Unique, mysterious and diverse national culture, magnificent natural landscape and nature endow Yunnan with eternal charm. Yunnan cuisine, also known as "Yunnan cuisine", consists of the characteristics of dishes in three regions. Northeast Yunnan: Because it is close to the mainland, the transportation is convenient, and it has more contacts with the Central Plains, bordering Sichuan, and its cooking and taste are similar to those of Sichuan cuisine. Western Yunnan and Southwest Yunnan: Because of its proximity to Tibet and Myanmar and Laos, there are many ethnic minorities, and their cooking characteristics are influenced by Tibetan, Hui and temple dishes, and the dishes of ethnic minorities are the main ones. Southern Yunnan: It has mild climate, abundant rainfall and abundant natural resources, which is the noumenon of Yunnan cuisine.

Yunnan cuisine-II. Features of Yunnan cuisine:

With a wide selection of materials and many flavors, it is rare to cook delicacies and water. Its taste is characterized by fresh and tender, fragrant and sweet, moderate sour and spicy, slightly sour and spicy, paying attention to the original taste and original flavor, crisp, waxy and mellow heavy oil, ripe but not rotten, tender but not raw, properly decorated and realistic in shape.

Yunnan cuisine-3. Representative cuisine.

The more distinctive ones are Sanqi Steamed Chicken and Cordyceps Steamed Chicken. Steamed pot chicken is a unique high-grade flavor dish in Yunnan. Its cooking method is special, the chicken is tender, the soup is delicious, original and nutritious, and it enjoys a high reputation at home and abroad. As early as the Qianlong period of the Qing Dynasty, steamed chicken was circulated among the people in southern Yunnan, and it has been running for 200 years. The pottery produced in Jianshui County in southern Yunnan has a long history, and its style is simple and special. Yang Li, a local, used Jianshui pottery to develop a special steamer with a mouth in the center, which is called "steamer". When cooking, put a soup pot full of water under the steamer, then put the chicken pieces into the steamer and steam the chicken completely. This vegetable soup is condensed by steam, which keeps the original flavor of original sweat, tender and fragrant meat, and fresh soup, and won the praise of eaters. Since then, the name of Steamed Pot Chicken has spread all over the world. Later, people added precious medicinal materials such as "Sanqi", "Cordyceps" and "Gastrodia elata", which are special products of Yunnan, to make the chicken soup more delicious, fresh and sweet, which not only increased the nutritional and medical functions, but also had a unique flavor, giving play to the advantages of rich nutrition and nourishing and strengthening the body of the steamed chicken. Since then, Sanqi Steamed Chicken, Cordyceps Steamed Chicken and Gastrodia Steamed Chicken have gradually become high-grade and unique flavor nourishing famous dishes in Yunnan.

There are also rice noodles crossing the bridge, which are loved by the masses for their exquisite materials, fine production, special eating method and rich nutrition. Mainly made of soup, sliced meat, rice noodles and seasonings. The soup is boiled with fat chicken and pig bones, and it is better to be clear and translucent; Sliced meat is sliced with chicken breast, pork tenderloin, liver, kidney flower, fresh fish, ham, squid, etc., and placed in a dish; Rice is white and tough. Seasoning with pea tip, yellow-bud leek, tender spinach, cabbage heart, etc. with boiling slightly hot, cut into long sections of four centimeters; Plus chopped green onion, bean sprouts, bean curd skin, magnolia slices and so on. When eating, use a profound porcelain bowl, add monosodium glutamate, pepper noodles and cooked chicken oil, and then scoop the boiled chicken and broth into the bowl. The soup is thick and does not emit a trace of heat. After the soup is served, don't rush to taste it to avoid scalding your lips and tongue. First, soak all kinds of meat slices into the soup and stir it gently to cook it. Then put the rice noodles into the soup; Then add all kinds of vegetables and coriander, and then add seasonings such as Chili oil, sesame oil and refined salt according to everyone's hobbies. The red, white, yellow and green seasonings and foods in the bowl complement each other, and the taste is delicious, which makes people have a good appetite. Yunnan-style buckwheat silk, money cloud legs, fried beef tenderloin with coconut-flavored pickled peppers, brown mushrooms in red-cooked chicken, mushrooms with coriander, Dai-style citronella grilled fish, Nujiang Jinsha prawns, Gaoligongshan stewed Shuang Bao, Dali sand-sandwiched milk fans, Yunnan-flavored cold rice noodles, Yunnan spring.