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The Traditional Kunming Desserts

Whether it is street food or an important banquet, they will always appear on the table of Kunming people. There are many varieties, but the taste experience that brings infinite joy to people. In the hot days, taste the traditional Kunming dessert, make your summer become sweet. 

 

TiaoGao Oufen (Lotus root starch with glutinous rice cake and rose brown sugar syrup)

The TiaoGao Oufen is a excellent combination of multiple tastes. Yunnan is a gathering place for wetland lakes and a paradise for lotus roots. But fresh lotus roots are difficult to storage, so people will through grinding and baking to make lotus root starch for storage, so that they can taste the summer food at any time.

Zengzi is a ancient kitchenware, mainly use to steam rice. In order to cook the traditional TiaoGao Oufen even now has rice cooker but most restaurants still use Zengzi to cook glutinous rice cake. When the glutinous rice cake is nearly cooked, then quickly to make the Oufen (Louts root starch), this is the the trick to ensure that both temperatures and taste are just right. Finally, put the glutinous rice cake into Oufen, add some confections, raisins, sesames as decoration, together with brown sugar sauce or rose sugar sauce to enhance the sweetness of the taste.

 

 

Modeng Baba (Morden Pancake)

It may be the strangest name of Kunming local dessert. But it is really delicious and make a deep impression in every local people.

In 1941, Lieutenant General Chen Nad of the US Army Air Force formed the Flying Tigers in Kunming, and many Americans also came to Wujiaba, Kunming. Due to the uniform distribution of US military supplies, many soldiers will bring their unused cigarettes, butter, and other supplies to the market to exchange goods that Kunming people usually need.

A pancake shop which run by two beautiful sisters then try to add the butter into flour to make pancake. The butter give a richer milky smell and softer taste to Modern Baba. The special taste attract many people to try it. At that time, butter was rare in Kunming. Many people thought it was a modern product, and because American soldiers have always said the word modern to the sisters. Therefore, some people combined these characteristics and called the face of this new invention "Modern Baba".

 

Rose Flower Cake

The Rose Flower Cake is not only a special dessert in Kunming, but also serves as a business card for Spring City cuisine. Many tourists will bring two or three boxes of Rose Flower Cake as a gift to their relatives and friends.

The Rose Flower Cakes have high quality requirements for fillings. In order to preserve the fresh fragrance of the flowers as much as possible. After 9am the temperature begin to raise, the aroma of rose flower will volatilize, will affect the quality of flower. The picked roses are then manually screened and store in freezer or transport by refrigerated trucks to factory for process. To make Rose Flower Cake the first important step is to make the filling. Crashed petals to mud then add honey and sugar, put into refrigerated , to reduce bitterness.The best flavour is all coming from the rose filling. Only use rose a single ingredient once again creates a new complex flavor.

The rose filling neutralizes the oiliness of the pastry, and the pastry absorbs the sweetness in the flower filling. Everything is just perfect combination.

 

Sticky Rice Balls with Soybean Flour (Doumian Tangyuan)

Doumian Tangyuan have always held an unshakable position in Kunming desserts. The Kunming people think that Tangyuan will lose its soft taste as soon as it is frozen. So fresh hand make Tangyuan is the soul of delicious Doumian Tangyuan.

 

 

Eight Delicacies Rice Pudding (Babaofan)

Babaofan is not only common in the streets, but also an important feast for the Kunming people. Babaofan is Beijing cuisine but it was introduced to Kunming as early as the Ming Dynasty.

Traditional eight delicacies ingredients include glutinous rice, red bean paste, red dates, lotus seeds, raisins, walnut kernels, sunflower seeds and goji berry. Nowadays the Babaofan has more abundant ingredients and more portions than in the past. It is more suitable for appearing on the formal dining table.

With the time goes, Babaofan is still has an important position in locals mind. No matter how many dishes are served at the banquet, people will choose Babaofan as the last dish. 

 

 

(Article:Kunming Faner and photo source:Kunming Faner, innyo)

文转载自昆明范儿https://www.sohu.com/a/397003065_417747?spm=smpc.author.fd-d.17.1591255290740KFo7fJf

图片整理自昆明范儿、云游网

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