Yunnan cuisine, alternatively known as Dian cuisine, is an amalgam of the cuisines of the Han Chinese and other ethnic minority groups in Yunnan Province in southwestern China. As the province with the largest number of ethnic minority groups, Yunnan cuisine is vastly varied, and it is difficult to make generalisations. Many Yunnan dishes are quite spicy, and mushrooms are featured prominently. Flowers, ferns, algae and insects may also be eaten. The cuisine of Yunnan is often compared to the cuisine of Southeast Asia as the province borders the region and many of the ethnic minorities or related cultural groups also have a presence in Southeast Asia.
Mixian (rice noodles) being cooked in copper pots on gas stoves at a restaurant in Kunming.Ingredients used for dishes in Yunnan cuisineStreet barbeque vendor in Kunming. Jianshui tofu is at the centre. Clockwise from top: Shiping tofu, potato skewers, Jianshui tofu skewers, processed meat sticks, probably beef skewers (often fatty) and another type of meat.Street vendors. From bottom left: quail eggs, two types of vinegar-preserved vegetables (probably radish), bamboo rice (竹饭 zhufan), barbequed Jianshui tofu, roasted corn.
Three of the province's most famous products are the renowned Pu'er tea, which was traditionally grown in Ning'er; Xuanwei ham, which is often used to flavour stewed and braised foods in Chinese cuisine and for making the stocks and broths of many Chinese soups; and guoqiao (crossing the bridge), a rice noodle soup with chicken, pig's kidney and liver, fish and pickled pork.
Yunnan cuisine is unique in China for its cheeses like Rubing and Rushan cheese made by the Bai people. Other influences include Mongolian influence during the Yuan dynasty (i.e. Central Asian settlement in Yunnan), and the proximity and influence of India and Tibet on Yunnan.[1] Yunnan cuisine is gaining popularity in the west.[2] Likening the food vlogger Dianxi Xiaoge to the Chinese documentary television series A Bite of China, Xinhua said Dianxi Xiaoge could be called A Bite of Yunnan in introducing Yunnan cuisine to the world.[3]
Literally means "crossing the bridge noodles" or "across the bridge noodles". It is Yunnan's best known dish. It typically consists of a bowl of boiling chicken soup, to which diners add their own selection of thin meat slices, mixian, vegetables and spices, much like a hot pot. It is ubiquitous throughout the province.
Adzuki beans have been used in Yunnan for millennia. Earliest domesticated examples are known from tombs in Japan (4,000 BCE), then China and Korea (3,000 BCE). Genetic evidence indicates that the bean later crossbred with native species in the Himalayas, and Yunnan was probably exposed to the ingredient at the time. Frequently prepared fried with kale or mint.
Northern China, via the Mongols (during the Yuan dynasty)
A type of fermented beancurd, typically used as a condiment or made into sauces, often used on erkuai. It is reddish-yellow in colour, with a soft texture and a savoury flavour.
A crispy skin roast duck similar to Peking duck, but honey is used to crisp and colour the skin. It is roasted with pine branches and needles, which impart a unique flavour to the dish.
Chinesestir-frythat consists of Erkuai cut into thin slices before being fried with pork, egg, soy sauce, and vegetables
Crisp stuffed bun
破酥包
破酥包
pòsūbāo
Han Chinese
A lard-layered bun with pork, lard, bamboo shoot, and soy sauce; or with the filling of Yunnan ham and white sugar or brown sugar. Poshu Bun was created by a chef from Yuxi almost a hundred years ago.
Characteristic featuresedit
Abundant ecological raw materialsedit
Yunnan is located in the Yunnan-Guizhou plateau, with an extended range of mountains, plains, and lakes, forming a colorful scenery and three-dimensional climate of tropical, subtropical, temperate, and cold zones.[8] This kind of diverse physiognomy and environment are beneficial to the growth of a variety of plants and animals. Yunnan is known as the "fungus kingdom," "plant kingdom," and "animal kingdom."[9] It is one of the regions with the most abundant edible wild fungus resources in China. There are more than 250 kinds of edible native fungus, among which common ones are bovine liver fungus, Qingtou fungus, chicken fir fungus, dried fungus, bamboo sun fungus, matsutake fungus and so on.
Unique cooking techniqueedit
The cooking technique is an essential factor in cooking dishes. Many dishes are unique in their varied use of cooking utensils, fire, flavors, and colors. Yunnan is known for its diversity and ethnic minorities. The ancient cooking methods of 25 ethnic minorities found in Yunnan are merging with the cooking techniques of the Han nationality, which makes Yunnan cuisine uniquely flavorsome and colorful. In the province, the Han peoples' techniques of steaming, frying, sautéeing (with starch extract), braising, quick-boiling, boiling, and stewing are melding with the methods of minority techniques of baking, grinding with mortar and pestle, heat-contact, curing, cooking on stone, preserving with salt and other cooking methods.[10]
For example:
Bamboo rice
Bamboo rice: Adding glutinous rice into bamboo to make bamboo rice with soft and glutinous fragrance. Pineapple rice: Pineapple purple rice made with hollowed pineapple with fragrant pineapple flavor. Steamed chicken: Steamed chicken made with Jianshui purple pottery special steam cooker with original flavor.
Wikimedia Commons has media related to Cuisine of Yunnan.
^Anderson, E. N. (1988). The Food of China (illustrated, reprint, revised ed.). Yale University Press. pp. 91, 178, 207. ISBN0300047398. Retrieved 24 April 2014.
^Conrad, Jennifer (22 August 2017). "China's Yunnan Cuisine Is About to Sweep the U.S." Vogue. Retrieved 28 August 2017.
^刘钟灵 (2020-07-20). 刘新; 谢艳 (eds.). [Grandpa Amu, Li Ziqi, and Dianxi Xiaoge... They promote Chinese culture to the world in this way] (in Chinese). Xinhua News Agency. Archived from the original on 2021-10-11. Retrieved 2021-10-11.
^"Eating from the wild: diversity of wild edible plants used by Tibetans in Shangri-la region, Yunnan, China" (PDF).
^Ministry of Commerce of the People's Republic of China. "云南". www.dsfp.mofcom.gov.cn. Retrieved 2019-11-10.
^Yongqiang, Li. "Ancient style of Yunnan, ethnic minority cooking techniques and dishes". www.cqvip.com. Retrieved 2019-11-10.
May 01, 2024
yunnan, cuisine, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, august, 20. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Yunnan cuisine news newspapers books scholar JSTOR August 2015 Learn how and when to remove this message Yunnan cuisine alternatively known as Dian cuisine is an amalgam of the cuisines of the Han Chinese and other ethnic minority groups in Yunnan Province in southwestern China As the province with the largest number of ethnic minority groups Yunnan cuisine is vastly varied and it is difficult to make generalisations Many Yunnan dishes are quite spicy and mushrooms are featured prominently Flowers ferns algae and insects may also be eaten The cuisine of Yunnan is often compared to the cuisine of Southeast Asia as the province borders the region and many of the ethnic minorities or related cultural groups also have a presence in Southeast Asia Yunnan cuisineTraditional Chinese雲南菜Simplified Chinese云南菜TranscriptionsStandard MandarinHanyu PinyinYunnan caiDian cuisineChinese滇菜TranscriptionsStandard MandarinHanyu PinyinDian cai Mixian rice noodles being cooked in copper pots on gas stoves at a restaurant in Kunming Ingredients used for dishes in Yunnan cuisine Street barbeque vendor in Kunming Jianshui tofu is at the centre Clockwise from top Shiping tofu potato skewers Jianshui tofu skewers processed meat sticks probably beef skewers often fatty and another type of meat Street vendors From bottom left quail eggs two types of vinegar preserved vegetables probably radish bamboo rice 竹饭 zhufan barbequed Jianshui tofu roasted corn Three of the province s most famous products are the renowned Pu er tea which was traditionally grown in Ning er Xuanwei ham which is often used to flavour stewed and braised foods in Chinese cuisine and for making the stocks and broths of many Chinese soups and guoqiao crossing the bridge a rice noodle soup with chicken pig s kidney and liver fish and pickled pork Yunnan cuisine is unique in China for its cheeses like Rubing and Rushan cheese made by the Bai people Other influences include Mongolian influence during the Yuan dynasty i e Central Asian settlement in Yunnan and the proximity and influence of India and Tibet on Yunnan 1 Yunnan cuisine is gaining popularity in the west 2 Likening the food vlogger Dianxi Xiaoge to the Chinese documentary television series A Bite of China Xinhua said Dianxi Xiaoge could be called A Bite of Yunnan in introducing Yunnan cuisine to the world 3 Contents 1 Notable dishes 2 Characteristic features 2 1 Abundant ecological raw materials 2 2 Unique cooking technique 3 See also 4 ReferencesNotable dishes editImage English Traditional Chinese Simplified Chinese Pinyin Origin Description nbsp Baba 粑粑 粑粑 baba Naxi A thick round and heavy bread either prepared plain or with various fillings Banana flower 芭蕉花 芭蕉花 bajiao hua Dai Zhuang people The heart of the banana flower Frequently eaten roasted in banana leaves on an open barbecue but also stir fried nbsp Pineapple rice 菠蘿飯 菠萝饭 bōluo fan Dai people Pineapple rice It is found in Xishuangbanna and other areas populated by Dai people nbsp Erkuai 餌塊 饵块 erkuai Bai people Dali Prefecture Highly refined and compressed rice cakes nbsp Crossing the bridge noodles 過橋米線 过桥米线 guo qiao mǐxian Han Chinese Literally means crossing the bridge noodles or across the bridge noodles It is Yunnan s best known dish It typically consists of a bowl of boiling chicken soup to which diners add their own selection of thin meat slices mixian vegetables and spices much like a hot pot It is ubiquitous throughout the province Adzuki beans 紅豆 红豆 hongdou Adzuki beans have been used in Yunnan for millennia Earliest domesticated examples are known from tombs in Japan 4 000 BCE then China and Korea 3 000 BCE Genetic evidence indicates that the bean later crossbred with native species in the Himalayas and Yunnan was probably exposed to the ingredient at the time Frequently prepared fried with kale or mint nbsp Jidou liangfen 雞豆涼粉 鸡豆凉粉 jidou liangfen Naxi people Lijiang A savoury jelly made from gram flour Juecai 蕨菜 蕨菜 juecai In high altitudes often the first green growth in spring Immature fronds of bracken ferns such as osmunda japonica 4 Stir fried or in soup Granny s potato 老奶洋芋 老奶洋芋 lǎonǎi yangyu A local mashed potato style dish typically flavoured with spring onions and chilli nbsp Lufu 滷腐 卤腐 lǔfǔ Northern China via the Mongols during the Yuan dynasty A type of fermented beancurd typically used as a condiment or made into sauces often used on erkuai It is reddish yellow in colour with a soft texture and a savoury flavour nbsp Migan Mixian 米干 米線 米干 米线 mǐgan mǐxian Dai people Han Chinese Fresh Yunnanese rice noodles typically served either in a soup of broth or stir fried nbsp Nanpie 喃撇 nanpie Dai people 5 Sauce like dish made with fresh ingredients and spices Peanuts 花生 花生 huasheng Re introduction 6 7 Eaten fried as a condiment as a component in fried noodles cold noodles noodle soups stir fries and fried rice nbsp Pu er tea 普洱茶 普洱茶 pǔ er cha Han Chinese Ning er Famous dark tea that had gained popularity worldwide for its health benefits nbsp Steam pot chicken 氣鍋雞 气锅鸡 qi guō ji Han Chinese Jianshui Literally means steam pot chicken It consists of chicken steamed with tonics and herbs in a ceramic pot nbsp Rubing 乳餅 乳饼 rǔbǐng Bai people Dali Prefecture Cheese made from goat s milk nbsp Rushan 乳扇 乳扇 rǔshan Bai people Dali Prefecture Cheese made from cow s milk Shiping tofu 石屏豆腐 石屏豆腐 shiping doufǔ Han Chinese via the Mongols Shiping Traditional bean curd made in Shiping County dating from the Yuan dynasty Xuanwei ham 宣威腿 宣威腿 Xuanwei tuǐ Han Chinese Qujing Traditional ham made in Xuanwei a county level city in Qujing It dates from the Ming dynasty nbsp Yiliang roast duck 宜良烤鴨 宜良烤鸭 yiliang kǎoya Han Chinese Yiliang A crispy skin roast duck similar to Peking duck but honey is used to crisp and colour the skin It is roasted with pine branches and needles which impart a unique flavour to the dish nbsp Zhe ergen 折耳根 折耳根 zhe ergen Yelang An edible rhizome with a fresh spicy and peppery flavour The leaves are also eaten nbsp Da jiu jia 大救駕 Tengchong Chinese stir frythat consists of Erkuai cut into thin slices before being fried with pork egg soy sauce and vegetables Crisp stuffed bun 破酥包 破酥包 posubao Han Chinese A lard layered bun with pork lard bamboo shoot and soy sauce or with the filling of Yunnan ham and white sugar or brown sugar Poshu Bun was created by a chef from Yuxi almost a hundred years ago Characteristic features editAbundant ecological raw materials edit Yunnan is located in the Yunnan Guizhou plateau with an extended range of mountains plains and lakes forming a colorful scenery and three dimensional climate of tropical subtropical temperate and cold zones 8 This kind of diverse physiognomy and environment are beneficial to the growth of a variety of plants and animals Yunnan is known as the fungus kingdom plant kingdom and animal kingdom 9 It is one of the regions with the most abundant edible wild fungus resources in China There are more than 250 kinds of edible native fungus among which common ones are bovine liver fungus Qingtou fungus chicken fir fungus dried fungus bamboo sun fungus matsutake fungus and so on Unique cooking technique edit The cooking technique is an essential factor in cooking dishes Many dishes are unique in their varied use of cooking utensils fire flavors and colors Yunnan is known for its diversity and ethnic minorities The ancient cooking methods of 25 ethnic minorities found in Yunnan are merging with the cooking techniques of the Han nationality which makes Yunnan cuisine uniquely flavorsome and colorful In the province the Han peoples techniques of steaming frying sauteeing with starch extract braising quick boiling boiling and stewing are melding with the methods of minority techniques of baking grinding with mortar and pestle heat contact curing cooking on stone preserving with salt and other cooking methods 10 For example nbsp Bamboo rice Bamboo rice Adding glutinous rice into bamboo to make bamboo rice with soft and glutinous fragrance Pineapple rice Pineapple purple rice made with hollowed pineapple with fragrant pineapple flavor Steamed chicken Steamed chicken made with Jianshui purple pottery special steam cooker with original flavor See also editList of Chinese dishes List of edible insects by countryReferences edit nbsp Wikimedia Commons has media related to Cuisine of Yunnan Anderson E N 1988 The Food of China illustrated reprint revised ed Yale University Press pp 91 178 207 ISBN 0300047398 Retrieved 24 April 2014 Conrad Jennifer 22 August 2017 China s Yunnan Cuisine Is About to Sweep the U S Vogue Retrieved 28 August 2017 刘钟灵 2020 07 20 刘新 谢艳 eds 阿木爷爷 李子柒 滇西小哥 他们这样把中国文化 安利 给世界 Grandpa Amu Li Ziqi and Dianxi Xiaoge They promote Chinese culture to the world in this way in Chinese Xinhua News Agency Archived from the original on 2021 10 11 Retrieved 2021 10 11 Eating from the wild diversity of wild edible plants used by Tibetans in Shangri la region Yunnan China PDF chinadaily com cn Flavourful Origins trailer nanpie Abbott et al 1916 The Outlook Volume 112 N A N A 30 April 2016 China in World History Third Edition p 213 ISBN 9781349624096 Kou Pingchia Yunnan province China Encyclopedia Britannica Retrieved 2019 12 05 Ministry of Commerce of the People s Republic of China 云南 www dsfp mofcom gov cn Retrieved 2019 11 10 Yongqiang Li Ancient style of Yunnan ethnic minority cooking techniques and dishes www cqvip com Retrieved 2019 11 10 Retrieved from https en wikipedia org w index php title Yunnan cuisine amp oldid 1220688577, wikipedia, wiki, book, books, library,
