「寻根食记」葛根——苦中带甜的“千年人参”【滇西小哥】

葛根在云南更像一种“零食”，街边小吃摊上煮好了卖，切一块下来直接放嘴里一点点啃了吃，淡淡的苦味里泛着甜。柴葛根一般都是煮熟了吃，集市上煮熟了卖的都是这种野生柴葛根，也可以直接切片晒干泡水喝，据说有很多特别的功效。
另一种粉葛根可以研磨过滤沉淀出淀粉后冲水喝的，它在我们心里的地位可是比藕粉高太多了，苦中带有淡淡的清香和甜味，比藕粉口感更丝滑。
自己做了很多葛根粉，那就奢侈的用葛根粉做一顿饭吧……云南人对根的喜爱会在这个系列里都表达出来，希望你们能陪着我一起，慢慢了解云南，了解我们独一无二的美食～

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In Yunnan, Kudzu root is more like a "snack" cooked and sold at street food stalls. People cut a piece and put it directly in their mouths, and there's a bitter sweetness. Wild kudzu root is cooked and sold in the market, which can also be sliced, sun-dried, and soaked in water and it's said to have many special effects.
While pueraria root can be ground, filtered to make the starch which can be made into paste after adding some water. In our hearts, it's way better than lotus root starch. There's a light fragrance and a bitter sweetness, and it tastes smoother than lotus root starch.
Since I've made a lot of pueraria powder, I'll make a meal with it today... In this series, I'll show you the Yunnan people's love for roots. I hope you'll accompany me to gradually know Yunnan and our unique cuisine!

大家好！我是滇西小哥，一个地道的云南妹子，如果你喜欢我的视频，请持续关注我的频道，
我会在不同的平台分享我的生活，以及云南特色美食，祝你们天天开心，每天都有美食相伴～
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