Zhimao County, located in Pu'er City, Yunnan Province, is situated in the south of Yunnan Province, the south-central part of Pu'er City, and the middle and lower reaches of the Lancang River. Its geographical coordinates are between 22°27′–23°06′N and 100°19′–101°27′E.Zhimao County is the location of the Party Committee and Government of Pu'er City, and is the political, economic, and cultural center of Pu'er City, as well as a transportation hub connecting Southeast Asia.

FeaturesSnacks|Cold-fried ants, chickentofu|Pickled ants,lemoneight-treasure rice|Sour bamboo shoot and fish stew, wine-made glutinous rice balls, sweet potato crispy, silver thread noodles, lycheecakes|carrotcake.

Lemon dry fried

Introduction

Lemon dry fried is one of the local characteristic cuisines.It is made withlemon juicespecially, with local characteristic dry fried, it is full of color, aroma and taste.It is suitable for people of all ages.

Procedure

Main ingredients: dry fried (local specialty), lemon, garlic, driedchiliandcorianderand green onion.Ingredients: Salt, sugar,vinegarand chicken broth

Procedure: 1. Cut the dry fried into strips, chop the garlic, and cut the lemon into pieces. Then squeeze out the lemon juice (the best flavor with seeds). 2. Heat a small amount of oil in a pot, put the dry fried into a basket and fry over low heat until cooked, then put it in a larger container to cool. 3. In the remaining oil in the pot, add chili,gingerand garlic fried to release the aroma, then pour the cooled dry fried into the pot and stir-fry for 30 seconds, then turn off the heat. 4. Put the dry fried into a large container and cool it. 5. In the container, pour in the lemon juice and stir, add a little sugar, vinegar, salt, chicken broth and coriander, and stir well, then serve.Place the dried beef strips in a large container and cool for 4 hours.

Cowpea leaves

Buffalo skin

IntroductionIn the area of, Yunnan Province, there is a traditional dish called "buffalo skin", which is a famous dish that is used to entertain guests.The cooking method is very special. When there are festivals or weddings, buffaloes must be slaughtered, and after the yellow buffaloes are slaughtered, the meat is roasted over the fire, then cut into thin strips, mixed with cookedbuffalo stomachand other ingredients, then add ginger, garlic, chili andpeanuts,

fragrant, and other seasonings, and then cooked and filtered, the buffalo meat is made.

Procedure: One hour before slaughtering, feed the buffaloes with five-leaf plants and fragrant.Five-leaf plants are called "five-leaf" because there are thorns around it, and it is a Qing, bitter Chinese medicinal herb.Fragrant leaves are similar to chili leaves, but also spicy and bitter, and have the function of killing bacteria.After opening the buffalo, wash the buffalo stomach, put it in boiling water for two minutes, then quickly scrape it clean and cut it into strips, then add seasonings;Take out the initial digested grass from the buffalo stomach and mix it with the buffalo stomach, then add other seasonings:milletandSichuan pepperand noodles, peanut powderand eight-corner flowerandMSG, salt;then add fresh chopped five-leaf plants and fragrant, then add wild scallion-, which is harvested from the mountains, and mix.By the way, you must also add a very bitter liquid from the buffalo's small intestine.The buffalo skin made with this bitter liquid is the most authentic buffalo skin.Cowpea leaves with bitter water are the most authentic.

ChickenChicken meat

Old rice

IntroductionThe people like to eat "chicken meat", which is considered a delicacy.The cooking method is to pierce the freshly killed chicken with a bamboo stick and place it on the fire to burn the feathers, then remove the feathers and the inner organs, then cut into pieces and boil in cold water.After the water boils, addriceand five-leaf skin, sour bamboo shoots, gingersesameand chili, Sichuan pepper, wood sugar, fragrance grass, salt, lychee, and stir-fry.The rice is cooked into chicken meat.The chicken meat is made with local, and it is not allowed to use white hair chicken to cook.The people also consider chicken meat as a delicacy.

Procedure

Hand-torn chickenThe procedure for making meat is: cook the cleaned chicken in clear water, then take out the chicken and put the washed rice intochicken soupand cook for a while, then add a handful of sour bamboo shoots, cook until the rice is cooked and the consistency is between rice and porridge, then take out and cover.At this time, use hands to tear the cooked chicken into meat strips, then add prepared thinly slicedrye leaves,, fragrant grass, and then add flower pepper powder, salt, chili powder, and stir well, then add the shredded chicken meat and adjust the seasoning.Beefpickled vegetablesIntroductionOnly in Yunnan did I know that the Yunnan people love to eat spicy food, and their spicy taste is no less than that of Sichuan, Hunan, and Jiangxi.

In the village, there are always a string of dried spicy in every fireplace.Dried spicy is a local specialty in mountain, and it is about the size of a thumb, with an irregular oval shape, and its spiciness is much stronger than ordinary chili, and it is the king of chili.

The name of dried spicy comes from the fact that it only needs to be boiled in a soup, and the soup will be extremely spicy.

The beef and pickled vegetables added to dried spicy are different from the ones in Northeast China. They are specially made pickled vegetables in.According to local people, the first step is to cut a two-foot-long bamboo tube, wash and dry it, and then pack the green vegetables into it and fill it tightly, add a certain amount of rice soup, and then seal the mouth with leaves, and place it by the fire to ferment for several days, then open it and dry it with bamboo, which is made.It has a bamboo fragrance that ordinary pickled vegetables don't have.To make beef and pickled vegetables, you need to dry thedried beeffirst, then cut it into piecesGreen vegetablesPlace the mixture tightly in a bamboo tube, add a certain amount of rice soup, then seal the mouth of the tube with dried banana leaves and place it near the fire to heat, after several days of pickling, open it, and tie it into a bundle with bamboo strips to dry.It emits a bamboo fragrance that is not found in northern sour vegetables.When making beef sour vegetables, the dried beef should be 70% dry.Dried beefBanana leafSmall beansCook dried bean with one kind of sour vegetable and stir-fry.Cook until sauce is viscous, add chili, star anise, ginger, leaves of three-leaf, etc.Eat beef and sour vegetable, and drink rice wine, very comfortable.In the Aw people mountains, cooking is like brewing, need to do a lot of work.

Method

Ingredients: 250g of salted beef, 200g of sour vegetable stem, with green onion, chili, garlic paste, oil, etc.

Method: ① make a sauce with, sugar, and vinegar and flour;② Put oil in a pot, add beef, stir-fry until cooked, put into a sieve;③ Keep oil in pot, put sour vegetable and stir-fry, add beef, stir, pour in and mix, then pour in and serve.

Sima's dried beans

Introduction

The name "dried beans" in Puer, similar to the rolled noodles in Kunming, and the noodles in Guangdong.NoodlesThey are all freshlySteamedSelling.Sima's dried beans and peanut dried beans are well known in Puer, with a reputation for being a delicious food for vegetarians and light eaters. They are soft and delicious, and are popular in Southeast Asian countries. Anyone visiting Puer will want to taste them.

Method

The method of bean dried beans is to use the local round and plump driedPeasGrind into peaFlourAfter three sieves, it is fine like flour, boil in a pot with pea soup, then cut fresh dried beans into strips, put into bowl, add pea flour soup, and addGreen onion,Bean sproutsGinger, garlic soup,Soy sauceMSG, and other seasonings, with a plate of pickled radish or pickledWhite cabbageMake Puer bean dried beans, which are delicious to eat.

HowBlack fungusOysterStew meatBeef

Introduction

Black fungus and oyster stew meat have the functions of nourishing the spleen and stomach, and promoting digestion.Oysters are rich in vitamins and minerals, especially trace elements such as selenium and zinc, which have the functions of clearing and removing lumps, nourishing and promoting yang, calming and improving intelligence, and preventing and resisting cancer.Black fungus has the functions of nourishing liver and kidneys, enriching blood, strengthening bones, black hair, cleaning intestines, and prolonging life.All three are used together, which further enhances the body's constitution, prevents and resists cancer, and beautifies and prolongs life.It is suitable for people with weak spleen and stomach, constipation, dizziness, early hair loss, kidney deficiency, frequent urination, and cancer patients.MethodIngredients: 150g of beef, 50g of oyster, 5g of black fungus, 2 slices of ginger, 6g of yellow wine

Salt

Clear soup, etc.Method: Cut the beef into small pieces, wash it with water, and remove the blood. Put it in a bowl.Wash the dried oysters and black fungus, and add ginger, yellow wine, and clear soup to the bowl. Cover the bowl with edible glass paper and seal it with rubber band. Steam in a steamer for 1.5 hours, then add appropriate amount of salt and seasoning.

Chicken tofuIntroduction

Sima still retains a traditional dish "Chicken tofu"

Chicken tofu, which is a fresh and delicious dish, is often served at weddings, festivals, and banquets.

It has a history of more than 100 years.The main ingredients are chicken andEggsIt is said to have a history of over 100 years.The method is to use chicken breast to pound into a paste, and mix with appropriate amount of starch. Then, emulsify the egg, and pour it into the chicken paste. Finally, add clear chicken soup, and cook in a pot until it is cooked into a tofu-like state, then take it out, and sprinkle with prepared egg shredded,HamShred, and chopped green onion.It looks like freshBrainTofu, with a delicate and sweet taste, and a delicious taste. It is loved by men, women, and children. It has a high nutritional value, and those who come to Sima will want to try it.Method: 1. (for two people) Cut the tofu into two pieces, and put it in a large bowl.Crack two eggs (if more, use one egg for one piece of tofu) into the bowl.2. Chop green onion and add to the bowl.3. Add a small teaspoon of salt.Add 3-4 tablespoons of soy sauce and a little MSG.

If you like spicy food, you can replace salt and soy sauce with spicy

Douban

Sauce.Adjust the proportion of salt and soy sauce according to your own taste.4. Use a spoon to crush the tofu and mix it with other seasonings.5. Heat the oil, and then cook the tofu in the middle heat.Keep stirring, to prevent sticking.2, 3 minutes is enough.If you like, you can add a little sesame oil.Serve with chopped green onions.Sour and Spicy ChickenIntroductionSour and spicy chicken is one of the most popular local dishes, with sour vegetables. Sour vegetables are delicious and easy to eat.The sour soup has the functions of refreshing and invigorating, disinfecting, removing oil, and turning fat into fat.The main ingredients for sour vegetables are radish, cabbage, and heart-leaf mustard.The sour soup is made by natural fermentation.The sour soup is divided into sour vegetables, sour fish, sour meat, and sour rice.

Method

Ingredients: 1 chicken, sour vegetables, garlic, fresh

Lean meatA few slices of preparedDried sand wormMethod: 1. Put the chicken in a pot and add water to cook

Add two slices of ginger and dried sand worm.

Cook until boiled.Lean porkSeveral pieces of reserved, high-quality dried sandworms and five pieces of chicken

Method: 1, boilin a pot, add appropriate amount of water (just enough to submerge the chicken), add two slices of ginger, sandworms, lean pork, and largefire.heat.Boiling.2. Place the chicken in water (including chicken feet, head, wings), cover with a lid, and reduce the heat accordingly.Boil for 8-10 minutes, then remove the chicken, leaving the feet and wings to continue simmering in the broth. Add garlic, scallions, and cook for another 20 minutes.Fry the rice cakes.Introduction.Rice cakes are a type of rice product, usually sold in block or flat shapes. They can be cooked by boiling, frying, braising, steaming, or deep-frying. Served in Yunnan restaurants or roadside stalls, fried rice cakes are a popular local snack in Yunnan.A popular Yunnan specialty, considered one of the must-try foods in Yunnan.

Instructions

1. Cut the rice cakes into small, square slices. Add ham slices, chopped pickled cabbage, green onions, chives, and

peas.Sauté, then pour in sweet and savory soy sauce and a small amount of chili oil. The result is a flavorful, rich, savory and spicy dish with a vibrant color, similar to an oil painting.

2. After baking the flat rice cakes, add tofu sauce,

chili sauce, sesame paste, cooked chives, and cooked bean sprouts, orfried dough sticks, rolled into rice cake rolls. There are also chain stores in Kunming that specialize in selling various types of rice cake rolls.Fry, drizzle with sweet and savory soy sauce, and mix with a little chili oil. The taste is rich and complex, with a balance of sweet, salty, and spicy flavors, and the colors are vivid and rich, like an oil painting.After baking the flatbread, add tofu sauce,chili sauce,sesame paste, cooked chives, cooked bean sprouts, ham, orfried dough sticks,roll into a flatbread roll. There are also chain stores in Kunming that specialize in selling various types of flatbread rolls.