Zhanyi Spicy Chicken is a famous food specialty in China, a masterpiece of Yunnan cuisine, and a publicity card of Zhanyi County. It comes from Xiping Town, Zhanyi County, Qujing City, Yunnan Province, and has a history of nearly a hundred years. It is famous for its fine selection of materials, complex production technology and spicy and refreshing taste. At present, the most representative is Gong's spicy chicken.
Tofu pudding rice noodle is a famous snack in Kunming. It originated from the people and gradually became a unique variety in snack bars. Spicy and smooth, cheap and good, people call it appetizing food, and they still want to eat it after eating, which is in this "line". There is a story about the origin of tofu pudding rice noodles: a long time ago, there was a family selling pickles by Shengli Bridge in Kunming, which was famous for its delicious taste. Master has a daughter named Xiaohua. She has good features and ingenuity. She not only learned the craft of making pickles, but also learned to make tofu. Life at home is getting better and better!
Chicken jelly is a must in Lijiang (loved by countless travelers)
This is a kind of food trained by American botanist Mr. Locke according to the climate and altitude of Lijiang. Chicken beans are ground into bean jelly, which can be cold, fried, fried and boiled. You can eat it in any restaurant and many roadside stalls in Lijiang.
Dalibaizu Rushan Banquet Mingdian (High Protein Nutrition Snacks)
Milk fan is a specialty of Yunnan province and a flavor food of Dali Bai people. Local ethnic minorities use leftover milk to make it. Because it is delicious, it is not only a favorite snack of local people. It is also a famous point in the banquet.
The Legend of Tengchong (the bane of fried rice with eggs)
Rescue is the most famous snack in Tengchong County, and it is a fried bait. The production method is to cut the bait into small pieces, add ham, eggs, meat, radish and tomatoes, and stir fry in a pot. Finally, a bowl of sour soup (that is, dried pickles soup) was served. Today, with tourism as the pillar industry, dishes with allusions and origins naturally heat up quickly, while sour soup rice is refreshing and appetizing, which is conducive to digestion, so "Great Rescue" has established the status of popular children's dishes. Almost all restaurants and night markets in Tengchong have this dish, and the taste is basically the same. Price: 5- 10 yuan/plate.
Dehong sour bamboo shoots are the favorite of Dai people (slim figure depends on it)
Sour bamboo shoots are indispensable food on the table of Dai people. Most people who come into contact for the first time are not used to the taste of "sour bamboo shoots", which is quite smelly, but after getting used to its unique taste, it is really delicious. Under the special pickling method, the umami flavor of bamboo shoots is preserved to the greatest extent in the sour taste. Dai's sour bamboo shoots are mostly used to roast chicken or cut pork belly. When eaten, they are mixed with a variety of natural spices and dipped in water to eat, which is sour and delicious. Be pursued by Yunnan girls countless times.
Ciba in Shangri-La is delicious and convenient (good travel).
Ciba is the staple food of Tibetans, which looks like fried noodles in the mainland and can be divided into highland barley, peas and oats. Tibetans should take Ciba with them whether they are working in the fields, grazing on the mountains or traveling. When eating, pour some Ciba into the bowl and make tea with a small amount of ghee. Ciba is easy to carry and cook. It is really a cheap, practical and convenient fast food in a place where the land is vast and the population is sparse and the fuel is scarce. The method of Baba is to select highland barley, peas or oats, wash them, dry them in the sun, fry them and grind them into flour. When eating, you can also add milk residue or white sugar, mix it with appropriate amount of tea or highland barley wine, then repeatedly stir it counterclockwise with your middle finger, knead it into a ball by hand, and send it to your mouth by hand when eating.
Lubricating grilled fish with sliced citronella Banna (irresistible temptation)
Grilled fish with thatch is also a A Dai-style dish. Generally, the washed fish is wrapped in citronella first, then barbecued on the fire and smeared with appropriate lard. When grilled, the aroma is overflowing, which makes the grilled fish crispy and delicious.
Mengzi Crossing the Bridge Noodles History Famous Food (Brand Snacks Chushengmen)
Crossing the bridge rice noodles is the top grade of rice noodles, with unique flavor and long-standing reputation. Because of its exquisite materials, fine production, special eating method and rich nutrition, it is loved by the masses. It is the most local snack in Yunnan cuisine, and Mengzi is the hometown of famous rice noodles crossing the bridge in Yunnan.
Zhaotong kebab is eaten at midnight (if you want to fall in love, you have to eat it)
Zhaotong kebab uses high-quality beef and mutton, which is different from Xinjiang kebab. Zhaotong kebab combines Sichuan, Guizhou and Yunnan (spicy, spicy), and you can't stop. In Zhaotong, there are good places to go, good bazaars and snack stalls everywhere. There are also many families in Kunming, and there are more in Guandu District. Zhaotong kebab is a good thing for dating, and girls like it very much. If you want to fall in love, you must take her to eat mutton kebabs. Remember, you have to put it back.
Wenshan sanqi steamed chicken is a good tonic (delicious "new love" for middle-aged and elderly people)
Steamed chicken with Sanqi is a famous dish in Yanshan County. Its method is to soak the fine roots of Panax notoginseng in clear water, put them into the cleaned chicken belly, put the chicken pieces into a steamer with seasoning, put them on a casserole with four or five kilograms of water, seal the contact between the two pots, and stew them with strong fire for three or four hours until the chicken is steamed until the meat and bones are separated. The chicken stewed in this way is original, tender and delicious, and the soup is fresh and sweet.
Chuxiong Yuanmou roast suckling pig is delicious (a way of eating that northerners have never heard of)
Chuxiong Yi roast suckling pig is a traditional food with local characteristics, especially in Yuanmou, Lufeng and Roots. Roast suckling pigs in other places generally choose lean suckling pigs that have just arrived at two months old. After slaughter and cleaning, the viscera and hooves in the stomach are removed, and the juice prepared with various seasonings such as honey is coated, and then the whole pig is hung in a small earthen kiln and roasted with slow fire until cooked. However, Yuanmou roast suckling pig is special. Instead of kiln, put iron bars on the slaughtered pigs and roast them on charcoal fire. When baking, rummage through the cabinets and coat them with spices and condiments until the skin is yellow and the meat is cooked, and the taste is more distinctive. Roasted suckling pig has yellow and crisp skin, tender and crisp meat, fat but not greasy, fresh and sweet taste, rich nutrition, full of color, flavor and flavor. I believe that even if you are not familiar at ordinary times.
Braised fish with fire ash in Pu 'er Simao is mellow and delicious (the most rural and authentic way to eat)
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.
Lincang citronella roast chicken is delicious and crisp.
Dai and Wa people often use the shoots and leaflets of citronella as spices to cook dishes, the most famous of which is "roast chicken with citronella". Golden red color, fresh and refreshing. Wash the slaughtered chicken, roast it on charcoal until it is half cooked, then pick out the meat, beat it with a salt stick and break it into pieces. Mix chopped and mixed onion, garlic, coriander, green pepper, salt, etc. Knead into a fist-sized ball, tie it with washed citronella, clip it with bamboo pieces and bake it on a charcoal fire. When the meat is cooked, add lard and bake for a few minutes. Remove the citronella and you can eat. This dish is spicy, delicious and very popular.