Yunnan cuisine
VicentaLakin
As a Yunnan, there is no happier season than July — in August, when the rain is abundant, fresh bacteria are on the market, and they can be enjoyed beautifully for months, when mothers come home every year to buy a lot of fungus, clean up and cut, then ice up to the fridge, and eat for a full year until the next fungus comes. Many people in the provinces are afraid to eat the bacteria because of the occasional cases of poisoning. In fact, even the most toxic of all, as long as it is based on the principle of “slice slices, multicrystals”, it is not a problem today to speak of cyanobacteria, which is virtually non-toxic and smells。
VicentaLakin
The chowder chicken, unique to Yunnan, has a special cooking method, which is fine chicken, fresh soup, original juice, nutritional and well-known at home and abroad. As early as Chiang Dynasty, the chicken boiler was popular in the Pfinan region for 200 years. The pottery produced in the water district of Phinan has a long history of being simple and unique. The local population, using asphalt to build potion, has made a unique effort to develop a special, mouth-to-mouth steam pot known as the “bottle”. Cooking with a pot full of water, then put the chicken into the pot, which is fertilized by steam. The soup is made of steam, which preserves the smell of the raisins, the fragrance, and the fresh soup。
VicentaLakin
The boiler is one of the special cooking methods in the Felicia. The meat pickled, together with the medicine, is placed in a specially designed “gas pot” to boil the cuisine, which is finely cooked. Yunnan's construction of water is a famous pottery with a lovely red earth and fine craftsmanship, and a major product of red earth paste is the “bottle”. This "pot" is not actually a pan in the ordinary sense of the term, but it has a different appearance and a lid on it, and there's a cylindrical cavity in the center, like the top half of the pot. The cavity is the mouth, inside the pot, which heats up the food and evaporates. This pot is a major invention of Yunnan. The fat man makes the ribs and sea cucumbers using cooking pots, and it smells delicious。
VicentaLakin
Maybe you don't know Pu-Moe, but you must have heard of Pu-Moe tea, which grows on this magical land, where winter is not cold, summer is not hot, seasons are like springs, and the sea of the forest is a beautiful color. There are more than two dozen ethnic groups, including the Lajouan, Wa, Hani and Tom, all of which have their own diet culture and diet, and, of course, those living in small towns and cities have their own eating habits. The people of small towns live freely and wake up in their sleep every day, like breakfast with soup and soup, rice flour, rice wires and noodles, which are common, but have a great variety of bottoms, pork soup, beef soup, peanut soup, pea soup, soy soup... ..and so many pea soups in the bottom are popular, and they are soft and sweet, and their food is infinable. The pea soup is made of local dry pea flour, which is fine as starch after three filtrations, boiled in the pot and turned into paste bean soup, and poured on the rice powder, with a number of herb-burned shampoos (the local man's name is the hat), onions, ginger soup, cabbage, spices and peppers. It's also a delicious snack for the tourists who come to Pumo. Of course, it's my breakfast today. I don't want too much spice to take away the sweet smell of peas, so not too much spice。
