Yunnan cuisine
VicentaLakin
It took a lot of time to make a pot of chicken, so I took six hours to get the taste of the original food, and it was late, so I took the next day to make a few drawings, and the chicken and soup had been wiped out. (100 degrees) Pit chicken is one of Yunnan's famous dishes, and the practice is that the pan is placed above a soup pan filled with water, and when the pot opens, the steam is gradually fertilized (generally three to four hours). Since the soup juice is steam condensed and the flavor of chicken is less lost during the evaporation process, it basically maintains the original taste of chicken. Steam-cooked chickens must taste good with a pot of pottery made of water. It's built in a simple, unique, belly-barrelled, neutral, with an empty heart tube along which the steam enters the pot, cools it and then drops it into the pan and becomes chicken soup。
VicentaLakin
say what you don't know about yunnan food — there is a saying that “the police are the kings of the flowers, the gills are the kings of the fruit, and the cabbage is the kings of the vegetables”. in the north, cabbage is the “headings” of the household table, and the annual winter storage of cabbage is a major event for the entire family. and in yunnan, it's better than the big cabbage in the north. fascinating veggies are also known as cabbage and veggies, which are not the same as those in the provinces. the porridge is more than a metre tall and leaves are thick, spread over the highlands of yunnan and tibet at altitudes of 1,400-2540m, which are edible and of pharmaceutical value. according to mr. ranmu's “phenan weed”, it is “cooled, cold-temperatured, acupunctured and acupunctured”. the yunnan people can't live without bitter food. there's a lot of hard food that can be fried and salted, and yunnan's favorite is the clean and good soup. it's hot, it's hot, it's hot, it's hot, it's bad, it's bad. in yunnan, there is always a bowl of bitter soup after the feast, whether it be a star hotel or a mountain field shop. the real soup is cooked in fresh water (not high soup, no salt) or either directly or with a sour water. slicing large pieces of bitter food are boiled in white water to softness, and when the wine is over, it's light, it's sweet in pain, and it's all greasy. it's not like you're going to eat it, get some water, and have a nice meal
