Thin bean flour accounts for half of the population in Tengchong. If we look at its origin, it is unknown whether it originated from palace chefs or from clever peasant women. In short, thin bean flour has been passed down from generation to generation in Tengchong. All ages. Thin bean flour originated in Tengchong, a city on the edge of the country. It first appeared in the Hongwu period of the Ming Dynasty. People from the Central Plains brought food processing technology and ground peas into powder, and finally invented thin bean flour. Thin bean flour is a good product for relieving the heat in summer. It is made from fine white peas ground into powder and cooked into a porridge shape. Thin bean flour is very refreshing and has the effect of clearing away heat.

As early as the Hongwu period of the Ming Dynasty, the Central Plains people brought food processing technology and ground peas into powder, and then created the delicacy of thin bean flour. At that time, there was a restaurant specializing in fried food near Fengbo Pavilion. The owner of the store was frying food next to the oil pan. After learning the news that Yue Fei was killed by Qin Hui and his wife, he could not restrain his anger and grabbed a piece of dough from the basin. Knead them into two small figures, a man and a woman, and make them into gruel. Thin bean flour tastes very refreshing and has the effect of clearing away heat. If it is thin, it will slip on your mouth when you eat it; if it is thick, it will stick to your lips. When it is hot, it is like soup, and when it is cold, it is like vegetables. The cooked soybean flour is light yellow in color and has a pleasant fragrance.

Tofu rice noodles are an authentic Kunming snack. After the rice noodles are soaked in water, a layer of tofu is spread on the rice noodles, then winter vegetables, leeks, peanuts are added, and sweet soy sauce is added according to the taste. Or salty soy sauce. The rice noodles made in this way are spicy and smooth, and are very popular among the public. You can always hear such comments at the taro dada stalls. Put the prepared potato cake in a spoon and fry it in an oil pan until browned and set. Take it out and make it into a round spoon shape. The edges are thinner and the middle is slightly thicker. Sprinkle salt, pepper and chili powder on top to make it crispy. tasty.

Knead the dough and spread it out, cut it into many small strips with a knife, take two pieces, one is for the rogue Qin Hui, and the other is for the Diaopo Wang family, press them with a stick and twist them together. Putting fried dough sticks in a pan with soy milk is a traditional breakfast for us Chinese, and it is also a favorite of many office workers. It is still called fried cypress.