Yunnan recently announced the fourth batch of provincial-level, cultural heritage list of food, including many eye-catching dishes.
Marinated Tofu
Marinated Tofu is an important variety of cured meat products in Yunnan, and the making method, variety category and taste are among the top ranks in the country's marinated Tofu industry.
After one hundred years of praise passing from mouth to mouth, Qidian Marinated Tofu has now become a brand of Yunnan's marinated Tofu. Qidian Marinated Tofu inherits the traditional process, and on the basis of traditional flavour,
Qidian Marinated Tofu strives to inherit the traditional process, on the basis of preserving the traditional flavor, strictly in accordance with the requirements of the quality inspection department, improve the modern food safety production process. Carefully selected raw materials, grinding meticulous, completely boiled soybean milk. The production process of Qidian Marinated Tofu is very strict for every process.
It takes hours of tofu pudding to make tofu, but tofu is just a precursor to marinated Tofu. After two days, the tofu is left to air-dry in the sun, and the dried straw is washed under the tofu, which helps the tofu ferment. The tofu needs to be sunned every 1 to 2 days and turned 3 to 4 times before marinating. In the salting halogen factory, the chef should weigh the pepper powder and salt in proportion and then mix them. After matching liquor, tofu and ingredients can be mixed well, packed into a clay pot after sealing. After 1 month and 4 months, the products should be opened and added liquor once, and pickled for half a year to make marinated Tofu.
Yong Xiang Zhai Rose Rutabaga
Rose Rutabaga is a special local product of Yunnan. It was founded in the period of the late Ming and early Qing dynasties, and it won a prize at the Panama World Fair in 1915.
Rose Rutabaga is in brownish-red colour, crispy and moist with a lingering flavour. It uses the local mustard as a raw material, matched with salt, red rose sugar, malt sugar, cream sauce, after salted, is sun-dried and sealed in pool for fermentation. Cut rose rutabaga into shreds for stir-frying meat (or mince meat), or cut it into slices for stir-frying green pepper; or chop it into small pieces for stir-frying with chopped green pepper and chopped meat.
Fermented Soybean
Yimen Fermented Soybean is famous in Yunnan for its appearance, flavour and taste. Yimen Fermented Soybean is classified into two categories: the green beans and the dry beans. Among them, the green bean fermented soybean is most popular. Bright red chili and fresh green soybean kernels, form a red-and-green picture, which improves the appeal. It is sweet and tender. Use it as an ingredient to cook fish , but also have a special flavor.
Yimen Green Fermented Soybean is featured by "green". Choose green soybeans when they grow to seventy or eighty percent mature, peel out the soybean and use it immediately, enabling the fermented soybean to have a fresh and tender taste. The time to make green fermented soybean is every July and August. During that period, people take the green soybean stem back home. Neighbours sit around in streets and lanes. Everyone, of all ages is out peeling soybeans.
Water Crispy Cake
Water Crispy Cake is the moon cake in Yongsheng, Yunnan, and has a history dating back over 100 years. It tastes and looks good, is easy to digest and absorb, good for both young and old, crispy and smooth, not greasy. The texture is soft and delicious.
Water Crispy Cake has exquisite, unique and multiple cooking processes. They include: selection of material, dough making, pie making, soaking, baking, and packing. Among them, the most important ones are soaking and baking. Water Crispy Cakes are divided into various categories: ham, sugar, honey, rose, five kernel, red bean. It is a popular sweet snack.
Cultural heritage represents a valuable spiritual wealth passing from generation to generation. If you are a "foodie," you can start right now to prepare the snacks listed above, to pass Yunnan's precious gastronomic delights down to future generations.
(Source: Shiyunnan, WeChat Account)