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 three regional specialties. Northeast Yunnan: Because it is close to the mainland, the transportation is convenient, and it has more contact with the Central Plains, bordering Sichuan, and its cooking and taste are similar to those of Sichuan cuisine. West Yunnan and Southwest Yunnan: Due to the proximity to Tibet, Myanmar and Laos, there are many ethnic minorities, and the cooking characteristics are influenced by Tibetan, Hui and Miao cuisines, mainly ethnic minority cuisines. Southern Yunnan: With mild climate, abundant rainfall and abundant natural resources, it is the essence of Yunnan cuisine.

Second, the characteristics of Yunnan cuisine:

It is rare to choose a wide range of materials and tastes, and to make delicacies and delicacies naturally. Its taste is characterized by fresh and sweet, moderate sour and spicy, slightly sour and spicy, paying attention to the original flavor, crisp and mellow heavy oil, ripe but not rotten, tender but not raw, properly decorated and realistic in shape.

Third, the representative dish.

The more distinctive ones are steamed chicken with notoginseng and steamed chicken with cordyceps sinensis. Steamed chicken in a small cage 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 a history of 200 years. Pottery produced in Jianshui County, southern Yunnan has a long history and a simple and special style. Local Yang Li developed a special steamer with a mouth in the middle with Jianshui pottery, which is called "steamer". When cooking, put a soup pot filled with water under the steamer, then put the chicken pieces into the steamer and steam the chicken thoroughly. This vegetable soup is condensed by steam, which keeps the original flavor of original sweat, tender meat and fresh soup, and has won unanimous praise from consumers. Since then, the name of the steamer chicken has spread all over the world. Later, people added precious medicinal materials such as Yunnan specialty "Sanqi", "Cordyceps sinensis" and "Gastrodia elata" to make the chicken soup more delicious and sweet, which not only increased the nutritional and medical functions, but also had a unique flavor, giving full play to the advantages of steamed chicken in nutrition, nourishing and strengthening the body. Since then, steamed chicken with Panax Notoginseng, steamed chicken with Cordyceps sinensis and steamed chicken with Gastrodia elata have gradually become top-grade and unique nourishing dishes in Yunnan.

There are also rice noodles crossing the bridge, which are exquisite in materials, fine in production, special in eating method and rich in nutrition, and are deeply loved by the masses. Mainly made of soup, sliced meat, rice noodles and seasoning. The soup is boiled with fat chicken and pig bones, and it is better to be clear and translucent; The sliced meat includes chicken breast, pork tenderloin, liver, kidney flower, fresh fish, ham and squid. , and placed in the plate; Rice is white and resilient. Season with pea tips, yellow-bud leeks, tender spinach and Chinese cabbage. Slightly scalded with boiling water and cut into 4 cm long sections; Add chopped green onion, bean sprouts, bean curd skin, magnolia slices and so on. When eating, use a deep porcelain bowl, add monosodium glutamate, pepper noodles and cooked chicken oil, and then spoon the cooked chicken and broth into the bowl. The soup is so thick that it doesn't give off any heat. Don't rush to taste the soup after it is served, so as not to burn your lips and tongue. First, soak all kinds of meat slices in the soup and gently stir and cook. Then put the rice noodles into the soup; Then add all kinds of vegetables and coriander, and then add spices such as Chili oil, sesame oil and refined salt according to everyone's hobbies. The red, white, yellow, green and seasoning in the bowl complement each other with the food, which is delicious and appetizing. Yunnan-style shredded buckwheat, Qianyuntui, fried beef tenderloin with coconut-flavored pickled pepper, red-cooked chicken and clove mushroom, coriander mushroom, Dai-style citronella grilled fish, Nujiang Jinsha prawn, Gaoligongshan stew, Dali sandbag shredded milk powder, Yunnan-style cold rice noodles, and Yunnan Spring.