If you stroll in the streets of Kunming, you can often see the snack signs of "real Yuxi flavor" and "best Yuxi flavor". Yuxi's cooking skills are well-known all over Yunnan, and Yuxi's cooking technicians are all over the city.

Yuxi City is named after water, and Yuxi River is the bridge water recorded in Shuijing Annotation. It has been called Yuxi in the Ming Dynasty literature, which means it is clean as jade. The flavor of Yuxi is related to water, and its famous foods such as fried eel, stewed loach fish and roasted duck are all made of aquatic products, while the famous Yuxi rice noodles are related to Yuxi rice varieties. Since the Ming and Qing Dynasties, Yuxi has been known as a barn in central Yunnan, which are the material basis of Yuxi flavor.

Yuxi flavor snacks were popular in Kunming as early as the Qianlong period of the Qing Dynasty and have been developing continuously for nearly a hundred years. In particular, it absorbs the advantages of Sichuan flavor and Su flavor, and has both spicy and delicious flavor. The snack variety that best represents the flavor of Yuxi pays attention to the taste of soup, and Yuxi rice noodles is the most complete seasoning. Yuxi rice noodles have various names and colors, including stuffy rice noodles, eel cold (hot) rice noodles, meat rice noodles and chicken rice noodles. According to the seasonal changes, there are assorted cold rice noodles, which are mainly cold dishes, crisp and refreshing, with various condiments, and are the best cold drinks in summer. Folk bean powder covered with sour soup and cold rice noodles is cheap and good, and people of all ages like to eat it.

Yuxi small pot rice noodles are unique, and the soup tastes fresh. It is made of tube bones and chicken, fresh and tender green leafy vegetables such as leeks and pea tips, accompanied by Yuxi soy sauce, fresh chopped meat, pickled vegetables with appropriate amount of water, and one pot and one bowl. In addition, the small pot of halogen bait is heavy but not greasy, fragrant but not brittle, cooked but not sticky. Recently, on the basis of cooking in a small pot, fried bait, fried roll powder and fried rice noodles have been developed. Add ham, bacon or sausage to enhance the taste, and add leek heads. The finished product is green and yellow, fresh and delicious, smooth but not greasy. < P > Try the snacks and the noodles will be more impressive. Yuxi cooking, stew, stir-fry, stir-fry, steam, stew, simmer, marinate and roast all have their own specialties.

Stewed eel is called Yuxi famous dish, which is the specialty of Yuxi cooking technicians. The soup is red and bright. Add fried pork skin to taste, and get mint fragrance. Then add leek to make it fresh and sweet. The eel is tender and rich, oily but not greasy. There are many varieties in fried eel, such as red oil drum eel, shredded fried eel, etc., which are spicy and delicious, and crispy at the entrance

The stewed loach fish has a certain flavor, which is smashed but not rotten, and the fish head is caught at the entrance, and the tail is left in the mouth and dragged out of the bone, which is extremely delicious

The pork belly head, chicken and duck gizzard are the main raw materials, and the fire is booming and the oil is rapidly cooked. Mat with broad beans, sweet potatoes, potatoes, and even more colorful

Slippery loin and vinegar-rolled eel are light and delicious, tender and residue-free

Pot-stewed dishes are popular in Yuxi, and all kinds of famous dishes, from chicken, duck, ham to tofu, can be marinated, with pure fragrance and diverse ingredients. Pay attention to the temperature, taste refreshing and drink with wine. There are food stalls on both sides of the narrow street, and people come and go from morning till night. People take it as a pleasure to have a full taste of Yuxi flavor here. This grand occasion lasted until the 1951s. Explain the position of Yuxi flavor in Yunnan food culture. The connotation of "Yuxi flavor" includes a series of unique dishes, famous snacks and other cooking foods. Its establishment and formation include the hardships and wisdom of many predecessors. The biggest feature of its dishes is that they are meticulous in knife work and pay attention to heat. The main ingredients are fresh, lively, nutritious and tender, while the seasoning is mainly fresh, spicy and light, with moderate sweetness and sweetness, regardless of frying, burning, boiling, braising, stewing, etc., its color, fragrance, taste and shape are superior. In Yuxi, because of different local products, it has formed its own characteristics. The reason why all kinds of snacks can be called a must lies in the uniqueness of production and the novelty and fineness of raw materials. After the founding of New China, due to the establishment of a special catering service management organization, many young and middle-aged cooks with knowledge and culture have been trained by adopting the methods of "mentoring by teachers" or holding training courses, which have crystallized the wisdom of past generations of chefs, and the Yuxi flavor has been inherited (Yuxi)

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