People who take a tour to Lanping never forget to taste the food there. As a city having various Chinese ethnic minorities, Lanping local food is different from the one in other places. All the foods in Lanping 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 city.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 Lanping.
Pumi people mainly engage in agriculture and their main products include maize, rice, wheat and highland barley. They eat three meals per day, in which corn is the staple food. They enjoy a variety of vegetables and fruit including Chinese cabbage, carrots, eggplant and melon. A favorite food of the Pumi is 'pipa meat' - salted pork wrapped in pork skin in the shape of a pipa (lute):
A method of using traditional Tibetan bacon produced meat. Its shaped like a lute, so called" pipa meat." ”South Yunnan new language," says pipa meat" thin tired if Mingpo, Shaped Pipa." Pipa meat can be stored for a long time, if not cut, spent several years unchanged. Its delicious meat,meat color transparency, see the mouth-watering, can be boiled and stewed dishes are Tibetan hospitality.
The Cured Ham Of Bai People(白族腌火腿)
All ham start out as a roast from the hind leg of a hog. This is called a fresh ham. Before it is prepared it is no different than any other pork roast. How it gets to be a ham is something of a complicated story.
Hams are prepared in several different ways. They can be aged, cured, smoked or cooked. The ham you get at the store is generally wet or brine cured. This process involves injecting the ham with a combination of salt, sugar, sodium nitrite, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water and/or flavorings. The ham is then cooked to an internal temperature of 150 degrees F. The combination of the chemical brine and the cooking will kill off bacteria and make a ham.
Rushan is a specialty of Bai ethnic group. It is made of the milk produced by local cows. It has a shape of a fan. Rushan does not only taste good, but is also nourishing. It contains many substances necessary to human bodies such as protein and amino acid. It can also regulate people’s lifeblood, soothe the nerves and strengthen the appetite, and thus is an ideal food to strengthen your corporeity and keep you fit. You can cook Rushan in different ways: fry, braise, bake, boil, blast, steam or stir-fry.
If you cook Rushan with meat and vegetables, you can manage some new and fresh dishes of Rushan. Raw Rushan is also edible. In the past when there were no highways among the high mountains in west Yunnan, transportation could only be done by horses. The horse drivers usually brought brown sugar and Rushan with them so as to ease their hunger when they are tired. All the visitors from home and abroad will taste Rushan and savor its special flavor.
Shaguoyu /Sand Pot Fish(白族砂锅鱼)
Sand-pot fish or Shaguoyu is a famous local dish of Bai ethnic group. Put slender chicken and more than ten seasonings like dried mushrooms into the sand-pot. Then add some bow fish or carp caught into the pot. Stew them slowly. Sand-pot fish is 20 yuan every pot. One pot is enough for three to four people. It is really delicious.
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