Pot rice noodles are delicious in a small copper pot.

Pot rice noodle is the most representative food business card in Kunming. Compared with crossing the bridge, Kunming people prefer to eat pot rice noodle. A small pot, white rice noodles, green side dishes and red miso soup are all delicious and attractive.

Rice noodles, side dishes, sauces and braised pork are simmered in a small copper pot with soup. The soup boils and rolls in the pot, just like a cheerful concerto. The soup is permeated with rice flour, which is fresh and sweet. A bowl of rice noodles, from the tip of the tongue to the bottom of my heart, lit happiness is satisfied.

Delicious taste of crossing the bridge rice noodles time slow stew pot

Kunming has a unique rice noodle culture, and crossing the bridge rice noodle is the most representative one. The key point of crossing the bridge rice noodle is its soup head, which is made of big bones, old hens and ham after more than 6 hours of slow stew, so a good bowl of soup is simple ingredients and time.

The soup is served with rice noodles, and the soup head covered with oil is hot. Add rice noodles, spine slices, mullet slices, ham slices, etc. Stir gently in turn, so that the rice noodles and side dishes are heated evenly, and a bowl of rice noodles with strong soup and fresh taste can be started.

The smell of fireworks in old Kunming

There are many ways to eat bait slices, and the halogen bait silk is one of the favorite ways for Kunming people to eat. Cut the bait blocks into thin wires with uniform thickness, and stir-fry them repeatedly in the pot with cooked lard, sweet and salty soy sauce, pickled vegetables, leeks, pea tips, Chili oil and other seasonings until each bait wire is wrapped with thick juice.

The thick soup seeps into the white bait, and each one is full of seasoning, accompanied by bright green vegetables. It's delicious. Put it in your mouth. Luwei is mellow, oily but not greasy, and the lips and teeth remain fragrant.

Roasted bait block Kunming breakfast "Bayi"

Bait blocks can be described as the "one bully" of Kunming snacks, and they have never wavered in the breakfast list of office workers and student parties. The bait block is mellow, with a faint burnt smell in the soft glutinous rice, and the sauce prepared by more than ten kinds of high-quality raw materials is the most authentic taste of old Kunming.

The bait blocks in Kunming are convenient, fast and delicious to make. The bait block is baked on charcoal fire until both sides are slightly yellow, and then coated with secret sauce, accompanied by vegetable stuffing or fried dough sticks, with some soft glutinous in the crisp, faint rice flavor and secret sauce filling the whole mouth, which makes people feel happy.

Flower cake, dry cake.

Flower cake has a long history and is one of the classic representatives of Yunnan-style moon cakes in China, which is deeply loved by Emperor Qianlong. The flower cake is crispy, and the filling is fragrant, sweet but not greasy. Take a bite, the fragrance is attractive, such as being in a sea of flowers.

Flower cake is a kind of shortcake, with edible roses unique to Yunnan as ingredients. It is a representative of classic dim sum with Yunnan characteristics, accompanied by strong floral fragrance.

The entrance of Tuoshiliang Ham is unforgettable.

Ham lump, that is, ham moon cake in Yunnan. Four hard-skinned hams are just one catty of the old scale, so they are named "Siliang Ham" and "Yuntui Mooncake", which are the first of Chinese time-honored brands.

Ham moon cake, jujube skin, crispy layer by layer. Ham is very attractive, the sugar is sweet, and it tastes good in one bite. The shell is baked after mixed with refined powder, lard and honey, and the taste is crisp without flying debris; The stuffing is ham with fat and sugar, sweet and salty, crisp and delicious, which is deeply loved by men, women and children in Kunming.

Modern Baba brand snacks

Modern Baba originated from the "salt and pepper cake" in old Kunming. During the Anti-Japanese War, the innovation of Kunming snacks brought by the Flying Tigers of the United States perfectly combined the western flavor with the traditional old Kunming flavor, showing the strong inclusiveness of Kunming cuisine.

Because the modern female students of National Southwest Associated University are keen on this kind of butter and flour biscuit, people call it "modern Baba". On the basis of the traditional Kunming salt and pepper cake, we made a bold innovation, adding American butter to the flour-made cake "Modern Baba", which became a lingering memory of a generation in that era of material shortage.

Breaking the memory of Kunming people

People in Kunming often say, "Goubuli in Tianjin, crispy steamed stuffed bun in Kunming". Crispy cakes look like buns, but there is a layer of pastry inside, which is a traditional snack in Yunnan-style pasta. In Kunming, this kind of steamed stuffed bun can be said to be very famous and can be seen in all streets and alleys.

When many people eat this bread for the first time, they will be deeply impressed by its crisp and soft taste. Bread fillings are salty and sweet, and there are various fillings. Steamed buns are white and tender, oily but not greasy, soft and crisp, and full of flavor, giving people a feeling that they can melt without chewing.

Fried potatoes Baba snacks of Kunming people as children

"Eat potatoes, the eldest son" is a saying in Kunming, which shows the position of potatoes in the hearts of Kunming people. There are many ways to eat potatoes in Kunming, and potato Baba is the most common one, so fried potato Baba is the childhood memory of many Kunming people.

Cook the cooked potatoes and flour into flour cakes, and fry the cakes in the oil pan until both sides are golden, and the potatoes are crisp outside and tender inside. Bite it down and it will be brittle, and the waxy smell of potatoes will spread in your mouth.

Even if the governor comes, only three cars will be sold.

Dudu steamed dumplings is a snack that originated in Yiliang, Yunnan. During the reign of Xuan Tong in Qing Dynasty, Yiliang people hoped that Ke Qingshi would open a thriving garden, specializing in cooking, selling and stewing dishes. Shao Shao is particularly famous. Because there are too many diners, the demand exceeds the supply, the boss came up with a way to limit the number of diners to three. At that time, the governor of Yunnan, Tang, came here and bought only three.

DuDu spoon has both the fresh and tender characteristics of northern pastry stuffing and the mellow and palatable taste of southern cooked stuffing. Its stuffing is very particular, with raw stuffing and cooked stuffing. Fresh minced meat and cooked diced meat are carefully made with eggs, water-soaked winter flowers, winter bamboo shoots, scallops and frozen skin.