There has been a gourmet criticism of hot pot, it is rough not fastidious, all kinds of meat vegetables, chicken, duck, beef and mutton, mixed into the water viscera, do not make a brain to put into the pot, become a pot of hodgepodge.
In fact, as the representative of civilian food, hot pot is undoubtedly the best carrier of local wind, the colorful ingredients are intertwined with the local history, customs, customs, customs, customs, customs, there is such a pot of \"hodgepodge\" on the banquet of local food, only to appear rich enough. If you want to set up a person, hot pot must be a lively fragrance and approachable good girl.
Compared with the hot Sichuan-Chongqing, Chaoshan hot pot, Yunnan hot pot seems more like a complete soup dish. The soup bottom of Yunnan hot pot, is not only to add flavor to the ingredients of the \"container \", from the bottom to the collocation of side dishes have a set of logic, even disrelish hot pot\" do not pay attention to \"customers, facing Yunnan hot pot unique collocation I am afraid is difficult to picky.
Yunnan is home to the largest and most abundant wild fungus resources in China. About 2,000 species of edible fungi are found in the world, while 882 species are found in Yunnan, accounting for% of the world and% in China. Wild bacteria like wet, hot, intolerant to strong light, three-dimensional geomorphology, monsoon interlaced blowing, frequent rain and rain in Yunnan Province are wild bacteria growth warm house.
Yunnan's wild bacteria are delicious and varied, Yunnan people naturally love deep, even if every summer there are a few mis-eating wild bacteria \"see villain\" news, but also cannot stop the enthusiasm of Yunnan people to eat bacteria. Eating wild bacteria, the most heroic way to eat is wild fungus hot pot.
In Yunnan people's wild fungus hot pot, must not appear mushroom, crab flavor mushroom, Flammulina velutipes and other artificial bacteria, otherwise it is too \"Yunnan \". Whose mouth can only be satisfied with \"popular money\" when there are season-limited \"luxuries \"?
So be sure to use the utmost perseverance, in the hot summer in front of the hot pot, the first chicken fir fungus umbrella one by one carefully to tear open, liver fungus, green fungus, milk fungus, yellow fungus and other crisp meat fungus sliced or torn into small pieces, boil a pot of thick buttery chicken soup, and then the ingredients into a pot.
If so, be sure to have fresh bamboo shoots. Fresh bamboo shoots are crisp, cooked, full of inhaled fungus chicken soup essence, full and juicy. When eating wild fungus hot pot, first drink soup, then eat bacteria, finally shabu boiled vegetables, all kinds of fresh taste in the taste buds intertwined and overlapped, who will think of eating meat?
In the case of fresh, Jianchuan's Gastrodia elata ham chicken hot pot, is no different. Tianma is the rare medicinal material of Yungui specialty,\" Compendium of Materia Medica \"once recorded that people at that time, will pick its rhizome, after drying or raw food, or steamed to eat. Gastrodia elata is not strong when used in vegetables, but with a unique flavor of medicine.
Gastrodia elata rare, ham is also rare. Yunnan to the east Xuanwei, by the west of the Nou Deng, are producing excellent quality ham. Mr. Wang Zengqi, a well-known Yunnan food blogger, once said that Xuanwei's ham and Jinhua ham are difficult to distinguish. From the history of salt merchants to the craft of making, to the three-year-old wait, all give Yunnan ham a more slender and rich flavor. In Dali Bai Autonomous Prefecture, the Yunlong County, where Nodeng ham is located, is adjacent to Jianchuan County, because of the similar customs, even the local ham in Jianchuan, the quality is not vulgar.
Gastrodia elata is a delicious medicine, and ham and chicken are a good hand to lift fresh soup, with these two in, there is no hanging bad high soup. Jianchuan people will blend the three together to make a pot bottom, so that ham and chicken oil and salty fresh blend, and then dotted with the new medicinal fragrance, that is both medicine and food.
Mushrooms and hams are satisfying, but there may be some regrets to the meat eaters. Want to eat meat, rich source of sour soup pig foot hot pot is also a good choice.
At the door of Fuyuan sour soup pig's foot shop, can often see two big pots of \"white mountain \", at first glance still think is sour bamboo shoots, actually is cut silk bubble good white clear sour radish. The \"sour\" in this sour soup pig's foot hot pot is taken from the rich source pickle.
Rich sauerkraut is often based on white radish and green vegetables. The green vegetables of the rich source population are actually classified as one kind of cabbage in the north, but in yunnan,\" green vegetables \"and cabbage are two very different kinds of vegetables, the whole body of green vegetables, the color is dark, it must have a bitter taste. And this astringent taste, is the green vegetables after making pickled vegetables, and pig's hoof with, the only way to solve the problem.
Besides pickled vegetables, pig's feet are fastidious. Listen to the elders of the family said that sour soup pig foot hot pot in the pig foot was not \"crispy \", the practice is much more humble than now. Now to make a pot of rich sour soup crispy pig's foot hot pot, must first pig's foot after the water fried together, until the pig's skin is fried golden crisp, and then quickly picked up, oil filter, into the ice water frozen. This finished pig's hoof, the skin dry red tough, tightly wrapped in the skin transparent oil-moisturized fat and white lean meat, revealed a very tight texture.
Cut the crispy pig's hoof into a base with pickled vegetables, chili peppers and garlic sprouts, and sometimes add simmering red beans to make a decent pot bottom, but the effort of this process is about to catch up with the main course of making a family dinner. So the old sour soup pig foot hot pot, in fact, is not ordinary can eat food, only every New Year to a pot, eat a year aftertaste.
Not only is the pig's hoof, similar to Lijiang pork-based hot pot, such as pork-based hot pot, are before the New Year, winter awe-inspiring to eat a grand delicacy.
In fact, in the age of mainly farming in Yunnan, pork is far more expensive than cattle and sheep. Because yunnan mountainous land is many but the soil layer is thin, lacks the cultivated land, extremely lacks the grain, in the early qing dynasty the per capita cultivated land area and the grain is still less than half of Sichuan, the two lakes. But compared with the herbivorous cattle and sheep, the pig's rations have a great overlap with the human type of rations, there will be a situation of \"competing grain \", but also cannot provide fur and farm work, so in the age of lack of food, pigs in Yunnan is a real rarity. And pork, salt and spices carefully made of pork ribs, is a winter \"grace.\"
Now to Lijiang friends, often can eat this Naxi characteristics of the steak bone hotpot - said it is a VIP dishes, that is no exaggeration at all. Rattan ribs cut into large sections neatly coded on the copper pot, red-brown meat bright, salty fragrance. You can't eat pork ribs, so you have to cook more. As the charcoal heats up slowly, the more you cook, the more you taste, and with a little fresh vegetables, you can taste the unique salty freshness.
Finish Yunnan hot pot with pork as the base material rare, that has to mention the relatively approachable cattle and sheep. When it comes to cattle and sheep, most people will think of the prairie desert in the north, but in fact, in the southwest of the mountains, also produce good meat cattle and sheep.
Because of the vertical landform of plateau mountains, there are abundant meadows in many parts of yunnan. As the population of yunnan has increased since the late ming dynasty, ethnic minorities who have emigrated from the valley flat dam to the hillside have taken cattle and sheep to the mountains to herd their pastures and made special food with delicious alpine cattle meat and alpine black goats.
Lijiang ethnic minorities, whether Naxi or Yi people like to eat black goats, winter rain around the warm stove to eat a black goat hot pot, and then a mouthful of wine, can remove the wet cold into the bone.
Lijiang black goat hot pot and old beijing shabu mutton are particularly different, the old beijing shabu mutton cut thin, simple soup, is white water, pay attention to the ingredients are easy to ripe, a \"shabu \". And the black goat hotpot in Lijiang is more like \"boiled \". Before eating, the medium-cooked goat's meat has been cut into small pieces and put into the soup, the bottom of the soup with sheep bone to boil high soup, some will use fish bone. The goat's meat is very light and tender, after sucking enough flavor in the sheep's soup, then pick it up and put it in the pepper dip in the water, you can go big with the white rice belly.
In fact, regardless of black goat hot pot, pork ribs, sour soup pig foot hot pot, for Yunnan people, these flavored hot pot must be with dipping water. The dipping water must not be the \"meaty\" of oil and red oil, nor must it be so sticky as hemp sauce and shacha sauce.
Serious Yunnan hot pot dipping water, is made of pasted chili powder. Put the dried red pepper on the fire and roast until half-paste, the pepper will be stirred out of a strong flavor, and then the baked dried pepper into noodles, made into a fragrant hot pepper powder. Put some pasty chilli powder, put some ingredients such as coriander, scallions, garlic puree, and finally pour over a spoonful of the \"original soup\" scooped out in a hot pot, such a chili dip in water to taste right.
Of course, if it is to eat a heavy-flavored ladle of beef hotpot, with a dip is more than that. How good is the high mountain yellow cattle meat on the Yungui plateau? Popular throughout the country in the north and south Chaoshan beef hotpot, do not look at the soup bottom and dipping, the most attention is beef quality, and Chaoshan around the shortage of beef supply, pay attention to Chaoshan people should emphasize that the beef pot is selected Yungui cattle meat.
The quality of beef is good, and the taste of ladle beef is naturally unknown. The \"fire ladle\" in the fire ladle beef actually refers to the utensil of the hot pot, is a copper pot with a long handle. The beef has been slightly fried, under the copper ladle ignited charcoal fire, let the beef simmer again to cook to taste, the cooked meat is also stained with a thin layer of red oil, visual taste double stimulation, eat the next meal.
If you have to list the characteristics of the hot pot in Yunnan, there are many, such as Tengchong earth pot, Nujiang lacquer chicken. They all carry the same characteristics as hot pot \"hodgepodge,\" but they also have their own flavor in recipe and production.
The gourmets who look down on the hot pot are probably exquisite, but the delicacy of this kind of gourmet is not necessarily more enjoyable than the roughness of the hot pot. Every diner who likes a special hot pot is already convinced that eating can be either a vulgar hobby, a loose morality, or a joyous enjoyment of life.
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