What scenic spots and delicious food are there in downtown Kunming?

The scenic spots in Kunming include Jinmabi Chicken House, Tong Yuan and Dianchi Temple. Cuisine includes Yiliang Roast Duck, Steamed Chicken with Sanqi and Kimchi in Kunming.

Attractions:

1. Jinma Bijifang is the collective name of Jinma Square and Bijifang, and it is the symbol of Kunming. The two archways were built in the Ming Dynasty, with a height of12m and a width of18m. They are beautifully carved and painted. The East Square is near Jinma Mountain, called Jinma Square, and the West Square is near Biji Mountain, called Biji Square. In the north, there is the "Zhong Ai Fang" to commemorate the Saidian Pool, which is collectively called "Pinzi Sanfang" and has become a scenic spot in Kunming. The ancient Jinma Bijifang was demolished in the turmoil of 10, and now the building is rebuilt in 1999. Now the vicinity of Jinma Bijifang is a business district full of vigor and vitality.

Tong Yuan is shaped like a willow leaf, which is long from east to west and narrow from north to south. There are pavilions, terraces, buildings, pavilions, gardens, caves, aquariums, playgrounds and other facilities on the mountain. Its main feature is to display animals and various flowers. It is the park with the richest ornamental content and the most tourists in Kunming. The flowers and trees planted in Tong Yuan include cherry blossom, begonia, plum blossom, camellia, osmanthus, peach blossom, apricot blossom, orchid, pine, cypress and bamboo. The famous flowers in the four seasons have been opened one after another, competing for each other.

Xishuangbanna also has bison, mengla tiger, peacock and other rare animals in China, such as giant panda, Siberian tiger and red-crowned crane, which can be described as the epitome of "animal kingdom" Yunnan.

3. Dianchi Lake was called Nanze in ancient times, also known as Kunming Lake, which looks like a crescent moon with an altitude of 1.886 meters. The lake finally flows into Jinsha River through Purdue River, becoming the sixth largest inland freshwater lake in China. There are dozens of peaks around Dianchi Lake, surrounded by mountains and waters, and the sky is clouded. Within a day, the scenery changes endlessly with the changes of the sky and clouds, and it is extremely bright and beautiful. There are many scenic spots around Dianchi Lake, facing Xishan Forest Park and Daguan Park across the water. Yunnan ethnic village, ethnic sports training base and Yunnan ethnic museum are interrelated and relatively independent, relying on each other, which is an ideal place for sightseeing, entertainment and vacation.

Gourmet:

1. Yiliang roast duck

It has a history of more than 600 years. There are two kinds of roast ducks: ducklings, which are tender and sweet to eat; Fat duck is oily and fleshy. If it is eaten with scallion, pepper or sauce products, it has a special flavor, especially the roast duck in Dog Street. The roast duck in Yiliang is very beautifully made. When baking, pine wool is used as fuel. When it burns to the end of the cigarette, turn the duck over in time and coat the skin with honey water and lard. The duck baked in this way is crisp but not burnt, crisp and soft, sweet and tender, and very delicious. You can taste this famous dish in many places in Kunming, such as Gu Xin Garden Restaurant.

2. Steamed chicken with Sanqi

A famous nourishing dish with unique flavor in Yunnan is prepared by soaking the fine roots of Panax Notoginseng in clear water, putting them into the washed chicken belly, putting the chicken pieces into a steamer with seasoning, then putting them into a casserole with four or five kilograms of water, sealing the contact between the two pots, and stewing for three or four hours with strong fire until the chicken is steamed until the meat and bones are separated. The chicken stewed in this way is original, tender and delicious, and the soup is fresh and sweet.

3. Kimchi in Kunming

"Kimchi in Kunming is the favorite of Yunnan people." Xingming pickles are common pickles for ordinary people. It's cold cooking. You can eat whatever you want. A little sour, appetizing. The practice of pickling vegetables in winter and spring is to wash and dry the vegetables. After the vegetables wilt, cut them into sections, sprinkle with coarse salt, and mix in pepper, pepper, ginger, star anise, little moxa and some cooking wine. Put it in a pottery jar, seal it tightly and marinate it for one month.

References:

Baidu Encyclopedia-Kunming