Travel Notes · Reverse Guide to Eating and Drinking in Yunnan (Part 1)

Regarding Yunnan cuisine, my first impression came from Shang Yue Chinese Restaurant in Hengshan Hotel. This is a local cuisine with a narrow road - we are very Yunnan.

However, there is still a big difference between the fused Yunnan cuisine and the original local flavor, not to mention that Shang Yue only took the bones and bones, and the soul is still a fusion of Shanghai style and Cantonese cuisine, although it is still delicious.

Taking advantage of the fact that the goal of this trip is Yunnan, I completed my idea of ​​exploring the flavor of Yunnan. Yunnan cuisine is complex and diverse, and I have always been curious about the little people flying all over the sky. In fact, the little people are only a very small part of Yunnan cuisine, and Shang Yue only quoted a small part of the elements of Yunnan cuisine.

There are many restaurants, so the article may be longer. Let’s start by writing three interest-free issues.

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old Burmese woman

This is the first restaurant we visited in Dali. Very close to the train station, specializing in Burmese cuisine. It is a simple family workshop, but it is one of the most praised small shops in Dali City.

The tableware is very beautiful.

Pauluda is a very popular dessert in Southeast Asia. Later, Yunnan also began to offer it in every household.

The Ruda from Liangshan is in Guanxi, and the Ruda here is soaked in coconut milk and dried rusks. The content is not much, sea coconut, sago, coconut, mixed with refrigerated coconut milk, soaked in milky rusks, sprinkled with coconut, and served. There are also baguette slices, but this one obviously doesn’t.

The ingredients are so ordinary and the taste is easy to imagine, and it doesn’t even need a description. It's refreshing and refreshing, but also sweet, and it's quite simple to make. I highly recommend Jiangzhe Dessert Shop to make a new one this summer.

Lemongrass grilled fish, a dish with a strong flavor, but delicious.

The fish is a wild fish from the Erhai Lake. Anyway, that’s what the boss said, so I just believed it. The fish meat only provides a soft and tender texture. As for the river freshness, it has long been covered up by the strong smoky flavor, but this is not a bad thing; The smell of tender lemongrass and the smoky flavor of fruit wood go well together. Millet pepper further lightens the overall heaviness.

The sea pepper dipping dish is mainly salty and spicy, and it goes well with the slightly tasteless middle part of the fish;The most delicious thing is actually not the fish meat, nor the crispy fish skin, but the layer of lemongrass on top Ye: The taste is as tender as leek, with a hint of lemony oily aroma. It is fed back by Maillard substances. I don’t tell ordinary people.

Grilled camellia chicken, fish and chicken are also included.

Relatively speaking, it's not that amazing. The taste of Thai grilled chicken was slightly overheated and not much juice was retained. However, as I ate it later, I discovered that Yunnan grilled chicken is all of this style, so it must be the correct region.

You can try it, but maybe ordering two portions of grilled fish would be more delicious?

Herb lemon chicken. This was added later because we ordered wine and found the food was not enough.

This dish was really Burmese and reminded me of my days in Mandalay and the Xinbi Mae Pagoda was really beautiful.

It's so sour that it makes you ignore other flavors. Onion, galangal, and lemongrass are all suppressed underneath. The chicken was chopped into small pieces and covered with sauce. It was still very tender, but just sour.

It’s not very suitable for drinking, and it’s not something I’m used to eating, but it suits some people’s tastes, and there should be nothing wrong with it from a dish perspective.

As for the wine, it is naturally brewed in this pot. The alcohol content is not low, 40 degrees or above. If it is more foreign-style, it should be classified as a blended wine.

The main expression is somewhat similar to Japanese sake, with a strong rice aroma, sweet but refreshing: the base wine is made from high-quality liquor soaked in unknown mountain delicacies, with a slight medicinal flavor, and a strong wall-hanging feeling. It goes into the throat smoothly and warmly. There is a burning sensation, the irritation is very low, and it does not sting the throat.

I unconsciously refilled the bottle and drank a few more glasses. The wine had a lot of stamina, and I felt a little drowsy on the way to the ancient town.

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Feixiangli Xinjiang Snack Bar

You don’t have to eat Yunnan cuisine when you come to Yunnan, right? [Nord Style Dog Head]

This restaurant was recommended by the hotel and is one of the restaurants frequently visited by locals in Dali. Although it is true for me, who told me that I happened to have been to Guanguanji before coming here? As for Guan Guanji, I will definitely write about it once if I have the chance [Got Head Again]

The reason why I stayed at this restaurant was that I discovered that not everyone is accustomed to home-cooked Yunnan cuisine. And the restaurant system in Dali is quite simple, so I probably had no choice but to choose Shang Shang.

Big plate of chicken, big rough steel plate.

The cooking method is basically in place and the portion is sufficient. The potatoes are quite dense and absorb the flavor of the soup, which is the best in the whole show.

The meat quality of the chicken is quite good, and it is said to be the best chicken in the area. I do believe this. There are only more than ten Xinjiang cuisine restaurants in Dali. Isn’t it easy to be a monitor?

Xinjiang mutton skewers.

After thousands of attempts, I strongly recommend against ordering red willow skewers. Compared with iron skewers, the finished meat quality is much worse.

The mutton fat on the meat skewers is more random. Some skewers have one piece and some have two pieces. For this size, it is more comfortable to put two pieces on it. The seasoning has a strong taste, not spicy, but pungent and pungent. It is not as good as mutton. Fragrance; the standard is quite average, but it is affordable, low price, and uses real mutton.

Charcoal grilled eggplant is still a reformist that caters to local tastes.

If you find that you are not used to home-cooked Yunnan cuisine, then don’t order eggplant in Yunnan. Because most of Dianhua's eggplants are mainly raw eggplant flavor, and the seasoning is used for decoration.

The seasoning is actually pretty good, with plenty of spice and oil aroma. However, the way the eggplant is cooked is a bit raw. The crispy texture has a dampening feeling, like chewing a raw loofah that has lost water. It has a strong raw taste of plant tissue, which is a bit hard to accept.

cumin flavored beef.

The portion is very large and is made entirely of beef. The outer layer of cumin powder and oil forms a burnt shell, and the taste is a bit sandy, but fortunately it is not very exciting. There seems to be too much beef tenderizer, which makes the fiber feel strange, like eating spicy strips; Fortunately, the quantity is large and cheap, and it goes well with wine.

I don’t give this restaurant a very high rating, but it’s still within the acceptable range, so it’s not a good choice. After all, the local cuisine has a very unified aesthetic (let’s try it again). There are quite a lot of people, and you have to queue up for meals. If you really want to come, come early or come late.

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Yang Laoda Hotel

If the above two restaurants have foreign characteristics, then this Yang Laoda is the most local restaurant. It is difficult to appear in the eyes of tourists, and the target customers are native Dali people.

As for how we found him, we have to thank the taxi driver. The most detailed map of a city is this group of veteran drivers.

Rawhide, the choice of the brave.

This dish cannot be eaten outside Dali, but except for Dali people, no one would particularly think about this dish.

The whole dish is made of live pig, only the pig skin has been seared, which poses a double challenge to physiology and health. Parasitic infection is still very dangerous. The purpose of ordering this dish is more for exploration. Anyway, this thing is more acceptable than Dongyang's young eggs.

Unexpectedly, not bad. The correct way to eat it is to put a little minced meat on the inner layer of the pig skin, and then dip it in the special seasoning.

The overall texture is crispy and tough, a bit like beef tartare until the end; the grilled pork skin has a burnt and smoky aroma, with a thin layer similar to the coating of smoked sausage; the dipping sauce is very complicated, And psychologically, it's more about overcoming psychological barriers, so I don't distinguish it too much. The sweet and sour tastes like garlic, and the flavor has a little bit of salt. Overall, it's good, and it will taste good when dipped in other dishes.

It's quite delicious, but it's still not recommended to eat more of this stuff because the risk of parasites is too high. The boss couldn't help but smile when he saw us having a taste. Apparently we weren't brave enough.

Tofu stewed with crucian carp soup. The wild crucian carp is so fresh. I really hate that there are so many thorns in its muscles.

The soup base is boiled until it is milky white, and some mushrooms are added to enhance the freshness. The tofu does not have a trace of beany smell, and the fungus and vegetables are appropriately garnished.

The preparation of this dish is very ordinary, but the quality of the ingredients is really good. The gift of nature is better than millions of seasoning techniques.

Twice-cooked pork is probably a substandard Sichuan dish , but it is still delicious.

The seasoning is heavy, and part of it contains salt-fried meat. The whole dish is salty, but very fragrant. It is a side dish and has the characteristics of the southwestern region.

This restaurant is not easy to find, it is opposite the Dali Provincial Tourism Development Zone Head Office. There are several other restaurants nearby that are gathering places for locals, and the dishes are similar.

Due to time constraints, we did not examine the quality differences between these restaurants, but chose the one with the most customers to experience. The dishes are indeed different from restaurants for tourists, and it is worth experiencing.

At this point in the previous article, I decided to take a break.

The tourism industry in Yunnan is much more developed than the catering industry, so in the end we really turned it into a tourist trip.

Even so, from the tropical cuisine of southern Yunnan to the Tibetan food of northern Yunnan, as well as the different understandings of food by multiple ethnic groups, this cannot be written in one or two chapters.

The scenery in Yunnan is beautiful, and now the water in my bathtub is getting cold. So, see you next time.