Lincang Snack Full Collection_Lincang Local Specialty Food Introduction
Lincang, formerly known as Mianning, is a county-level city under the administration of Yunnan Province. Named after the Lancang River. Located in southwestern China, on the banks of the Lancang River, in the south of Yunnan Province.
Lincang has a diverse population, with the accounting for two-thirds of the total population nationwide. In addition, there are also 23 other ethnic minorities living in Lincang, including,,,,,,, etc.
Features Street food Examples: ( ), (white flower cooked with beans), (tea tree flower cold mix), (tea flavored glutinous rice chicken), (Yunnan red old tea soup), (Fengqing ),( ),( ), ( ), (red tea block meat), (red tea braised pork),( ), ( ),(chicken),(chicken meat),(stale rice), (clear stew)(beef), ( ), (wangzi)(rice noodles), (fragrant crispy beef jerky), (wild chicken brown),(bamboo shoots), (soup with tripe), (Xishangban tea flower chicken).(rolled noodles) Introduction ( ), originatd from Guangdong, a Chinese snack. It was already sold on the streets of Guangzhou during the late Qing Dynasty. At that time, had two types, salty and sweet. The main filling for salty was (pork), (beef),(shrimp),
(pig liver),
and other ingredients. The filling for sweet was mainly sugar-preserved vegetables and fruits, which were then stir-fried with
(sesame). is also known as (Bra),(steamed),. It is a rice-based food, also known as (La ), ( ), (pig intestine noodles), because of the shape of the resembling a pig's intestine. The Cantonese should be similar to the northern(cold skin).Preparation Main ingredients: Rice flour, pork, beef, shrimp,(greens),(eggs), (preserved vegetable).Preparation: The preparation of is very simple. Lay a piece of white cloth on a sieve, pour the ground rice flour onto the white cloth, and steam until cooked. Then, put the cooked on the noodles and roll into the shape of a pig's intestine, put it on a plate, and drizzle with cooked(peanut oil),(soy sauce), (chili sauce), and it's done. Sauce (tofu) introduction(tofu) is a classic Chinese food.
In some northern regions, (tofu skin) is also called " " or " ". For example, in Beijing and Tianjin, this is the case.
Another name is " (red square)".In (Fuxin) and other regions, this is the name.，“ (green square)” is tofu skin, which was named by Empress Dowager Cixi. Preparation
Ingredients: 200g tofu, 2g sesame, 20g green onion,(soy sauce), 5g garlic, 5g sugar,5g cornstarch, 10g peanut oil, and soy sauce. Beef soup: 10g (chili) shreds. Preparation: 1. After rinsing the tofu, cut it into 3-4cm long, 2cm wide, and 1cm thick pieces.
2. Chop green onion and mince garlic.3. Heat a pan with oil, and fry the tofu until it turns yellow.
4. In a small pot, pour in beef soup, soy sauce, and sugar, and add the fried tofu.
5. When the soup is almost cooked, add green onion, garlic, and cornstarch, and cook over low heat until the soup thickens.6. Remove and serve.(clear stewed beef) introduction(clear stewed beef) is a(everyday dish) made with beef and (white radish). The main cooking method is stewing. Beef is a good choice for (nourishing qi) and (blood), it can treat illnesses caused by qi and blood deficiency, which results in weakness, poor appetite, and poor digestion, and is also good for those with yellow skin and fat.
Preparation
Materials: 1000g beef, 3 green onions, 1 piece of ginger, (appropriate amount) of star anise, (appropriate amount) of cinnamon, and seasoning: 2 large spoons of (cooking wine),Soy sauce 20 grams, garlic 5 grams White sugar 5 grams MSG 5 grams, sesame oil 10 grams, sauce Beef broth 10 grams Chili A few strands
Instructions: 1. After patting the tofu dry, cut it into 3-4 cm long, 2 cm wide, 1 cm thick pieces.2. Chop the green onions and crush the garlic.3. In a frying pan heat oil, fry the tofu pieces until golden yellow.4. Pour meat broth, soy sauce and white sugar into a small pot, and add the fried tofu pieces while cooking.5. Cook until the soup is almost gone, add green onions, garlic, MSG, and simmer over low heat until no soup remains. Remove and place in a bowl.6. Sprinkle with sesame and chili strips before eating.
Clear Stewed beef
Introduction
Stewed beef is a home-style dish that mainly uses beef and white radish as the main ingredients. The main cooking method is stewing. Beef is a good product for nourishing blood, it can treat the weakness of the spleen and stomach caused by deficiency of qi and blood, strengthen the spleen and stomach, and is beneficial for those with yellow bile and obesity. Instructions
Ingredients: 1000 grams of beef, 3 green onions, 1 piece of ginger, appropriate amount of star anise, appropriate amount of cinnamon, seasonings: 2 tablespoons of cooking wine.
Ingredients: 1000g beef, 3 large green onions, raw ginger, 1 piece of ginger, appropriate amount of cloves, appropriate amount of spices: 2 tablespoons of cooking wine 1 piece, moderate amount of main ingredient, moderate amount of star anise, seasonings: 2 tablespoons of rice wine.Beef tallow 2 tablespoons, sugar to taste.
Instructions: 1. Wash beef, cut into pieces, boil in hot water to remove blood, remove and rinse with cold water, 2. Chop scallions and ginger and pat dry, add to beef, spices, cinnamon, cooking wine, sugar and salt, boil over high heat, then reduce heat and simmer for 1 hour until beef is Beef jerky tender.
Chicken and rice porridge
Introduction
Wa people like to eat "chicken and rice porridge", which is considered a delicacy. The method is to use a bamboo skewer to pierce the recently killed rooster, then put it on the fire to burn the fur, remove the fur, remove the internal organs, and then cut it into pieces, and cook it in cold water. After the water boils, add Rice, eggplant skin, pickled mustard greens, ginger, sesame seeds, chili,Sichuan peppercorns, wood nuts, fragrant grass, salt, lychee, etc. Stir while cooking, rice turns into Porridge Chicken and rice porridge is formed. Wa people's chicken and rice porridge use local chickens, and it is taboo to cook with white-haired chickens. The Hani people also consider chicken and rice porridge a delicacy. Method
Chicken
The cooking process of chicken and rice porridge is to cook the prepared chicken in clean water, after taking out the chicken, pour the washed rice into Chicken soup Cook for a while, then add a handful of pickled mustard greens, cook until the rice is cooked, and the consistency is Rice and porridge, and then place a lid on it. At this time, tear the cooked chicken into chicken strips with your hands, then add the prepared thinNapa cabbage,Aromatic grass, Spicy Lada, etc., cut into fine pieces and add to the chicken strips, then add Sichuan peppercorns, salt and chili powder, and stir until evenly mixed, then add to the cooked porridge to adjust the seasoning and serve.Pig blood Intestine
Introduction Pig blood intestine is a famous dish with Han Chinese flavor, belonging to
Northeast cuisine.
Put fresh pig blood in a basin, break the lumps that have been formed;Heat the white meat soup, add salt, Sichuan peppercorns, MSG and chili powder, stir and cool; After filtering, pour into the pig blood basin, and addCilantroStir until uniform;Stuff the washed intestines with, tie the mouth with string;Boil the prepared intestines in a pot of boiling water, after boiling, simmer over low heat for 15 minutes, take out and cool with cold water, and remove the string to complete. MethodIngredients: 1000g of pig blood. Accessories:
Pig small intestine
300g. Seasoning: 30g salt, 6g Sichuan peppercorns, 20g MSG, 20g chili powder, 5g cilantro.Method: 1. Put the fresh pig blood in a basin, break the lumps that have been formed; 2. Heat the white meat soup, add salt, Sichuan peppercorns, MSG and chili powder, stir and cool;3. After filtering, pour into the pig blood basin, and add cilantro powder to stir until uniform;
4. Stuff the washed small intestines, tie the mouth with string;5. Boil the prepared small intestines in a pot of boiling water, after boiling, simmer over low heat for 15 minutes, take out and cool with cold water, and remove the string to complete.
Sour dishIntroductionSour dish is a local delicacy from Zhenkang, Yunnan. From the county seat to the village, people in Zhenkang have a history of making sour dish. Sour dish is the signature dish of Zhenkang and one of the famous dishes of Zhenkang.
Sour dish also has health benefits, especially for relieving cold symptoms.
It is not difficult to make a sour dish, but it is difficult to make a sour dish with a perfect aroma.
Different people make sour dishes with the same materials, and the taste of the sour dish is also different. The key to judging whether the sour dish is well-made is that it should have sour, spicy and fragrant. The overall feeling is sour and fragrant. MethodTo make sour dish, you must have pickled mustard greens. Other seasonings should include: salt, chili peppers, coriander, Sichuan peppercorn oil, MSG, soy sauce, etc.
The selection of main ingredients is also very important. Not all ingredients can be used to make sour dish.
The main ingredients for making sour dish are beans, vegetables, Pumpkinand potatoes. They can be cooked separately or mixed together.For example, choose ripe beans, wash them in water, then put them in a pot and add water, then cook them over medium heat until they are soft, then add pickled mustard greens, and finally add other ingredients and seasonings. You can also make sour dish with meat, such asPig trotters, sour and spicy fish, sour and spicy chicken, etc. You can also mix meat and vegetables to make sour dish.Red braised ChickenIntroduction Red braised chickenis a famous dish from Kunming.
Chicken is a rare wild edible mushroom in Yunnan, with a fresh, sweet, tender and fragrant taste, which is comparable to chicken, and can also nourish the stomach and invigorate the spirit.Method
Ingredients:
Chicken wings and scallions, ginger, Star anise, cooking wine, light soy sauce, old soy sauce, sugar, salt, MSG1. Cut the chicken wings into pieces, and cut three knife marks on each wing, so that the chicken absorbs the marinade.
Blanch and drain the chicken wings.
2. Heat the oil, then add the chicken wings and sear on both sides.Chicken is a famous dish from Kunming. Chicken is a rare wild edible mushroom in Yunnan, with a fresh, sweet, tender and fragrant taste, which is comparable to chicken, and can also nourish the stomach and invigorate the spirit.3. Pour out the oil, and add scallions, ginger, star anise to the pot, dry-fry over low heat to bring out the aroma. 4. Pour in light soy sauce and old soy sauce 1:1, pour along the edge of the pot, which can remove the soy sauce flavor.
Add cooking wine and sugar 5: large fire, put in the chicken wings, make the soup reach the same level as the chicken wings, if not, add cooking wine.9. Cook over high heat, stir the chicken wings frequently. Cook until the soup is thick. Add MSG to taste and serve. Pour out all the oil, and add a little oil to the pot. Add chopped green onions, ginger, and star anise. Fry over low heat until fragrant. Pour in soy sauce and old soy sauce in a 1:1 ratio. Pour along the edges of the pot to remove the soy sauce flavor. Add rice wine and 5: sugar. Bring to a boil over high heat, then add the chicken wings. Ensure the soup is level with the chicken wings, add more rice wine if needed. Cook over high heat, stirring occasionally. Cook until the soup is thick and rich. Add a little MSG to taste and serve.
Cold Noodles
Introduction
Yunnan cold noodles are divided into two types: dry noodles (fine) and sour noodles (coarse, slippery). Dry noodles are typically made into "crossing noodles," while sour noodles are best served with tofu and cold dishes.
Instructions
Take fresh noodles and mix with sesame paste, sesame paste,Chinese parsley water, salt, garlic,chili oil and vinegar Vinegar followed by scallions, coriander, pickled vegetables, etc. The flavor is refreshing and spicy, with a fragrant and fresh taste, making it a summer and autumn delicacy. There are also special recipes, such as adding eel, which is called "eel cold noodles";or adding specially made sour soup, which is called "sour soup cold noodles." The most common way to eat it is with chicken shreds and preserved meat. Bamboo Mushroom Soup with Tripe
Introduction
Bamboo mushroom soup with tripe is a famous soup dish from the Yunnan-Guizhou Plateau.
Made from the base of bamboo mushroom soup with tripe. Adding bamboo mushrooms to enhance the dish's quality and increase nutritional value. The soup is clear and flavorful, the tripe is tender and crisp, and the bamboo mushrooms are crisp and refreshing. Bamboo mushrooms haveginseng 's nourishing properties, can be used in both meat and vegetarian dishes. Surprisingly, dishes made with bamboo mushrooms will not spoil even after a few days. The Miao people in Zhenxiong County, Yunnan, also use it withsticky rice to drink, used to treat weakness, bruises, cough, and shortness of breath. It also has more obvious slimming effects for obesity. Instructions
Ingredients:
Beef tripe 700g, green onion 10g, dried bamboo shoots 20g, ginger 10g, coriander 20g, MSG 3g, pepper 3g, sesame oil 5g, salt 15g, chicken broth 1000ml Instructions: 1. Soak the bamboo shoots in water until soft, wash them, cut them lengthwise into large pieces using a knife.
Then blanch them in 2 bowls of water, remove the water, and put them in a bowl. Wash the beef tripe thoroughly, remove the outer skin and fat, and cut it into a ( shape) flower pattern, with a depth of 2/3 of the thickness. Then cut it into 3.5cm long and 1cm wide pieces. Chop the green onion, ginger, and coriander finely.2. Heat a wok over high heat, add 1000ml of water, bring to a boil, then add the beef tripe and cook until half cooked, remove with a slotted spoon, and place in a bamboo mushroom bowl, along with the chopped green onion and ginger.3. Heat a wok over medium heat, add chicken broth, add salt, MSG, and pepper to taste, bring to a boil and remove any foam, then quickly pour into the bamboo mushroom bowl, garnish with chopped coriander, and drizzle with sesame oil. Adjust the flavor, remove foam after boiling, quickly pour into bamboo bowl, garnish with cilantro and drizzle with sesame oil.
