speaking of the special snacks in old Kunming, such as Duanshi's small pot of halogen and erbium, Fuhuayuan rice noodle crossing the bridge, Gaozhuang steamed bread in Beijing Hotel, and Modern Baba on Changchun Road, these were all well-known snack bars at that time, and they can be regarded as "antique" snack bars in Kunming up to now.

In addition, there are: pea powder, bean stew rice, DuDu Shaomai, sand-washed buckwheat buns, crispy steamed buns, Yunnan spring rolls, Bagu Baba, potato Baba, sesame sauce sesame seed cake, Lunan milk cake, Lunan halogen rot, Nanba tofu, Chenggong stinky tofu, roasted tofu, etc.

Duanshi Pot Braised Fish

During the Republic of China, Zhai Yongan, a native of Yuxi, opened Yongshun Garden in Duanshi Street, Kunming, which was famous for its rice noodles and shredded meat. One day, because Master Zhai was overworked, after cooking the meat bait, he ran outside to pump the chimney and went back to the kitchen to cook all the soup in the meat bait. Just as the customer was in a hurry, Master Zhai had to be busy with the brine and red oil, and turned the back end to the table a few times. When the customer ate it, he was amazed and asked what bait silk it was. Master Zhai used his quick wits to answer "halogen bait silk" and later became a famous snack in Kunming.

Dexinyuan

was founded by Dai Lide in Kunyang Shikou (the intersection of Nantong Street and Jinbi Road) in p>1923. Because of its excellent cooking, Dexinyuan made the rice noodles crossing the bridge take root in Kunming and gained increasing reputation. After the death of Mr. Dai, it was managed by his husband Fan Yunxin. After the public-private partnership, the old name of Dexinyuan was still used. During the Cultural Revolution, it was renamed "Yunnan Crossing the Bridge Rice Noodles", but Kunming people still used to call it Dexinyuan.

Beijing Hotel

Before liberation, it was a peace ballroom, and after liberation, it was built into a hotel. At the beginning, the Beijing Flavor Department and the Yunnan Flavor Department were established, which was the most famous northern flavor hotel in Kunming and the place where the provincial government hosted guests at that time. It is famous for its dishes such as elbow in Beijing sauce, sea cucumber in Shandong and fish with vinegar pepper. In 197s, it was the first in the province to introduce machine-made steamed bread and machine-made jiaozi, and its high-quality steamed bread and sweet and salty steamed buns were all the rage in Spring City. Zhu Weicui, Zhang Feng 'an and Xie De once worked in Beijing Hotel, and their famous snacks include Siwei Qiaobao, fried chicken paste, dried mushroom dumplings and so on.

fu shunju

in p>1943, chefs from mainland China came to Kunming to set up a shop in Xiaodong street. Henan-based taste, the operation of mixed rice, stew famous. Fushun was home to famous chefs, and the earliest western restaurant in Kunming was set up here, and the earliest cold drink shop in Kunming named White House Ice Room was built, which matched Nanping Cinema.

Fuhuayuan

opened in Nanhua Street in p>1938, and was famous for its artificial egg noodles and chicken rice noodles. After the public-private partnership in the 195s, it specialized in cooking snacks, and later became famous for crossing the bridge with rice noodles. It was known as "the first soup in spring city" because of its fine ingredients, fresh raw materials and mellow soup.

Huguo Hotel

opened in p>1954, mainly engaged in Yunnan-flavored meals, contracted banquets, sold boiled products, and also engaged in desserts and cold drinks. During the Cultural Revolution, it was renamed "Hotel of Workers, Peasants and Soldiers". In winter, Yunnan-flavored assorted hot pot, changwang rice noodles and fat and tender roast duck were very famous at that time.

Kunming hot pot used to be called "cooking pot", and eating hot pot was also called "eating cooking". The former cooking pots are different from the current hot pot. The most exquisite cooking pots are made of silver, and the materials of the slightly inferior cooking pots are copper, copper, brass and aluminum in turn. The upper part of the cooking pot is a pot for holding soup and vegetables, and the lower part is a stove for burning charcoal. The two are integrated into one, and the shape is quite beautiful. The soup in Kunming cooking pot is the most exquisite, generally using raw chicken soup, tube bone soup or ham bone soup. In addition to salt and a little monosodium glutamate, there is generally no seasoning in the soup. This soup tastes very fresh and sweet, which is most in line with the appetite of old Kunming people. After the fresh soup is boiled, tofu skin, vermicelli, fungus, day lily, fried tofu, gluten, meatballs, ham slices, cabbage, green vegetables, pea tips, tenderloin slices, etc. can be added one after another, and most of these dishes can keep their original colors after cooking. Kunming natives, older people like rotten, light and hot; Young people like it slightly crispy. When you are cooking, you can grasp the temperature and pinch the vegetables and meat in the pot in time according to the age characteristics of each person. If there are some "salt-heavy elements" and people who like to eat Chili, you can also add a few sauces. This kind of cooking pot, with fresh soup and vegetables, can not only eat vegetables, but also drink soup, which can be taken care of by people of all ages and tastes, and is most popular among authentic Kunming people.

Modern Baba

Modern Baba is a famous snack in Kunming. Located in the former changchun road, it was run by the Wu sisters before liberation. The word "modern" comes from French, which means fashionable, and Kunming people should speak beautifully. "Modern" was a nickname given by customers at that time for their sisters' fashionable clothes and beautiful looks. They managed well, and the sales of Baba made by them increased day by day. In a few years, people called this snack bar Modern Baba. Modern Baba has crispy skin at the entrance, soft and chewy other parts, sweet but not greasy taste, and fresh fragrance of cream.

Yingjiang Building

It was built on the bank of Panlong River in p>1937. It was named Yingjiang Building after the building along the river and Jiangying Building, and it is one of the most famous Muslim hotels in Kunming. Its cold beef slices are tender and unbreakable, clear soup and beef soup are not greasy, cold chicken is tender and fresh, and roast duck skin is crispy and tender, which is praised by the public. It is said that the traditional Yingjiang Building should hang the slaughtered cattle and sheep in different grades without touching the ground to show cleanliness. After the chicken is slaughtered, the internal organs should be cleared first, and then the chicken should be washed and stitched with thread before plucking, so as to avoid the pollution of internal organs and dirt.

Donglaishun

Xiangyun Street, the original site of Donglaishun, was opened in 1943 by Zhu Weibo, a famous northern Muslim teacher. At the time of the Anti-Japanese War, Kunming was the rear area, and a large number of mainland chefs poured in, including Hui chefs. Donglaishun is famous for its halal food, and its instant-boiled mutton and kebabs are very popular. Zhu Weicui, a great master, once worked as a chef in Kunming. In 1965, Tianjin Donglaishun moved to Kunming, and Donglaishun was all run by Tianjin people. Its instant-boiled mutton, sesame sauce biscuits and halal stir-fried dishes were very popular, and they were often in weddings, which was very lively. Donglaishun moved to No.42 Xingyun Road in 1995, mainly engaged in Muslim instant-boiled mutton and supplied dishes, boiled products and cakes.

Shanghai noodle restaurant

In p>1965, when the mainland supported the frontier, the whole store was moved from Shanghai to Kunming. At that time, Dongfeng Restaurant on Dongfeng West Road was set aside for its operation, and it was named Shanghai Hotel, and its snack bar was Shanghai noodle restaurant. Because there were more Shanghainese in Yunnan at that time, the business of Shanghai noodle restaurant was booming. The winter vegetable noodles, Yangchun noodles and Dapai noodles are welcomed by Kunming citizens. Its noodles are processed by the noodle restaurant itself and are very fresh. After the demolition, the Shanghai noodle restaurant has not been restored yet.

Tianjin Steamed Bun Shop

The original site is located at the intersection of Wucheng Road and Wuyi Road. In 1965, when the mainland supported the frontier construction, it was moved from Tianjin to Kunming. Tianjin is famous for Goubuli steamed buns, and Tianjin steamed buns are also made according to this method, with thin skin and many fillings, and delicious juice. At that time, Wucheng Road, a famous commercial street in Kunming, was crowded with shops, and Tianjin steamed stuffed bun, steamed dumplings of Fudong Hotel and vegetarian dumplings were very popular. At present, the relevant departments have been raising funds to restore and rebuild Tianjin steamed stuffed bun shop.

many of them are gone now! I often eat in Fushun, where the fried meat with pepper is delicious.

Shanghai noodle restaurant ~ restored ~

The head office is at Xuefu Road exit of Xiaocaiyuan overpass ~ you can see it at the next exit ~

Branch: Dongjiawan ~ The original Dongjiawan industrial and trade reform, that small garden ~ behind the tree ~