Cut the chicken into pieces and add seasonings. Then steam it in a steam pot. Its soup is condensed by pure steam, which keeps its original flavor, fresh soup and tender meat. Or traditional Chinese medicines such as Panax notoginseng, Cordyceps, Gastrodia elata, etc. Add it into the pot and call it steamed chicken with notoginseng, steamed chicken with cordyceps and steamed chicken with gastrodia elata. Has the medicinal value of nourishing and strengthening the body.

Yunnan roast duck

Wipe the skin of the duckling with honey water, put the seasoned soup in a special oven, stew it with dry and fluffy charcoal fire until the surface is dark red and yellow, take it out, control the soup in the cavity, cut it into pieces, put it on a plate, and sprinkle with pepper and salt. The skin is crisp and tender, fragrant and refreshing, fat but not greasy. Usually eaten with sweet noodle sauce and onion.

Xiaguan casserole fish

Casserole fish is a famous dish with Bai flavor. Cooked in Xiangyun specialty casserole. Bow fish or carp are used as main materials, and Heqing round leg (ham) slices, squid, sea cucumber, tendon, chicken slices, shrimp skin, magnolia officinalis, mushrooms, tofu, Chinese cabbage, red and yellow carrots and seasonings are added. Even the pot is served on the table (no stove), and the soup in the pot rolls, with a fragrant smell and fresh and delicious soup.

Steamed milk cake with fire clip

Take two pieces of Lunan goat milk cakes with a piece of Xuanwei old ham in the middle. The shape and size of the cake and the sliced meat are the same. Arrange them neatly in a buckle bowl, pour in seasoned stock and fresh pea tips, steam them in a cage, and buckle them into a big bowl to serve. Red and white, dotted with green leaves, rich in fragrance, soft and smooth.

Braised chicken fillet with bamboo shoots

Yunnan bamboo shoots and chicken tenderloin, with Xuanwei old ham, fresh chicken, magnolia slices and so on. Steamed chicken fillet with seasoning, cooked the rest in casserole with seasoning, and poured into a large bowl; Then put the chicken tenderloin in and drizzle with sesame oil. The soup is clear, delicious, light and refreshing.

Frog holding jade column

Mix green broad beans (beans), green garlic moss, shredded ham with seasoning, and fry in a small pot until cooked. Shaped like a frog holding a column, decorated with shredded ham, red, green and white, fragrant and beautiful.

Steamed chicken with fire clip

Is prepared from Yunnan Shanzhen Chicken fir (edible fungus) and Xuanwei old ham. Slice the mushroom stem, then cut the ham into equal parts, put a piece of ham between two pieces of chicken fir, put it neatly in a button bowl, put the mushroom cover cut into small pieces on the surface, pour the broth, steam it in a cage, turn it over and put it in a big bowl. Red and white, fresh and tender population, fragrant and refreshing.

Fried ganba

Slice beef jerky (a Hui delicacy, pickled with vegetable beef and air-dried), fry it, and sprinkle with pepper noodles. Or when fried crisp, discard the remaining oil, stir-fry the juice with sweet and sour mixture, and pour in pepper and sesame oil. The red light is bright, the entrance is crisp and the fragrance is rich.

Fried milk vermicelli

Milk fan is a Bai dairy product, cut into palm-sized pieces, fried in oil pan until light yellow, sprinkled with pepper and salt powder. The entrance is crispy and rich in frankincense.

Daniang Yipin Zhang Xiong

Bear's paw with Cordyceps sinensis, Xuanwei old ham, chicken soup, seasoning, etc. Put in a large bowl, steam in a cage and sprinkle with monosodium glutamate. It is best to steam in a steamer. Its soup is thick and white, delicious and refreshing, and has excellent nourishing value.

Stewed duck with chestnuts

Fried chestnut shells and skins; Chop the fresh duck, add seasoning, stir-fry until cooked, and add stock. Boil in a crock with low heat, add the fried chestnuts in time, and pour sesame oil on the plate. Its color is deep red, its meat is shapa, its chestnut is sweet and waxy, and its taste is fresh and juicy.

Chicken fir with salt and pepper

First, fry the handle of fresh chicken fir, pour hot oil until it is 80% cooked, and finally fry it with strong fire. Sprinkle with salt and pepper and line with potato chips. Its golden color, crisp outside and tender inside, delicious taste and fragrant chicken fir.

Stir-fried grass buds with shredded chicken

Grass bud is the tender bud of aquatic plants, ivory in color and cut into 3cm long. Cut the chicken breast into filaments and hang the pulp. First put it in a frying pan for smoking, then pick it up, then put it in a pot, thicken it and sprinkle with cooked lard. White as jade, fresh and tender, fresh and fragrant.