Dining in Kunming
The variety and diversity of Kunming cuisine never fails to satisfy hungry travelers. It really is a "crossroads” for dishes from all over Yunnan, the hallmark of which is a perfect blend of sour and spicy flavors, which is affected by the minority's cooking way. With its high humidity and mild temperatures there is an abundance of fruits and vegetables all year round for use in local cooking and all around the city, street stalls sell a great variety of delicious snacks.
Many people agree that dining out in Kunming is a delight as there are some many unique restaurants serving different specialties. Kunming is also famous for its snack food. When dusk falls, many of the cities' big streets and old lanes are dotted with food stalls which are open until midnight. The ten most famous delicacies are: Cross-Bridge Rice Noodles, Four Happiness Rice Balls, Buckwheat Bun, Taishi Pie, Dudu Dumpling, Shepherds Purse Dumpling, Braised Rice with Ham and Beans, Small-pot Rice Noodles, Stewed Fungus, and Assorted Cool Rice Noodles.
Foreign tourists can feel comfortable here too. If being fed up with the Chinese style, they can try the local western restaurants around Green Lake (Cui Hu). There are quite a few café and bars available.
Steaming Pot Chicken (Qiguo Ji)
This dish got its name from steaming chicken in a pot with a hollow tube in its center that allows for continuous basting of the chicken. It is a simple but tasty dish made with ginger, shallot, salt and pepper. The secret of this famous local dish is the unique design of the Kunming's clay pot: the pot has a shape of water chestnut with a hollow central tube that is the same height of the pot.To make it, place chicken, ginger, a shallot, pepper and salt in the pot and steam for about four hours, during which time steam from the tube contacts the cold pot cover turning to water, then flows back into the pot to become delicious chicken soup. In this way, the chicken can be cooked very tender without damaging its original flavor. Before serving, remove ginger and shallot.
Kunming Bittern Duck (Kunming Lu Ya)
It is regarded as the top choice among tourists. Fresh duck from Dianshi Lake is served in a thick
Crossing the Bridge Rice Noodle (Yunnan Guoqiao Mixian)
It is the most famous and popular specialty of Kunming and Yunnan.recent years, the Crossing the Bridge Rice Noodle has spread and been familiar with the people of the whole country. It has three main parts: a bowl of extremely hot chicken broth, slices of various meats including chicken, fish, served with various seasonings and rice noodles.
The most authentic and tasty Crossing the Bridge Rice Noodles are served at Qiao Xiang Yuan (Culture Street location) at 2 Wenlin Jie, Jinma Biji Square.
Xuanwei Ham (Xuanwei Huotui)
Xuanwei Ham is also famous as Yunnan Ham, one of well-known hams in China. The history of Xuanwei ham dates back to the fifth year of YongZheng times in Qing Dynasty (AD 1727). Xuanwei ham won a prize at the Panama Fair in 1915. In 1923, Mr. Sun Zhongshan wrote an inscription "Yin He Shi De" (which means "eat properly for a sound mind") for Xuanwei ham and tastes it at a food competition held in Guangzhou. Xuanwei ham has been selling well to Southeastern Asia and European countries.
As a rule, the Xuanwei ham is processed during the winter. Select the best pork leg and press out the pork blood completely. Rub it with salt and smoke or air it dry after the salt permeates to a certain depth of the pork. Try to test the pork leg in three when the surface of the pork turns in green. The quality standard is to have the ham fragrance from three needles punched in the pork. Cut the ham open from the middle, it looks bright in color and has a clean fresh color. It can be preserved well in cellar with low moisture or in a warehouse with good air conditioning. Xuanwei ham can be bought from any big or small stores. Ham preparation includes baking, salting, warming, and freezing.
Modern Cake (Modeng Baba)
Baba is popular in Yunnan. It is made of flour, corn powder, sticky rice, lard, sesame, and meat. The story goes that the creators of Modern Baba were two pretty sisters who made sweet and tasteful Baba that attracts people even today. Modern Baba is crisp outside and soft inside and is sweet with savory cream.
Chinese restaurant:
Yikeyin Laofangzi Restaurant (Old House Restaurant)
Add: 18-19 Jixiang Lane, Dong Feng Xi Road, Kunming
Kunming Lao Shi Fu
Add: 32 Chuan Jin Road, Kunming
Da Zhai Yuan Restaurant
Add: 1st floor of Long Yue Plaza, Xiangyan Street, Renming Zhong Road, Kunming
Tang Chao Yi Pin Restaurant
Add: 18 Cui Hu Bei Road, Kunming
Western restaurant:
Bluebird Cafe
Add01: Dongfeng Xi Road, Kunming
Add02: 132 Cuihu Nan Road, Kunming
Wei's Pizzeria
Add: 78 Tuodong Road, Kunming
Le Cri Du Papillon
Add: 1 Dingzi Po, Qingyun Street, Kunming
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