Yunnan defengwei snacks

Crossing the bridge rice noodles is delicious and tastes strange. The soup of crossing the bridge rice noodles is the most critical part, and the materials are freshly slaughtered live chickens and ducks, cloud legs and bones; Cook together to make the soup white and delicious for later use. With pork liver slices, ham slices, fish slices, meat slices, chicken slices, etc. (Can be matched with personal tastes, such as seafood), and then with raw vegetables such as tofu skin, grass buds, bean sprouts, peas and chopped green onion. When eating, take a big soup bowl and fill it with boiling hot soup. First, put the meat and lettuce, then the vegetarian dishes into the soup quickly, then stir them with chopsticks until cooked, and then add rice flour and seasoning. At this time, you can eat your fill.

Legend has it that the rice noodle crossing the bridge was an isolated island in Nanhu, Mengzi County, Yunnan Province, during the Guangxu period of the Qing Dynasty. A scholar went to the island behind closed doors for the imperial examination, and his wife had to cross the bridge to deliver meals to her husband every day. The scholar's wife is deeply disturbed that her husband can't eat hot meals. The scholar pondered how to solve the problem of heat preservation and freshness preservation. She found that if there is an oil seal on the soup and a lid to keep it warm, the seasoning and rice noodles will be very refreshing when they are eaten. So she first cooked the clear soup of fat chicken and bone, and then coated it with thick chicken oil; Hot rice noodles, pork slices, tenderloin slices, fish slices, bean tips, coriander and so on. When crossing the bridge to the pavilion, put the seasoning into the hot pot and add rice noodles. It's delicious and slippery at this time, which is different from peacetime. Since then, my wife has been delivering chicken soup and rice noodles across the bridge every day. Later, her husband finally won the first prize, and the rice noodles crossing the bridge have been passed down to this day because of their delicious taste.

Although there are countless patterns of crossing the bridge rice noodles, its roots are always in the same soup. It takes more than six hours to cook soup with strong hens, old ducks and bone tubes, and the ratio of water to material is six to one. The soup should be filtered to make it clear. Add monosodium glutamate and pepper to the bowl and pour a layer of chicken and duck oil. Don't try this soup when it is served, because there is a joke that people you don't know are eager to drink it, and their lips, tongue and esophagus are burned by it. Be careful.

After the soup comes, slowly put the raw slices in, and finally put the rice noodles to eat. If you don't know, you can ask the waiter to help you, or you can see how others do it. When it comes to watching others, someone makes up a little joke that can be posted on the table.

It is said that there is a person who can't eat this kind of crossing the bridge rice noodles, and others call him "just look at the people next to him." The man went to a restaurant and asked the old man next to him to eat sliced meat and fish after eating rice noodles. He is also busy eating sliced meat and fish, bean tips and rotten skin, bean tips and rotten skin, rice noodles and rice noodles. When it's time to eat, diners here have a habit. When they appreciate food, they can't help tapping on the edge of the bowl with chopsticks before eating. This person thinks this is a necessary procedure, and he is busy tapping the bowl with chopsticks before eating. The old man next to him just took a bite of rice noodles and was anxious. The man looked at it, pushed the bowl, stood up and said, "This is very difficult to learn. Crossing the bridge rice noodles can't be eaten. "

"The beauty of Teacher Wang is really hard to learn." Don't be careless when you eat rice noodles for the first time. As for the taste, "I don't know if I don't eat."

There are rice noodles crossing the bridge in Kunming Jixin Garden (opposite to Dongfeng East Road Provincial Gymnasium), Lotus Pond "Bridge Capital" and Tong Yuan Road on the right hand side of the gate of Tong Yuan Zoo.

The price of rice noodles crossing the bridge is: 5 yuan, 10 yuan, 20 yuan, 30 yuan, 40 yuan and 60~70 yuan.

State Banquet Level: Jixin Expo Park (General 160-280 yuan)

2. Steamed chicken

Jianshui in Yunnan is a famous hometown of ceramics. Its red clay pottery is lovely in color and fine in craftsmanship. One of the main products of red clay pottery is "steamer" This "pot" is actually not a pot in the ordinary sense. It looks like a bowl with a lid. Look at the pot cover, there is a protruding circular cavity in the center, such as the upper half of the hot pot. This circular cavity is the steam nozzle. In the pot, food is heated and steamed. This steamer is a great invention of Yunnan cuisine, and steamed chicken is the most typical one.

Put that clean chicken nuggets, onion and ginger into a steamer, placing the steamer on a suitable casserole mouth, cover the seams with batter and tissue paper, steaming for four or five hours, taking out the onion and ginger, adding pepper, and steaming the chicken. Because there is no water in the boiler, the chicken soup is full of the delicious taste of distilled water and dissolved chicken. This soup can be described as one tenth, which is very delicious. Panax notoginseng and Cordyceps are often added to the pot, which has a nourishing effect. China's diet often has cultural symbolic significance. The steamer is heated by the steam sprayed from the steam nozzle in the middle of the steamer, and the hot air rushes up to steam the food before eating. Confucius said, "You can't eat if it's not suitable", but this steamer is by going up one flight of stairs, that is, "You can't eat if it's not cooked properly".

Steamed chicken first spread in southern Yunnan. According to legend, it was invented by Yang Li, the chef of Lin 'an Prefecture (now Jianshui County), and became a famous dish in central Yunnan. 1947 was introduced to Kunming. At that time, the first steamed chicken restaurant opened in Fuzhao Street, all of which cooked this dish.

The material of steamed chicken should be local tender chicken that is neither too big nor too small, and it should also be steamed in a steamer, not a water casserole steamer. One is inconvenient, and the other is bad taste-it takes a certain environment to cultivate healthy qi.

More concentrated places:

Panorama (snack barbecue summary), Kundu night market, jing xing flower and bird market, Xinying night market (buffet barbecue)

1, roasted tofu

Yunnan's climate is good, there are many people in towns at night, and the night market is also prosperous. At night, the most common thing in various barbecue shops and stalls is to burn tofu. This stinky tofu block with tofu is about an inch square, small and exquisite, and it is best to build water. Cook it slowly on a charcoal fire, and it will swell up as soon as it is cooked, soft and delicious. Brush some oil on the surface of tofu when cooking. Tofu oil is yellow and fragrant, floating far away. Dip fermented milk juice, burnt Chili noodles, coriander powder or dry materials into juice made of Chili noodles, salt, Chili noodles and monosodium glutamate. Some people often don't eat dozens at once, so it's wonderful to accompany the wine.

Roasted tofu is a folk snack in southern Yunnan. It is sold in Kunming night market. Tofu used for cooking tofu is produced in Shiping County and Jianshui County. Tofu is made of high-quality soybeans. After fermentation, tofu becomes "smelly and delicious". Grilled with charcoal fire through the iron net, brushed with vegetable oil until golden and swollen, and then dipped in seasonings made of pickled rotten juice, Chili noodles, pepper oil and other seasonings, it tastes crisp and tender, and has a unique flavor.

In Kunming during the day, there is a flower and bird market on Jingxing Street. At the price of 10, 2 yuan 10.

2. Bait (burning, frying and boiling)

Erbium burning block is baked on smokeless charcoal fire with pancake-shaped bait block on it. When they are slightly brown, add sesame sauce, hot sauce, oil pepper and so on. The surface is coated, and it can also be sandwiched with beef and mutton cold slices or fried dough sticks. It is a delicious local specialty snack.

The bait block is cut into one-inch square slices and fried with rice legs, meat slices, eggs and vegetables, which becomes a fried bait block that can be used as both a host and a meal. The most famous one is called "Rescue". "Rescue" is a famous snack in Tengchong County, Yunnan Province. Choose high-quality rice to make bait blocks, cut them into pieces and cook them with fresh meat, ham, eggs, mushrooms and pickled peppers. The taste is soft, fragrant and refreshing. Legend has it that Zhu Youlang, the emperor of Li Yong in the Ming Dynasty, fled to Tengchong after being chased by Wu Sangui. He is hungry and tired. The villagers provided delicious local food to fry bait slices. After eating it, Emperor Li Yong was full of praise, calling it "saving Lian", hence the name.

The way to eat bait silk is mainly to make "soup" like rice noodles and noodles. Tengchong bait silk is made from cook the meat as fresh soup and poured into it. This is because Tengchong bait silk is made of so-called "pulp rice", which has both "bones and muscles" and softness, and the hot soup is soft and glutinous. Weishanba meat bait silk is burned with pig's hind legs, scraped and washed, and then stewed in salt-free chunks until it is extremely rotten. Lean meat becomes fiber, fat meat is not greasy. Yunnan people call it Ba Rou, and Ba Rou is the "cover" of the bait. The bait is made of the famous local "Huangpi Valley", which is flawless, elastic and not easy to break. It is delicious with meat, oil and pepper.

Small pot bait is very famous in Kunming. Use a small copper pot with a diameter of about five inches, put minced meat, bean tips and sweet soy sauce in the pot, and add a little clear soup, which is also braised and fried. Add green peas and red spicy oil to the pot, which is rich and shiny and tastes particularly "thick". In rice producing areas, rice is processed into various foods, such as rice noodles (called rice noodles in many places) and rolled rice noodles (or river noodles, vermicelli and so on). ), which is very common in the south. In addition to the "small rice cakes" in Jiangsu, Zhejiang and Shanghai, Yunnan is "exclusive" in eating methods and varieties.

Kunming makes small pot halogen bait blocks, mostly using bait blocks made in Guandu, chopped with pea tips, and pickled with authoritarian copper disasters and various putrid products.

At the intersection of Guanghua Street and Zhengyi Road in Kunming, there is a "Tengchong Bait Silk" shop, with a food stall downstairs and a private room upstairs. There are many kinds of bait blocks and set meals in the shop, such as fried food and soup.

General price: Rescue 3-5 yuan 1 set.

3. Braised rice with beans

Lu Xun wrote a group of children in Social Drama. When they came back from the social drama, they picked "arhat beans" from other people's fields and cooked them. It's delicious. Some people say that this "arhat bean" is broad bean. If so, this green broad bean cooked is really delicious. This way of eating in Yunnan is very old and common, including green corn, green edamame and green peas.

Green broad beans can be used to make many dishes, among which the famous dish is "Frog Holding Jade Column", that is, green broad beans are peeled off their inner shells and fried with green garlic moss, which is typical "fresh".

Braised rice with black bean sauce is very simple. Broad beans, bacon (or ham) and rice are cooked together. A meal can be accompanied by refreshing side dishes such as pickles, but it tastes good and should be seasonal. Therefore, there is a popular saying in Kunming that "Han Bao can't eat fermented bean stew rice", and fools are not allowed to eat fermented bean stew rice.

4.assorted cold rice noodles

This product is very popular in Kunming. In summer and autumn, every snack bar will launch this variety. Many ingredients, all ingredients, sour, spicy, hemp, sweet and fragrant, and smooth taste.

The bottom of the traditional Yunnan-style platter is also made of assorted cold rice noodles covered with "five-color materials".

5. Grasping powder is a cool food in Yunnan in summer. The finished product is cool, sweet, moist and tough. It got its name because it used a special shovel with a hole to catch the filaments on the frozen powder.

Raw materials:

Ingredients: 5 kg of broad bean starch.

Seasoning: brown sugar 1 kg, alum 3 g, rose sugar 500 g.

6. Rice shrimp is a snack with Yunnan flavor. It is cooked with rice slurry and leaked into the cold water basin with a colander. Because the head is big and the tail is as thin as shrimp, it is named. Mix sugar water with rose sugar. It is a good product for quenching thirst in summer. The finished product is sweet and tender, and the population is cold.