When you come to Baoshan, you must eat three kinds of delicious food, one of which has a history of nearly 400 years.

Baoshan, known as Yongchang in ancient times, is known as "the first victory in Yunnan" and is the oldest international trade channel in China and even the world-Shu? Body poison road (later called Southwest Silk Road and South Silk Road) is an early developed area in Yunnan history. Baoshan was the first city in Ailao in ancient times, Buwei County in the Western Han Dynasty, Yongchang County in the Eastern Han Dynasty and the second largest county in China. After Tang, Song, Yuan, Ming, Qing and even the Republic of China, Baoshan was the economic, political and cultural center of the western Yunnan border region. History and culture make the development of a city traceable, and make a city exude unique temperament and charm.

Baoshan food shop

succour

This is a fried bait block, which is made by cutting the bait block into small pieces and adding ham, eggs, meat, radish and tomatoes. , and then fry in a pot.

Tengchong Si Er

? Tengchong bait silk has a history of nearly 400 years, using local specialty rice pulp. There are two ways to eat bait: boiling and frying. The cooking method is to cut the bait into filaments, blanch it with boiling water, add shredded fresh meat or ham, broth or chicken soup, and add soy sauce, chopped green onion, coriander and a little sauerkraut.

stean

Clay pot, the unique flavor of Tengchong, has been famous in Southeast Asian countries for hundreds of years. Unlike ordinary hot pot, hot pot is made of metal, while earthen pot is baked with a local clay in Tengchong? .

Large slice

Blockbuster has become a famous dish in western Yunnan. They do a good job and are good at using knives. They are made into large slices as thin as cicadas' wings, with complete seasonings. They have a variety of flavors, salty, sour, spicy, hemp and fragrant. The meat is crisp and tender, chewy and memorable. In addition, barbecue cooked with pig's head, pig's foot, pig's belly and pig's intestines. Bright color, crisp skin, fat but not greasy meat, especially fresh and fragrant. The bait cake dipped with it has excellent taste and unique flavor.

Tan Ziji

Tanzi chicken originated in the late Ming Dynasty and flourished in the early Qing Dynasty. It is a wonderful flower with its unique porcelain pot stewing process and mysterious court medicine, which is combined with Tengchong local raw materials. Every step of chicken selection, frying, stewing and roasting needs to be accurately grasped. Authentic jar chicken is golden and tender in color, bright and eye-catching, pure and lasting in color, not boring or greasy, delicate in entrance, crispy and tender in skin, and full of fragrance.

head

Brain is a kind of food made of eight raw materials: fat mutton, yellow flower, Huimian Noodles, lotus root, long yam, galangal, distiller's grains and yellow wine, so it is also called Bazhen soup. Every year, the Lunar New Year will be listed in beginning of spring in the following year. Eat brain mostly in the early hours of the morning, with pickled leeks as the introduction, a kind of round cake called hat seal.

Yongchang dried salted duck

Yongchang salted duck has a long history. As early as the late Qing Dynasty, it was exported to Hong Kong, Macao and Myanmar.

Fried pea powder

Cut the pea powder into small pieces with a knife, put it in a pot and fry it with sesame oil and cooked lard. After half-cooked, pick it up and air it, then fry it in the pot, and then pick it up when it is cooked. Sprinkle salt and pepper when eating, it tastes crisp and tender, and tastes good.

Qinglong guohai decoction

Qinglong Guohai Soup is made of local high-quality cabbage leaves, radish leaves and cauliflower leaves through pickling, fermentation and dehydration. Add other seasonings to make dried pickles, cut the dried pickles into sections, add salt, pepper, ginger paste, and add three or two scallions into the sea bowl, which is the famous "Qinglong Crossing the Sea Soup", which has a unique flavor and is refreshing and appetizing.

Thin bean powder

Generally, bean flour is pea flour, and Tengchong bean flour is hanging pulp. The eating method of Tengchong thin bean powder is also very particular. A bowl of thin bean powder should be divided into three parts, one without seasoning, one with seasoning and one with seasoning. These three parts are eaten in turn according to the changing order, and different rounds have different delicacies.

Three drops of water

Three drops of water belong to the local people, especially the highest-level banquet in Heshun Township, which is generally a form of banquet when receiving important guests. But it also covers almost the flavor characteristics of Tengchong. The first drop: snacks and appetizers, such as dried fruits and cold dishes. The second drop: eight bowls, mainly Tengchong's famous flavor, such as fire and pocket tofu. The third drop: dessert snacks, such as sweet white wine and fruit. Nowadays, it is rare to eat very authentic "three drops of water", and even if there is, it has been improved. In addition, the pot is also a very important variety in Tengchong flavor, which is unique to Tengchong. In addition to local people's homes, Tengchong Hotel restaurant can also eat authentic pots, but it takes about 10 people to eat at the same time.

Bone rash

Chop fresh pork chop, spine and a small amount of intestines into even balls, then mix them with various spices and knead them thoroughly, put them into cans (bottles), seal them with lard and put them in the shade, and then heat them for eating after three months. Mature bones, grasshopper bones? Crispy? , bright red color, oily but not greasy, fresh and honest, refreshing and appetizing, unique flavor. If you eat it with white tofu, the color is better and the taste is good.

Shuidouchi

Shuidouchi is a "home-cooked pickle" for urban and rural people in Shidian, especially for people in Shanxiang. There is a local proverb: "One bean can cook three meals."