What's delicious in Simao District of Pu 'er?

Sanjianbaba

Sanjiaoba is a kind of stew in the areas of Jingdong, Zhenyuan, Jinggu, Mojiang and Simao in Simao area, and it is a good product for folk hospitality. It is characterized by being shaped like a water chestnut, as thin as a cicada's wing, and its taste is soft, waxy but not greasy. The method is to select high-quality glutinous rice and rice to be mixed and ground into slurry according to the ratio of three to one, take a small amount of slurry to make a mature slurry block, and then rub it into the slurry to form a plastic noodle. If you eat salty, make salty stuffing with ham, fresh meat and minced leeks. To eat sweet, make sweet stuffing with sugar, honey, walnuts, peanuts, sesame seeds and comb oil, then wrap it with gluten, squeeze it into a triangle like a water chestnut with three fingers, then use banana leaves as a cushion and steam it in a steamer.

Yunnan Pu 'er tea

Pu 'er tea is produced in Xishuangbanna Dai Autonomous Prefecture in southern Yunnan Province and counties along the Lancang River. Pu 'er tea has two kinds: loose tea and tight tea. Loose tea is thick and reddish brown. Compacted tea is made of loose tea, and its shape is straight and even, hence its name. For example, the rectangular one is called "brick tea", the square one is called "square tea" and the round one is called "cake tea". Due to the special technology, tea polyphenols, caffeine and other substances beneficial to human health are fully oxidized, so Pu 'er tea has a unique quality, red and yellow soup, rich aroma, mellow and sweet taste, which makes people have a fragrant aftertaste after drinking, mild tea and good pharmacological effects.

Pu 'er tea has a long history of production and marketing. Pu 'er is a county in the south of Yunnan Province, which is an important commercial market town and tea processing distribution center. Tea produced in Xishuangbanna and along the Lancang River is mostly transported and sold by Pu 'er, hence the name Pu 'er. In the Ming Dynasty, Pu 'er tea was included in books as a proper term. In the early Qing Dynasty, the book Yu Hai Zhi Heng in Yunnan recorded: "The name of popular tea is more important than the world. What Yunnan thinks is that there are hundreds of thousands of people who go into the mountains to make tea. Tea customers buy it and transport it everywhere, and every time they earn a point. " Pu 'er tea is also described in China's classic Dream of Red Mansions. As a result, Pu 'er tea is famous far and wide.

Babao purple rice

Purple rice is also called "purple glutinous rice" and "bonesetting glutinous rice". Only produced in Simao and Xishuangbanna, Yunnan. Because the granules are long and purple, the color of rice porridge is more vivid, so it is named purple rice eight-treasure rice. People like to cook eight-treasure rice during the Spring Festival. Slightly sweet, sticky but not greasy, nourishing blood and benefiting qi, warming the middle warmer and strengthening the spleen, suitable for stomach cold and pain, quenching thirst, frequent urination at night, etc. It can be used with herbs to treat trauma. Purple rice has a special fragrance, and its color is purplish red. After the eight-treasure rice is made, it is soft and glutinous, oily but not greasy, and a variety of seasoning materials form a rare compound delicious. Eight-treasure rice can be used as a folk snack and can also be designed as beets at various banquets.

Migan

"Mi Gan" called by Pu 'er, that is, Juan Fen called by Kunming, and rice rolls called by Cantonese, are all steamed and sold. Tommy dried beancurd in Pu 'er County, Simao City is well known. It tastes soft and delicious, fresh and sweet, and enjoys a high reputation in Southeast Asian countries. Anyone who goes to Pu 'er for business or tourism should try it. The way to make dried bean curd rice is to take local round and full dried peas, grind them into bean powder, filter them into starch after three times, put them into a pot and boil them into paste bean soup, then cut the freshly steamed dry rice into strips, put them into a bowl and scoop in pea batter soup, add seasonings such as leek, bean sprouts, ginger and garlic soup, soy sauce, monosodium glutamate, sesame oil and oil pepper, and match them with a dish of pickled radish or pickled cabbage.

Skimming cattle

In the Dai area of Jinggu County, there is a famous dish handed down from ancient times for Dai families to entertain their guests, which is called "Skimming Beef". Its cooking method is very special. It is necessary to kill cattle on holidays or happy events. After the cattle are slaughtered, the tenderloin is taken out and roasted with torches, then cut into filaments, mixed with the cooked tripe, added with spices such as ginger, garlic, pepper, peanut-flavored noodles, Zoko, etc., and then mixed with boiled and filtered beef powder intestinal water or bile. The key ingredient of "skimmed beef" is beef powder sausage water. City people want to eat "skimmed beef", so they use acanthopanax leaves instead of stirring, and the taste is similar. "Beef skimming" is characterized by delicate and delicious taste, pure fragrance and attractive color. It has the functions of invigorating stomach, eliminating dryness and heat, and stimulating appetite, and is deeply loved by people.

Braised fish with fire ash

Braised fish with fire ash is a unique dish loved by ethnic compatriots in Simao area, and Lahu people especially like this delicious stew without cooking utensils. The method is to take the caught fish back, gut it, gut it, dry it, mix the onion, ginger, coriander, garlic and pepper with salt, monosodium glutamate and a little lard, stuff it into the belly of the fish, wrap it with tender banana leaves, cover it in hot ash, and take it out after stewing for half an hour. The taste is mellow and delicious, emitting a strong aroma, which is very attractive.

Chicken rotten rice

Chicken rotten rice, Wa language is called "Bunaya"? It is the most famous dish in the Wa people's menu and the first-class food of the Wa people. Because it is thicker than porridge and mixed with processed chicken, it is commonly known as chicken rotten rice. Yi Jia's rotten chicken rice is different from ordinary rice. It can be eaten as both a meal and a dish. Generally speaking, it is eaten as a dish. There are two differences between rotten chicken rice and ordinary rice: first, it is much softer than ordinary rice and is characterized by "rotten"; Followed by the collocation of rice and vegetables, the main raw material is rice.

Chicken tofu

Chicken tofu is a traditional dish in Simao. The main raw materials are chicken and eggs. The finished product is like tofu, sprinkled with seasonings such as shredded eggs, shredded ham and chopped green onion. Taste it with a spoon when eating. It tastes fresh and slightly sweet. It is loved by men, women and children, and has high nutritional value. People who come to Simao like to taste it.

Cold acid ant eggs

In Menglian Dai village, every summer, you can taste a kind of delicious food which is very rich in protein. It is sour and refreshing, harmonizing the stomach, promoting fluid production, dispelling summer heat and strengthening the body. Acid ant is a slender yellow ant in tropical jungle. Adults have a strong sour taste and often build round nests on bamboo bushes and trees several times larger than melons. In late spring and early summer, most of the ant nests are eggs the size of soybeans and as white as pearls. Its practice is to take down the nest, remove impurities and adult ants, cook them, add salt, pepper, chopped green onion and raw garlic, and mix well before eating. Acid ant eggs are the smallest and most fragrant eggs in the world, which are rich in protein. The Dai family in Menglian is often used to entertain relatives and friends, and it is memorable after tasting.