rice noodles
In Kunming, you won't get tired of eating rice noodles for meals. Among many rice noodles, the most famous ones are crossing the bridge rice noodles, small pot rice noodles and tofu pudding rice noodles. However, compared with the famous rice noodle crossing the bridge, the pot rice noodle and the tofu pudding rice noodle are the hearts of Kunming people.
each bowl of small pot rice noodles is cooked separately in a small pot, with unique sauce, rich hat (the main ingredient that determines the taste of rice noodles), delicious soup head and, most importantly, additional ingredients as needed. There is an authentic way to eat rice noodles in a small pot, that is, add meat foam, leek roots and pickled vegetables to the rice noodles, and then add a stinky tofu. Shop recommendation: Tiepeng small pot rice noodle and Gaoji traditional small pot rice noodle.
There are two kinds of bean curd rice noodles: meat and vegetarian, and the difference between them mainly lies in the presence or absence of sauce meat. When eating tofu pudding rice noodles, you must mix them. Sauced meat, pepper and pickled vegetables are mixed with fresh bean curd, and salty, spicy, sour and sweet are combined into a subtle and rich taste.
Shop recommendations: Desheng Bridge Tofu Noodle, Three Bowls Tofu Noodle, and Xinying Traditional Tofu Noodle.
shredded bait
The way to eat shredded bait can be boiled, fried and marinated. Braised bait is Kunming's signature snack. Thick soup permeates into the white bait, which is soft and elastic. When mixed with fresh meat, peas, ham and other ingredients, it will be fragrant when cooked.
shop recommendation: Lao San Jia Qujing steamed bait silk.
Steamed Chicken Steamed Chicken is a chicken cooked by steam, and the soup inside is condensed by steam, which ensures the freshness of chicken soup. Since its opening in 1937, Fuzhaolou in Kunming has featured steamed chicken. If you want to taste the authentic steamed chicken, you must go to Fuzhaolou.
shop recommendation: fuzhaolou steamed chicken.