There are countless snacks in Yunnan. I don’t know if you want to know more about the ones in Kunming or the ones in various places in Yunnan! I will give you some information below. I don’t know if it is what you want!
p>
1. "Spring City" Kunming is the capital of Yunnan Province. In the city with a population of less than 5 million, ethnic minorities such as Han, Yi, Bai, Dai, Hani, and Naxi live together.
The food on the streets of Kunming is really mouth-watering. Street snacks, barbecues, and elegant indoor restaurants all have local specialties. Tasting unique ethnic foods in Kunming is an unforgettable choice for tourists. Ethnic dishes can be made in a variety of ways, including roasting, pickling, freezing, stewing, and pounding. The utensils include slate, bamboo, sheepskin, pebbles, etc. What is most worth mentioning is that Kunming’s mountain delicacies are famous throughout the country, and the wild fungi in the mountain delicacies can never be tired of eating. However, the taste of Kunming cuisine is a little salty and spicy, which is nothing for those places in Sichuan and Hunan that like spicy food. People in Jiangsu and Zhejiang who have lighter and sweeter tastes may not be used to it. Just do as the Romans do, otherwise It would be a pity not to be able to eat so many delicious things. Generally speaking, the most concentrated places for eating and drinking in Kunming are Beidamen Food Street in the north, Xingyuan Road in the west, which is next to the Xishan District Government Building, and Dianchi Road, Guan Guan Middle Road, Guannan Avenue, Expo Avenue, etc.
There are countless snacks in Kunming. For tourists, it may be difficult to eat all the delicacies in just a few days, so let us give you a few tips. The following is a brief guide to various specialty snacks! Fried stinky tofu in Southwest Commercial City, braised bait shreds from the High School Affiliated to Normal University, farm dishes from Xishan Maomaogou, eel from Haigeng Highway Dam, spicy fish from Da Dian Garden, barbecue night market in Niujiezhuang, Fatty Hot Pot, The closed wild mushroom hotpot, the braised mutton hotpot under the Shizha overpass, the casserole rice noodles on the road opposite the dormitory door of Kunming University of Science and Technology’s Xinying Campus...the list is endless! In terms of classification, everyone will have a clearer concept.
Snacks: The snack street next to the Southwest Building
Wild mushrooms: The wild mushroom street on Guan Guan Road
Barbecue: Niujiezhuang BBQ in the east; Chuanjin There are barbecue stalls next to Guanfang Square on the road; the "Tofu Factory" to the north; Jianshui BBQ next to the railway near the West Railway Station Passenger Terminal; and Zhaojiadui and Shark Fin Road in Fenling Community to the west, and further west is Honglian BBQ.
Dog Meat: There are more than a dozen dog meat restaurants in Shuanglongqiao in Nanshi District for many years. Not to mention the bustle at midnight, the best one is in Liangyuan Community. The one I came from in Qujing was very delicious. Then there’s Cucumber Camp on Laohaigeng Road, which is the oldest dog meat stall in Kunming. The dog meat rice noodles and grilled dog steaks make people drool from afar.
Places with concentrated night markets: near Jingxing Street Flower and Bird Market, Dianchi Cinema, Xiangyun Food City (behind Bailian Plaza, diagonally opposite to Golden Horse and Jade Rooster), Honglian BBQ (opposite to Chunyuan Community), People's On the way, there are "Southwest Night Market BBQ City", "Happy Fish" Yunnan style self-service snacks (in Daguan Commercial City), "Qingming Shanghe Food Gallery" self-service snacks, Shangyi Street, Guandu Ancient Town (5 kilometers away from Kunming city).
Top ten famous snacks in Kunming: Crossing the bridge rice noodles, Sixi glutinous rice balls, buckwheat buns, Taishi cakes, Dudu siomai, shepherd's purse dumplings, ham and bean braised rice, small pot rice noodles, bait cubes, assorted cold rice noodles .
Tips: Prices in Kunming are not high, and the cheap and attractive tropical fruits here are also specialty foods.
For a person who is interested in snacks, arriving in Yunnan is almost like arriving in paradise. Eat a bowl of bait silk when you get up early, and a bowl of bait silk or bait cubes when you are hungry. It is cheap and delicious. In addition, the old tofu is soft and mild, and goes well with rice; the cold chicken rice noodles are not necessarily less seasoned than Sichuan cold noodles... and echoing the snacks here is Yunnan's special seasoning-"Nanmi", which means Sauce in Western food is similar and represents a kind of sauce. Here, snacks and nami constitute the original prototype of Yunnan cuisine.
Snacks are as diverse as flowers
Yunnan’s snacks are as diverse as the flowers there. Due to the complex geography and numerous ethnic groups, each ethnic group has its own special diet. Jianshui's grass sprouts, Shiping's tofu, and Mengzi's cross-bridge rice noodles are all famous for their refinement; and Northeast Yunnan is the only way to enter the Central Plains, where bean sprouts, buckwheat jelly, crispy red beans, etc. are all produced there. Famous snacks; Lijiang Baba and the Eight Big Bowls of Lijiang are also not to be missed.
Dajiujia: Dajiujia is one of the famous snacks in Yunnan, which is actually fried bait cubes. The bait block is made of rice and is unique to Yunnan. According to ancient records, food made from wheat was collectively called "cake" in ancient times, and food made from rice was called "bait". Yunnan is the birthplace of ancient humans and has a long history of rice cultivation. At the end of the lunar calendar, every household would select the best rice, wash it, soak it, steam it, pound it in a fork until it is as fine as mud, and wipe the chopping board with beeswax. The food that is then kneaded into rectangular, oval, oblate and other shapes and used as gifts is called "bait feed". Over time, the common people nicknamed it "bait cake".
Fried bait cubes were originally an ordinary snack, but they became famous because of an allusion. According to legend, Wu Sangui invaded Kunming in the late Ming Dynasty, and Zhu Youlang, the Yongli Emperor and King of Gui, fled to western Yunnan in a hurry. Fleeing to Tengchong, it was getting late. He stayed in the village, and the owner cooked a plate of bait to satisfy his hunger. The emperor in trouble was originally a weakling in the palace, and after months of traveling long distances and experiencing a difficult life, eating this food today was like eating delicacies from the mountains and seas. He then said, "It is really a rescuer." From then on, Tengchong's reputation as bait was Yuanyang, known as "the great rescuer". The red, green, white and yellow colors complement each other, the bait pieces are fine and waxy and smooth, fresh and sweet, oily but not greasy, making it popular among people.
Bitter buckwheat dada: There are dada in many places in Yunnan, such as Dali Xizhou dada, Lijiang dada, etc. Tartary buckwheat cake is the staple food of the Yi people. Tartary buckwheat is a kind of coarse grain produced in the alpine regions of Yunnan. It can be divided into tartary buckwheat and sweet buckwheat. The sweet buckwheat that is not very bitter is actually used to make daddy. Buckwheat is cool, refreshing, pure and fragrant, and it also contains a variety of amino acids needed by the human body. It has always been one of the ideal staple foods for diabetics. Because the tartary buckwheat cake tastes slightly bitter, in the Yi area, whenever the spring is warm and the flowers bloom and the honey is abundant, after the tartary buckwheat cake is cooked or fried, people take the honey from the honey barrel and wrap it in leaves as big as cow ears. OK, dip it in the bitter buckwheat cake. The tartary buckwheat cake eaten in Shenzhen does not taste very bitter, because sugar and eggs are added appropriately to consider the local people's acceptance. The golden tartary buckwheat cake is very soft and looks a bit like a corn tortilla. , it tastes sweet and fragrant when chewed.
"Nanmi" is an authentic folk taste
Yunnan cuisine is prepared based on unique raw materials with special seasonings and processing methods. Compared with Yunnan cuisine uses more sauces and spices than other cuisines, and the way of eating it is also unique. The meaning of "Nami" is similar to that of sauce in Western food. It represents a kind of sauce and is a traditional delicacy of the Dai people.
Sauces: Many dishes in Yunnan use sauces as seasonings, such as Zhaotong sauce, which is salty, fresh, spicy and fragrant. It is somewhat similar to Guangdong’s XO sauce. It can be used with roasted pork and stir-fry dishes. It tastes very good. Fragrant. In addition, Yuxi’s specialty sweet soy sauce is an essential seasoning for making cold rice noodles. In addition, there are various kinds of assorted sauces, sweet noodle sauce, bean paste, Tangchi’s old sauce, etc., which are all common seasonings in Yunnan cuisine.
Dip in water: Another major feature of Yunnan cuisine is dipping in water, which is somewhat similar to Chaozhou cuisine in Guangdong. Different dishes should be eaten with different dipping waters. For example, when eating bee pupae and bamboo worms, you need to eat them with salt and pepper for dipping in water. When you eat tofu in a copper pot, you need to eat spicy paste. When you eat Yunnan spring rolls, you need fermented bean curd. "Nanmi" hot sauce is a specialty of the Dai people for dipping into water. It needs to be paired with many dishes. Previous point. It is precisely because of these "dips in water" that the taste of Yunnan cuisine is even richer.
Pickles: Pickles may sound a bit awkward at first. In fact, many "pickles" in Yunnan can be eaten alone, but they are also an important part of cooking seasonings, and there are famous local "pickles" in different places. Such as Midu's sour pickles, Jiangchuan's radish vinegar, Yimen's tempeh, Shilin's fermented bean curd, etc. Among them, pickled sauerkraut and fermented bean curd are essential seasonings in many Yunnan dishes.
Crossing the bridge rice noodles is a famous snack in Yunnan. Cross-bridge rice noodles are mainly made of soup, sliced ??meat, rice noodles and seasonings. The soup should be made with fat chicken, pork tube bones, etc. to make it clear and translucent. Cut the chicken breast, pork tenderloin, liver, kidney, fresh fish, etc. into thin slices and put them on a small plate. The rice noodles should be thin, white and tough. Good; pea tips, yellow sprouts, leeks, baby spinach, etc. are also available.
When eating, use a large "sea bowl" to serve soup, add MSG, coriander, and cooked chicken fat. The soup is thick and oily, without any heat. After the soup is served, knock the pigeon eggs into the bowl, then add the meat slices into the soup, stir it gently, and it will become white and tender in an instant. Then add fresh vegetables, rice noodles, and add chili oil, sesame oil, etc., and you can eat it.
2. Xuanliang Roast Duck
Xuanliang Roast Duck is a unique and delicious dish, especially Dog Street Roast Duck. As early as 60 years ago, it was famous in central Yunnan. Xuanliang roast duck is exquisitely made. First, make a hole in the duck from the armpit, remove the internal organs and feet, add seasonings, blow air between the duck's skin and meat, blow the duck body, and then use a wire hook to hang the duck neck. The duck is hung on the inside of the oven wall and grilled slowly. When baking, use pine hair knots as fuel, wait until the smoke is gone, turn the duck body over at the right time, and apply honey water, lard and duck yo to the skin. The duck roasted in this way has yellow and crispy skin without being burned, the meat is crispy and soft, sweet and tender off the bone, the color is delicious, the aroma is overflowing, and it is very delicious.
Roast duck is divided into two types: baby duck and fat duck: baby duck, the meat is tender and sweet, and fat duck has more fat and the meat is old and fragrant. If it is eaten with green onion, pepper or sauce products, it will be more delicious. It has a unique flavor.
3. Steam Pot Chicken
Steam pot chicken has been popular among the people in southern Yunnan as early as the Qianlong period of the Qing Dynasty. Jianshui County is rich in pottery, and there is a unique earthenware steamer called a steam pot.
Steam pot chicken is uniquely made. The chicken tastes tender and fragrant, and the soup is sweet. It is a famous Yunnan dish whose reputation is spreading far and wide, and is highly praised by Chinese and foreign diners.
Add "Sanqi", Gastrodia elata, Cordyceps and other precious medicinal materials to cook, and it will become "Sanqi" steam pot chicken, Gastrodia elata steam pot chicken, and Cordyceps steam pot chicken, which are famous nourishing dishes with unique flavor in Yunnan .
4. Buckwheat noodles
Buckwheat noodles are called health foods. Buckwheat is commonly grown in the alpine mountainous areas of Yunnan, and in some areas buckwheat is also used as a staple food. There are many buckwheat foods, such as buckwheat dumplings and buckwheat cakes in pastries, and noodle cakes, buckwheat noodles, and buckwheat fried noodles in pasta.
Buckwheat buns are one of the popular noodles in Yunnan. There are many ways to make them. After generations of chefs’ research and innovation, the four-flavored buckwheat buns won a silver medal in the second national cooking competition and are deeply loved at home and abroad. Experts in nutrition and food technology praise it.
The buckwheat buns are golden-red in color and have a crispy appearance with small cracks. They taste crisp, melty, greasy, fragrant and sweet, and have a sweet aftertaste. Middle-aged and elderly people especially like them. According to the perspective of traditional Chinese medicine diet, buckwheat has the effects of clearing heat and detoxifying, lowering qi and widening the intestines, removing white turbidity and leucorrhea, spleen accumulation and diarrhea, and is suitable for diseases such as gastrointestinal heat accumulation and diarrhea, spontaneous sweating migraine, purpura, sores and other diseases.
Mengzi rice cake: made of glutinous rice flour, brown sugar, lard, tofu skin, sesame seeds, rose sugar and other ingredients, mixed into a paste, steamed in a bowl, and formed into a semi-spherical shape. Dark brown red, bright and oily, sweet and waxy, flexible and palatable, can be stored for a long time. Those that have been produced for one or two days can be eaten directly. Those that have been stored for a longer time can be sliced, fried, baked or steamed.
Rose rice cold shrimp:
Rose rice cold shrimp is a Yunnan snack. It is made by cooking the rice pulp and pouring it into a basin of cold water with a slotted spoon. It got its name because of its large head and thin tail shaped like a shrimp. Use it to mix with sugar water and add rose sugar. It is a good thirst quencher in summer. The finished product is sweet, tender and cool in the mouth.
Raw materials:
Main ingredients: 500 grams of rice.
Seasoning: 300g brown sugar, 100g rose sugar.
Preparation method:
(1) Wash the rice, soak it in water for 30 minutes, grind it into rice pulp and put it into the basin. Pour water into the pot and bring to a boil over high heat. Slowly pour in the rice milk, stirring with a hand spoon while pouring to prevent it from sticking to the pot. After it is cooked, add clear lime water and cook over low heat until it becomes mushy. Take a basin: Pour in cold boiled water, put the rice paste into a colander while it is still hot, pour it into cold water and serve it as rice and cold shrimps. Boil brown sugar into sugar water, dilute rose sugar with boiling water and let cool.
(2) When eating, use a slotted spoon to take out the rice-cooked shrimps into a bowl, add brown sugar water and rose syrup and serve.
Dali Milk Fan: Milk fan is a specialty of Yunnan Province and a flavor food of the Bai people in Dali. Made by local ethnic minorities from leftover milk. Because of its delicious taste, it is not only a favorite snack of local people, but also a famous dish in banquets.
Preparation method:
1. First add half a spoonful of sour water made from papaya into the pot, heat it to about 70°C, and then put it in a bowl (about 500 ml). The milk is poured into the pot, and the milk solidifies quickly under the action of acid and heat. At this time, stir quickly to turn the milk into silky curds.
2. Then use bamboo chopsticks to pick out the clot and knead it into a cake shape with your hands. Then roll its two wings into the chopsticks and expand one end of the chopsticks outwards so that the clot becomes roughly fan shape, and finally hang it on a fixed rack to dry to become a milk fan. It must be loosened by hand once in the middle of hanging to make it easy to remove after drying.
When making milk fans according to this method, after each milk fan is made, the acid water in the pot needs to be poured out and new acid water must be put in again. However, the used acid water is collected and can be used for later use after fermentation. Generally, the ratio of acid water and fresh milk put into the pot is about 1:2, and about 1 kilogram of milk fans can be made for every 10 kilograms of fresh milk.
3. Preparation of acid water: use fresh papaya or dried papaya to add water and boil it, and then take the acid liquid after a certain period of time to make acid water. In the season when papaya is not available or in northern areas, ebony plum can be used instead of papaya. When making it, you can boil ebony plums and water in a ratio of 1:3 for half an hour, and then take the clear liquid to make sour water.
Product features: milky white, translucent. It is smooth and oily and shaped like a fan, hence the name Rufan. The product contains 5.5% moisture, 49.3% fat, 35.0% protein, 6.8% lactose, and 2.5% ash. (
Xuanwei ham: Xuanwei ham is produced in Xuanwei County, Yunnan Province and has a history of more than 250 years. It has a regular appearance, big bones and small bones, moderate fatness and leanness, and good meat quality. It is tender and fragrant. It is famous both at home and abroad for its unique flavor. It has been sold at home and abroad as early as the beginning of the 20th century and has won many international awards. Xuanwei ham is now also processed into various foods locally, including the following. : Canned Yunnan, Yunnan lunch meat, Yunnan mooncakes, Yunnan toffee, etc. (
Wait, etc., Yunnan is a multi-ethnic Feng Shui land, and each ethnic group has its own special delicacies. There are too many to count, so I’ll list them for you!