1__ Fresh milk rice cloth liked to pester my mother to buy it for me when I was a child! Looking at the white glutinous rice, I have an appetite. Mainly fresh milk and rice slurry, the taste is very silky. 2 _ Pot rice noodles are an old taste of Kunming people. Small pot rice noodles are naturally cooked in small pots. In fact, the seasoning inside is very simple. The essence of meat foam, leek, pickles and bean sprouts is the sauce 3__ banana Baba in Kunming dialect. My favorite flavor is banana, which tastes crisp outside and tender inside. The light banana stuffing with condensed milk is really unique. 4__ Doumian Tangyuan likes sweets. Don't miss it. The brown one outside is bean powder, which is super fragrant. The stuffing in the glutinous rice balls is perilla, some are sesame seeds, which tastes soft and waxy, and there is honey outside. This is my mother's favorite, too. 5__ Tofu bean rice noodles became less and less popular when I was a child. Leek! Kimchi! Peanut chopped green onion! Meat foam sauce can also be removed if it is taboo. Its essence lies in tofu pudding with rice noodles, which is full of flavor. 6__ Shiping stinky tofu diced one by one, and the seasoning is dry and wet. 7 _ _ Paoluda is the characteristic of Dehong mangshi. Originally popular in Thailand, Myanmar and other countries, it was gradually introduced. Sweet and delicious coconut milk was served with sago, shredded coconut, dry bread and 8__ Hu pepper roll powder. Thin strips, Hu pepper and Zanthoxylum bungeanum are also the characteristics of Yunnan, spicy and delicious! 9__ Mao Wangxue is not pictured above, but people who like to eat blood are generally made of red oil. Blood is used to clean up body waste. Every time I come to eat small pot of rice noodles, I want this partner. _ _ Vietnamese rice rolls are appetizing snacks in summer. There are many flavors, such as mushrooms, celery, pork, etc., hot and sour dipped in water.