Where does Huili Baikuai come from?

The ancient city of Huili was named after the "merger of Chuanyuan and Zhengping Songli". It was called Huiwu in ancient times and then Huichuan. It was built in the sixth year of Yuanding, Emperor Wu of the Western Han Dynasty (111 BC). It has a history of more than two thousand years. Huili has always been an important military and economic town at the junction of Sichuan and Yunnan provinces, and a distribution center for business and travel materials from Sichuan and Yunnan provinces. The ancient Southern Silk Road ran more than 100 kilometers from north to south of the county, passing through 44 towns. Huili County is this An important post station on this ancient road, it is known as the "key to Sichuan and Yunnan".

Since immigrants from other places entered Huili in the Ming and Qing Dynasties, the food style has brought together the characteristics of the north and the south, coupled with the influence of Sichuan and Yunnan food customs, forming its own unique flavor characteristics. Formal banquets at Huili include the most famous local specialty black goat "hot leather whole sheep banquet", as well as "Nine Big Bowls", "Five Pressed Tables", "Three Dies of Water", "Ten Big Pieces", etc. Hearts are counted in odd numbers, such as 7 dishes, 9 dishes, and hot pot is added in winter. Huili folk snacks have the most varieties and are most concentrated in the county. For breakfast, there are mutton hot pot, iron cakes, buckwheat jelly, thin bean flour, crispy steamed buns, etc., as well as steamed pork with steamed rice noodles, lamb ham, and dried lamb. Bai Kuai is a specialty snack in Yunnan, but the cooking methods of eating Bai Kuai are better than those in Yunnan, such as roasting, boiling, stir-frying and blanching Bai Kuai each has its own characteristics, especially shredded chicken, ham and boiled meat Bai Kuai is the most famous.

It can handle bait quickly and eats rice. Characteristics: white in color, tender in color, strong and fragrant. Cooking method: Steam. This product was originally used as a Buddhist offering among the people, but later developed into local snacks, such as small pot bait shreds and fried bait shreds. During the reign of Emperor Yuan of the Han Dynasty (Liu Shuang), Huangmenling Shiyou’s "Jijiupian" recorded "cake, rice, rice and sweet bean soup". Note: "The rice is boiled and steamed to serve as bait."

Historically, from the Tianbao period of the Tang Dynasty to the early Ming Dynasty, Huili was once subordinate to the Dali Kingdom and the Nanzhao regime at that time, and its customs and food culture were deeply influenced by Yunnan. Since its introduction to Huili in the Ming Dynasty, Baikuai has been continuously developed and improved by combining the cooking styles of the north and the south. Its cooking methods have greatly exceeded the simple limitations of the monotonous roasting and boiling methods of its origin.

There are various cooking methods for quick processing of Huili bait, each with its own characteristics. Generally, the main methods are boiling, stir-frying, deep-frying, roasting, rinsing, roasting, etc. At home, bait kuai shreds are often cooked with brown sugar or pickled bacon, sauerkraut, etc., while street stalls grill bait kuai over charcoal fire and coat it with fried beans or honey. It is a famous snack, and there are also grilled bait kuai shreds. Quickly add rice noodles or camellia to eat together. The most famous bait fast food is the famous Huili chicken and fire shredded bait fast. Many people think it was introduced from Yunnan, but it is actually a unique Huili food that combines the flavors of Sichuan and Yunnan.