| dbo:abstract
|
- La cuisine du Yunnan (chinois : 雲南菜 ; pinyin : Yúnnán cài), aussi appelée dian (滇菜, diāncài), est la cuisine locale du Yunnan, en Chine. Elle constitue un mélange des traditions culinaires du Sichuan mais aussi des minorités bai, tai, yi, et naxi parmi d'autres. Étant la province avec le plus de cultures ethniques différentes, la cuisine du Yunnan est très variée et il est difficile de faire des généralisations. Beaucoup de plats du Yunnan sont assez épicés et les champignons figurent souvent au menu. Des fleurs, des algues et des fougères sont aussi cuisinées. Les deux produits les plus renommés de la province sont le thé pu-erh (普洱茶, pǔ'ěr chá), qui est traditionnellement cultivé à Ning'er, et le jambon de Xuanwei (宣威腿, xuānwēi tuǐ), qui est employé en mijotage pour parfumer des plats braisés de la cuisine chinoise et qui constitue la base de nombreux bouillons. La cuisine du Yunnan est singulière en Chine notamment en raison de ses fromages comme le Rubing (乳饼, rǔbǐng) et le Rushan (乳扇, rǔshān), confectionnés par l'ethnie bai, et ses yaourts ; la prédominance du yaourt dans la cuisine locale peut être due à la combinaison de l'influence mongole (ayant conquis la région, alors royaume de Dali, pour l'intégrer à la Chine durant la dynastie Yuan en 1253), le déplacement de populations d'Asie Centrale au Yunnan et la proximité et l'influence de l'Inde et du Tibet. (fr)
- Yunnan cuisine, alternatively known as Dian cuisine, is an amalgam of the cuisines of the Han Chinese and other ethnic minority groups in Yunnan Province in southwestern China. As the province with the largest number of ethnic minority groups, Yunnan cuisine is vastly varied, and it is difficult to make generalisations. Many Yunnan dishes are quite spicy, and mushrooms are featured prominently. Flowers, ferns, algae and insects may also be eaten. The cuisine of Yunnan is often compared to the cuisine of Southeast Asia as the province borders the region and many of the ethnic minorities or related cultural groups also have a presence in Southeast Asia. Three of the province's most famous products are the renowned Pu'er tea, which was traditionally grown in Ning'er; Xuanwei ham, which is often used to flavour stewed and braised foods in Chinese cuisine and for making the stocks and broths of many Chinese soups; and guoqiao (crossing the bridge), a rice noodle soup with chicken, pig's kidney and liver, fish and pickled pork. Yunnan cuisine is unique in China for its cheeses like Rubing and Rushan cheese made by the Bai people. Other influences include Mongolian influence during the Yuan dynasty (i.e. Central Asian settlement in Yunnan), and the proximity and influence of India and Tibet on Yunnan. Yunnan cuisine is gaining popularity in the west. Likening the food vlogger Dianxi Xiaoge to the Chinese documentary television series A Bite of China, Xinhua said Dianxi Xiaoge could be called A Bite of Yunnan in introducing Yunnan cuisine to the world. (en)
- 윈난 요리(Yunnan料理, 중국어 간체자: 云南菜, 정체자: 雲南菜, 병음: Yúnnán cài 윈난차이[*]) 또는 전요리(滇料理, 중국어: 滇菜, 병음: diāncài 뎬차이[*])는 중화인민공화국 윈난 지방 요리를 말한다. 쓰촨 요리 계열의 한족 음식과 바이족, 다이족, 이족, 나시족 등 소수 민족 음식으로 구성된다. (ko)
- 雲南料理（うんなんりょうり、中国語：雲南菜、云南菜 Yúnnán cài、滇菜 Diān cài）は、中華人民共和国雲南省の地方料理。四川料理系の漢族の料理と、ペー族、タイ族、イ族、ナシ族等の少数民族料理からなる。 (ja)
- 滇菜为发源于云南的，以烹制山珍、水鲜、蔬菜见长。其口味偏鲜糯酥脆、醇厚重油、酸辣微麻、鲜嫩回甜。烹饪技法上除了炖、卤、汆、炸、蒸、熘之外，还有隔器盐焗、焐、烤、腌、舂。 由于云南省地处云贵高原，山脉绵延，河流众多，高原湖泊镶嵌其间，气候适宜，故素有“动植物王国”、“药材花木之乡”的美誉。全省有淡水鱼类366 种、两栖类动物92种、爬行动物143 种、鸟类782种，兽类274种，野生食用菌高达200 多种，而各类野生花果菜蔬更是有百千种，因此，滇菜最显著的特点是长于以野禽、昆虫、食用菌、鲜花、野菜入菜。 (zh)
|
| rdfs:comment
|
- 윈난 요리(Yunnan料理, 중국어 간체자: 云南菜, 정체자: 雲南菜, 병음: Yúnnán cài 윈난차이[*]) 또는 전요리(滇料理, 중국어: 滇菜, 병음: diāncài 뎬차이[*])는 중화인민공화국 윈난 지방 요리를 말한다. 쓰촨 요리 계열의 한족 음식과 바이족, 다이족, 이족, 나시족 등 소수 민족 음식으로 구성된다. (ko)
- 雲南料理（うんなんりょうり、中国語：雲南菜、云南菜 Yúnnán cài、滇菜 Diān cài）は、中華人民共和国雲南省の地方料理。四川料理系の漢族の料理と、ペー族、タイ族、イ族、ナシ族等の少数民族料理からなる。 (ja)
- 滇菜为发源于云南的，以烹制山珍、水鲜、蔬菜见长。其口味偏鲜糯酥脆、醇厚重油、酸辣微麻、鲜嫩回甜。烹饪技法上除了炖、卤、汆、炸、蒸、熘之外，还有隔器盐焗、焐、烤、腌、舂。 由于云南省地处云贵高原，山脉绵延，河流众多，高原湖泊镶嵌其间，气候适宜，故素有“动植物王国”、“药材花木之乡”的美誉。全省有淡水鱼类366 种、两栖类动物92种、爬行动物143 种、鸟类782种，兽类274种，野生食用菌高达200 多种，而各类野生花果菜蔬更是有百千种，因此，滇菜最显著的特点是长于以野禽、昆虫、食用菌、鲜花、野菜入菜。 (zh)
- La cuisine du Yunnan (chinois : 雲南菜 ; pinyin : Yúnnán cài), aussi appelée dian (滇菜, diāncài), est la cuisine locale du Yunnan, en Chine. Elle constitue un mélange des traditions culinaires du Sichuan mais aussi des minorités bai, tai, yi, et naxi parmi d'autres. Étant la province avec le plus de cultures ethniques différentes, la cuisine du Yunnan est très variée et il est difficile de faire des généralisations. Beaucoup de plats du Yunnan sont assez épicés et les champignons figurent souvent au menu. Des fleurs, des algues et des fougères sont aussi cuisinées. (fr)
- Yunnan cuisine, alternatively known as Dian cuisine, is an amalgam of the cuisines of the Han Chinese and other ethnic minority groups in Yunnan Province in southwestern China. As the province with the largest number of ethnic minority groups, Yunnan cuisine is vastly varied, and it is difficult to make generalisations. Many Yunnan dishes are quite spicy, and mushrooms are featured prominently. Flowers, ferns, algae and insects may also be eaten. The cuisine of Yunnan is often compared to the cuisine of Southeast Asia as the province borders the region and many of the ethnic minorities or related cultural groups also have a presence in Southeast Asia. (en)
|
.jpg){kind=link}
.jpg){kind=link}
.jpg){kind=link}
.jpg){kind=link}
.jpg){kind=link}
.jpg){kind=link}
