The autumn wind is full of summer heat, Pu'er calls you to "post autumn"

Autumn is deeper, and the heat is gradually disappearing

Very suitable for showing your own "food" attribute

After all, seriously "paste autumn"

It's the "highest respect" of autumn

(） 傣)

In this tide of "sticking autumn"

Follow this food menu full of Pu'er characteristics

"Stick" together

(Figures of Zhang Lizhu in the bursting chicken of the chicken feast)

Mojiang Tongguan Huangpu Chicken

Golden Marguan is an old traffic road

Different diets brought by the Quartet are blended here

Formed this famous local cuisine

(Zhu Yunjiang Photo Conferring)

Different from cooking chicken in many places

Clearance Huangpu Chicken Test the diner's tooth mouth

Fresh native chicken is fired slightly after frying

On the table after flavoring

Fresh fragrance, long aftertaste

(Zhu Yunjiang Photo Conferring)

Ning'er grinding black barbecue

One of Ning'er's specialty food

The fragrance of food, crispy, tender, fresh

Farmers' meat, fresh melon fruits, etc. can be roasted

Hold a handful of ingredients back and forth

Fire cigarettes around, meat sesame oil overflows, sprinkle into the confession

Seamless connection between the inheritance of the transition

Perfectly reflects "barbecue art"

Simao Nanbang River tofu soup

Special food in Liushun Town, Simao District

Fresh and fragrant original soy milk

Sour sour bamboo shoot tofu

Fresh salt water beancurd, refreshing water tofu

Sweet fried bean dregs with fragrant teeth and cheeks

Coupled with farmers' bacon, yellow steamed chicken and other home -cooked dishes

The fresh fragrance of food, the taste is more beautiful

Move every nerve in the depths of the taste buds

(Photo by Li Mengjie)

Jingdong Huangya Noodles

Jingdong's famous specialty snacks

Fry the original ecological catfish and ham until crispy

Integrate the scent of the ham with the umami flavor of the catfish

The spicy blooms in the taste buds

Cook the golden noodles

The fragrance comes up, fresh and delicious

Jinggu Dai flavor

After killing the yellow cow

Take out the cow's spine and roast yellow with fire

Cut into thin shredded meat

Mix the cooked beef belly mixed

Put ginger, garlic, spicy seeds, peanuts, etc.

Then use the beef powder intestine after boiling

Or bile mix well to eat

This "heavy taste" food

Someone looked at the appetite and some people looked itching with the tip of the tongue

Zhenye scoop and chicken feast

"Spring Washyanjing Aquarius, Spring Warm Chicken Village Hua Tujin"

Among them, "Yanjing" is about Enng Gengjing

"Ji Township" refers to Tianba Township

Scoop chicken is a rare local chicken species unique to the town

It is also one of the "six famous chickens" in Yunnan Province

In

Scoop chicken is sweet and tender, rich in nutrition

With the local original ecological ingredients

It looks saliva, and it tastes interesting

(Scoop chicken soup Zhang Lizhu confessed)

Lancang Laoshisha Grasp the rice

Hand -grabbing rice is Lancangyuan ecological characteristic dishes

Including lack of barbecue, beef drum, bamboo shoots, corn, etc.

Nearly 20 kinds of La Shihara ecological specialties

Cooked with local ecological ingredients

(Photo by party soldiers)

La Ling people use unique cooking skills

Transform all kinds of ingredients into the deliciousness on the table

Unique delicious

I can't stop

(Photo by Zihan)

Jiangcheng Niu Danbao

"Niu Danbao" is chopped and boiled beef

Jiangcheng scatooing shreds are tender and good meat quality

Loved by consumers

Cooking with fresh beef cooked beef

The entrance is smooth, the taste is sweet

And the beef cooked with beef drumped, the crispy and chewy

Dip in the condiments to taste carefully

Let you experience the unique beef flavor

Meng Lian's hand grabbing fish and rice noodles

The Dai people call it "vegetable wrapfish" again

It is a cool and appetizing "extra points" food

In the ingredients of fish and rice noodles

Fish, rice noodles, special sauce and vegetable leaves are essential

(Pu'er picture on the cloud)

Take a piece of fresh lettuce leaves

Grab some rice noodles and fried fish in the vegetable leaves

Water again on the soul of the Qiang family- "Su Mi"

Or coriander, peanuts and other condiments

The color and fragrance are all, it is worth trying

(Pu'er picture on the cloud)

Western Union Paea Porridge

In many cricket food

Porridge possession is important

The Dai Porridge is the daily staple food of the compatriots of the Dai people

It is also one of the traditional cuisines that the Dai people receive guests

The Porch Porridge is more picky ingredients

Chicken must be used with authentic native chicken, and it must be burned with fire

The red rice that rice is planted by the Aya people

The Dai Porridge is delicious and seductive

It is a rare dish

(Photo by Liu Jiatong)

Reporter Zhu Zhengwen

Some pictures are provided by the Pu'er Cultural and Tourism Bureau and Firewest

Editorial Ma Yinrui

Review Huafang

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