Jingde is a county-level city under the jurisdiction of Yunnan Province, located in the east of Yunnan Province, bordering Guizhou Province and Guangxi Zhuang Autonomous Region to the south, Kunming City to the west, and Tongren City and Bijie City of Guizhou Province to the north, and is a mainland city in the border region.Famous for its nicknames "Yunnan Gateway" and "Key to Yunnan," Jingde is 120 kilometers from the provincial capital, Kunming, with a total area of 33,821 square kilometers, featuring diverse topography and ethnic customs.

FeaturesSnacksTea-marinated meatTofuDuojou Soup, Bean-cooked rice, Fried pork with coconut, FangyuanHamFangyuan smoked meat, BridgeRice noodlesBlack ham, Hu Lao fish, Luoping flowerRiceLuoping tobaccoSmoked meat.BeefSoup-boiled rice, Chicken with chili peppers, Steamed chicken, JingdeSteamedRice vermicelli, Fried tofu, Fried sweet potatoes, Fried pork belly, Sour vegetableRed beanSoup, Eight bowls, Sweet potato and chicken, ZiyangSpicy chicken|

Rice noodles with bridge

Introduction

Jingde rice noodles are a unique snack from the south of Yunnan, belonging to the Yunnan cuisine.The origin of Jingde rice noodles is in the area of Mengzi.Jingde rice noodles are made with large bones,Old chickenand Yunnan's famous smoked meat, after a long cooking process, belonging to the Yunnan cuisine.

History and Culture

Jingde rice noodles have a history of over 100 years.Legend says that in the Qing Dynasty, there was a small island in the city of Mengzi outside the city, and a scholar lived on the island. The scholar's wife, who was intelligent and hardworking, often brought rice noodles to him when he came home from school, but when he went out to the island, the rice noodles were no longer hot.Once, when she was sendingchicken soupto the scholar's wife, she saw that the thick layer of chicken oil on the soup was like a lid, which could keep the soup warm. If the seasonings and rice noodles were added later, it would be more delicious.So she first cooked the fat chicken and bone broth, and then covered it with thick chicken oil;the rice noodles were cooked at home, and the ingredients were cut thinly and brought to the island. After being steamed with hot oil, they were added to the rice noodles, which were fresh and delicious.This method quickly spread, and people followed suit. Because to get to the island, you had to cross a bridge, and to commemorate this virtuous woman, later people called it "Jingde rice noodles".This became popular.

Methods

Jingde rice noodles consist of four parts: first, the soup is covered with a layer of hot oil;second, the seasonings, such as chili oil,MSGpepper, and salt;third, the main ingredients, such as fresh porkrib meat, chicken thigh meat,frogslices, and water-cookedsquidslices;Other ingredients include:peasand bean sprouts,leeksand coriander, green onion, and other vegetables.gingerand lychee.Finally,tofuand noodles.Tofu skin；duck oil, the soup is hot but not hot.Smoked meatIntroduction

Smoked meat is a famous local product of Yunnan Province, named after its origin in the town of Xuanwei.

Its main characteristics are: similar to a lute, small and thin, with a thin skin and thick meat, with a moderate fat ratio;

when cut, the aroma is rich and the color is vibrant.The lean meat is red or pink, and the fat is white.The bones are slightly red, which is very fresh.This meat is excellent in quality and can be used to represent Yunnan smoked meat, so it is often called "Yunnan smoked meat".The history of smoked meat in Xuanwei is very long, and at least dates back to the Ming Dynasty.In the early 20th century, Pu Zaiting and others invested in the establishment of "Xuanhe Smoked Meat Company", introducing mechanical equipment to produce smoked meat.Later, "Yunnan Xuanwei Pu Zaiting Brothers Food Canning Company" was established, and their products were well-received at the Guangzhou and other exhibitions in 1923.Mr. Sun Yat-sen inscribed the name "Drink and eat, and enjoy a delicious meal", and the company gained fame and was exported to Hong Kong and Singapore.Xuanwei smoked meat is a product that has been passed down for a long time, mainly because of its excellent color, aroma, taste, and nutritional value.The formation of Xuanwei smoked meat is also related to the unique geographical and climatic conditions of Xuanwei.

In the "Xuanwei County Gazetteer", it is written: "Xuanwei smoked meat is famous throughout the country, and its climate makes it so."Indeed, the same pig breeds, the same raising methods, and the same pickling techniques in the surrounding areas of Xuanwei produce smoked meat that is very different in taste from Xuanwei smoked meat, especially in terms of aroma and taste.The fresh, pure, and delicious taste of Xuanwei smoked meat comes from the unique natural environment and climate conditions of Xuanwei.History and CultureThe production and processing of Xuanwei smoked meat have a long and rich history.

According to relevant information, there are traces of ancestors in the thick red soil of Xuanwei, such as the "Gugui Jiangle Cave" cultural ruins dating back to the Neolithic period.By the Qin Dynasty, the five-foot-long post road had been built in this area.During the Three Kingdoms period, the troops of Shu were stationed in this area.During the Ming Dynasty, the ancient post road was rebuilt, and there were stone carvings and ruins of the "ancient battlefield, ancient cannon tower, and ancient watch tower" alonguttab.Jingde, as a county-level city, has a history of over 3,000 years.

It is located in the Hengduan Mountains, with abundant resources.

The people in Jingde are simple and honest, and they have a deep understanding of the local culture and cuisine.Their rice noodles are made with fresh, locally-raised pork, and the ingredients are carefully selected, making them delicious and nutritious.The secret recipe for Jingde rice noodles has been passed down for generations, and the people of Jingde are very proud of their local cuisine.The taste of Jingde rice noodles is also influenced by the local climate and environment.The people of Jingde are very good at making rice noodles, and they have developed a variety of delicious and nutritious rice noodle dishes.The rice noodles made in Jingde are very popular, and they are also a favorite of tourists.The rice noodles made in Jingde are a must-try for anyone visiting Jingde.Similarly, the long-standing history of Xuanwei ham is difficult to trace.According to legend, preserved meat was already produced in the Spring and Autumn period, and it was favored by Confucius.By the Song Dynasty, the hero of the anti-Jin, Zongze, invented "ham," and ham has a history of nearly a thousand years in China.As for the origin of Xuanwei ham, it is difficult to ascertain, but one thing can be said for certain: the establishment of Xuanwei Pass in the Ming Dynasty and the establishment of Xuanwei County in the Qing Dynasty provided the necessary conditions and foundation for the fame of Xuanwei ham.In other words, since the establishment of Xuanwei County in the fifth year of the Qing Emperor (1727), ham has been named after the place name, called Xuanwei ham, and has a history of fame for nearly three centuries, which is well-known both domestically and internationally. It is one of the three famous legs in China. As a result, Xuanwei has gained the reputation of "ham town."

It can be said that "Ham culture has a long and rich history, and the business opportunities in Southwest China are boundless."According to the "Xuanwei County Chronicle," in the fifth year of the Qing Emperor (1727), it was made of green robes, thick meat, and rich in protein, fat, amino acids, trace elements, and vitamins.ProteinIt is famous for its rich, tender, and delicious flavor.During the Qing Dynasty, "Xuanwei ham" was recorded in "The Book of Food," edited by Yewei.Based on this and relevant historical data, the origin of Xuanwei ham can be traced back to the late Ming Dynasty, when it first appeared in the capital of Yunnan and Sichuan, and then spread to the coastal areas of Southeast China. In the early years of the Republic of China, the Xuanwei ham company, led by Mr. Pu, had already exported ham canned goods to Southeast Asia.In 1923, President Sun Yat-sen issued a congratulatory note "Drinking and eating are virtues," which greatly boosted the fame of Xuanwei ham, and it became popular throughout the world, and was included in the "Great Encyclopedia of Food."

How to make

Xuanwei ham is shaped like a lute, wears a green robe, has three needles of fragrant green, and is rich in protein, fat, amino acids, trace elements, and vitamins.The formation of its flavor is mainly influenced by the pig breed, raising, and processing technology. The fermentation process is the most important factor. Research by the Yunnan Provincial Microbiology Research Institute shows that ham from both domestic and foreign countries are essentially the same in their main components, but the non-main components (nutritional components and flavor and aroma) are different due to different fermentation methods.Other people from outside Xuanwei can learn the processing technology from Xuanwei, but the ham processed with this technology is not Xuanwei ham. Only by storing, fermenting, and processing fresh ham from outside in Xuanwei can Xuanwei ham be made.For example, people from Zhaotong, Sichuan, and Myanmar came to Xuanwei to learn the Xuanwei ham processing technology, and after returning, they processed and preserved it according to the same method. However, due to differences in climate and soil conditions, they could not make Xuanwei ham.People from Xuanwei who work outside come back to their hometown, and they all bring somePorkand Xuanwei ham to their workplace. This is because the pork produced in Xuanwei is plump and fragrant.When bringing Xuanwei ham, you should choose the well-fermented and mature ham, otherwise, if the climate and soil environment change, the good ham will turn into bad ham.The ham produced in the surrounding areas of Xuanwei has the same processing and preservation methods, but due to differences in climate and soil, its quality is always significantly different from Xuanwei ham, especially in terms of flavor and aroma. Therefore, the ham produced in these surrounding areas are often sold by using the name "Xuanwei ham."This shows that the formation of the flavor and nutrition of Xuanwei ham is mainly due to the special regional climate conditions in Xuanwei, which are dried, fermented, and matured.The physical and chemical indicators, shape, and flavor of Xuanwei ham determine its quality characteristics.The roast pork is prepared with only edible salt, without any food additives, and its physical and chemical properties are superior to the national standard, especially the content of nitrite is very low, which is a characteristic of Xuanwei roast pork.The processed Xuanwei roast pork is beautiful and tasteful, nutritious and flavorful, with excellent quality and easy to eat.This is a product of Xuanwei people, constantly summarized and improved based on their specific production environment, based on consumer demand, based on the international market, and combined with their advanced food processing technology, which makes Xuanwei roast pork more exquisite while preserving its traditional flavor.

Steamed Chicken

Introduction

Steamed chicken is one of the famous dishes of Yunnan, which has been popular in the south of Yunnan since more than 2000 years ago.Construction workers in Jianwei built a special steamer called "Steam Pot", which is specifically used for cooking.

History and Culture

As early as the Qing Dynasty, during the reign of Emperor Qianlong, steamed chicken was popular in the south of Yunnan.It is said that the recipe was invented by Yang Li, a chef from the Fu Deju in Lin'an (now Jianwei County).That year, the Emperor inspected the guards in Anshan, and the magistrate issued a notice to solicit delicious dishes, and selected Yang Li to receive a reward of 50 taels of silver.Yang Li was poor and his mother was seriously ill, so he combined the local cuisine methods, created the steam pot, and risked his life to climb to the top of the Swallow Cave to collect swallow eggs.Steamed Chickenand Steamed ChickenDumplingsmethods, creating the steam pot, and risking his life, he climbed to the top of the Swallow Cave to collect swallow eggs, hoping to make a swallow steamed chicken, which was very suitable.Unluckily, the steam pot was stolen, and Yang Li was accused of deceiving the emperor and was about to be executed.Fortunately, the emperor clarified the truth and saved Yang Li, and renamed Fu Deju as "Yang Li's Steamed Chicken".Since then, the steamed chicken became famous and became a famous dish in Yunnan.At that time, the steamed chicken was very simple to make, but the taste was very authentic.The predecessor of the steam pot was a clay pot.The predecessor of steamed chicken was Yang Lin chicken.In the early years, in Yunnan, Yang Lin.In Jianwei and other places, they used precious medicinal herbs such as winter and summer.Chicken, which was called "Yang Lin Chicken", and the clay pot for cooking chicken was called "Yang Lin Pot".Yang Lin Pot originated in Jianwei, and the Jianwei pottery has a history of more than a thousand years.During the Qing Dynasty, the potter craftsman Pan Jinwei used five colors of red, yellow, purple, green and white clay to bake colorful pottery.In 1921, a potter named Xiang Fengchun inherited his family's traditional skills and created the steamed chicken.In this way, the steamed chicken replaced the Yang Lin chicken.The steam pot is now produced in large quantities by the Yunnan Province Jianwei Craft Arts Ceramic Factory.People describe Jianwei pottery as "as clear as water, as bright as a mirror", "as solid as iron and stone, as clear as a bell".In the 1960s, Premier Zhou Enlai went abroad for an inspection and brought Jianwei purple pottery and vases as gifts for foreign friends.PreparationIngredients: one chicken, requiring a balanced fat and lean ratio, the fresher the better;Weight: depending on the size of the steam pot, cut into pieces and put into the steam pot, not exceeding 1/2 to 2/3 of the depth of the steam pot.

A few shallots and ginger.

Matching:Bamboo shootsand Xuanwei roast pork, etc., you can also combine otheringredientsas desired.If you want to eat healthily, you can prepare some medicinal herbs such as: insect mushroom, Tianma, Seven-star, etc.Steps: 1. Cut the chicken into 3cm cubes, slice the ginger, slice the whole shallot, and use the back of the knife to pound it.Remove the chicken oil.2. Place the chicken pieces in boiling water and wash them thoroughly.

3. Place in the steam pot.If you want to add basic flavors and need to cook for a long time (such as Xuanwei roast pork), add them together.Add a few shallots and ginger, and add a small amount of chicken oil.4. Bring a pot of water to a boil, place the steam pot on the boiling water, if the seam between the steam pot and the boiling water pot leaks, use flour to seal it.Close the steam pot lid.5. Check once every 10 minutes, if there is a lot of soup in the steam pot, it means the chicken has not been cooked through (steaming cannot be cooked so quickly), take it out and repeat step 2, and pour out the water that has soaked the chicken, and clean the steam pot again.6. Start the long steaming process, and the soup produced by steaming will gradually increase (no need to check).If the boiling water pot is small, you need to check in the middle to see if it is boiled and add water.7. Depending on the size of the pot, it can be cooked in 2-4 hours, according to the amount of soup and the number of people you are serving.8. If you add bamboo shoots or similar ingredients, add them about 30 minutes before serving (the timing should be seen in the last paragraph of the note).9. If you are eating for the second time, try not to disturb the chicken.The remaining chicken oil can be added to some.Pea noodlesIntroductionPea noodles are a popular grain product that people in Qijiang love.Pea noodles are one of the famous and popular snacks in Qijiang, and it is very popular in Qijiang.Especially in summer, it is very refreshing.

It is made from dried pea grains, peeled, dried, and ground into flour, then soaked in water, filtered, and cooked into a paste, which is cooled and solidified.

The texture is delicate and smooth, the color is yellow, and the taste is unique to peas. After being processed, it can be eaten hot or cold.

PreparationMain ingredients: Pea noodles, auxiliary materials:chili,scallions

and

soy sauceand vinegarPreparation: 1. (1) Blanch the pea noodles in boiling water.2. Cut the scallions into pieces and mince the garlic.3. In a pot, add a little oil and sauté the garlic and scallions until fragrant.Then add 5g of chili powder and sauté until fragrant.4. Place the pea noodles in a bowl, and pour the prepared sauce on top and mix.Steamed beans

How to make: 1. (1) Powder: Wash and dry the green peas, then grind into powder, pass through a sieve to remove the skin, then mix with water (2000 ml) and stir into a slurry, add salt.Cook the slurry over medium heat, then add water and stir, and use a spoon to scrape the bottom of the pot to prevent sticking, until it thickens.When the slurry and the cooked peas are half, pour into a clay pot and cool, then flip it onto a wooden board and cover it with a damp cloth.2. (2) Seasoning: Wash and cut the green onions into fine pieces and put it in a bowl.Ginger, garlic, peel and chop, then add cold water to make ginger juice and garlic juice, and put other seasonings in separate bowls.3. (3) Mixing: Cut the green pea powder into thin strips and put it in a bowl (the traditional method is to put a green pea in the palm of the left hand, and use a knife to cut the green pea into thin strips while holding the left hand palm, and put the green pea into the bowl).According to the taste requirements of the diners, use a small spoon to scoop the various seasonings into the bowl and mix well.Whelk noodlesIntroductionWhelk noodles are made with noodles as the main ingredient, with whelk, meat skin, mint, chives, and green pea powder as seasoning.The finished product is spicy and fresh, and is a summer delicacy.

The nutritional value of meat skin is higher than that of pork, and it has high medicinal value. In Zhang Zhongjing's "Treatise on Cold Damage," there is a recipe called "Pig Skin Soup," which has the function of "promoting blood circulation and nourishing skin."

How to make

Main ingredients: 1000 grams of noodlesIngredients: 200 grams of green pea powder, 100 grams of whelk and meat skinSeasonings:

Salt,

Pepper,MSG, salt, and soy sauce, 5 grams each8 grams of chili sauce, 3 grams of MSG, 10 grams of chili powder, 10 grams of chives, 10 grams of minced garlic, 50 grams of oil, 30 grams of sugar, and 100 ml of meat broth.Making method: 1. Cook the whelk, remove the bones and internal organs, and cut into 3cm × 5cm pieces.Cut the meat into small pieces.Blanch the chives and cut them into segments.Wash and cut the green peas into 1cm × 1cm pieces.

2. Cook the whelk in a pot over medium heat, then add garlic (5g) and chili sauce (5g) to sauté.Then add whelk (2) and stir-fry until it turns yellow, then add salt, pepper, and MSG, then add soup until it covers the whelk, and cook until done.In a pot, heat the oil (15g), then add pepper (3g).Add oil, chili powder (5g), and sesame oil.4. Divide the noodles into 5 bowls, and add 200 grams of noodles, 40 grams of green pea powder into each bowl.Pour the above seasonings into each bowl and mix well.Bean-stewed riceMaterials:Eight spices, camphor, shiitake mushrooms, black sesame, red shallots, salt,white sugar, and MSG.How to make: The making process of Qiqing steamed rice cakes is not complicated.Take a good-quality rice cake, first soak it in cold water, then cut it into slices, and then cut it evenly into strips, then add a little vegetable oil and mix well, then put it in a clay pot or bamboo pot, and steam until the rice cake is soft, then take it out and put it in a bowl, and add blanched chives, greenbean sprouts, and season with salt, white sugar, and MSG, then drizzle with sweet soy sauce and cover withrice sauce, and sprinkle with pickled vegetables. You can also add oil and chili to it if you like.Rendered into oil.4. Take 5 bowls, each containing 200g of noodles, 40g of pea flour, and the above ingredients and seasonings, divide into 5 portions and mix.

Pea Noodle Rice

Introduction

The four seasons in Yunnan are always pleasant, with abundant fresh vegetables throughout the year.Green peas are harvested in winterGreen beansGreen peas and green beans are harvested in spring, and the local people have the custom of making and eating bean rice.The practice:

Ingredients:

Rice100gGlutinous rice100g, 100g green peas, 120g salted hamPotatoes150gPractice:

1. Mix rice and glutinous rice, wash and soak for 1 hour with a ratio of 1:1.2. Cut salted ham into about 1cm diced, potatoes into the same size diced.3. Heat up the pan, add about 20g of oil, usePig fatis better.4. Fry the potatoes in a small fire until semi-cooked, then add diced ham and green peas.5. Mix the above ingredients evenly, then pour into the stew pot6. Pour the soaked rice and water into it and mix well, use mediumheatto boil.7. Cook until the rice starts to thicken, use a fork to stir appropriately, when the water is almost gone, cover the pot, turn to a small fire for 15 minutes, then turn off the fire and let it stand for 5 minutes.

Fried tofu

Introduction

Fried tofu is a local delicacy in Yunnanand is made from high-qualityyellow beans, which are processed through more than ten steps, including milling, peeling, soaking, grinding, steaming, filtering, forming, drying, and fermentation.The fermentation process is the key, if the fermentation time is too short, the tofu will be hard and sour and bitter, if it is too long, it will rot and spoil.Fried tofu is actually a small size of fried tofu, "smells bad, but tastes good", after fermentation, the tofu can be easily digested and absorbed by the human body.Practice:Ingredients: 500g tofu, 200g tofu skin. Auxiliary materials:

Corn

noodles（Yellow）(100g) Seasoning: 10g ginger, 10g garlic, 10g saltPractice: 1. Cut the tofu into 3cm thick and 6cm long blocks, roast it over high heat until pale yellow;2. Stir-fry corn noodles with appropriate oil.

3. Mash ginger and garlic together, mix with tofu skin, stir-fry corn noodles and add salt.4. Cook the tofu in water, add the seasoning, and eat it while hot.Spicy ChickenIntroduction

Spicy chicken is a famous local food in China, a representative dish of Yunnan cuisine, and also a promotional card for Qiye and Zian. It originated in the western town of Xiping, Qiye County,, Yunnan Province, with a history of over 100 years. It is famous for its exquisite selection, complex production process, and spicy and refreshing taste.

A representative example is.

History and Culturefamily played a great role in promoting the fame of.

When it comes to spicy chicken, people in Zian mention the most. It is said that, the inventor of spicy chicken in Zian, had a legendary ancestor, who was, a geologist in the Ming Dynasty, who stayed in 's house in Zian when he explored the Pearl River source. is 's ancestor.

Practice:Ingredients: 500g chicken, auxiliary materials:

Mushrooms

10,Green onions1 bunch Seasoning: 4g salt, 2g scallion, 3g ginger, 4g garlic, 1 bunch dried chili, 4g,Soy sauce4g, vegetable oil 10gChili sauce1 small bowl, a little pepperChicken powdera littlePractice: 1. Mash garlic and a little ginger, mix with chili powder.Heat oil in a pot, add the chili powder and fry until fragrant.

2. Close the fire after frying.Take out the fried chili oil.3. Wash the mushrooms and cut them into pieces;Wash the green onions and cut them into segments.4. Boil and wash the chicken, then marinate with water, salt, pepper, and.In a pot, add oil, sauté scallions, ginger, and garlic, then add chili.5. Add chicken, red chili, and, stir-fry.After drying the chicken, add the fried chili oil.6. Add soy sauceand stir-fry with mushrooms.7. Add a bowl of water, add salt and seasonings, cover and simmer.When the water is almost gone, add green onions.8. Add green onions, sprinkle a littlepepper, stir-fry quickly.After adding green onions, stir-fry for a short time, add chicken powder, and serve.Pepper ChickenIntroductionPepper chicken is oily and delicious, and spicy and fragrant.Pepper chicken is made by combining chicken with red peppers, which makes it not only tender and smooth, but also adds more spiciness.In Qiye, people make pepper chicken by first washing and cutting the chicken into 5mm thick slices, then marinating with water,, and pepper;

Then cut the red peppers into the same size as the chicken slices.

With salt,, sugar, pepper, water, and a little chicken powder, add 3 tablespoons of water to form a seasoning.

In a pot, heat 3 tablespoons of oil, then add the chicken slices and stir-fry, then add scallions, ginger, and garlic and red peppers, pour in the seasoning and stir-fry evenly, then cook.8. Add a bowl of water, add salt and seasonings, cover and simmer.8. When the water is almost gone, add green onions.8. Add green onions, sprinkle a littlepepper, stir-fry quickly.Add chicken, red chili, and, stir-fry.9. After drying the chicken, add the fried chili oil.9. Add a bowl of water, add salt and seasonings, cover and simmer.9. When the water is almost gone, add green onions.

9. Add green onions, sprinkle a little

pepper, stir-fry quickly.

9. Add chicken, red chili, and, stir-fry.10. After drying the chicken, add the fried chili oil.10. After drying the chicken, add the fried chili oil.Curry Noodles

Introduction

Curry noodles is a traditional food in Yunnan.

Yunnan people like to eat curry noodles, and they are also good at making curry noodles.There areテ several types of curry noodles in Yunnan, such as the curry noodles made with beef, pork, chicken, and vegetables.Practice:Materials: 8,,,,,,,.Practice: The process of making curry noodles is not complicated.

Take the best curry noodles, first soak them in cold water, then cut them into pieces, and then cut them into strips. Add a little vegetable oil and mix well, then put them in a wooden pot or bamboo pot to steam until the curry noodles are soft, then take them out and put them in a bowl, add cooked green onions, green beans, season with,, and, cover with, garlic, and sprinkle with sour cabbage, you can also add chili oil according to your preference, and then mix it.

Ingredients:Star aniseCinnamon, dried tangerine peel, shiitake mushrooms, washed sesame seeds, red garlic, fine salt.White sugarMSG (Monosodium Glutamate)

The method for making Jingshan steamed rice noodles is not complicated.Take good-quality rice blocks, first soak in cold water, then cut into slices, and evenly cut into noodles. Add a little cooking oil and mix well, then put into a wooden or bamboo steamer and steam until the noodles are soft. Remove and put into bowls, add blanched chives and greenbean sprouts.Add fine salt, white sugar, MSG, drizzle with cooked sweet soy sauce, cover withmeat sauceand garlic paste, sprinkle with pickled cabbage. Customers who like spicy food can also add chili oil, and finally mix well to eat.