Must-eat food in Yunnan

As living conditions are getting better and better, many people will use their free time to travel to scenic spots. Sometimes they want to climb mountains, and sometimes they want to play in the water. The most popular place among young people is Yunnan. When talking about traveling, people will definitely think of food. When you go to Yunnan, you must try Kunming rice noodles, the very famous steamed chicken, and the Bai ethnic group's hot and sour fish. This article introduces the details, let’s take a look.

Kunming Bean Curd Rice Noodles

Tofu rice noodles are a famous snack in Kunming, Yunnan. The main ingredients are rice noodles, tofu pudding, etc., and the auxiliary ingredients are winter vegetables, MSG, chopped leeks, etc. It tastes spicy. It originated from the folks and gradually became a unique variety in snack bars. It is spicy, refreshing and smooth, cheap and good quality. People jokingly call it a food that satisfies people’s appetite. After eating it, they want to eat it again and again, and they are attached to it. Cooking tips: After blanching the rice noodles in boiling water, divide them into 10 small bowls, chop the winter vegetables into puree, mince the leeks, and keep the tofu brain on the fire to keep it slightly warm. Put the rice noodles into a bowl, add tofu pudding, and pour the sweet and salty soy sauce, garlic and ginger juice, noodle sauce, pepper, MSG, and chili oil on it in turn. Then add the winter vegetables and chopped leeks, mix well and serve. Production tips: Winter vegetables are the "eyes" of tofu rice noodles. They must have a mellow taste and beautiful color to be memorable.

Steam Pot Chicken

Steam Pot Chicken gets its name from the fact that it is steamed in a steamer. The main ingredient is chicken, and the main cooking method is boiling. It has the effects of nourishing the body, replenishing blood, strengthening the spleen and appetizing. Steam Pot Chicken gets its name from the fact that it is steamed in a steamer. The main ingredient is chicken, and the main cooking method is boiling. It has the effects of nourishing the body, replenishing blood, strengthening the spleen and appetizing. Steam Pot Chicken is one of Yunnan's famous dishes, and it has been popular among the people in southern Yunnan for more than 2,000 years. Jianshui produces a unique earthenware steamer called a "steamer", which is specially used for steaming food. The method of making steamer chicken is to wash the young chicken and then chop it into small pieces, put it into the steamer together with ginger, salt, onion and cardamom, cover it, place the steamer on a soup pot full of water, plug the gap with gauze to prevent steam leakage, and then put it on the fire to cook. After the water in the soup pot boils, the steam will pass through the steam nozzle in the middle of the steamer and gradually steam the chicken (usually takes 3 to 4 hours). Since the soup is condensed by steam, the freshness of the chicken is less lost during the steaming process, so the original flavor of the chicken is basically preserved. Note: Do not add water to the steamer, as all the soup ultimately comes from the distillation process; the chicken pieces should be blanched and squeezed dry, otherwise the final soup may be mixed with the chicken's own dirty water, affecting the taste. The ingredients and seasonings used should not have too irritating flavors. Xuanwei ham (mainly provides salty and umami flavors) and wolfberry can be used as long as the amount is controlled within a limit that does not cover up the original flavor of the steam-pot chicken; while bamboo fungus and the like do not provide too much flavor (they have a degreasing effect on fatter chickens), the restrictions can be relaxed appropriately. The same applies to medicinal materials. For those that have a bitter taste, do not add too much medicine to produce the taste of decoction. For medicinal materials such as cordyceps that basically do not affect the original flavor or even enhance the flavor, the restrictions can be appropriately relaxed, but we must also pay attention to the restrictions on the use of traditional Chinese medicine itself to avoid counterproductive results. For example, in the second method below, for the dried mushrooms, even if it’s your personal preference, you should try to choose those with a lighter taste and use as little as possible. The taste of steam pot chicken is very different from that of ordinary chicken soup (it is very different from Huixiangyuan roast chicken). It is often presumptuous to choose the combination based on the idea of ​​making chicken soup, and the final taste will be no different from ordinary chicken soup. It is recommended to make the steamed chicken without any other ingredients first, and then adjust it with other ingredients and medicinal materials according to taste and purpose. The method for choosing the time to put the ingredients in is: the ones that are easier to cook should be put in later; the ones that require high temperature to steam out the flavor and blend into the soup can be put in at the beginning. In short, the combination of ingredients and the control of heat should, in principle, try to preserve the original flavor as much as possible.

Bai nationality spicy and sour fish

Bai spicy and sour fish is a dish that is a specialty of the Bai ethnic group and is a dish used to entertain guests. Erhai Lake in Dali, known as the "Pearl of the Plateau", is not only beautiful but also rich in fish resources. The Bai people have loved eating fish since ancient times, and have unique ways of eating and cooking fish. Hot and sour fish is one of them. The preparation method of spicy and sour fish is: remove the gills and internal organs of the live fish, wait for the oil in the pot to boil, put the fish in the hot pot, add water, put in onions, ginger, dried chili powder, salt, drop in appropriate amount of vinegar, add tender tofu, then boil it over high heat, and then simmer over low heat. The characteristic of hot and sour fish is that the seasoning is particularly heavy, the fish soup is strong and salty, and it tastes sour and spicy in the mouth, without any fishy smell, and has a sweet aftertaste. It is a delicious dish for the Bai people to entertain guests.