After leaving the Confucian Temple with its strange wishing plaques, and heading east, you can reach a pedestrian street full of ancient buildings.

There are two tallest towers. Standing on the road, you can see the towers in the distance at a glance.

The city tower is not big, but it is full of traces of ancient times.

I heard that this place was the ancient capital of Nanzhao.

Not long after walking on the pedestrian street, you saw a snack street.

And on this snack street, there is another shop that little fans want to bring Li Xiao to.

Yinji pickles.

More than fifty years have passed since Yinji pickles first appeared in the market.

The owner of this small shop, Grandma Chen, is also eighty-five years old.

Yinji pickles carefully select ingredients, work finely, and have a long storage period. Today, there are more than 10 kinds of pickles, including tempeh, wild nectar, soybean paste, skinned radish, pickled tofu, and wrinkled spicy pickles. They are a famous local product of Weishan.

When the little fan brought Li Xiao here, the rows of pickles in front of the store were particularly eye-catching.

More than a dozen kinds of pickles are arranged neatly, like soldiers waiting for inspection.

Red, green, sour, spicy, almost all of them.

Li Xiao also deliberately stayed on this scene for a long time.

I don’t know if it was recorded specifically for certain people to see.

On the barrage.

"Some people, take a good look."

"Some people have clearly seen that in a small shop like this in a small city, there are almost twenty kinds of pickles."

"We not only pickle cabbage, we also pickle green vegetables, radish, tofu, chive root, cowpea, etc."

"Actually, pickles are not just vegetables, some people can also make meat pickles."

"Oh, stop talking. If you say it again, I'll be upset."

"Isn't it bad to hit someone in the face like that?"

"We are talking about certain people, but we don't specify who they are."

"Oh, we are referring to 'certain people', everyone understands that."

There are so many ways to pickle pickles, and it is certainly impossible for Li Xiao to introduce them all at once.

Moreover, every place in the country has its own unique way of pickling pickles, and even if he teaches it, there is no guarantee that anyone will learn it.

On the barrage, the two people who had just scolded the most did not speak.

After a while, when another fan clicks on the homepage to view it, the avatar has changed to the initial avatar.

Good guy, I actually canceled my account.

I don’t know whether it’s because I don’t want to accept the facts, or because I can’t criticize this group of netizens.

The next step is to visit the scenic spots, but there is nothing worth seeing in this small place.

After visiting various scenic spots in Weibaoshan, Li Xiao returned to the small county town again.

After wandering around the quaint little county town for a while, Li Xiao found a few more snacks.

As we all know, the climate in Yunnan is like spring all year round, so one of the eighteen strange things in Yunnan is called "Flowers bloom all year round."

Yunnan is also called the "Kingdom of Plants" because of such climatic conditions.

Because of this, Yunnan people often study how to make flowers into dishes.

One of the snacks Li Xiao found was a snack called "Tanglihua Baba".

As we all know, in Yunnan, food such as pancakes are called "Baba", and even bait pieces can also be called "Bait Pie Baba".

So this Tangli flower cake is a cake made from Tangli flowers.

So what is Tangli flower?

Tangli flower is the flower of Tangli, a wild shrub of the Rosaceae family, which has the effect of astringing the lungs, astringing the intestines and digesting food.

Tangli flower has a cold nature and can clear away heat and detoxify. It contains a large amount of dietary fiber, and it can clear away heat and detoxify. It has many functions such as clearing the lungs, relieving cough and resolving phlegm. People usually eat Tangli flower not only to absorb a variety of benefits to the body

Amino acids can improve physical fitness, clear the lungs and relieve coughs, and soothe the throat.

There are two most common ways to eat Tangli flowers. One is to directly pick off the petals, wash them and put them in your mouth, so that you can taste the purest floral fragrance. The other is to pick off the fresh petals and then wash them.

Clean it and eat it cold with the sauce.

In Yunnan, the way to eat Tangli flowers is to make pancakes.

Li Xiao thought it was interesting and bought a Tangli flower cake.

They cost five yuan each and are as big as the palm of your hand.

In such a small county town, steamed buns larger than a palm are sold for one yuan and two cents each, steamed buns with meat fillings are one yuan and fifty cents each, and steamed buns are one yuan each.

Just one can be worth a meal.

At five yuan a piece of cake, it’s still a bit expensive.

This is a shop called "Foodie" on the pedestrian street.

When the boss saw the customer coming, he lowered his head and looked at the mobile phone in his hand.

Without raising his head, he asked in dialect: "What do you want to eat?"

The little fan has returned home, but fortunately Li Xiaomian can barely understand what he is saying.

Pointing to the piece of paper posted outside the door that said "Tangli flower cake, five yuan each", he said to the boss: "Boss, I want a Tangli flower cake."

"Okay, eat here or take away."

Li Xiao took a look inside the store.

There are only a few tables in the store, and it seems to be divided into two houses, with the sun shining through in the middle.

Some climbing plants were planted in the middle, and a spider plant pot was hung on it, with long branches and leaves hanging down from it.

There was also a menu in the store. Li Xiao looked at a large freezer at the door and ordered another three-yuan popsicle.

The so-called old popsicles are just popsicles made from molds sold in stores in various regions.

Yogurt, chocolate, red bean paste, mung bean paste, and glutinous rice are all common flavors.

Of course, there are Yunnan popsicles, rose yogurt and cold shrimp.

The weather in Yunnan can't be called hot, but walking outside in this sunny weather is definitely not cool.

So Li Xiao ordered another cold shrimp popsicle and a rose yogurt popsicle.

The boss just glanced at it and said: "Four pieces for roses and one piece for cold shrimps."

The popsicles taken out of the refrigerator were still steaming and hard from the cold. Li Xiao was nibbling the popsicles next to the frying pan at the door while watching the boss make pancakes.

This chapter is not over yet, please click on the next page to continue reading! During this period, children in school uniforms also walked in and took orders from the boss with menus. The boss's wife would go to the kitchen to cook for them.

Most of them order some shredded bait in a clay pot, rice noodles in a clay pot, and some order some shredded bait in a soup.

The casserole is to boil the shredded rice noodles with seasonings in a casserole. When it is brought out, it is brought out with the casserole. Inside the heated casserole is boiling noodle soup, which is still bubbling when it is brought out.

To make soup, add the vegetables and seasonings to be used to cook the shredded bait into the water. Finally, put a handful of shredded bait into the pot, boil until soft, take it out, pour it into a bowl and eat.

Both are very popular ways to eat here, but what Li Xiao currently cares about is only his Tangli flower cake.

And the cold shrimp popsicle in your mouth.

Cold shrimp, originally produced in Yichang, Hubei Province, is called cold shrimp because of its large head and slender tail, which looks like a shrimp. It is made by pulping rice and dropping it into a basin of cold water.

Cold shrimp has a smooth, glutinous and refreshing taste, is soft and sweet, and is often paired with ice powder, brown sugar water, and rose sauce in Dali as a common summer dessert.

The emergence of rose yogurt also stems from the Yunnan people's love for using flowers in their dishes. Roses smell fragrant and sweet, and when added to yogurt, they create such a unique dessert.

The boss grabbed a handful of dough with Tangli flowers from the basin and put it in the oil pan to fry.

The aroma of pasta mixed with the aroma of oil overflowed, and soon a Tangli flower cake was ready.

The Tangli flower cake that has just come out of the pan is still very hot. Since it is a fried cake, the whole cake looks oily and the skin is fried crispy. You can still vaguely see the Tangli flower wrapped in the dough.

After taking a bite, the Tangli flower cake made of glutinous rice flour is still a bit sticky.

The method of making Tangli flower cake is also very simple.

At the beginning of spring, go to the mountains to pick some fresh Tangli flowers, preferably half-open Tangli flowers, which will taste more tender and less likely to be bitter.

Wash the Tangli flowers you brought back with clean water, blanch them in boiling water for tens of seconds, take them out and drain them.

Cut some bacon, preferably both fat and lean. Mix the glutinous rice flour and chopped bacon together, add water and mix evenly. Finally, shape the mixture into a pancake shape, put it into a pot, or fry it with oil or use

Deep-fry the pancakes until they take on a golden color, and then you can go abroad.

When you take a bite, the texture of the glutinous rice flour makes the whole pancake soft and a bit sticky, but also soft and chewy. The fried exterior is fragrant and crispy when you take a bite. The inside of the pancake has a different texture than the glutinous rice flour.

The ones are bacon and Tangli flowers.
To be continued...