I want to go to Tengchong. Do you have any reliable food recommendations?

Tengchong-style home-cooked dishes are full of ups and downs, mainly sour and spicy. The most commonly used condiments are sour bamboo shoots, dried pickles, pickles, pickled vegetables, Chili sauce, bad peppers, millet spicy, pickles and other condiments, all of which are unique dishes in Tengchong, and all kinds of seasonal side dishes are delicious.

First, Tengchong clay pot

Tengchong clay pot is a must in Tengchong cuisine, and now we have given it a new tourist name "Huoshan Rehai", which is really vivid. Pottery pots are famous in Southeast Asian countries and have a history of hundreds of years. It is different from ordinary hot pot, which is made of metal, while the earthen pot is "baked" with a local soil in Tengchong.

The biggest difference is the unique cooking of clay pot: chicken or fresh ribs are used to make bone soup, and the bottom dishes are rich and reasonable, mainly vegetables, with more than a dozen animal and plant raw materials such as taro, yam, carrot, fried stinky tofu, yellow bamboo shoots (or day lily), crispy meat and soaked skin. The production and placement of the bottom dishes have certain procedures; The casserole has beautiful shape, original flavor and comprehensive nutrition. I used to eat this dish only on holidays (Tomb-Sweeping Day and beginning of winter), but now I can cook it whenever I want!

Second, the brown bag.

It is brown rice, which is an essential dish in Tengchong banquet. It can be fried, made into soup or cold. Stir-fried brown rice pays attention to the knife method, works hard in the heat, carefully selects materials, and pays attention to color, fragrance, taste and shape. Brown-wrapped white bean curd soup is called "fake fish soup" because of its taste comparable to fish sour soup. During the Spring Festival, a plate of such soup is indispensable at Tengchong banquet, also known as "clear soup". It tastes fresh and bitter, and bitter will make it sweet. Cold brown steamed stuffed bun is unique and a new way to eat it in recent years. It tastes sour and spicy, with endless aftertaste.

Third, fish

The most famous fish in Tengchong is river fish, among which dragon-nosed fish, tree fish on Binglang River, small flower fish in Daying River, white fish in Mingguang River and snakehead fish in Heiyu River are all treasures. The most authentic Tengchong flavor fish is to push the river to cook live fish, scoop two spoonfuls of river water, pinch a handful of wild vegetables by the river, and put garlic shoots, coriander, spicy willow and pepper, which are delicious. Braised river fish is a famous dish with better taste. In addition, stewed crucian carp with onion and ginger, boiled paulownia fish with white radish, boiled tilapia with water coriander, stewed small fish with fire and crispy fish and shrimp all have Tengchong flavor.