Yunnan people like to eat what dishes, Yunnan people like to eat what flavor

, Yunnan specialties - steam pot chicken

Yunnan steam pot chicken practice is very careful, the ingredients require a particularly unique, the taste is naturally distinctive, chicken pieces of tender, sweet soup, ten miles of fragrance, so that people do not feel the aftertaste. Steam pot chicken tableware to use Jianshui earthenware steam pot flavor is positive. Jianshui steam pot simple appearance, unique structure, belly flat round, is neutral with a hollow tube, steam along this tube into the pot, after the steam pot cover cooling into the water drops into the pot, become chicken soup. Two or three hours later, the meat poi bone away, you can eat.

Second, Yunnan specialties - big rescue

Big rescue is one of the most famous snacks in Tengchong County, Yunnan, is a kind of fried bait block, the production method is to bait block cut into small slices, coupled with ham, eggs, meat, radish, tomatoes, and so on, and put together in a pot of stir-fried and become.

Third, Yunnan specialties - burn bait block

Burn bait block is a local Yunnan folk snacks. It is made of boiled rice pressed into cubes, usually in the form of round pancakes. It is roasted on top of a charcoal fire and then coated with sauce and vegetable filling. The aroma of the rice and the flavor of the sauce make it a delicious food loved by the locals. Roasted bait pieces are usually available at mobile stalls in cities across Yunnan.

Fourth, Yunnan specialties - bean casserole

Bean casserole is a selection of freshly picked fresh broad beans, shelled and peeled to leave beans and rice, cooked ham cut into fingernail-sized slices, and then the upper rice mixed with one-half of the glutinous rice hollowed out and cleaned, boiled and controlled out of the rice soup. Pot on the fire, the first ham sautéed, add beans rice, add salt, monosodium glutamate and soup, and then pour the rice, covered in beans and ham, with a small fire will be stewed dry, a little later will be below the ham and beans rice and the top of the rice mix well into.

V. Yunnan specialties - Yunnan rice noodles

Rice noodles are one of the most common staple food in Yunnan, and also the most common breakfast in Yunnan. There are two main practices of Yunnan rice noodles, one is to take the rice fermented and ground, commonly known as "sour pulp rice noodles", taste strong, smooth and sweet, with rice fragrance, for the traditional method. One is to take the rice grinding powder directly in the machine extrusion, friction heat to make it paste molding, known as "dry pulp rice noodles", after drying that is "dry rice noodles", easy to carry and storage. It is convenient to carry and store. It is then steamed and boiled when eaten. Dry pulp rice noodle tendons hard, bite, line long, but less fragrant than the sour pulp rice noodle.

Six, Yunnan specialties - Yunnan over the bridge rice line

Over the bridge rice line by the soup, slice and rice line, spices three parts. The flavor is rich and delicious, rich in nutrients, often make Chinese and foreign diners praise. Over the bridge rice noodle centralized Dian cuisine and sumptuous raw materials, exquisite technology and special eating method, enjoying fame at home and abroad.

Seven, Yunnan specialties - small pot of rice noodles

Small pot of rice noodles is one of the favorite cooking methods of rice noodles in Kunming, the main feature is that the rice noodles are placed on a charcoal fire with a small pot of boiling, which is added to the fresh meat, with fresh, fragrant characteristics.

Eight, Yunnan specialties - mushroom hot pot

Yunnan is the kingdom of wild mushrooms, Kunming, Lijiang, and many other places are specialized in eating wild mushrooms restaurant, wild mushroom hot pot is also very popular in the local. When you come to Yunnan, you must come to try the local wild mushrooms.

★★★★★ Yunnan food area distribution ★★★★★

Yunnan is a province with a lot of ethnic minorities, and each city has unique folklore and local snacks.

Kunming: Bridge Rice Noodle, Jiahua Flower Cake, Chicken Cold Noodle, Bean Flower Rice Noodle, Steamboat Chicken, Bamboo Worms, Wild Mushroom, Chenggong Baozhu Pear, Dianchi Sesame Duck, Shilin Milk Preserved Curd, Yiliang Plank Duck, Papaya Water, Fruit Corn, Deep Fried Potato, Breaded Bean Curd, Old Milk Taro

Chuxiong: Wild Mushroom, Yi Ethnic Cuisine

Dali: White Ethnic Cuisine, Bai Ethnic Tea of Three Courses, Dengchuan Milk Fan, Erhai Fish Erhai sea food, Weishan raked meat bait, burnt bait block, Maidu rolled hoof, silver fish, fried raw skin

Lijiang: Naxi dishes, Lijiang poi, ghee tea, chickpea cold noodles, Yongsheng oil tea, preserved pork ribs, spirulina, green prickly fruit

Diqing: Tibetan flavors, ghee tea, barley wine, Tibetan cured meat, dried milk

Xishuangbanna: Dai dishes, Dai fire-roasted dry bar, fresh bamboo shoots, Ant eggs, wild mushrooms, tropical fruits, Dai bamboo rice

Baoshan: Puyao sugarcane, Tengchong Dazhoujie (fried bait block), Tengchong bait silk, Baoshan green beans, rolled noodles

Dehong: Dai dishes, tropical fruits, Sacha, Dai bamboo rice, bubbling luda, Mangshi kimchi

Zhaotong: chicken stewed in tianmai, Zhaotong sauce, Cuihua tea

Qujing: Xuanwei ham, Walnuts, potatoes, deep-fried noodle cake, steamed bait

Wenshan: chicken stewed with panax pseudoginseng and other panax pseudoginseng series of dishes, chicken in sour soup, beef in sour soup, wild mushrooms, cold feast, pretzels, rice noodles with boiled meat, pouch pouches (unique food of Funing), Vietnamese rolled noodles, dog meat in the ground, roasted bait, buckwheat pastry, flower glutinous rice

Honghe: Mengzi rice noodles, Jianshui burnt bean curd, Kailuan rolled noodles, Jianshui purple ceramics, Mengzi sweet pomegranate, Jianshui Qujiang's fire-roasted duck, Shiping tofu

Yuxi: Jiangchuan three dishes, anti-wave fish, Chengjiang lotus root noodles, copper pot fish, big-headed fish, small rolled vermicelli, cold rice noodles, winter melon preserves, oil-haloed rot, soybean foam sugar, oil chicken fir, papaya water

Pu'er: wild greens, ethnic vegetables, dried rice (rolled vermicelli), Pu'er tea

Lincang: diluted soybean vermicelli, chicken rot rice, Dian Hong tea, Poi rolls

Nujiang: Nujiang fish, pomegranates in Ramadeng, chestnuts in Banzhongluo, slate poi, Kung chili