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吃货的脑海里只有美食,每个地名脑子里都是菜名儿

2019-09-09来源:完美潮流


你是否是一个的正宗的吃货?据说,正宗的吃货,眼神和别人不一样,看什么都能入口,看哪儿都能下嘴。


Are you a real “foodie”? It is said that real foodies have a special expression in their eyes, that is different from other people.  No matter what or where, they can eat everything.



这不,别人到了一个地方,首先看的是风景,吃货脑子里却尽是美食,还偏偏喜欢寻觅那些以地名来命名的名菜名小吃,嗯,果然是吃货中的行家。


Other people when come to a new place want to enjoy the scenery, but foodies mind just think about delicacies, also prefer to look for those  famous dishes and snacks. Well, indeed are experts around foodies.



昆明就有不少这样吃货钟意的地儿和美食,来看看吧。


There are many such places with delicious food that you would like to eat in Kunming. Let's have a look.




官渡粑粑

Guandu Baba


官渡粑粑的历史由来已久,清朝年间就已负有盛名,因最早发源于官渡,故称官渡粑粑。


Guandu Baba has a long history. It was famous in Qing Dynasty. It originated from Guandu and was called Guandu baba.



云南人说粑粑,其实就是类似于一般所说的馅饼。官渡粑粑以面粉加盐、糖和面,擀成面皮,裹上白糖、糊麻、花生、玫瑰豆沙等各种馅料,压扁后上锅烙熟。


Yunnan people say Baba is actually similar to what is commonly known as cake. Guandu Baba is made of salt, sugar and flour, rolled, covered with sugar, paste, peanuts, rose bean paste and other fillings, flattened and cooked in a pan.



官渡粑粑甜香浓郁,价廉物美,在官渡古镇,排长龙购买的场景时常可见。


Guandu cakes are really sweet, cheap and fine, and are often seen in the ancient town of Guandu.



呈贡臭豆腐

Chenggong stinky tofu


呈贡臭豆腐相传始于清康熙年间,最早由呈贡七步场村的王忠发明。当年康熙帝品尝后,甚为赞赏,列为"御膳坊"小菜之一,并赐名为"青方臭豆腐"。


The legend of Chenggong stinky tofu dates back to the period of the Qing Dynasty. It was first invented by Wang Zhong, in the Qi BuChang village in Chenggong. Emperor Kangxi tasted and highly appreciated it. It was listed as one of the "Royal meal" dishes and named "QingFang Stinky Tofu".



呈贡臭豆腐以优质黄豆为原料,运用传统手工艺经十多道工序制作而成,质地软滑,闻着臭,吃着香。


Chenggong stinky tofu is made from high-quality soybean with using traditional handicraft through more than ten processes. It is soft, smelly and fragrant.



臭豆腐吃法主要有两种,一是蒸着吃:洗净后配以油、盐、辣椒面蒸熟,鲜嫩可口;二是烤着吃:切成小方块,烤至两面呈金黄色,蘸蘸水而食,风味独特。


There are two main ways to eat stinky tofu, one is to make it steamed: wash with oil, salt, chili and then steam, tofu becomes so fresh and delicious; the other way is to roast it: cut into small cubes, bake until both sides are golden yellow, put into the dipping water and than eat that unique flavor tofu.


 
 


昆阳卤鸭

Kun Yang brine duck


昆阳是晋宁区区政府所在地,昆阳卤鸭是晋宁著名特产,其由来据说与七下西洋的大航海家晋宁人郑和有关。


Kunyang is the Governmental district in Jinning. Kunyang brine Duck is a famous specialty of Jinning. Its origin is said to be related to Zheng He, a great navigator of Jinning who has seven voyages to the Atlantic Ocean.



晋宁邻滇池南岸,郑和在原料上采用当地麻鸭,汲取南京盐水鸭的制作工艺,将云南中草药材和本地的饮食习惯融汇入内,独创出这道上佳美味,卤制后的成品色泽金黄,香酥可口。


Jinning is placed on the South Bank of Dianchi Lake. Zhenghe uses the local duck as raw material and absorbs the processing technology of Nanjing salted duck. He combined Yunnan herbal medicines with local dietary habits to create such a delicious product.



宜良烤鸭

Yiliang roasted duck


宜良烤鸭,同样起源于明朝,距今已有600多年的历史。相传当年朱元璋的御厨,在南京号称“李烧鸭”的李海英因故隐姓埋名于宜良,以自己的拿手绝艺烤鸭维生,远近闻名,代代相传,并带动了宜良烤鸭的发展,使之名声在外,发扬光大。


Yiliang roast duck also originated in the Ming Dynasty. It has a history of more than 600 years. Legend tells, that Zhu Yuanzhang's Royal chef, Li Haiying, known as "Li roast duck" in Nanjing, was anonymously in Yiliang for some reasons. He was famous for his mastery in cooking roasted duck. He passed it down from generation to generation, and led to the development of Yiliang roasted duck, making it famous and glorious.



宜良烤鸭选用40天以内的当地产麻鸭嫩壮仔鸭,配以各家自制秘方,入炉烘烤而成。其特点是外皮酥脆,肉质香嫩,肥瘦相宜,看上去光亮油润,色泽红艳,一见之下就能让人食指大动。


Yiliang roasted duck is made from strong young ducklings, which are cooked in the oven with home-made recipes. It is characterized by crispy skin, tender and fat meat, bright and oily red color, in one sight can impress people.


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