yunnan snacks full collection_yunnan specialty snack food introduction

Editor: Chinese Food Network Mobile site

Yunnan, located in the southwest corner of China, is known for its "one mountain, four seasons, ten miles, different weather"scenery, as well as its "four seasons of food, ten meals with different flavors"cuisine. The long history and unique natural resources have created a distinctive cuisine culture in Yunnan over the centuries, and the variety of Yunnan cuisine is as diverse as the flowers in the city.snacksnot only embodies the wisdom and lifestyle of the people of Yunnan, but also incorporates the local food culture into it.Yunnan snacks, with a wide range of ingredients, diverse varieties, exquisite craftsmanship, and clever designs, are all its characteristics.In a general sense, it can be summarized as "four main, four supporting"The main ingredients are rice and coarse grains,wheatas supporting, with a focus on convenience and quick preparation, cooked fresh, elaborate and time-consuming, and special dishes as supporting, with a focus onsteamingboiling stir-frying frying as supporting.

crossingnoodles

introduction

Crossing noodles is a unique Han ethnic snack in the south of Yunnan, belonging to the Yunnan cuisine.Crossing noodles originated in the Mengzi area.The soup of crossing noodles is made with large bones,old chickenYunnan's Xuanweihamcooked for a long time, belonging to the Yunnan cuisine.

history and culture

Crossing noodles have a history of over 100 years.Legend has it that in the Qing Dynasty, there was a small island outside the city of Mengzi, and a scholar came to the island to study. The scholar's virtuous and diligent wife often brought him the noodles he liked to eat as meals, but when he went out and arrived at the island, the noodles were no longer hot.Later, when he accidentally sentsouponce, the scholar's wife found that the thick layer of chicken oil on the soup could keep it warm, and if combined with noodles and other ingredients, it would be even more delicious.So she first cooked the fat chicken, bone, and clear soup, and covered it with thick chicken oil;noodles were boiled at home, and many ingredients were cut into thin pieces and cooked in hot oil when arrived at the island, then added to the noodles, which was fresh and delicious.This method was quickly spread, and people followed suit, because to get crossing noodles on the island, there was a bridge, and to commemorate this virtuous wife, it was later called "crossing noodles".without any objection.

method

Crossing noodles are composed of four parts: first, the soup is covered with a layer of hot oil;second, the seasoning, including oil, chili,MSGpepper, salt;third, the main ingredient, including fresh porkribsmeat slices, chicken meat slices,fishslices, and five-mature waterfishslices, and cooked squidslices;supporting ingredients includepeasleeks,green onionscoriander, andgingerslices, and lotus seedstofuskin;fourth, the main food, which is noodles slightly cooked.Theoil-covered noodles, the soup is hot and steaming, but not hot.introduction

Dumplings

introduction

Dumplings are unique to Yunnan, one of the most famous local snacks in Kunming, and also a common traditional food in Dali.Dumplings are made from high-qualityriceand processed, and the production process involves washing, soaking, steaming, crushing, and kneading into various shapes.They are generally divided into three types: blocks, noodles, and sheets.The production methods include cooking, boiling, stir-frying, braising, steaming, and frying, with different flavors.

Dumplings are a must-eat during the Spring Festival in Kunming, and can also be cooked, boiled, or fried, and are favored by the people on the border.The old Kunming people especially liked "dumpling snacks", and they would be sold out during the Spring Festival."Dumpling snacks" are the most popular among the "sub-town" people, which are the branch of the Yi ethnic group. This old food is really appreciated by the minority. Scholars will surely praise it!

In the southwest region of China, including Sichuan, Yunnan, Guizhou, and Guangdong, there are many different names for dumplings.For example: dumpling, bun, etc.And the various names for dumplings in these places are used casually and have no specific or strict tendency.This also extends to the origin of dumplings. In the area, there are many different explanations, and the main sources are Guizhou, Guangxi, and Yunnan. The diversity of names for dumplings has a certain relationship.

method

The raw material for making dumplings is rice, but it is necessary to choose high-quality, fragrant, and sticky rice.In the old days, pounding dumplings was a sight. Before the Spring Festival, the soaked rice was steamed in a wooden pot until it was about 67% cooked, and then taken out and put into the, and then pounded into a dough, and finally made into various shapes.After pounding the cooked rice into a dough, it can be taken out and kneaded on the chopping board, then made into brick-shaped dumplings.Some people also use wooden molds to press intopancakeshapes, and the wooden molds have patterns such as "fu", "long life", "happiness", "fish", "magpie", and "birds". Dumplings made with these molds have various patterns.

Shengwei ham

introduction

Shengwei ham is one of the famous local products in Yunnan, and it is named after the city of Shengwei.Its main characteristics are: shaped like a lute, small and thin, thin skin and thick meat, with appropriate fat and lean meat ratio;cut the cross-section, the aroma is rich, the color is bright, and the meat is tender and delicious.In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".During the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".

In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".

In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".

In the Qing Dynasty, there was a famous saying about Shengwei ham: "thin skin, thick meat, tender and delicious".

resembles a pipa, with a green robe, three needles of fragrant green leaves, and is rich in protein, fat, amino acids, trace elements, and vitamins.The flavor of the ham is influenced by the pig breed, feeding, and processing techniques. However, the fermentation process is the most important factor. Studies by the Yunnan Provincial Institute of Microbiology have shown that the main components of local and foreign ham varieties are similar, but the non-main components (nutritional components and aroma and taste) differ due to different fermentation methods.Other people from outside come to Xuwang to learn ham making techniques. They can process ham, but ham processed in Xuwang cannot be stored, fermented, or made with fresh ham from outside.People from other places who work in Xuwang return to their hometowns and always bring ham.Ham from Xuwang is known for its high quality due to the local climate, soil, and livestock.People who buy ham in Xuwang choose mature ham, otherwise the ham may spoil due to changes in climate and soil conditions.Ham from neighboring areas has similar processing and preservation methods, but due to differences in climate and soil, the quality is significantly different from Xuwang ham, especially in terms of aroma and taste. Therefore, ham from neighboring areas is usually labeled as Xuwang ham to sell it.This indicates that the flavor and nutritional characteristics of Xuwang ham are mainly formed in the unique regional climate environment of Xuwang through drying and fermentation.The physical and chemical properties, shape, and nutritional characteristics of Xuwang ham determine its quality characteristics.Xuwang ham uses only edible salt for preservation, without any food additives. Its physical and chemical properties are superior to national standards, especially with very low levels of nitrates, which is a characteristic of Xuwang ham.Xuwang ham is a beautiful and nutritious product with a unique flavor and excellent quality, making it easy to eat.Xuwang ham is the result of continuous research and development by the people of Xuwang, based on consumer demand, and adapted to the international market, while maintaining its traditional flavor and improving its quality.Yunnan flower cakeIntroduction

Flower cake is a traditional snack of Yunnan, made with

rose

as raw materials.The cake is asweetandfragrantpastry, and is a classicsnackof Yunnan.Flower cake is widely sold in Yunnan.Flower cake is one of the four classicmooncakesof Yunnan, the "Yunnan style".The history of flower cake dates back to more than 300 years ago.Flower cake made from rose petals, is a delicacy, and was favored by the Qing Emperor.Ingredients

The ingredients include rose petals, flour, oil, sugar, and honey.Rose petals are a type of rose that is native to Yunnan. The rose petals are known for their fragrance and are rich in nutrients.Yunnan is known as the "plant kingdom" and the "flower kingdom". More than 70% of the flowers in China are produced in Yunnan. The unique climate, abundant sunshine, and favorable geographical location of Yunnan provide excellent conditions for the growth of rose petals.

History and Culture

According to historical records, flower cake was created in the Qing Dynasty by a baker more than 300 years ago. Flower cake is a traditional snack of Yunnan.Flower cake is known for its fragrance and is rich in nutrients.Flower cake is a popular snack in Yunnan.Flower cake is a classic snack of Yunnan.Flower cake is a popular snack in Yunnan.Flower cake is a classic snack of Yunnan.”

Flower cake is a popular snack in Yunnan.

Flower cake is a classic snack of Yunnan.

Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.

Flower cake is a classic snack of Yunnan.

Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.

Flower cake is a classic snack of Yunnan.

Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.

Flower cake is a classic snack of Yunnan.

Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.

Flower cake is a classic snack of Yunnan.

Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.Flower cake is a classic snack of Yunnan.

Flower cake is a classic snack of Yunnan.

1. Preparation: Mix water, oil, and sugar thoroughly, then add flour to create a smooth, even dough. Cover with a cloth and let it rise.2. Prepare the crust: Mix oil and flour.3. Shape the crust: Divide the dough into portions of approximately 95 grams and 55 grams. Form small portions, then flatten, fold, and shape them. Set aside.4. Prepare the filling: Mix white sugar, lard, and finely chop and mix thoroughly.5. Fill the crust: After shaping, cut the long crust in half. This creates open-faced crackers. Place the filling in the center.After shaping, each cracker weighs approximately 125 grams. Shape into 7 cm diameter circles.6. Fry: Place the unbaked crackers in a wire rack with spacing. Heat oil to approximately 130°C and fry until the outer layer is firm and slightly yellow.

Yunming bean curd noodles

Introduction

Most people go to Kunming to search for bridges noodles. In fact, although bridge noodles are considered one of the most distinctive snacks in Yunnan, when in Kunming, you must try authentic bean curd noodles.Bean curd noodles are made with fresh, homemade bean curd, various sauces and side dishes, and minced meat. They are rich in flavor and very delicious.You will not usually see tourists in bean curd noodle shops. All the customers are local residents and neighbors, so even though it is a small shop on the street, it is a good place to find authentic Kunming cuisine.People in Kunming can eat bean curd noodles for every meal, satisfying their cravings.

Preparation

Ingredients:Chili30g each of oil, salt soy sauce, sweet soy sauce, 40g sweet soy sauce, 10g each of flavor enhancer, chopped green onions, minced garlic, and black pepper.

Instructions: 1. Boil noodles in water, divide into 10 small bowls.Green onionsChop and slice, green onions cut into small pieces.Tofu puddingKeep warm on the stove.2. Place noodles in the bowl, add tofu pudding, and then pour sweet and savory soy sauce, garlic and minced garlic, sweet soy sauce, black pepper, and flavor enhancer.Chili oilPlace green onions and minced green onions.

Tofu pudding

Introduction

The braised tofu of Baguan in Honghe County, Yunnan, is more famous than Hunan braised tofu. Legend has it that "Braised tofu, if you count, it's in the Lu'an Prefecture (Lu'an Prefecture is referring to the area of Kunming)". It smells foul, but tastes delicious, plump and round, and yellow.Eight corner spicesMakes people think, if you don't eat it, you will feel hungry.

Preparation

1. Select ingredients, choose freshYellow beansUse dried beans and sift through or use water to filter out impurities, poor quality beans, grass, and soil.2. Soak beans, soak yellow beans in water, remove floating impurities. The water level should be enough to cover the beans.During soaking, prevent the water from becoming too sour and rotten, which can affectThe quality of thebean milk. If necessary, change the water 1 time. The soaking time depends on the temperature, generally in summer, soak for 4-6 hours; in winter, it can be extended to 9-12 hours.3. Grind bean paste, divide the soaked beans into several batches and add to the grinder. While adding beans, add water, grind into bean paste, usually 0.5 kg of beans plus 0.5 kg of water, grind evenly, with a consistent grinding speed, to produce smooth and tender bean paste.4. Filter bean paste, use filter cloth or fine mesh bag to filter the ground bean paste. Pour 5kg of bean paste (equivalent to about 1kg of dried yellow beans) into 2.5kg of warm water, stir well, and place in a bag. Hang the bag and shake it, let the liquid drain out. Repeat 3-4 times until the liquid drains.5. Cook bean paste, heat the filtered bean paste in a pot over high heat until it boils.6. Add coagulants, 10kg of dried yellow beans require about 1kg of coagulant.Coagulation method: Take out the boiled bean paste, let it cool slightly, and then add the coagulant. When the bean paste becomes sticky, slow down the stirring and adding of coagulant, until the bean paste becomes the size of a corn kernel, stop stirring, and cover the pot. It will take about 30 minutes to set.How to cook bean curd: After boiling the bean curd, drain it into a pot and let it cool slightly before cooking.When cooking bean curd, stir the bean curd constantly with a small spoon, and gradually add gypsum water. When the bean curd sticks to the spoon, slow down the stirring and the rate of adding gypsum water accordingly, until the bean curd forms...Corn7. Set: Pour the bean paste into a wooden frame with cotton cloth. Press it to remove water. It should not be too dry. If you want to make tofu skin, you can press until there is no water.The history of making tofu is very long.Steamed chickenIntroductionSteamed chicken is a famous dish in Kunming, Yunnan. It has been popular in the rural areas of Yunnan since the 2nd century.

There is a special clay pot in Kunming called "Steaming pot", which is specifically used for cooking.

History and culture

As early as during the Tang Dynasty, steamed chicken was already a popular dish.During the Ming and Qing Dynasties, steamed chicken was widely consumed.

Now, it is a popular dish in Kunming.

To make steamed chicken, you need to choose fresh chicken, and the cooking process is very simple.Here is the recipe:1. Choose fresh chicken, usually about 1 kg.Wash and dry the chicken.Prepare ingredients: 3-4 green onions, 2-3 slices of ginger, 2-3 dried red chilies, and 2-3 star anise.Prepare the sauce: 1 tablespoon of chicken broth, 1 tablespoon of soy sauce, 1 tablespoon of sweet soy sauce, 1 tablespoon of white sugar, 1 teaspoon of black pepper, and a little sesame oil.Instructions: 1. Cut the chicken into 4-5 cm pieces.Chop the green onions and ginger into small pieces.Marinate the chicken: In a bowl, add the chicken, green onion, ginger, dried red chilies, star anise, chicken broth, soy sauce, sweet soy sauce, white sugar, black pepper, and sesame oil. Mix well and let it marinate for at least 30 minutes.2. Preheat the steamer. Place a steamer rack in the pot and bring to a boil.3. Arrange the marinated chicken on the steamer rack.4. Steam for about 20-30 minutes.5. After steaming, transfer the chicken to a bowl and drizzle with the sauce.6. Serve with rice or noodles.The precursor of a wok is a pottery pot.The precursor of a wok chicken is Yanglin chicken.Early in Yunnan, Yanglin.In places like Jianwei, use precious medicinal herbs, such as winter and summer grass.Chicken, called "Yanglin chicken," and a pottery pot for braising chicken is called "Yanglin pot".Yanglin pot is produced in Jianwei, and Jianwei pottery has a history of over a thousand years.In the Qing Dynasty, the pottery craftsman Pan Jinwei used five colors of red, yellow, purple, green, and white clay to make colorful pottery.In 1921, there was a pottery craftsman named Xiang Fengchun, who inherited his family's traditional skills and created a pot for cooking with a wok.Thus, "wok chicken" replaced "Yanglin chicken".The wok is now mass-produced by the Yunnan Province Jianwei Craft and Art Pottery Factory.People describe Jianwei pottery as "as clear as water, as bright as a mirror," and "as solid as iron and stone, and as clear as a chime."In the 1960s, Premier Zhou Enlai visited abroad, and brought Jianwei purple pottery wok and vases as gifts to foreign friends.How to cook

Ingredients: one chicken of various types, requiring moderate fat and lean meat, and the best to cook immediately after slaughter;

The amount should be less than 1/2 to 2/3 of the depth of the wok after cutting.A few shallots and ginger.Selection:Bamboo shootsand Sichuan ham, etc., can also be combined with other ingredients according to preference.If used for health care, you can prepare some medicinal herbs such as: mushroom, Tianma, three-seven, etc.Steps: 1, cut the chicken into 3cm cubes, slice the ginger, cut the whole green onion into two segments, and pound with the back of a knife.

Remove the chicken oil and set aside.2, put the chicken pieces into the pot and wash them.3, put it into the wok.If you add ingredients that require a long cooking time to form flavor (such as Sichuan ham), put them together.Add green onions, a certain amount of chicken oil, and finally spread on.4, boil a pot of water, place the wok on the boiling water pot, if there is a leak at the seam between the wok and the boiling water pot, use a flour paste to seal.Close the lid of the wok.5, check once every 10 minutes, if there is a lot of soup in the wok, it means...Chickenhas not been distilled (distilling at such a speed is impossible), take it out and repeat step 2, and pour out the wastewater from the chicken, and clean the wok again.6, start the long distillation process, the soup produced by distillation will gradually increase (no need to check).If the boiling water pot is small, you need to check in the middle whether the boiling water has been dried and added.7, according to the size of the pot, it can be done within 2-4 hours, based on the amount of soup and the corresponding number of people who eat the dish.8, if you add bamboo shoots or similar ingredients, according to the different types, put it in about half an hour before the pot is ready (the timing is as mentioned in the last paragraph).9, if you eat it for the second time, try to avoid moving the chicken.The chicken oil left over from the first time can be added to some.Fern

stir-fryStir-fryCured Pork

Introduction

Stir-fried with cured pork and pork,A spoonful of white sugar and salthigh-quality brothsoy sauce and green onionchicken powderas needed.Because the pork is very salty and hard, it needs to be boiled in water before cooking, which improves the taste.This is a dish that needs to be stir-fried quickly, so after adding vegetables, the time for stir-frying should not be too long.How to cook1, soak the fern in warm water in advance, wash it, and then put it into boiling water to blanch for about 5 minutes, then fish out and rinse. If you can buy fresh fern, you can skip this step. Then cut it into about 3cm segments.

2, blanch the fern while blanching the fern, use a small fire to fry the pork in the pot. When the pork oil comes out, the originally white fat turns golden and the edges curl. Then fish it out.

3, heat the oil to 60% heat, add the green onions and fern segments and stir-fry. Then add the fried pork and a spoonful of Pixian douban sauce, drizzle a spoonful of soy sauce to color, and add a spoonful of sugar to mix. Add an appropriate amount of broth and use high heat to reduce. Finally, add an appropriate amount of salt and chicken powder according to taste.