Yuxi City, the third largest city in Yunnan Province, located in the central part of Yunnan Province, with geographical coordinates between 23°19′N and 24°53′N, and 101°16′E and 103°09′E.Adjacent to Kunming, the provincial capital, and Pu'er in the southwest, and Honghe, a minority autonomous prefecture, in the southeast and Chu Xiong, another minority autonomous prefecture, in the northwest.With a total area of 15285 square kilometers and a population of 2.3 million (in 2010).The city is divided into 1 district, 5 counties and 3 autonomous counties, with the administrative center in the Red T-shaped River District.

CharacteristicsLocal snacksIncluding: "Three Treasures of Yuxi", White Hair Hen Chicken, and Bean Flour.Rice BallsWith: Chicken Fillets,Rice NoodlesIncluding: Jiangquan Copper Pot Fish, Jiangquan Salt Fish, and Nine Stream Fish.Sticky RiceIncluding: Mud Cake, Fried Squid, Eel Rice Noodles, Fried Dough, and Lotus Root.HamChickenStir-fryIncluding: Copper Pot Fish, Meat Stew, Zhou Family Small Pot Fish, and Zhou Family Fatty Meat Rice Noodles.Tonghai Bean Flour SugarIntroduction

Tonghai Bean Flour Sugar is a traditional product of Tonghai, Yunnan, with the characteristics of "fragrant, sweet, crispy, and no residue after eating."

Made primarily from high-quality yellow beans, with added white sugar and maltose.

It is thin and paper-like, white and milky in color, and has a sweet and non-greasy taste, with a crispy and fragrant texture.A specialty of Tonghai County, and especially known as Bean Flour Sugar.Now, Bean Flour Sugar has developed from home-based manual production into a mechanical production in a factory.And has been exported to Southeast Asian countries.History and CultureThis highly acclaimed product has a history of several hundred years, from its creation to its final product. It was inspired by the movements of soldiers in the past and improved through the efforts of several generations.Said to be created by the Mongolian Iron Knights.The Mongolian Iron Knights, who were brave and fierce, could not carry more food during their long-term battles and reconnaissance missions, so they would put Qing and soybeans into flour and moist sugar in their food bags.During the journey,They would stir the sugar into the flour to form clumps, which was the initial form of Bean Flour Sugar.In 1252, the Yuan Emperor, Khubilai, led his troops to conquer the south and stationed them in Quta, governing the south of the country. This sugar was then introduced to Tonghai and the production techniques were passed down through generations of masters.The Mongolian army entered Yunnan and they also liked to eat it as a snack.In their camps, this simple snack was imitated by other ethnic groups, and they liked to eat it as a staple food after working hard in the mountains and valleys.

Thus, through the continuous processing and improvement, it finally became a delicacy, which was named "Bean Flour Sugar".

In the Qing Dynasty, the production of Bean Flour Sugar (originally in the Nine Dragon Town of the River West County) was mass-produced, and it became famous throughout the country.Today, more than seven hundred and fifty years have passed, and it has a long history and deep roots.MethodIngredients: 20-23 kg of water, 4.5-6 kg of maltose, 75-100 kg of bean flour,Peanuts20-30 kg,Sesame10-20 kg,Malt Sugar35-50 kg, vegetable oil 0.3-0.5 kg, Bifidobacteria 0.2-0.8 kg, and Trehalose 2.5-4 kg.Process: Yuxi Bean Flour Sugar is made from locally grown soybeans, which are carefully selected, roasted, and ground, and then mixed with local maltose and other ingredients. It is then boiled at high temperature, repeatedly folded, and carefully made. It has been produced in Yuxi for several centuries.The product is fragrant and delicious, with a crispy and delicious texture, which is even crispier than traditional sugar. It is unique in China.

The characteristics of this product are: the more layers of crispy skin, the crispier the product.

The traditional production method in Yuxi has crispy skin up to 18 layers, which is not crisp and not delicious.Yuxi Roast DuckIntroductionRoast Duck is a famous dish in Yuxi.RecipeIt is the most popular roast duck in Yuxi, and it is also praised by the famous poet Yang Zike.His poem says: "Duck eggs can make rice grow, with hundreds of millions of seeds."

"After boiling, it is better to eat with a large bowl."Yuxi Roast Duck is similar to the roast duck in the north, but it has its own characteristics. It is made from ducks with a weight of about one kilogram and with a period of 40-60 days. It has crispy skin and tender meat, and is combined with flowerpepper and salt, which makes the flavor even more fragrant.Yuxi Roast Duck is made with "Green Pine" needles, which are dried and twisted, as fuel. It is also called "Yuxi Roast Duck".

Method

It has strong and durable carbon.

Roast duck made with it is cooked to a suitable degree, with a beautiful golden color, and has a fragrant taste.This roast duck is made from 40-50-day-old Yuxi ducks, which have been pre-bled,cleaned,and gutted, then washed and steamed, then marinated with honey and put into a roasting pot.Then, it is hung in a pot made of "Green Pine" needles, which is very hot, and it is continuously observed and turned until it is cooked."Finally, it is taken out and served with pepper and salt.Nine Stream Sticky RiceIntroductionSticky rice is a food made from sticky rice, especially the sticky rice made by farmers in Nine Stream Village, is a delicious dish.Every year during the Spring Festival, people make sticky rice.When guests come from afar, local people will make their own sticky rice, and invite guests to eat.The sticky rice is cooked and served, with oil, fragrant and delicious, which makes people praise it.Method

Sticky rice in Nine Stream is easy to make.

After soaking the sticky rice in water for about a day,Steam it, and then put it in a stone mortar and grind it until it is 80% cooked, then add pre-ground yellow fruit peel, flower pepper and white sugar.Continue grinding until there are no more rice grains.After grinding, take the sticky rice, use your hands to form into a round shape, and wrap it with a green pine leaf.Leave it to cool for 2-4 days.Then use a special wooden stick to press the sticky rice into a long, rectangular, and then cut it into small square shapes.Dry it.If you dry it once, it will be crispy, but if you dry it twice, it will be soft.Therefore, when drying, you must control the heat.

If it is the first time, don't let it be blown by the wind, let it dry naturally.If it is the second time, put it in a room to dry.

Introduction

Winter melon candied is one of the famous snacks in Yunnan's Yuxi.It has the characteristics of cool, sweet and crisp, transparent and without slag.It is divided into two types, red candied and white candied, both of which are transparent and have bright colors.Its color is pure white and translucent, with a crisp texture, and melts in your mouth.Candied winter melonIt is very refreshing and is known as "crystal candied".Red candied is made from red sugar, which is amber-colored and translucent, with a tender and crisp texture, and has a fragrant taste. It is also known as "amber candied".

Historical and cultural

It is said that winter melon candied in Yuxi originated in the late Ming Dynasty, and has a history of more than 400 years.In the early years of the Republic of China, Mr. Tang Jiaorong, a master of the "Xingfu Cai" pastry shop in Yuxi, created "crystal candied", which greatly promoted the fame of Yuxi winter melon candied and sold it throughout China and abroad.Tourists visiting Yuxi are happy to be able to buy local winter melon candied to take home.The hospitable people of Yuxi are sorry if they don't have winter melon candied to offer guests.Among friends and family, winter melon candied is often given as a gift during festivals.

Making

Ingredients: 100 kg fresh winter melon, 60 kg white sugar, 3 kg lime

Making method: 1. Make the base;Peel and slice the winter melon, which can be cut into winter melon strips, slices, or cut into winter melon pieces.2. Lime bath: Place the winter melon in lime water and stir it up, soaking overnight.3. Water wash: Place the winter melon in clean water, washing it 3 times every 2 hours.4. Rinse and wash: Place the winter melon in a pot with 80°C water, and rinse for 15 minutes, then place the winter melon in clean water to soak overnight. The next day, wash it again and soak it for a day.5. Candied: PourSugar waterinto the winter melon, and turn it over once after 4 hours, and let it sit for a day.6. Harvesting: The next day, place the winter melon and sugar water in a pot, cook over medium heat for 40 minutes, with a sugar temperature of 112°C, and then filter the sugar water.

Nine Creek Cake

Introduction

Cake is a food made fromsticky riceIt is especially the sticky rice made by farmers in Nine Creek, which is a rare delicacy on the table.Every Chinese New Year, people have the habit of making sticky rice.When guests come, local people will bring their own homemade sticky rice to entertain guests.The freshly fried sticky rice is white and yellow, with a delicious aroma, and is crisp and sweet, which is very appealing.

Making

Nine Creek Sticky Rice is easy to make.After soaking sticky rice for about a daySteamthe sticky rice, and then place it in a stone mortar to pound until it is 80% mashed, and add ground yellow jackfruit, peppercorns, and sugar, and continue pounding until no grains of rice are visible.The finished sticky rice can be rolled into a moonshapedand then covered with a green bamboo mat, and let it cool for 2-4 days. Then, use a special pusher to push the sticky rice into a uniform long strip, and then cut it into a long rectangular shape, and then dry it.When drying, you need to control the temperature and dry it at once.Dried sticky rice is easy to break, while fresh sticky rice is easy to break. If you haven't dried it, you need to put it indoors and let it dry naturally.

Steamed buns

Introduction

“ ” is a local Yunnan snack.It is made from cooked riceand pressed into blocks, usually roundand flat.The blocks are baked on charcoaland then topped with sauce and meat.The preparation is the same as that fortangyuan.However, the ingredients for tangyuan are glutinous rice,while the ingredients for are rice.The history and culture

According to ancient records, foods made from wheat were called "cake",

while those made from rice were called " ".Rice cultivation in Yunnan has a long history. In thelatter half of the year, local people would choose the best rice,

wash and soak it, then steam it and grind it into a fine paste

on a wooden board, which was then shaped into variousshapes, such as squares, ovals, and circles, for gifting, andthis was called " ". Over time, the locals called it.During the Republic of China, Mr., who had a shopnamed " " on, was famous for selling this.Preparation

1 Choose the best rice, wash and soak it, then steam it.

2 Place it in a mill and grind it into a paste, then shape it

into squares, ovals, and circles while it's still hot.3 The finished can be eaten after cooling.4 If you leave it for three to four days and then soak it incold water (change the water once a day), it can be stored formonths.5 In Kunming,, the small potsteamed is often made with rice, which is cut intothin strips and served withpeas and dried shrimp.Worms rice noodlesIntroductionWorms rice noodles are a popular snack inYuxi.Worms rice noodles are the most popular dish in

Yuxi.

Worms rice noodles are made with freshworms as the main ingredient, along with various auxiliaryingredients and seasonings. It is cooked on a stove, andoil is added according to the amount. After the oil is heated,the garlic is fried until golden, then the noodles are addedand cooked, followed by the addition ofchili peppers,noodles, and finally the fresh

worms are added and cooked until they turn color. Then,salt, MSG, white pepper, andsoy sauce are added, and the whole thing is simmered incold water. After cooking, the worms are scooped out.After cooking, thepork skin is added and cooked, and then the worms are addedback into the pot to cook together.Then, the rice noodles are boiled and added to theworm soup, along with seasonings.PreparationIngredients: 1000g rice noodles, 200g pea powder, 100g worms,5g salt, 5g white pepper, 8g wheat flour, 3g MSG, 5g chilipowder, 10g scallions, 10g minced garlic, 10g vegetable oil,15g mint, 20g vinegar, 50g soybean oil, 30g sugar, 100ml

meat broth.

Preparation: 1 Wash and soak the worms, then cut them into

3x5cm segments.Cut the pork skin into small pieces.Blanch the scallions.Chop the garlic into minced pieces.Chop the pea powder into 1x1cm pieces.2 Heat a wok over medium heat, add oil and fry the garlicand scallions until fragrant. Then, add the chili powder andfry until fragrant. Then, add the worms and stir-fry untilthey turn yellow, then add salt, white pepper, and soy sauce.Add cold water to cover the worms, and simmer until cooked

before scooping them out.

After cooking, add the pork skin to the soup and cook ituntil tender. Then, add the worms back into the pot and cookthem together.Finally, add the rice noodles and cook until they aretender.

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Next, heat a small amount of pork oil, and pour in the eel. Cover the pot and let it cook for a while, then open the pot. The eel will curl up into a neat circle. When looking closely, you can see the mysterious Tai Chi pattern.3. The final step is to add a little more oil to the pot, and heat the oil. Fry chili peppers, peppercorns, and minced garlic until fragrant, and then add the partially cooked eel.4. Mix well, and then pour in soy sauce, green onions, salt, and chopped coriander. After 3-5 minutes, it is ready to be served.

Yuxi sour soup cold noodles

Introduction

Yuxi sour soup cold noodles are famous throughout the province for their unique flavor. Anyone who visits Yuxi will regret not trying them.In Yuxi, there are cold noodle stalls everywhere, and the most famous one is Yang's cold noodle stall.

Historical and cultural

Yang's sour soup cold noodles were the most famous cold noodle stalls in Yuxi before the liberation, especially in the old streets. At that time, he set up a stall under the fragrant tower, and used large white rice as the main ingredient. He made and sold it himself. The noodles were white and soft, without any scum.A bowl of noodles is prepared, and then put in the noodles, and add a four-finger-sized, about 1 cm thick pea.Cold noodlesand then add the ingredients, and finally pour a spoonful of clear, red oil with a few small oil droplets.When the cold noodles are served to you, the fragrant aroma will immediately stimulate your appetite.The white noodles, golden cold noodles, and green noodles are all very beautiful, and eating cold noodles is very refreshing, fragrant, delicious, and comfortable.I looked at the bowl of cold noodles and couldn't resist eating them. I stared at the golden cold noodles, like a golden cloud covering the white noodles, and a long green noodles was neatly arranged. Then, a few sesame seeds were sprinkled on the noodles.Finally, I couldn't resist the temptation of the delicious cold noodles. I picked up a few strands of cold noodles and put them in my mouth to dissolve slowly, and then mixed the noodles with the cold noodles. I picked up a strand of cold noodles and put it in my mouth. The cold noodles are made from fine, soft, and unbroken green noodles.After eating the cold noodles, only a little sour soup remained. I drank all the sour soup in one go.

Dough

Introduction

"Dough" has become a famous snack in Yuanjiang.Breakfastis a must-have.Every morning, if you pay attention, you can always see one or two small stalls selling "dough" in crowded places.

The aroma of "dough" spread throughout the surrounding area, and people passing by would stop to buy it."Dough" is not only liked by local people, but also by outsiders who are familiar with Yuanjiang.Making

"Dough" is easy to make.

After soaking the sticky rice for about a daySteamthe sticky rice, and then place it in a stone mortar to pound until it is 80% mashed, and add ground yellow jackfruit, peppercorns, and sugar, and continue pounding until no grains of rice are visible.The finished sticky rice can be rolled into a moon

shaped

and then covered with a green bamboo mat, and let it cool for 2-4 days. Then, use a special pusher to push the sticky rice into a uniform long strip, and then cut it into a long rectangular shape, and then dry it.

When drying, you need to control the temperature and dry it at once.Dried sticky rice is easy to break, while fresh sticky rice is easy to break. If you haven't dried it, you need to put it indoors and let it dry naturally.Steamed bunsIntroductionSteamed buns are a food made fromsticky riceIt is especially the steamed buns made by people in Yuanjiang, which is a rare delicacy on the table.Every Chinese New Year, people have the habit of making steamed buns.When guests come, local people will bring their own homemade steamed buns to entertain guests.Steamed buns are made from sticky rice, and they are very delicious.

Making

1. Choose plump, juicy, and white sticky rice.The water used for making the dough should be clean well water.2. Cut it into 4-5 cm long, 2 cm thick pieces.3. After the winter melon has been soaked in lime water and washed, it is then cut into the desired size.4. Place the winter melon in lime water and stir it up, soaking overnight.5. Water wash: Place the winter melon in clean water, washing it 3 times every 2 hours.6. Rinse and wash: Place the winter melon in a pot with 80°C water, and rinse it 3 times every 2 hours.