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The Most Popular Yunnan Kunming Tours
1 Day Kunming Tour to Stone Forest and Flower Birds Market
Visit two of Kunming’s most stunning scenes on this private tour. You'll marvel at the UNESCO worl...Explore Further
A Unique Kunming Tour to Stone Forest and Ethnique Yi Village
Welcome to Kunming! This Unique Kunming tour will take you to visit the Naigu Stone Forest and the E...Explore Further
2 Days Kunming Highlight Tour
Kunming, famous as the "Spring City" of reputation and it's the capital of Yunnan province. This tou...Explore Further
3 Days Most Popular Kunming Tour
Kunming is reputed as the spring city. In the tour, you experience the nice climate plus amazing pic...Explore Further
Discover Yunnan Tours
7 Days Discovery Yunnan Tour to Kunming, Jianshui and Yuanyang Rice Terraces
7 Days | From$515Explore Further
7 Days Charming Yunnan Tour to Kunming Dali Lijiang Shangri-la
7 Days | From$923Explore Further
8 Days Yunnan Tour to Kunming Xishuangbanna Dali and Lijiang
8 Days | From$1449Explore Further
Rice Noodle is a unique food of South Yunnan with a history over hundreds of years. The soup of rice noodle is made by bone, chicken and ham of Xuanwei after a long while cook. The rice noodle is composed of four parts. The first part is the soup covered with boiled oil. The second part is the supporting ingredients composed of spicy oil, SMG, pepper and salt. The third part is the main cooking material composed of sliced pork, sliced chicken breast, sliced fish and medium-boiled sliced pork waist, sliced pork head, sliced squid, with greens such as peas, Chinese chives, coriander, sliced onion, grass silk, sliced onion, sliced bamboo shoots and soy-bean milk skin. The forth part is the main grain: rice noodle after hot water. The rice noodle is sealed by geese oil, with hot boiled soup but not steam around. Rice noodle is divided into two types. One type of rice noodle is grinding after fermented with a sophisticated skill and long-time traditional manufacture but keeping a special taste. Another type of rice noodle is directly squeezed by machine after grinding with another name “dried rice noodle”. Dried rice noodle is convenient for transportation and storing. When serviced, the rice noodle is cooked in boiled water. There is an interesting story regarding origin of rice noodle. In Qing dynasty, there is a small island in a lake. A scholar studied in an island. His wife often brought rice noodle for his lunch. Every time when she brought rice noodle to the island, the hot rice noodle already got cool. After a while, she found if the hot soup sealed with boiled oil, when landed the island, meanwhile added well-done ingredients, the rice noodle taste marvelous. This cooking method is prevailing until now. Because the wife needs to step across one bridge in order to pass to island, hence the dish got the name “rice noodle step across the bridge”.
Rice wrapped in lotus leaves
Rice wrapped in lotus leaves is an instant food made by cooked rice wrapped in lotus leaves. In a popular local poem, depicting “in lotus pond, lotus flowers are not picked, however lotus leaves are picked up instead mainly for prepared as the lotus wrapper”. Rice is cooked while diced mushroom and sausage are well-prepared, mix ingredients are wrapped in “lotus leaves after hot water”, steamed for 20 minutes, the well-done yummy food dipped in sauce are served. Rice wrapped in Lotus leave is appraised as a very famous gourmet. Rice wrapped in Lotus leaves originated from 14 hundred years ago and first appear in “history record of North and South dynasty”. In 557, prefecture chief Chen, Baxian in Shixing county Liang dynasty stationed in Jingkou and defend against Northern Qi but without enough food provided. The local residents sent “Rice and duck wrapped in lotus leaves” to the frontier, and help to win the battle. The lotus leaves is green, wide, round, thick and soft. The lotus leaves contain vitamin and alkali fitting for cooling down and stopping bleeding. Lotus leaves is an ideal natural food wrapper, very fresh and healthful. Until now, Rice wrapped in lotus leaves has been passed around long time in southern China and ranked as the top appetizer for summer in local area.
Dairy Fan is a milk product originated from Eryuan village, Dali. Diary fan is white with very little water. The finished dairy product is in the shape of a fan with claws and quite popular in Dali Yunnan. Dairy Fan is a cheese popular in Bai and ethnics in western Yunnan. Dairy fan is fit for eating raw, dried, fried in hot oil or simply fried. It is also good at cooking with ham together, or served with wine or added in tea. Dairy Fan appeared before Ming Dynasty. Because dairy fan has been manufactured in big amount and quite popular in south of China in ancient and even recorded in history book. Dairy Fan is made by hot boiled milk and food acid in a ratio 3:1, then twisted around the thin pole and dried. Dairy Fan is good at making various cuisine such as cold and dressed with sauce, fried oil, and roasted. Dairy Fan is best kept in vacuum bag for keeping longer. It is the best gift for friends and family.
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