Yunnan Lemon Golden Soup Hot and Sour Rice Noodle 321 g

Here is the introduction to Yunnan Dehe Xishuangbanna-style Lemon Golden Soup Hot and Sour Rice Noodles:

Ingredients and Regional Characteristics

 Core Regional Elements: Relying on Dehe's craftsmanship and Xishuangbanna's tropical ingredients, it integrates the hot and sour food flavors of ethnic minorities such as the Dai and Hani. With tropical spices like lemon, lemongrass, and galangal as the soul, paired with a golden and rich soup base, it forms a unique borderland flavor.

 Key Ingredients:

 Lemon: Local green lemons from Xishuangbanna are selected, with bright acidity and fresh fruity aroma, which can not only enhance the flavor but also balance the spiciness.

Golden Soup Base: Slowly boiled with old hens and pork shin bones for a long time, added with spices such as galangal, lemongrass, and turmeric powder, the soup is golden and clear, exuding the herbal aroma of Southeast Asian style.

Hot and Sour Ingredients: Using Yunnan小米辣 (small hot peppers), 32wild mountain peppers, paired with fermented bamboo shoots and sour papaya, the hot and sour layers are rich, with a mellow sour taste from natural fermentation.

Production Process

1. Soup Base Brewing: After blanching the old hens and pork bones, add galangal, lemongrass, and lemon leaves, and simmer over low heat for 4 hours. After filtering, add turmeric powder for coloring to form the "golden soup" base, which is both rich and refreshing.

2. Hot and Sour Sauce Preparation: Mash the small hot peppers and wild mountain peppers, mix with fermented bamboo shoots, sour papaya dices, garlic paste, and lemon juice, stimulate the aroma with hot oil, and add fish sauce and soy sauce for seasoning to make the hot and sour sauce.

3. Combination and Matching: Cook Yunnan sour rice noodles until smooth, put them into the golden soup, add hot and sour sauce, blanched mint leaves, Xiangliu (a local herb), and bean sprouts. Finally, sprinkle with lemon slices and fried peanut crumbs, and pour a little lemon juice to enhance the freshness.

Flavor Characteristics

• Blend of Hot and Sour: The refreshing acidity of lemon collides with the fresh spiciness of small hot peppers, and the fermented sour aroma of bamboo shoots runs through it. It is hot but not dry, sour but not astringent, appetizing and refreshing.

• Mellow Golden Soup: The soup base presents a golden color due to long-term brewing. It has both the richness of bone soup and the herbal fragrance of lemongrass and galangal. The citric acid of lemon makes the soup base more light.

• Finishing Touch of Tropical Spices: Xishuangbanna's unique herbs such as Xiangliu and mint leaves add a fresh greenness to the rice noodles, forming a rich layered taste experience with the hot and sour flavor, as if dining in the tropical rainforest.

Culture and Dietary Logic

This rice noodle dish integrates the dietary genes of southwestern Yunnan and Southeast Asia. As the "Kingdom of Plants" on the border of China, Laos, Myanmar, and Thailand, the hot and sour taste in Xishuangbanna not only adapts to the hot and humid climate (appetizing and dispelling dampness) but also reflects the dietary integration of multi-ethnic混居 (mixed residence). It combines the Dai sour food culture, Burmese-style spice use, and Yunnan's local rice noodle craftsmanship. As a time-honored brand in Yunnan, Dehe has retained the authenticity of borderland ethnic flavors in an industrialized way, making traditional hot and sour rice noodles both with regional characteristics and modern convenience.