Kunming:
Yi liang Roast Duck:
Yiliang Roast Duck is a classic dish from Yiliang County in Kunming. Originating in the Ming Dynasty, it boasts a history of over 600 years. Known for its balanced fat and lean meat, crispy skin, tender flesh, and aromatic taste, Yiliang Roast Duck showcases a unique local flavor. This exquisite technique imbues each Yiliang Roast Duck with a rich cultural essence.
Kunming Old Stew Pot:
Kunming Old Stew Pot features a unique cooking method. First, the pot's bottom is heated with fire, then various meats, seafood, vegetables, and mushrooms are placed in the pot and simmered until the flavors meld together. The Old Stew Pot is renowned for its delicious broth, abundant ingredients, and the distinctive aroma imparted by the fire.
Hei San Duo:
Hei San Duo is a traditional dish from Yi ethnic group. The preparation is meticulous: pork, chili peppers, and fermented black soybeans, then added minced garlic and ginger. Hei San Duo is reflecting the Yi people's love for life and their unique understanding of food.
Yunnan Fried Potatoes:
Yunnan fried potatoes is a classic snack from Kunming with a long history. The dish is prepared by deep-frying potato chunks until they achieve a golden and crispy texture. Then then seasoned it with a chili powder, green onions, minced garlic, cilantro, and soy sauce. This simple yet delectable snack continues to be a popular street food in Kunming.
Douhua Rice Noodles:
Douhua Rice Noodles is a traditional delicacy from Kunming with a rich historical background. For preparation: rice noodles are first cooked, then topped with douhua and special sauce.
The sauce is a flavorful blend of soy sauce, vinegar, chili oil, and pepper oil. The result is a delightful combination of tender tofu, smooth rice noodles, and spicy sauce, creating a harmonious blend of flavors and textures.
Posu Bao (Crispy Steamed Bun):
Posu Bao is a classical pastry. Its preparation is meticulous, using dough to encase a filling of pork, green onions, ginger, and some seasonings, then repeatedly fold the dough. After steaming, the buns have a juicy filling, flavorful filling. Posu Bao is a popular breakfast choice among Kunming residents, and it showcases Yunnan's exquisite pastry-making skills and rich culinary culture.
Kinako dango:
This is a dessert from Kunming with widespread popularity. To make this dish, rub glutinous flour into small balls and cook until soft. Then put the cooked rice balls rolled in soybean flour mixed with sugar. This treat is not only a staple during festive occasions but also a symbol of the innovative and enduring nature of traditional Kunming snacks.
Shao Er Kuai:
Shao Er Kuai is a snack from Kunming with deep local characteristics. It is made by glutinous rice, and it is crispy on the outside and soft on the inside, with a sweet and fragrant taste. Usually, people added Youtiao to Er Kuai, which increased the layers of flavor.
Wild Mushroom Hotpot:
Wild Mushroom Hotpot is a signature dish in Yunnan. The hot pot features fresh wild mushrooms combined with meats and vegetables. These ingredients are cooked in a broth until they are infused with flavor. The broth is clear yet rich, and the mushrooms are tender and juicy. This hot pot exemplifies the Yunnan people's love for local ingredients and their pursuit of the ultimate umami flavor in food.
Guandu Baba:
Guandu Baba is from Guandu Ancient Town. Guandu Baba has a soft and slightly sticky texture with a fragrant interior. The moderate sweetness is popular for everyone. This snack is a delicious choice in the daily lives of Kunming residents.
