Cut the chicken into pieces, add seasoning, etc. and steam it in a steam cooker. Its soup is pure steam condensation, which keeps the original flavor, fresh soup and tender and fragrant meat. Or traditional Chinese medicines such as Notoginseng Radix (Panax notoginseng), Cordyceps, Gastrodia elata, etc. are added into the pot, which are called Notoginseng Steamed Chicken, Cordyceps Steamed Chicken and Gastrodia elata Steamed Chicken. It has the medicinal value of nourishing and strengthening the body.

Yunnan roasted duck

Wipe the duckling's skin with honey water, fill it with the flavored soup, put it into a special oven, stew it with dry 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 to serve. The skin is crisp, the meat is tender, fragrant and refreshing, fat but not greasy. Generally eaten with sweet noodle sauce and scallion.

Xiaguan casserole fish

Casserole fish is a famous dish with Bai flavor. Cooked in Xiangyun specialty casserole. Bow fish or carp are the main ingredients, and Heqing round leg (ham) slices, squid, sea cucumber, tendon, chicken slices, dried shrimps, magnolia, mushrooms, tofu, Chinese cabbage, red and yellow carrots and seasonings are added. Even the pot is served on the table (without stove), the soup in the pot rolls, the aroma is fragrant, and the soup is tender and delicious.

Steamed milk cake with fire clip

Take two pieces of Lunan goat milk cake, with a piece of Xuanwei old ham in the middle. The shape and size of the cake and meat slices are consistent. Arrange them neatly in a buckle bowl, pour in seasoned broth 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 aroma, soft and smooth.

Braised chicken loin with bamboo shoots

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

Frog holding jade column

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

Steamed chicken with fire clip

It is made from Yunnan Shanzhen Chicken Fir (edible fungus) and Xuanwei old ham. Slice the mushroom stalk, then cut the ham into equal slices, put one piece of ham between the two pieces of chicken fir, put it neatly into a button bowl, put the mushroom cap cut into small pieces on the surface, pour the broth, steam it in a cage, turn it over and serve it in a big bowl. Red and white, fresh and tender population, refreshing fragrance.

Fried ganba

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

fried dairy fan

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

Da Niang yi pin Xiong Zhang

Bear's paw is served with Cordyceps sinensis, Xuanwei old ham, chicken soup and seasonings, etc., put in a big bowl, steamed in a cage and sprinkled with monosodium glutamate. It is better to steam in a steamer. Its soup is thick and white, delicious and refreshing, and has excellent nourishing value.

Stewed duck with chestnut

Castanea mollissima shell and skin fried; Chop fresh duck into pieces, stir-fry with seasoning, and add broth. * * * Boil it in a crock with low heat, add fried chestnuts in due course, and serve with sesame oil on a plate. Its color is deep red, the meat is shapa, the chestnut is sweet and waxy, and the taste is fresh and juicy.

Chicken fir with salt and pepper

The handle of fresh chicken fir is fried first, poured with hot oil until it is 80% cooked, and finally fried with strong fire. Sprinkle with salt and pepper, lined with fried potato chips. Its golden color, crisp outside and tender inside, delicious taste and fragrant chicken fir.

Stir-fried grass buds with shredded chicken

Grass buds are tender buds of aquatic plants, ivory in color, and cut into 3cm long. Chicken breast meat is cut into filaments and hung with pulp. It is first put into a frying pan for smoking, then picked up, then added to the pan, thickened and sprinkled with cooked lard. White as jade, fresh and tender, fresh and fragrant.