Yunnan cuisine

Yunnan

Yunnan

VicentaLakin

As a native Yunnan, he has always had a crush on rice. Yunnan likes to eat rice and eat rice. The rice line is eaten in a variety of ways, and each tastes uniquely. In Yunnan, the rice line is a culture, and Yunnan's love for the rice line is like the place of Lanzhou Lai in the eyes of Lanzhou, and has never been greater, with a hot bowl of Tommy's wire in the morning, a bowl of cold rice in the afternoon, and a bowl of small pots of rice in the night, a culture that has already permeated the bone marrow of every Yunnan. When I was a kid, my mom took me to the street, and every time I went to the street, my first sentence was, "Mom, where are we going to eat rice today?" Now that I'm out of town, I'm thinking about my mother, about my home rice line, about the old Yunju rice line that doesn't taste the original juice, but it's always back in my memory, and today I'm making a cloudy rice line in the tunnel instead of the rice line, and I'm sending it to my home
What

What

VicentaLakin

The boiler is a way of cooking that's unique to Yunnan. There is a mid-empty column in the middle of the boiler, and when cooking, there is no water in the boiler, and water is placed in the lower casserole. When the water in the casserole is boiled, it becomes water vapour and enters the cistern through a mid-empty column. The food is evaporated by high-temperature water vapour, which is distilled in the casserole into fresh soup juice. This practice maximizes the original taste of the food, which is far less beautiful and more scientific than the direct casserole with water. The pot isn't very expensive. It's for sale. Ever since I had a boiler, a steak, a chicken, a pig's hand, I've done it all in this most ecological way, and it's highly recommendable。