Go to Yunnan for a self-help tour alone.

Traveling to Lijiang, Yunnan, there are really many things to buy. All ages and consumer groups can find something suitable. Old people can buy imitation jade pipes, and girls who love beauty can buy silver ornaments, various pendants and shawls, too many. Children can buy silk belly covers and sheepskin ornaments, and men can buy Dongba woodcarving. However, the principle is that everything is limited to buying and playing, enjoying the travel mood or going back to give gifts to relatives and friends.

One of the most famous and reliable tourist shops in Lijiang is Baisuifang, which is a good jewelry store. Like colorful Yunnan, Baisuifang, Shizhaizi, Qingfeng Lane, Kunming Luosi Bay and Nanping Street, there are many different projects in these places. Maybe you can see one or several of them.

Yunnan is known as the plant kingdom, animal kingdom and mineral treasure house because of its diverse climate and complex terrain. From Chinese herbal medicines and strange stones to tea and various handicrafts, Yunnan has a dazzling array of things.

Matters needing attention

1. cost: money is indispensable for travel, but you should also pay attention to it. Make plans, including accommodation, meals, fares, shopping, etc. Don't add a bad shadow to a beautiful trip because of poor planning.

2. Go and see the festivals of Yunnan ethnic customs. It's not bad to go to every festival.

The relationship between travel agencies and local specialty stores seems to be quite good, with four stores a day. Please pay attention to the mystery.

4. In Dali, if you take a cruise to visit Erhai Lake, it is suggested to have a private room, drink some wine and sing. Otherwise, you will feel tired in two or three hours.

It's better to live in the ancient city of Dali, because shopping is more convenient. You know, it costs 60 yuan to take a taxi from Dali New Town to the ancient city.

6. The sun exposure index in Yunnan is extremely high, yes, extremely high! If you don't have the same skin color as the locals, it is recommended to wear long sleeves and apply thick sunscreen.

7. If you stay in Kunming, you can go to the food stall on Jiaoling Road to have a snack at night (Xiaoximen goes along Dongfeng West Road to the central axis of Shisan Street).

8. Hotels in Lijiang are generally not far from the ancient city, and some of them live in the ancient city. 50 yuan a night, a small hotel in the city.

9. If you like taking photos in Lijiang, you should arrive at the ancient city before eight in the morning. A small town with few people and covered with moisture is really beautiful. Generally, the motorcade will arrange to go to Yulong Snow Mountain, and when passing through Ganhaizi, the driver will be asked to stop and take photos with the snow mountain as the background.

10, the temperature difference in Yunnan is large every morning and evening (12~ 15 degrees Celsius), so please pay attention to dress to prevent colds;

1 1. Yunnan is located in Yunnan-Guizhou Plateau, with strong outdoor ultraviolet radiation. Pay attention to sun protection and bring sun protection products;

12, Lijiang, Shangri-La, Deqin and other places have higher altitudes, so pay attention to rest to prevent mountain reaction;

Guoqiao Rice Noodles

Visitors to Yunnan will never forget to taste the rice noodles crossing the bridge. Crossing the bridge rice noodles consists of three parts, one is a bowl of chicken soup, each bowl is not less than 600 grams. The second kind is sliced food, including raw thin meat slices, tenderloin slices, chicken slices and fish slices, plus processed bean curd skin, leek, mung bean sprouts, pea tips, coriander and onion. The third is rice noodles. Besides the most famous rice noodle crossing the bridge, there are many ways to eat rice noodles. If you have a chance, you might as well try them all.

Braised chicken shan

Braised chicken fir is a famous dish unique to Kunming. Jizong is a rare wild edible fungus which is a specialty of Yunnan. It tastes fresh, sweet and tender, comparable to chicken. It can also nourish the stomach and refresh yourself.

Kimchi in Kunming

"Kimchi in Kunming is the favorite of Yunnan people." Kimchi in Kunming is a common pickle for ordinary people. They are cold dishes. You can eat whatever you want. They are a little sour and appetizing. The practice of pickling vegetables: in winter and spring, wash and dry vegetables. After wilting, cut the vegetables into sections, sprinkle with coarse salt, and mix in pepper, pepper, ginger, star anise, fennel and some cooking wine. Put it in a pottery jar, seal it tightly and marinate it for one month.

tricholoma matsutake

One of the famous dishes in Kunming. Stir-fried green pepper and red pepper with garlic slices and matsutake slices, thicken starch with broth, and decorate white with red and green, with mellow fragrance. Tip: Tricholoma matsutake, known as the "king of bacteria", is tender, sweet and smooth, and has a special flavor. Japanese also come here to buy it, which is said to prolong life.

Xuanwei ham

Xuanwei ham, also known as Yuntui, is one of the "Three Legs" specialties in China. As early as 60 years ago, it was exported to Hong Kong, Singapore and other places and enjoyed a high reputation at home and abroad. As Xuanwei ham is a seasonal product, the processing season is from the first frost every year to the next spring, and the optimum temperature is about 5℃ ~ 10℃. Yuntui meat is red, white and bright, with unique flavor and aroma, which is convenient for long-term preservation.

Yiliang roast duck

Yiliang roast duck has a history of more than 600 years, comparable to Beijing roast duck. There are two kinds of roast ducks: ducklings, which are tender and sweet; The fat duck is rich in oil, and its meat is old and fragrant. If it is eaten with scallion, pepper or sauce products, it will have a unique 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 is finished, 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, a special restaurant. In addition, there is a Yiliang roast duck shop on Jianshe Road, which has been open for many years. The roast duck for ten yuan is all smoked with pine branches, and the business is excellent. Everyone can only buy one at a time, and there is a long queue. If you go late, it's gone. Legend: Yiliang roast duck is not a local dish in Yunnan, but is spread from the south. According to legend, Zhu Yuanzhang sent Fu Youde to Yunnan in the Ming Dynasty and brought Li Haishan, the chef of roast duck. After Yunnan's reunification, Fu Youde, who returned to Nanjing and was sealed by Zhu Yuanzhang, died. When the chef heard the news, he was afraid to go back to Nanjing, so he opened a roast duck restaurant in Yiliang anonymously, and Yiliang roast duck has been passed down to this day.

Yunnan steamed chicken

Steamed chicken is named after being steamed in a steamer. The purple pottery steamer produced by Jianshui in the south of Kunming is made of local red, yellow, cyan, purple and white clay, which has the characteristics of "color like copper, sound like clear sound, light like mirror, never fading". When making, the artist first soaked the five-color soil in water, stirred it, and then filtered it into green and red clay. After the clay sculpture is made, it is painted with landscapes, flowers and other patterns, and then carved and inlaid with clay sculptures of other colors. After firing and polishing with stone tools, it is seamless and the pattern is clear. Those steamers that have been used for a long time, like simple and elegant folk handicrafts, are enlightening.

When cooking steamed chicken, first put the chicken pieces into the pot, add seasoning, put them into a big casserole with water, and cover the pot. Cook on high fire for about four hours. At this time, steam is continuously injected into the boiler from the pipeline in the middle of the bottom. Both the chicken pieces are steamed and condensed into water drops in the pot to become soup. Therefore, the rotten bones of the chicken pieces steamed by the steamer are separated, and the soup is fresh and tender, which can best maintain the original flavor and nutrition of the chicken.

Yunnan is rich in medicinal materials, and locals like to add some Chinese medicinal materials when steaming chickens. For example, Cordyceps sinensis produced in alpine meadow mountains, Cordyceps sinensis. It is rich in Cordyceps acid, vitamins, protein and so on. Can be used for treating pulmonary tuberculosis, lung-qi deficiency, lung-kidney deficiency, impotence due to kidney deficiency, backache, etc. So it is as famous as ginseng and velvet antler. Notoginseng Radix is considered by medical circles to have the effects of treating coronary heart disease, resisting cancer, refreshing and invigorating qi. Gastrodia elata has obvious curative effect on headache, dizziness, hand and foot convulsion, spasm and rheumatalgia. Therefore, when people steam chicken, they often prescribe the right medicine, and add appropriate amount of Cordyceps sinensis, Notoginseng Radix, Gastrodia elata and so on. Nourishing and strengthening the body, eliminating diseases and prolonging life.

Qujing zhengersi

Qujing steamed bait silk can be traced back to the 1980s. At that time, there was a restaurant on the street corner of Qujing College. Although the facade is not big, the steamed bait, the main snack variety provided by the restaurant, is well-made and has a unique flavor, so it attracts customers every day and becomes famous in a few years. Customers who like spicy food can also add their own oil and pepper, and finally mix well to eat. When the customer eats the bait and drinks a small bowl of bone soup sprinkled with chopped green onion, it will be memorable!

Soak the bait in beef soup.

Bait, a kind of rice product, is sold all over the country, but only in Yunnan. Thin pieces of bait, softly roasted, are already delicious snacks. Dip the baked bait in sweet sauce or salty sauce, tear it into small pieces, soak it in rich and nourishing beef soup for a while, and add seasonings such as pepper and chopped green onion, which is naturally delicious and refreshing.

Fried pea powder

Fried pea powder is a traditional folk snack with a long history. The specific method is to soak high-quality peas in water to remove shells, then grind them into pulp, filter them with a sieve, then put the pulp into a pot and slowly boil it into a paste with slow fire, and then cool it to form pea powder. Cut the pea powder into small pieces with a knife, put it in a pot and fry it with sesame oil and cooked lard. After half-cooked, pick it up and air it, then fry it in the pot, and then pick it up when it is cooked. Sprinkle salt and pepper when eating, it tastes crisp and tender, tastes good and has an endless aftertaste.

The emperor named him "Great Rescue"

The shredded bait and bait formula are very popular rice food in Yunnan, but in terms of its quality and popularity, Tengchong shredded bait and bait formula are incomparable in other places, especially Tengchong fried bait block, which is known as "great rescue", has attracted all diners in the world with its unique quality of color, fragrance, taste and shape.

Tengchong people refined rice into bait shreds and pieces for at least 3500 years. According to word of mouth, Zhu Youlang (Emperor Li Yong), the son of Nanming Dynasty, was defeated and fled to the west. He once ate a big bowl of fried bait in a farmer's house, and he still felt endless aftertaste when he was full and hungry, so he was amazed and called it "big rescue" with emotion. Since then, "great rescue" has become the title of Tengchong fried bait block, and even become synonymous with Tengchong bait wire and bait block.

Tracing back to the source, Tengchong's bait wire and bait piece are the most famous in the east bay of the city. Its refined products are very strict in material selection and exquisite in technology. Its outstanding characteristics are softness, "bones and muscles", non-sticky after long cooking, slightly hot and edible, and fine and waxy taste.

Tengchong bait and bait can be eaten in a variety of ways, such as frying, roasting and boiling. "First aid" is to cut the thin slices of reel bait into triangular or prismatic slices, and put them into a spicy pot to fry together with fresh meat slices, ham slices, eggs, mushrooms, carrots, tomatoes, pea tips and other accessories. Its colors are colorful, its taste is fragrant, and it is smooth, tender and not greasy. Cut the bait into cakes, roast it on charcoal fire, and then mix it with ingredients such as Amomum tsaoko, star anise, sesame oil and Chili oil into the thin bean paste, which is called thin bean powder Baba; Fresh meat, soup, vegetables and bait are rolled on a small pot, which is called small pot bait.

Nowadays, Si Er, a famous local food, has stepped out of Gaoligong Mountain and settled in Spring City, Beijing and many metropolises, which is favored by diners. Its new-generation product, Yun Teng Fast Food Bait Silk, won the titles of "Yunnan Consumers' Favorite Products" and "Excellent Products of the Third China Export Commodities Exhibition for Township Enterprises" with 1994, 1995 and 1997 respectively.

Shidian Sanwei

Shidian people are good at pickling, and the specialties are carved plum, bone grasshopper, water lobster sauce, one fruit, one meat and one vegetable, each with its own flavor, which makes people salivate and often think about it.

Carve plums. Refined from local safflower and salted plum, it has been processed for more than 200 years according to research. There used to be many workshops dedicated to carving plums. Famous products include Roche's Fu, Zhang's Ruixing, Xu's Hui Rongchang and Yang's Yongchang, which have been sold well in Yunnan and Southeast Asian countries. Compared with ordinary leisure snacks, carved plum can be described as "Chun Xue" with artistic flavor, and its processing technology is exquisite: a round, mature and opaque big salt red plum is carefully selected, the stone is removed, and then various patterns are carefully carved on its surface, such as plum line, plum blossom, canine teeth, chrysanthemum, purse, treasure cover, etc., and then the finished product is soaked with high-quality honey. Because the "highlight" of processing is carving, it is named carving plum. Carved plum is delicate and fragrant, with moderate sweet and sour taste, few olives, but no astringent taste. It is sweet and sour and crisp, and has a long taste. It has the food effects of appetizing and invigorating the spleen, awakening the mind and moistening the lungs, promoting fluid production and quenching thirst.

Yunzhou "Horse Rolling"

It is a kind of sweet, moist and waxy food, and it is one of the special snacks in Yunxian County, Lincang. In winter, fine glutinous rice like jade is ground into rice slurry and made into wax surface. First, stir the wax surface evenly with clear water, then knead it into a circle, pour it into boiling water and cook it until it is cooked, then pour it into the prepared seasoning and roll it back and forth. The seasoning is made of fried soybean powder mixed with sesame seeds and sugar. Its taste is sweet, moist and fragrant.

Babaquan

Fengqing flavor snacks. Stir pea powder into slurry, filter to remove residue, fry it in an iron pan into a crispy rice crust, cut the bait into thin slices, bake it on charcoal fire, and spread it with hot sauce. When eating, wrap the bait block into a round strip with a bean powder rice crust. The crispy rice crust is crispy, the bait is soft, and the seasoning is delicious, which is especially delicious.

Bamboo Rice

Zhu Xiang rice has a strong Dai flavor, and the best rice is cooked from 165438+ 10 to February of the following year. At this time, there is a fragrant film in the bamboo, so it is called fragrant bamboo. Dai people first cut off the bamboo joints of fragrant bamboo as the bottom, then put the soaked glutinous rice into a bamboo tube, plug the mouth of the bamboo tube with banana leaves, soak it in water for 15 minutes, then soak it in fire ash or bake it on charcoal fire, take it out after the steam comes out of the mouth of the bamboo tube for more than 10 minutes, and beat it with a wooden hammer when eating to make the rice soft. Tip: "Eat glutinous rice". When eating glutinous rice in Banna's restaurant, you should wash your hands first, because glutinous rice should be pinched by your hands. The longer you knead it, the better it tastes. The local people say that when eating glutinous rice, you should touch your head and rub it, so it will taste better. This is true, but no one knows. In fact, just add some oil when kneading, it will be more fragrant.

Pineapple purple rice

Pineapple purple rice is also a glutinous rice food with Dai characteristics. Soak purple glutinous rice for 7-8 hours, cut a cover on the top of pineapple, remove the pineapple heart, add purple glutinous rice, cover with pineapple cover, and cook in a steamer. After smelling the fragrance, open the lid and you can eat. It tastes a little sweet and has the effect of nourishing blood and moistening the lungs.

Characteristic food

Kunming: Crossing the Bridge Rice Noodles, Jiahua Flower Cake, Cold Noodles with Shredded Chicken, Tofu Rice Noodles, Steamed Chicken, Bamboo Insects, Wild Mushrooms, Chenggong Zhubaoli, Dianchi Duck, Shilin Rufu, Yiliang salted duck.

Chuxiong: Wild mushrooms, Yi cuisine.

Dali: Bai three tea, Milk Fan, Jiang Boiled Live Fish, Erhai Seaweed, Rake Meat and Bait Silk, Barbecued Bait Block, and Rolled Foot.

Lijiang: Lijiang Baba, butter tea, bean jelly, Yongsheng oil tea, preserved ribs, spirulina, and green thorn fruit.

Diqing: Buttered tea, highland barley wine, Tibetan bacon, milk powder.

Xishuangbanna: Dai people bake biscuits, fresh bamboo shoots, ant eggs, wild mushrooms, tropical fruits and Dai bamboo rice.

Baoshan: Pupiao sugarcane, Tengchong "big rescue rack" (fried bait block), Tengchong bait wire, Baoshan mung bean, and rolled powder.

Dehong: Dai cuisine, tropical fruits, spreading cakes, Dai bamboo rice, pickled Luda and mangshi pickles.

Zhaotong: Stewed chicken with gastrodia elata, Zhaotong sauce and Cui Hua tea.

Qujing: Xuanwei ham, walnut, potato (with special taste), sesame, steamed bait.

Wenshan: Sanqi stewed chicken, sour soup chicken, sour soup beef, wild mushrooms, cold food feast, salt and pepper cake, braised rice noodles, snack rice noodles (a unique food in Funing), Vietnamese rolls, dog meat stalls, roasted bait blocks, buckwheat cakes, glutinous rice and other Sanqi series dishes.

Red River: Mengzi Crossing the Bridge Rice Noodles, Jianshui Roasted Tofu, Kaiyuan Xiao Juan Powder, Jianshui Purple Peach, Mengzi Sweet Pomegranate and Jianshui Qujiang Roast Duck.

Yuxi: Jiangchuan three dishes, anti-wave fish, Chengjiang lotus root starch, copper pot fish, bighead carp, small roll powder, cold rice noodles, preserved wax gourd, oil-soaked rot, tofu sugar, oily chicken fir, ice powder.

Pu 'er: Wild vegetables, ethnic dishes and dried rice (rolled powder).

Lincang: Thin bean powder (thick soup made of ground soybeans), rotten chicken rice (a special dish of the Wa nationality, stewed with chicken, herbs and fresh peppers, pure chicken soup), yunnan black tea, and Babajuan.

Nujiang River: Nujiang Fish, Ramadeng Pomegranate, Bingzhongluo Chestnut, Slate Baba, Gongla.

Yunnan specialty

Jianshui Zitao (necessary for making famous Yunnan steak chicken) Pu 'er tea, Jiahua flower cake, Sanqi series products, Cordyceps sinensis (extremely expensive, enough money, hehe! ), Zhaotong Gastrodia elata, mottled copper handicrafts, ethnic handicrafts, tree-shaped jade (if the store can be responsible for postal transportation), jade articles, silverware, butterfly wing paintings, ethnic costumes, milk fans, sour peppers, sour pepper cakes, sweet peppers, Dai-style baked dry bar, "Yunnan Eighteen eccentrics" snacks, mangosteen, flowers (consigned at the airport), scented tea and flowers.

The climate in Yunnan is characterized by low latitude climate, monsoon climate and mountain plain climate. In addition, Yunnan's topography is extremely complex. Generally speaking, the northwest is Hengduan Mountain with high mountains and deep valleys, and the east and south are Yunnan-Guizhou Plateau. The regional climate difference is obvious, and the vertical change of climate temperature is the remarkable feature of Yunnan climate, and there are some differences in different regions. The climate characteristics of Yunnan have a great influence on Yunnan tourism, which not only brings colorful scenery to Yunnan, but also makes the best travel time of each scenic spot different.

1. Kunming: Kunming is the political and economic center of Yunnan with beautiful scenery. Kunming is known as the "Spring City", where the seasons are like spring, and there is no winter, cold or heat. The four seasons plateau monsoon brings it warm and humid water vapor, and Kunming is full of vitality at any time.

Although the annual temperature difference in Kunming is similar, the daily temperature difference is very large. In Kunming, the temperature difference between winter and spring can reach 12-20℃, so you should take your coat and sweater to Kunming this season. March -65438+ 10 is the best season to go to Kunming, the time with the most ethnic festivals in Yunnan, and the time when all flowers bloom. However, it should also be noted that May-10 is the rainy season in Yunnan. Don't forget the windbreaker and rain gear.

2. Dali: Dali is "romantic and snowy", which is deeply influenced by the monsoon climate of the low latitude plateau and has no obvious seasonal change. There are a large number of Bai people living in Dali, and their grand events are concentrated in March and April. At this time, go to dali can feel the rich ethnic customs. Of course, Dali in spring is as colorful as Kunming, and it is a good place to enjoy flowers and spring.

3. Xishuangbanna: Xishuangbanna is located in the tropical region of Yunnan. Under the influence of the tropical rain forest climate, although the four seasons are pleasant, there is still a little summer heat, so 10 to June of the following year is the best time to travel. The biggest feature of Xishuangbanna's climate is the alternation of dry and wet. The dry season is from June165438+1October to April of the following year, and the rainy season is from May to June 65438+1October. Xishuangbanna is the Dai Autonomous Prefecture, and the Dai Water-splashing Festival is held in mid-April, which is the most influential and attended celebration among the ethnic minorities in Yunnan.

4. Lijiang: Lijiang belongs to the southwest monsoon climate of plateau type, with large temperature difference between day and night and low overall climate. It is best to go to Lijiang in spring and summer. April-May is the most beautiful season in Lijiang. The lush flowers and trees and the blue sky set each other off like a fairyland. The azaleas in Lijiang bloom in spring, which is very beautiful. Lijiang is rainy in summer and autumn. Visitors should not forget rain gear.

5. Shangri-La: Shangri-La in spring and summer, with charming scenery, suitable temperature and fragrant flowers. Nearly 20 days after the Mid-Autumn Festival, Diqing Plateau is colorful, and the dazzling autumn colors will continue on the endless plateau.

6. Red River: The annual average temperature of the Red River 15℃-22.6℃ belongs to the subtropical plateau monsoon climate. The temperature rises gradually from Yuanyang to Hekou. Remember to bring clothes for two seasons when you visit the Red River. The Red River is mountainous and rainy. When climbing, you should take a poncho to keep out the rain or rest on the ground. March-April, September-165438+1October is the best time to go to the Red River, and the scene of "one mountain with four seasons and ten miles of different days" will slowly unfold on your way.

7. Nujiang, Baoshan, Chuxiong, Qujing and Yuxi are also picturesque in four seasons with their own characteristics.