What type of cuisine does Yunnan cuisine belong to?

For a long time, Cross-Bridge Rice Noodles and Steam Pot Chicken were all that many people from other provinces knew about Yunnan cuisine. It wasn't until "A Bite of China" was broadcast that everyone suddenly discovered that Yunnan also has so many original and diverse delicacies!

Dian cuisine, also known as Yunnan cuisine, does not belong to the eight major cuisines in China, but only belongs to a niche. But compared with "big dishes" such as Sichuan cuisine and Cantonese cuisine, it does not stick to traditional cooking methods and places more emphasis on the freshness of the ingredients themselves. This is actually closely related to Yunnan's diverse topography and climate.

In Yunnan, there is a proverb passed down orally: "Everything that is green is vegetables, and everything that moves is meat." Unlike Sichuan cuisine, which is rich in color and stimulating to the taste buds, it focuses on hot and sour food, and is fresh and fragrant. Yunnan cuisine is mostly wild, and its unique flavor has become its characteristic.

So, when the questioner asked about the "representative dishes of Yunnan cuisine", Yizhou Jun did a good job. According to the geographical location and taste of Yunnan cuisine, how many dishes can be recommended from the three sub-cuisines?

The first is southern Yunnan, including Honghe, Wenshan, Yuxi and other regions. The representative dishes are Cross-Bridge Rice Noodles, Steam Pot Chicken, Shredded Chicken with Grass Sprouts and Shiping Braised Tofu.

I won’t mention the famous delicacy of cross-bridge rice noodles, but let’s talk about steam pot chicken.

As early as the Qianlong period of the Qing Dynasty, steam pot chicken began to spread in southern Yunnan. The method is to put a steam pot in a soup pot, fill the large soup pot with water, and then put the chicken pieces into the steam pot. The chicken is steamed simply through steam, so the ingredients are finally condensed by the steam, making it original, tender, fragrant and fresh.

The selling point of this dish is the "steam pot", and it must be made of earthenware steam pot produced in Jianshui to be considered authentic.

Then there is northeastern Yunnan, including Zhaotong and Qujing. Because it is close to Sichuan Province, the taste is close to Sichuan cuisine. The representative dishes are: Xuanwei ham, Zhanyi spicy chicken, and roasted bait cubes.

I remember that Nuodeng ham appeared in "A Bite of China". It is known as the "Three Yunnan Hams" together with Xuanwei ham and Heqing round ham. But in fact, Nuodeng ham is produced and sold by small family workshops, and the output is very small. What you can really eat is Xuanwei ham.

Xuanwei ham looks like a pipa, with a big head and small bones. The lean meat is rose-colored, the fat meat is milky white, and the bones are pink. Therefore, it is often called "cloud leg". What he made is the famous "Money Cloud Leg".

There is also Zhanyi spicy chicken, which is one of the representatives of Yunnan cuisine. It can be said that "if you don't eat spicy chicken, Yunnan will be more beautiful"

Finally, there are northwest Yunnan and southwest Yunnan. , including Baoshan, Lijiang, Dali, Banna and other areas. Because they are close to Myanmar, the tastes of the dishes vary. Representative dishes include: Dai pineapple rice, Wa chicken rotten rice, braised bamboo rat, and fan with sand and milk.