crossing the bridge rice noodles

All visitors to Yunnan will never forget to taste the crossing the bridge rice noodles. Crossing the bridge rice noodles consists of three parts, one is a bowl of chicken soup, each bowl is not less than 6 grams. The second is sliced food, including raw thin meat slices, loin slices, chicken slices and fish slices, plus processed tofu skin, leek, mung bean sprouts, pea tips, coriander and onion. The third is rice noodles. In addition to the most famous rice noodles crossing the bridge, there are many ways to eat rice noodles. If you have the chance, you might as well try them all.

braised chicken fir

braised chicken fir is a famous dish unique to Kunming. Chicken fir is a rare wild edible fungus which is a specialty of Yunnan. It tastes fresh, sweet, tender and fragrant, and can be compared with chicken. It can also nourish the stomach and refresh the mind.

pickled vegetables in Kunming

"pickled vegetables in Kunming are the favorite of Yunnan people." The pickled vegetables in Kunming are the common pickles of ordinary people. They are cold and stir-fried, and you can eat whatever you want. They are a little sour and appetizing. The practice of pickled vegetables: in winter and spring, wash and dry the vegetables. After the vegetables are wilted, cut into sections, sprinkle with coarse salt, and mix with pepper, pepper, ginger, star anise, fennel and some cooking wine. Put it in a pottery jar, seal it tightly and marinate it for one month.

Xuanwei Ham

Xuanwei Ham, also known as Yuntui, is one of the "Three Legs" specialties in China. It was exported to Hong Kong, Singapore and other places as early as 6 years ago and enjoyed a high reputation at home and abroad. As Xuanwei ham is a seasonal product, it is the processing season from first frost to beginning of spring the following year, and the best temperature is about 5℃ ~ 1℃. Yuntui meat is red, white and bright, with unique flavor and aroma, and it is convenient for long-term preservation.

Tricholoma matsutake with green pepper

One of the famous dishes in Kunming. Stir-fry green pepper and red pepper with garlic slices and matsutake slices, thicken the starch with broth, decorate the white with red and green, and the fragrance is mellow. Tips: Tricholoma matsutake, known as the "king of bacteria", is tender, sweet and smooth, and has a special fragrance. The Japanese also come here to buy it, which is said to prolong life.

Roasted duck in Yiliang

Roasted duck in Yiliang has a history of more than 6 years, which is comparable to Beijing roast duck. Roasted duck can be divided into two types: young duck, which is tender in meat and sweet in taste; Fat duck is rich in oil, and its meat is old and fragrant. If it is eaten with scallion, pepper or sauce products, it will have a unique flavor, especially roast duck in Dog Street. The production of roasted duck in Yiliang is very exquisite. When baking, the pine wool is used as fuel. When it burns out, the duck body is turned over in time, and honey water and lard are spread on the skin. The duck baked in this way is crispy and not burnt, crispy and soft, sweet and tender, and very delicious. You can taste this famous dish in many places in Kunming, such as Guxin Garden, a special restaurant. In addition, there is a Yiliang roast duck shop on Jianshe Road, which has been in business for many years. A roast duck for ten yuan is all smoked with pine branches, and the business is extremely good. Everyone can only buy one at a time, and there is a long queue. If you go late, it will be gone. Legend: Roasted duck in Yiliang is not a local dish in Yunnan, but it came from the south. According to legend, Zhu Yuanzhang sent Fu Youde to Yunnan in the Ming Dynasty and brought Li Haishan, the chef of roast duck. After the reunification of Yunnan, Fu Youde, who returned to Nanjing and was sealed by Zhu Yuanzhang, died. When the chef heard the news, he dared not go back to Nanjing, so he opened a roast duck restaurant in Yiliang anonymously, and Yiliang roasted duck has been passed down to this day.

Steamed chicken is named after being steamed in a steamer. The purple pottery steamer produced by Jianshui in the south of Kunming is made of local red, yellow, cyan, purple and white clay, which has the characteristics of "the color is like copper, the sound is like a clear sound, the brightness is like a mirror, and it will never fade". When making, the artist first soaks the five-color soil in water, churns it, and then filters it into green and red clay. After the clay is made, it is painted with landscapes, flowers and other patterns, and then carved and embedded with clay of other colors. After burning and polishing with stone tools, it is integrated and the pattern is clear. Those long-used steam cookers, just like simple and elegant folk arts and crafts, are enlightening.

when making steamed chicken, first put the chicken pieces into the pot, put the seasoning on them, put them into a big casserole with water, and seal the pot cover. Cook over high heat for about four hours. At this time, steam is continuously injected into the boiler from a pipe in the middle of the bottom. Both steamed chicken pieces and condensed into water droplets in the pot to become soup. Therefore, the chicken pieces steamed in the steamer are rotten and bone-separated, and the soup is fresh and tender, which can best maintain the original flavor and nutrition of the chicken.

Yunnan is rich in medicinal materials, and local people like to add some Chinese medicinal materials when steaming steamed chicken. For example, Cordyceps sinensis, which is produced in alpine meadow mountain, is insect in winter and grass in summer. It is rich in cordycepic acid, vitamins, protein, etc. It can treat tuberculosis, lung-qi deficiency, lung-kidney deficiency, impotence due to kidney deficiency, backache, etc., so it is as famous as ginseng and velvet antler. Notoginseng Radix, considered by medical circles to have the effects of treating coronary heart disease, resisting cancer, refreshing and invigorating qi. Gastrodia elata has obvious curative effect on headache, dizziness, hand and foot convulsion, spasm and rheumatalgia. Therefore, when people steam steamed chicken, they often prescribe the right medicine for the disease, and put in appropriate amounts of Cordyceps sinensis, Notoginseng Radix, Gastrodia elata, etc. to nourish and strengthen the body, eliminate diseases and prolong life.

Qujing steamed bait silk

Qujing steamed bait silk can be traced back to the 198s. At that time, there was a restaurant in the street corner of Qujing College. Although the facade was not big, the main snack variety steamed bait served by the restaurant was finely made and had a unique flavor, so it attracted customers every day and became famous in a few years. Customers who like spicy food can also add oil and chili pepper themselves, and finally mix well to eat. When the customer eats the bait and drinks a small bowl of tube bone soup sprinkled with chopped green onion, it will be memorable!

beef soup soaked bait

bait, a rice product, is sold all over the country, only in Yunnan. Thin pieces of bait, soft baked, are already delicious snacks. Dip the baked bait in sweet sauce or salty sauce, tear it into small pieces, soak it in rich and nourishing beef soup for a while, and add seasonings such as pepper and chopped green onion to make it naturally delicious and refreshing.

fried pea powder

fried pea powder is a traditional folk snack with a long history. The specific method is to soak the high-quality peas in water to remove their shells, then grind them into slurry, filter them with a sieve, and then put the slurry into a pot and slowly cook it into a paste with slow fire, and then cool it to form pea powder. Cut pea powder into small pieces with a knife, put it in a pot and fry it with fragrant oil and cooked lard. After it is half cooked, fish it up and air it, then fry it again in the pot and fish it up after it is cooked. Sprinkle with salt and pepper when eating, it tastes crispy, fresh and tender, and tastes good, which is memorable.

"Great Rescue" by Emperor Fengming

Bait shreds and baits are very popular rice-based foods in all parts of Yunnan, but in terms of their quality and popularity, Tengchong bait shreds and baits can't be compared with any other place, especially the famous "Great Rescue" by Emperor Fengming-Tengchong fried bait block, which is more famous for its color, fragrance, taste and shape.

Tengchong people have refined rice into shredded bait and bait pieces for at least 35 years. According to word of mouth, Zhu Youlang (Emperor Yongli), the son of the Southern Ming Dynasty, was defeated and fled to the West. He once ate a large bowl of fried bait in a farmer's house, and he still felt endless aftertaste when he was full of hunger, so he was amazed and called it "great rescue" with emotion. Since then, "Great Rescue" has become the title of Tengchong Fried Bait Block and even the synonym of Tengchong Bait Wire and Bait Block.

Tracing back to the source, Tengchong bait silk and bait pieces are most famous in hu jia wan, a suburb in the east of the city. Its refined products are very strict in material selection and exquisite in technology. Its outstanding features are softness and "bones and muscles", which are not sticky after long-term cooking, slightly hot and edible, and fine and waxy in taste.

Tengchong shredded bait and bait can be eaten in a variety of ways, such as frying, roasting and cooking. "Great rescue" means cutting the thin slices of the reel bait into triangular or prismatic pieces, and frying them in a spicy pot with fresh meat slices, ham slices, eggs, mushrooms, carrots, tomatoes, pea tips and other accessories. It is colorful in color, delicious and tender. Cut the bait into cakes, bake them on charcoal fire, and then mix them into the thin bean flour paste with tsaoko, star anise, sesame oil, Chili oil and other ingredients, which is called thin bean flour Baba; Fresh meat, fresh soup, fresh vegetables and fresh bait are rolled on a small pot, which is called small pot bait.

Now, Tengchong Ersi, a famous local food, has already left Gaoligong Mountain, settled in Spring City, Beijing and many metropolises, and is favored by diners. And its new generation product-"Yun Teng Fast Food Bait Silk" was awarded the title of "Yunnan Consumers' Favorite Commodity" and "Excellent Product of the Third China Township Enterprises Export Commodities Exhibition" in 1994, 1995 and 1997 respectively.

Shidian Sanwei

Shidian people are good at pickling. Their specialties are carved plum, bone grasshopper and water fermented soya beans, one fruit, one meat and one vegetarian, each with its own unique flavor, which makes people salivate.

carve plum. It is refined from the local unique safflower and salt plum, and it has a processing history of more than 2 years according to research. In the past, there were many workshops specializing in carving plum. The famous ones were Roche's "Fu Qingchang", Zhang's "Ruixing", Xu's "Hui Rongchang" and Yang's "Yongchang", which were once sold well in Yunnan Province and Southeast Asian countries. Compared with ordinary leisure snacks, carved plum can be described as "spring snow" with artistic flavor, and its processing technology is very exquisite: a round, ripe and opaque red plum with big salt is carefully selected, the core is gouged out, and then various patterns are carefully carved on its surface, such as plum thread, plum blossom, canine teeth, chrysanthemum, purse and treasure cover, and then the finished product is soaked in high-quality honey. Because the "highlight" of processing is carving, it is named carving plum. Carved plums are exquisite, fragrant, moderately sour and fresh with olives, but without astringency, sweet and sour and crisp, with a long taste, which has the food effects of appetizing and invigorating the spleen, awakening the mind and moistening the lungs, promoting fluid production and quenching thirst.

Shidian Sanwei

Shidian people are good at pickling. Their specialties are carved plum, bone grasshopper and water fermented soya beans, one fruit, one meat and one vegetarian, each with its own unique flavor, which makes people salivate.

carve plum. It is refined from the local unique safflower and salt plum, and it has a processing history of more than 2 years according to research. In the past, there were many workshops specializing in carving plum. The famous ones were Roche's "Fu Qingchang", Zhang's "Ruixing", Xu's "Hui Rongchang" and Yang's "Yongchang", which were once sold well in Yunnan Province and Southeast Asian countries. Compared with ordinary leisure snacks, carved plum can be described as "spring snow" with artistic flavor, and its processing technology is very exquisite: a round, ripe and opaque red plum with big salt is carefully selected, the core is gouged out, and then various patterns are carefully carved on its surface, such as plum thread, plum blossom, canine teeth, chrysanthemum, purse and treasure cover, and then the finished product is soaked in high-quality honey. Because the "highlight" of processing is carving, it is named carving plum. Carved plums are exquisite, fragrant, moderately sour and fresh with olives, but without astringency, sweet and sour and crisp, with a long taste, which has the food effects of appetizing and invigorating the spleen, awakening the mind and moistening the lungs, promoting fluid production and quenching thirst.

Shidian Sanwei

Shidian people are good at pickling. Their specialties are carved plum, bone grasshopper and water fermented soya beans, one fruit, one meat and one vegetarian, each with its own unique flavor, which makes people salivate.

carve plum. It is refined from the local unique safflower and salt plum, and it has a processing history of more than 2 years according to research. In the past, there were many workshops specializing in carving plum. The famous ones were Roche's "Fu Qingchang", Zhang's "Ruixing", Xu's "Hui Rongchang" and Yang's "Yongchang", which were once sold well in Yunnan Province and Southeast Asian countries. Compared with ordinary leisure snacks, carved plum can be described as "spring snow" with artistic flavor, and its processing technology is very exquisite: a round, ripe and opaque red plum with big salt is carefully selected, the core is gouged out, and then various patterns are carefully carved on its surface, such as plum thread, plum blossom, canine teeth, chrysanthemum, purse and treasure cover, and then the finished product is soaked in high-quality honey. Because the "highlight" of processing is carving, it is named carving plum. Carved plums are exquisite, fragrant, moderately sour and fresh with olives, but without astringency, sweet and sour and crisp, with a long taste, which has the food effects of appetizing and invigorating the spleen, awakening the mind and moistening the lungs, promoting fluid production and quenching thirst.

Pineapple Purple Rice

Pineapple Purple Rice is also a glutinous rice food with Dai characteristics. First, the purple glutinous rice should be soaked for 7-8 hours. Cut a cover on the top of the pineapple, remove the pineapple heart, put it in the purple glutinous rice, cover it with pineapple cover and cook it in a steamer. After smelling the fragrance, it can be eaten with the cover open. It tastes a little sweet and has the effects of nourishing blood and moistening the lungs.