Please ask the masters for Yunnan tourism specialty products.

1. Steam Pot Chicken Steam Pot Chicken is named after it is steamed in a purple pottery steam pot produced in Jianshui area in southern Kunming. The unique thing about the steam pot is that there is a pipe in the center of the pot from the bottom up. Put the cut chicken pieces and seasonings into the steam pot, then put the steam pot into a large casserole filled with water, and steam over high heat for 3-4 hours. During steaming, steam is sprayed upward from the bottom of the boiler along the pipe into the boiler, and condenses into water droplets in the pot to become soup. 2. Cuimei Hot and Sour Fish Eating fish in the Erhai Lake in Dali is unique. The melted snow from the snow-capped mountains merges into the water of Erhai Lake. Such water quality nourishes the exceptionally fresh and tender Erhai fish. When the freshly picked sour plums are still green in color, the "Spicy and Sour Plum Fish" with green plums as the main ingredient and chili as the main ingredient is freshly baked. The fruit acid tempers the fishy smell and better maintains the taste and nutrition of the fish. It is similar to the popular method of adding lemon slices to fish cooked in Western food. 3． Naxi Lijiang Baba "Lijiang Baba and Heqing Wine are available everywhere in Jianchuan Carpenters". This is a folk proverb in western Yunnan. In the 1980s, Lijiang Baba had set up camp in Spring City and became famous. Its ham dada is a variety that has developed into a high-level well-off type in Lijiang. Going back to the beginning, it was fire-baked cakes, which involved baking one side of the smooth cake into a shape and then frying it on a hot stone slab; then it came into the iron pot steamed cake process, where the smooth cake was put into a convex-bottomed iron pan and baked. After one side, take out the cake, put a little cold water in the pot, flip the pancake over, cover it with water, cover the pot tightly, wait until the water vapor dries, the cake will be cooked. It can be seen that Lijiang cake has a long history. Master Li Heqing, an old man in his seventies who is still alive today, is the third generation of his family to make this cake. Ham cake, golden in color, with multiple layers stacked on top of each other, crispy on the outside and tender on the inside, fragrant and crispy, sweet and salty, very refreshing. 4. Cross-Bridge Rice Noodles Rice noodles are rice noodles, which are round linear foods processed from rice. They are popular in Guizhou, Sichuan and other places, but the way to eat them is slightly different. When you come to Kunming, when you eat across the bridge, the waiter will first serve you hot soup in a big bowl. This soup looks clear and transparent, without a trace of heat, but it is actually piping hot. It is made from fat chicken and tube bones. It's cooked, with a layer of yellow chicken fat floating on top, which acts as a thermal insulation. In addition to soup, the waiter also brings you a plate of thinly sliced ??chicken slices, pork slices, fish slices, pork liver slices, magnolia slices, plus some pea shoots, spinach and other vegetables, and finally a large bowl of rice noodles. There is a beautiful legend circulating in Yunnan about the origin of the name "Crossing the Bridge Rice Noodles". Once upon a time, there was a scholar who, in order to rush for the exam, locked himself up on a quiet island in the lake and studied hard day and night. His wise wife brought him three meals a day. Because he was far away from home, the food was cold every time it was delivered to the scholar's hands, which affected the scholar's appetite and made his wife very worried. One day, my wife stewed a fat chicken, filled the chicken soup in an earthen pot, and brought rice noodles and vegetables that the scholar loved to eat, and sent them over in baskets. When she served the soup to the scholar, she found that the chicken soup was still hot due to a layer of chicken oil on the soup, so she put rice noodles, vegetables, etc. into it. The scholar ate it hot and praised him greatly. Because his wife had to cross a wooden bridge every time she delivered food, the scholar named the delicacy made by his wife "Crossing the Bridge Rice Noodles". 5. There are many kinds of fungi in Yunnan, and Chicken Fir is one of the most delicious and is known as "the crown of all fungi". Its surface is brown or slightly yellow, and its taste is fragrant and refreshing. It is especially delicious after frying and is a good dish for cooking. It can also be used as a seasoning to give dishes cooked with it a unique aroma. 6. Chickpea jelly In the streets and alleys of Lijiang, you can see stoves converted from gasoline barrels all year round, with a pan on top and a tangy aroma rising with the smoke. This is a jelly stall in Lijiang. Lijiang jelly is made from chickpeas grown in the mountains. Lijiang jelly is a food to relieve summer heat. In addition to eating it cold, Lijiang people also eat it hot. It is mostly eaten cold in the summer season. The crystal clear powder flakes are marinated with red pepper, green onions, Sichuan peppercorns, sour wax and other condiments. It is mostly eaten hot in the cold season. The square jelly cubes are fried on both sides in the pot and then mixed with spices according to personal taste. Once it is in your mouth, it melts without chewing. Once the bowl is in your belly, your whole body will feel warm.