People who take a tour to Dayao never forget to taste the food in Dayao town. As a town having various Chinese ethnic minorities, the local food is different from the one in other places. All the foods in Dayao feature local culture of ethnic minorities, and all the materials are from this place. It is the creation of local people and the work of human wisdom. This article will take you into the local life to discover the stunning food in this Yunnan township.All the foods talked about below are the representatives of local food and the essence of local food culture. They are also the top recommended ones to tourists who will be or have been in Dayao.
1. Mutton soup
Mutton Soup is very common in the southern part of Chuxiong,this soup is made by cooking mutton bones with flesh along with spices which is very aromatic and fragrant.
2. Yi ethnic buckwheat cakes
Many parts of Yunnan have Baba, such as Dali, Lijiang Baba, Baba joy. Tartary buckwheat cake is Yi food, buckwheat is a production of coarse grains in Yunnan alpine areas, and tartary buckwheat and division, do Baba actually used is not very bitter buckwheat. Buckwheat is cool and refreshing, characteristics of pure and sweet, and at the same time with a variety of amino acids the body needs, is always one of the ideal food for diabetic patients. Because of tartary buckwheat cake slightly bitter flavor, in the Yi areas, when the spring is the season of tartary buckwheat honey, people put Baba cooked or fried, will remove the honey from the bucket of honey, with crisped leaves large wrap, dipping tartary buckwheat cake.
In Dayao, bean jelly is also a signature snack. It varies a lot in such aspects as materials it is made from (like buckwheat, maize and peas), places where it is made (like hot jelly of Zhaotong Area ), and producers that specialise in (like Fu's and Zhao's). Generally speaking, most of bean jelly in Zhaotong is made from peas.
4. Fried pumpkin
It is a signature delicacy of Guangnan County of Wenshan Prefecture in the southeast of Yunnan. Hardly heard of elsewhere, this dish was originally a Buddhist vegetarian treat. Mixed with glutinous flour and sugar, the julienne pumpkin is prepared by deep frying.
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