Dehong Snack Encyclopedia_Dehong Special Snacks Food Introduction
The Dehong Dai and Nu people Autonomous Prefecture is an autonomous prefecture in Yunnan Province, "Dehong" is a phonetic transcription of Dai, "De" means below, "and "Nu"means "the lower reaches of the Nu River". Located in the west of Yunnan Province.with an area of 11,500 square kilometers. The east is adjacent to Bashui City, while the north, west and south are surrounded by Myanmar, so these five county-level units are also locally known as "Outer Five Counties".
Features Snacks: Hand-pulled noodles , rice noodles,Charred pork, pig, charred pork, Dai people's shredded vegetable, charred pork from Lianghe, Lianghe peas noodles, steamed buns, fragrant grass chicken, fragrant grass Grilled fish, Yungjiang bamboo rice, Yunnan grilled beef, cooked snails.
Hand-pulled noodles
Introduction
Hand-pulled noodles are a unique snack in the Yunnan Diannan region, belonging to the Dian cuisine. Hand-pulled noodles originated in Mengzi. Hand-pulled noodles are made with large bones,old hen, Yunnan ham after a long simmer, belonging to the Dian cuisine.
History and culture
Hand-pulled noodles have a history of over 100 years. Legend has it that in the Qing Dynasty, there was a small island outside the city of Mengzi in Diannan, a scholar lived on the island, and the scholar's wife, who was intelligent and hardworking, often gave him hand-pulled noodles as a meal when he went out, but when he returned to the island, the noodles were no longer hot. Later, once accidentally chicken soup, the scholar's wife found that the thick layer of chicken oil on the chicken soup was like a lid, which could keep the soup warm, and if the seasoning and noodles were added later, it would be even more delicious. So she first cooked the fat chicken and bone broth, covered with a thick layer of chicken oil;the noodles were boiled at home, and many ingredients were cut into thin strips and then cooked in hot oil on the island, and then added to the noodles, which was fresh and delicious. This method was quickly spread, and people followed suit, because there was a bridge to cross, and to commemorate this virtuous woman, it was later called "Hand-pulled Noodles".and spread.
Method
Hand-pulled noodles are composed of four parts: first, the soup is covered with a layer of hot oil;second, the seasoning, including oil-fried chili,MSG, pepper, salt;third, the main ingredient, including live pork ribs slices, chicken slices,eel slices, and water-cooked fish maw slices, belly slices, and jelly squid slices;the auxiliary ingredients include peas,chives, as well as coriander, scallion, grass,ginger slices, lychee, steamed tofu skin;and finally, the main food, which is slightly boiled noodles.Duck fat, the soup is hot, but not hot.
Rolled noodles
Introduction
Dumplings originating in Guangdong, are a unique snack in China, and as early as the late Qing Dynasty, the sale of dumplings could be heard on the streets of Guangzhou. At that time, dumplings were divided into two types, salted and sweet. The filling of salted dumplings mainly consisted of pork, beef,shrimp,liver etc., while the filling of sweet dumplings mainly consisted of sugar-infused vegetables and fruits, which were then stir-fried with sesame. Dumplings are also called steamed dumplings, which are made of rice. They are also known as noodles, rolled dumplings, pig dumplings (because the shape of dumplings resembles pig intestines), and Cantonese dumplings are similar to northern cold noodles.Method Main ingredients: rice flour, pork, beef, or shrimp,
greens
eggs , and chopped vegetables.，Method: The making of dumplings is very simple, spread a piece of white cloth on a sieve, pour the rice flour onto the white cloth, and steam it until cooked. dumplings
, then put the filling on the dumplings, roll them into the shape of pig intestines, and place them on a plate, and drizzle with cooked peanut oil,soy sauce and chili sauce.Charred pig Introduction
Charred pig is a top dish in the Dai people's hospitality.
It is necessary to use Dehong small ear pigs, which are thin-skinned and tender, preferably pigs that are about half a year old, remove the internal organs, fill them with spices, and sew them with bamboo strips. They are then roasted over an open fire until they are charred and emit a fragrant aroma. Then cut them into slices and serve.
They are usually served with Dai-style dipping sauce. MethodIngredients: one 3000g small pig,
salt
200g,sugar 100g,star anise powder 5g, five-spice powder 10g, fermented bean curd 25g, sesame paste 25g, sugar 50g, garlic 5g, potato starch 25g, sorghum wine 7g,sauce as needed.Method: 1. Cut open the clean pig from the inside, make the pig body flat, then cut the third and fourth ribs, and remove the entire bones
and two sides of the fan bones, and dig out pig brain and cut two sides into the teeth.2. Take 125g of spice and rub it evenly on the pig's inside, and marinate for 30 minutes before hanging it with a hook, and after draining the water, take all the remaining seasonings and water, and evenly coat the inside, marinate for 20 minutes, and then tie it up, and blanch it in boiling water to make the skin and meat firm. 3. Place the blanched pig on top, brush with sugar water, use chopsticks to poke the pig on both sides, and then use wooden sticks to support the pig's inside and the two legs, and tie the pig's hands.4. Ignite the charcoal, and arrange the charcoal on both sides, roast the head and tail of the pig to a reddish-brown, and then use a needle to poke the pig's eyes to release the air, and then brush the pig's body with oil, and use a long string to roast the pig's body, while rotating the chopsticks to make the fire evenly, until the pig's whole body turns a deep red, and then cut into slices. When serving, it is usually covered with red silk, and the chef cuts it open and presents it. Steamed bunsIntroduction
Every time the Water Splashing Festival comes, the Dai people will make steamed buns.
The method is to choose high-quality
riceand grind it into rice flour, and add appropriate amount of sugar, and mix the rice flour with sugar to form a dough, and then wrap it with banana leaves, and brush the banana leaves with pig fat, and then shape the dough into strips.After steaming, the buns are soft and elastic, and the buns can also be stuffed with fillings. This type of steamed bun can be preserved for a week, and if it becomes hard, it can be fried. Some people call it the Daiyearcake .Cake. Sticky rice with water buffalo meat. The product is a local specialty food from Dai, made with unique bamboo leaves from the area, high-quality purple glutinous rice from Dali, fresh meat, red sugar, and white sugar, symbolizing prosperity and a thriving life, with a long shelf life, easy to heat, fragrant and delicious, and not greasy, making it a must-have snack for home use, a perfect accompaniment to banquets, and a delicious Dai-style food to give to family and friends. Available everywhere. Every April 12th is Water Festival, and Dai ethnic groups and Han Chinese people will separately send representatives to the mountain to pick flowers the day before the festival;In Dehong, the Water Festival has the saying of "Three days of grand splashing, seven days of small splashing". That is, the time for collective carnival is generally three days, and during these three days, the morning time is when everyone dances and eats sticky rice.
Recipe
1. First, grind the high-quality glutinous rice into rice flour, and add a suitable amount of red sugar to make a flour mixture.2. Then, take an appropriate amount of glutinous rice flour and put it in a new banana leaf (you can smear a little lard or fragrant oil on the banana leaf), and gently press the flour mixture into a long and flat shape.3. Wrap the banana leaf into a long strip, and steam it in a steamer until the glutinous rice flour turns brown.
Steamed rice noodles
Introduction
Steamed rice noodles are the favorite food of the Achan people. Achan people's steamed rice noodles are made from fine white noodles made from good rice, and then the fresh meat is roasted and cut into small pieces, and then mixed with powder, salt, chili, peanuts, sesame, bean powder, and sour water. When eating, you need to first take a portion of the steamed rice noodles, and then put the seasoning on the steamed rice noodles to eat. Steamed rice noodles. If there is a seasoning made from wild animals, the taste will be even more delicious. Many merchants, "foreigners"have come to taste, and after tasting, they all exclaimed: "A must-have dish!"
Recipe
Ingredients: a little roasted meat, 500g of rice noodles, 100g of peas,300g of jelly, 50g of peanuts, 20g of coriander, 30g of garlic, 30g of green chili, 1g of flavor enhancer, 8g of sesame oil, 8g of salt, 50g of sour water. Production method: 1. Wash and pick coriander and chili, and chop them finely.Peel and wash garlic, and chop it finely. Roast peanuts and grind them.
Press the peas and jelly into a paste. Wrap the coriander, chili, garlic, peanuts, salt, flavor enhancer, sesame oil, and sour water into a mixture.2. Wash your hands, and use your right hand to grab a portion of the rice noodles and place it on the left palm, use chopsticks to put the seasoning in the middle of the rice noodles, and use your right thumb, index finger, and middle finger to wrap the rice noodles around the filling. SquidIntroductionDoes this dish sound scary? But the taste is really amazing!
This dish has a history, the people of the Jingpo ethnic group have a tradition of sacrificing pigs, and "pig" is the pig that is sacrificed after the Jingpo people tear up the cooked pig and add chopped ginger, garlic, fragrant coriander,
lemon
leaves and salt, flavor enhancer, and soy sauce. To make it possible to eat this delicious food, the ingenious Jingpo people put "pig" on the table, and used it as a treat for guests.Recipe Main ingredients: quality chicken.Auxiliary ingredients: sour chili, Prepare the sauce.ginger, coriander.
Seasoning: lemon, garlic powder, salt.
Production method: 1. Add an appropriate amount of water to the pot, add ginger to boil, and then put the chicken (remove the head, neck, and chicken claws), and cook over low heat for 30 minutes, and then take it out to cool.2. Chop ginger and coriander, and cut the sour chili into small pieces, and chop the coriander.3. Add ginger, coriander, sour chili, garlic powder, coriander, white sugar, and a little lemon juiceand mix well, then add a little salt, and put it in the refrigerator for better taste.
Dai-style "slap"Introduction In Kun, there are crispy breadslices, and the bread slices are filled with fresh coconut flakes, and the bottom is ice cubes, and there are beautiful glass tubes.Dai-style "slap" uses rice
cooked
milk,
condensed
milk, special bread, fresh coconut flakes, and ice cubes, and mix it.
The best part is the bread, which is soaked in milk, it is crispy and delicious, and I love it! This delicious small snack is a specialty of the city of Dali in Yunnan, it is a cold drink in the Dai style, and some say it was introduced from Thailand, and it is popular in the whole season except winter.Recipe Ingredients:milk 200ml, 1/4 baguette, 10g glutinous rice, 15g white sugar, 30ml condensed milk, coconut flakes, and special bread. Production method: 1. Boil water in a pot, add glutinous rice and cook over medium heat, and stir with a spoon every 15 seconds to prevent the glutinous rice from sticking. After about 10 minutes, when the glutinous rice becomes plump and has a small white dot in the middle, and the surrounding is transparent, turn off the heat.
Then pour the cooked glutinous rice into a bowl, add ice cubes, and then pour in milk, and add coconut flakes and condensed milk, and mix well.
Bamboo roasted fish
IntroductionBamboo roasted fish is a traditional Yunnan-style carbon roasted fresh tilapia dish. Because of its unique method, unique spices, and delicious taste, it is a very famous Dai-style dish.
Recipe
Remove the scales and fins of the fresh tilapia, and cut it open in the middle, and remove the entrails. Mix the chopped green onion, ginger, garlic, chili, and coriander with salt.Put the seasoning into the fish belly, and wrap the fish belly with bamboo sticks, and roast it on charcoal. When it is cooked, brush it with lard and roast it for about 5 minutes.Because tilapia is fresh, tender, and has few bones, it is very popular. With the unique aroma of charcoal, the special spices, and the perfect fusion of meat flavor, the bamboo roasted fish has a unique aroma, which is both fragrant, crispy, and delicious, which is very appetizing. Sauce: 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1/2 tablespoon white sugar, 1/4 tablespoon salt.
Instructions: 1. Prepare all ingredients.2. Wash and cut the chicken into pieces.3. Wash and slice the small onions and lemongrass.4. Take a few lemongrass leaves and crush them in a mortar or food processor.5. Mix the crushed lemongrass and lemongrass juice with the chicken pieces, add ginger, pepper, a little soy sauce, and white sugar, and stir well. Marinate for 20 minutes.6. Heat oil in a pan, when the oil is 60% hot, add lemongrass and small onions, stir-fry over low heat to release the fragrance.7. Add the marinated chicken pieces.8. Increase the heat, stir-fry quickly, and stir.Fry the chicken. When the chicken pieces are colored, add oyster sauce and soy sauce.9. Stir-fry evenly, add an appropriate amount of water, cover the pot, boil over high heat, then reduce the heat and cook until the sauce thickens, add a little salt, and stir well before serving.
Fruit salad
Introduction
A clear glass, with some caramel Bread Small slices of bread with fresh coconut shreds, and white milk with ice cubes, decorated beautifully. Fruit salad using Rice Ice,Milk powder and special bread, fresh coconut shreds and ice water make a delicious and fragrant dessert. The best dessert is the bread, soaked in a milk-rich ice water, which is crispy, crunchy, and sweet, simply delicious! This delicious little dessert is a specialty of the region of Ruili, Yunnan, it is a drink in Dai flavor, and also a cold dessert imported from Thailand, which is popular throughout the season except winter.
Instructions
Ingredients:Milk 1 cup (about 200ml), 1/4 baguette, 10g rice, 15g sugar, coconut shreds, 30ml milk powder.
Instructions: 1. Add water to the pot and boil, then add rice and turn the heat to medium, use a spoon to stir once every 15 seconds to prevent the rice from sticking to the bottom;Rice pudding 2. About 10 minutes, when the rice increases in volume and has a small white dot in the middle, and the surrounding is transparent, turn off the heat, then remove the rice and soak it in cold water;3. Heat milk in a pot, add sugar and heat over medium heat until the sugar is dissolved, no need to boil, then cool the milk completely;4. Take a cup, put in rice and ice cubes, then pour in milk, add coconut shreds and milk powder and stir gently, finally pour in milk to 80%, then put in the bread, you can also sprinkle with some coconut shreds at your discretion. Lemongrass baked fish
Introduction
Lemongrass baked fish is a carbon-roasted fresh tilapia dish from Yunnan's Diannan region, and also a traditional Dai flavor dish.
Due to its unique method, unique spices, and delicious fragrance, it is very famous in Dai dishes, and is a must-have dish for Dai people to entertain guests. Instructions
Peel off the fresh
tilapia Remove the scales, cut open the fish belly, remove the intestines and viscera, and wash clean; Cut the green onions, ginger, garlic, chili, and coriander into fine pieces, and mix with salt. Put the seasoning into the fish belly, close the fish belly, tie it with 2-3 lemongrass leaves, and clamp it with bamboo sticks, and roast it on charcoal. When it is 80% cooked, brush with lard, and roast for about 5 minutes, and you can eat it. Because tilapia meat is fresh, tender, and has few bones, it is very popular. In addition, the unique fragrance of the spices and the tender texture of the tilapia meat, are perfectly fused during the carbon roasting process, making the lemongrass baked fish have a unique fragrance, crispy, and fresh flavor, which can greatly enhance the appetite. Furthermore, during the grilling process, the spices, marinated spices, and the aroma of the meat are perfectly blended into the fish, resulting in a unique flavor for grilled lemongrass fish, characterized by its fragrance, crispness, and freshness, which greatly stimulates appetite.
