Yunnan steamed chicken is very particular about cooking methods, with unique ingredients and unique taste. The chicken pieces are fresh and tender, and the soup is sweet, which makes people linger. The tableware for steaming chicken should be a ceramic steamer built with water. Jianshui steamer has simple appearance and unique structure. Its belly is flat and round with a hollow tube in the middle. Steam enters the pot along this pipe, and after being cooled by the pot cover, it becomes water drops and falls into the pot, becoming chicken soup. After two or three hours, the meat and bones are separated and can be eaten.

Second, Yunnan specialty food-saving

Rescue is one of the most famous snacks in Tengchong County, Yunnan Province, and it is a fried bait block. The production method is to cut the bait into small pieces, add ham, eggs, meat, radish and tomatoes, and stir-fry in a pot.

Third, Yunnan specialty food-roasted bait block.

Roasted bait block is a local folk snack in Yunnan. It is made of cooked rice and pressed into blocks, usually in the shape of round pancakes. Bake it on a charcoal fire, then spread it with sauce and vegetable stuffing. The smell of rice and the taste of sauce are local people's favorite foods. Bait burning blocks are generally available in mobile stalls in various cities in Yunnan.

Fourth, Yunnan specialty food-bean stew rice

Bean stew rice is made of fresh and tender broad beans just picked, peeled to leave bean rice, cooked ham cut into nail-sized pieces, washed with half glutinous rice, and cooked rice soup. When the pot is on fire, stir-fry the ham, add the broad bean rice, salt, monosodium glutamate and soup, then pour in the rice, cover the broad bean and ham, and simmer the soup over low heat. Later, mix the ham and broad bean rice below with the rice above.

Five, Yunnan specialty food-Yunnan rice noodles

Rice flour is one of the most common staple foods and the most common breakfast for Yunnan people. There are two main ways to make Yunnan rice noodles. One is fermented rice and ground, commonly known as "sour rice noodles". The taste is thick, smooth and sweet, with rice fragrance, which is a traditional method. One is to take rice, grind it into powder, put it directly into the machine, and gelatinize it by the heat of friction, which is called "dried rice noodles". After drying, it is "dried rice noodles", which is convenient to carry and store. It swells when cooked and eaten. Dried rice noodles are hard, chewy and long, but not as fragrant as sour rice noodles.

Six, Yunnan specialty food-Yunnan crossing the bridge rice noodles

Cross-bridge rice noodles consist of soup, Daoxiao Noodles, rice noodles and seasoning. Rich in flavor and nutrition, it often makes Chinese and foreign diners full of praise. Crossing the bridge rice noodles embodies the rich raw materials, exquisite craftsmanship and special eating methods of Yunnan cuisine, and enjoys a high reputation at home and abroad.

Seven, Yunnan specialty food-pot cover noodles

Pot rice noodle is one of the favorite cooking methods of Kunming people. The main feature is that rice noodles are cooked in a small pot on charcoal fire, and fresh meat is added, which is delicious.

Eight, Yunnan specialty food-mushroom hot pot

Yunnan is the kingdom of wild mushrooms. Kunming, Lijiang and many other places have restaurants specializing in eating wild mushrooms, and wild mushroom hot pot is also very popular in the local area. When you come to Yunnan, you must try the local wild mushrooms.

★★★★★★★★★ Regional distribution of Yunnan cuisine ★★★★★

Yunnan is a province with many ethnic minorities, and each city has its own unique folk customs and local snacks.

Kunming: Crossing the Bridge Rice Noodles, Jiahua Flower Cake, Cold Noodles with Shredded Chicken, Tofu Rice Noodles, Steamed Chicken, Bamboo Insects, Wild Mushrooms, Chenggong Zhubaoli, Dianchi Duck, Shilin Confucian House, Yiliang Salted Duck, Iced Powder, Fruit Corn, Fried Potato, Wrapped Tofu and Old Milk Potato.

Chuxiong: Wild mushrooms, Yi cuisine.

Dali: Bai cuisine, Bai three teas soup, Deng Chuan milk fan, Erhai fish, Erhai seaweed, Weishan rake bait, lump bait, rolled hoof, whitebait, fried rawhide.

Lijiang: Naxi cuisine, Lijiang Baba, butter tea, bean jelly, Yongsheng oil tea, preserved ribs, spirulina, and green thorn fruit.

Diqing: Tibetan flavor, butter tea, highland barley wine, Tibetan bacon, milk powder.

Xishuangbanna: Dai cuisine, Dai baked rice, fresh bamboo shoots, ant eggs, wild mushrooms, tropical fruits and Dai bamboo rice.

Baoshan: Pupiao sugarcane, Tengchong rescue rack (fried bait block), Tengchong bait wire, Baoshan mung bean and vermicelli.

Dehong: Dai cuisine, tropical fruits, sprinkling cakes, Dai bamboo rice, paomo and mangshi pickles.

Zhaotong: Stewed chicken with gastrodia elata, Zhaotong sauce and Cui Hua tea.

Qujing: Xuanwei ham, walnut, potato, sesame, steamed bait.

Wenshan: Sanqi stewed chicken, sour soup chicken, sour soup beef, wild mushrooms, cold food feast, salt and pepper cake, braised rice noodles, minba (a unique food in Funing), Vietnamese rolls, dog meat stalls, roasted bait blocks, buckwheat cakes, glutinous rice and other Sanqi series dishes.

Honghe: Mengzi Crossing the Bridge Rice Noodles, Jianshui Roasted Tofu, Kaiyuan Xiao Juan Powder, Jianshui Purple Peach, Mengzi Sweet Pomegranate, Jianshui Qujiang Roast Duck and Shiping Tofu.

Yuxi: Jiangchuan three dishes, anti-wave fish, Chengjiang lotus root starch, copper pot fish, bighead carp, small roll powder, cold rice noodles, preserved wax gourd, oil-soaked rot, tofu sugar, oily chicken fir, ice powder.

Pu 'er: Wild vegetables, ethnic dishes, dried rice (rolled powder), Pu 'er tea.

Lincang: Thin bean powder, rotten chicken rice, yunnan black tea, Babajuan.

Nujiang River: Nujiang Fish, Ramadeng Pomegranate, Bingzhongluo Chestnut, Slate Baba, Gongla