Food consist of the wisdom of local people. Wenshan people take advantage of the local production to make healthy and excellent in color, aroma and taste. Here are some famous dishes and snacks of Wenshan.
Lotus Banquet 丘北莲花宴
In Qiubei, diverse lotus are inviting in summer. They also can be the food on your table, lotus leaves rice, lotus leaves tea, lotus root.They are good for your health, clearing away heat and toxic material. Except for appreciating the beautiful flowers, tasting the lotus banquet is the favorable choice.
Dyed Glutinous Rice 壮家花糯米
Zhuang people dye glutinous rice with the edible flowers or leaves, such as yellow flowers, maple leaves, red bluegrass and purple rattan, then steam till ready for eating. Rice becomes colorful like the booming flowers. It is the popular traditional Zhuang food.
Broiled Bean Curd 烤豆腐
The broiled bean curd is a featured snack in south Yunnan. Each bean curd weighs about 20 grams. Bean curd is made from high-grade soybeans. First, get rid of the shell of the soybeans. Grind them, and soak them in the water until they expand. Mill them to get the juice. Boil the juice and sieve it. Pure it into the mould and give it shape. Finally, get rid of the water and ferment it. Among all the working procedures, the fermentation is the most important. If the fermentation is too short, the bean curd will be so hard and taste a little bitter. If it is too long, the bean curd will decay.
The so-called broiled bean curd is in fact a kind of bean curd with odor. It smells awful but taste great. After the fermentation, many nutriments in the bean curd which are not easy to be absorbed by the human body have been decompounded by yeasts or fungals, and thus are good to human health.
Sanqi Steaming Pot Chicken of Wenshan 文山汽锅鸡
The Sanqi Steaming Pot Chicken is a famous dish in the Yanshan County. First, marinate the fine roots of Sanqi in the water, and then wash them clean. Put the roots in the abdominal cavity of the chicken which has already been washed. Place the chicken and the seasonings in the boiler. Then put the boiler on another boiler which holds about 4 or 5 kilograms of water. Airproof the meeting point of the two boilers.
Put the boilers on the big fire and braise for 3 or 4 hours until the chicken is done and the flesh and the bone separate from each. The chicken done this way is tender and fresh.In as early as the year of Qianlong in the Qing Dynasty, Sanqi Steaming Pot Chicken was widespread in the areas of south Yunnan. If you use Tall Gastraodia Tuber, it is Tall Gastraodia Tuber Steaming Pot Chicken; if you use China Cordyceps, it is China Cordyceps Steaming Pot Chicken. All these are special famous tonic dishes in Yunnan.