han Dynasty to the Qing Dynasty, Yongchang County and Yongchang Prefecture were established. Yongchang's name is well known at home and abroad, so the dried salted duck produced here is? Yongchang? Naming. Yongchang salted duck has the characteristics of crisp meat and fragrant taste.

5.？ Rescue?

This dish is actually Tengchong fried bait block. It is made of local superior rice slurry and can be eaten in two ways: shredding or dicing. Locals call it dicing? Rescue? . The name has an allusion. According to legend, Li Yong, the emperor of Nanming in the early Qing Dynasty, was chased by Wu Sangui who surrendered to the Qing court and fled from Tengchong to Myanmar. The hungry Emperor Li Yong fled to a farmer's house and urged the farmer to cook as soon as possible. Farmers cut the bait into pieces, add eggs, lean meat and onion ginger, and throw them into the pot to fry at will. After eating, Li Yong asked what this dish was, and the farmer replied? I cooked it in a hurry and didn't know the name of the dish. ? Emperor Li Yong said:? Really saved my hand! ? Is Tengchong's fried bait block named after this? Rescue? .

6. Qinglong cross-sea soup (dried pickles)

Dried kimchi is a special food in Tengchong, Yunnan. They are made by fermenting and dehydrating the leaves of local cabbage, radish and cauliflower, and then mixing them with other seasonings. They are unique in flavor and convenient to eat, and won the favor of old Tengchong. Walking into Tengchong farmhouse in winter, I often see someone drying a dark brown thing with a bamboo pole, that is, Tengchong dried pickles. Dried pickles are vegetables such as green vegetables and radishes that are soaked in rice soup for several months, then boiled and dried repeatedly until they are completely dry. The technology is simple, but the procedure is complicated. Legend has it that at the end of the Ming Dynasty, the Qing army went south, and Emperor Li Yong passed Yongchang Tengyue (Baoshan Tengchong). Tengchong people entertained Emperor Li Yong with local fried bait, which is called? Rescue? , rushed to a bowl of dried pickles sour soup, call? Qinglong crossing the sea soup? .

7. jar chicken

Tanzi chicken is a famous Han snack in Tengchong, which originated in the late Ming Dynasty and flourished in the early Qing Dynasty. It is said that it has something to do with Li Yong, the last emperor of the Ming Dynasty. It is made of Tengchong local raw materials, using porcelain jar (or special casserole) boiling process and mysterious medicine. The jar chicken is decorated with golden jade, with delicate entrance, crispy skin, tender meat and crisp bones, and a fragrant mouth. Jar chicken has the functions of promoting blood circulation, relaxing muscles and tendons, clearing away lung heat and invigorating stomach, and is especially suitable for the elderly and children.

8. Large slices

Big slice is a famous dish in western Yunnan. It is good at cooking and using a knife. Made of special pork slices, as thin as cicada wings, it won't fall off when thrown on the wall, hence the name blockbuster. This dish has many flavors such as salty, sour, spicy, hemp and fragrant. The meat is crisp and tender and chewy.

9. Zongbao rice

In western Yunnan, people often call Changning people? Fried chicken jiaozi? , called Longling people? Sour bamboo shoots? . Tengchong is rich in brown buns, and some people even call it? Brown bag home? . Interestingly, Tengchong Brown Steamed Bun has a strict concept of region. Although Baoshan, Longling, Lianghe and other counties are adjacent to Tengchong, the brown seeds in these places are bitter and astringent. Only Tengchong brown buns are bitter and sweet, fresh and delicious. Tengchong brown buns are generally eaten in two ways, one is fried (such as fried zongbao) and the other is boiled soup (brown wrapped white fish soup).

10.cartoon

Toona sinensis is a mountain vegetable product in Tengchong, which is mainly picked in spring. There are many ways to eat Toona sinensis, mainly fried lean meat and fried eggs. You can also blanch acanthopanax senticosus and Toona sinensis in boiling water, scoop it up and put it in cold water, and soak it in salt and pepper for two or three days, which is more tender and refreshing, and has the effect of clearing fire and stopping diarrhea. If you put Toona sinensis in boiling water and cook it slightly, pick it up and put it in a dustpan to dry, expose it to the sun until it is 60% to 70% dry, then cover it evenly with shochu and salt, and seal it in a clay pot, it can be preserved for a long time, and it can be eaten all year round, with a very special fragrance.

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