Yunnan Cuisine, though not yet well known in the West, is one of the best regional eating experiences in China. Many dishes borrow hot, spicy flavors from neighboring Sichuan. Others, influenced by periodic migrations provinces such as Jiangsu,Zhejiang and Guangdong, reflect the subtle, rounded taste of eastern and southeast Chinese cuisine. The Year round availability and variety of vegetables provides a seemingly limitless menu.
The following is an introduction of local food:
Guoqiao Rice Noodles (Crossing-bridge Rice Noodles)
Guoqiao Rice Noodles, literally means crossing-bridge rice noodles. There is a story about it. Once upon a time, there was a scholar preparing for the imperial examinations. In order to concentrate himself on the exam, he isolated himself on an islet in a lake. Every time, his wife had to cross a long bridge to bring him meal and the meals were always arrive cold. Then, his wife found a way to keep the soup boiling hot by topping it with a thin layer of vegetable oil. The story ends with a happy ending that the husband passed the exam and the way of making crossing-bridge rice noodles has handed down.
Xuanwei Ham(Yun Ham)
Xuanwei Ham, also known as Yun Ham, is one of the most famous hams in China. It has been sold to overseas countries for several decades. The ham is produced during late October to early February in Xuanwei, when the temperature is between 5℃ and 10℃. The meat of the ham is very delicious with a unique flavor. Besides, it is easily restored.
Appear in great profusion when the rains let up in August . The most highly prized of the dozens of varieties are “chicken-tast mushroom”(jizong)and morel, called ” Sheep-stomach mushroom ” (yangduzi) . For vegetable lovers , Yunnan is a joy, Lotus root, bamboo shoots, tender young pea-sprouts, Chinese broccoli, beans of many types, green garlic shoots.
Steam Pot Chicken
Yunnanese is the ceramic steam pot, a squat, round, lidded vessel with an internal spout, or chimney, that allows steam to enter and circulate but not escape. Chicken cooked by this technique produces a superior soup entirely from steam and natural juices. This dish, called Steam Pot Chicken (qiguoji) comes first on the list of Yunnan‘s specialties. A remarkable feature, which should not put anybody off, is the inclusion of natural medicinal ingredients used by the Chinese both to enhance flavour and to promote health. These might include ginseng, herbs or dried Himalayan caterpillars.