Douhua Mixian (or rice noodle with bean curd) has been one of the recognised local snacks in Kunming for a really long time. Tourists would heard of the much well known Crossing the Bridge Rice Noodle with its stories and special cooking method, while Douhua Mixian, however, plays also a leading role on Kunming people’s dinning table. Its ingredients including a bowl of some boiled rice noodle, two spoonful of soft bean curd, some tasty pork chili sauce, and some chopped Chinese chives and some dried preserved cabbage and a pinch of salt and some sweet soy sauce.
It could be found in most of the local restaurants in Kunming. And it is priced around 8 to 12 yuan for each in general.
Chinese name: 豆花米线 （dou hua mi xian）
Henri 2010 sits in the rather old but quiet Shulin Street. It is not easy for new comers to recognise it as a private French style kitchen at the first glance. But when we entering into the second floor, we were surprised by its cozy yet romantic deco. Comparing with the 1100 year old Dongsi Pagoda nearby, Henri 2010 only lived in Kunming for just about seven years.
It was in 2010, when French chef Philippe Henri traveling in Kunming with his wife Charlene, they fell in love with this history-laden yet energetic city instantly. Hence, they decided to create the brand “Henri2010” in Kunming. Henri is a graduate from Le Cordon Bleu, and an experienced French restaurant manager who shares his life with his wife Charlene, a wine taster in Kunming.
Today, Henri 2010 provides wine tasting, private dinning, live jazz concert and flower arrangement regularly in their Kunming base No. 71, Shulin Street.
(photo credit: Henri2010)
Xiaoguomixian literally means rice noodle cooked in a small pot. And it has been a major main course among local Kunmingers. Soft and white rice noodle, cooked with minced pork, some Chinese leek, and some local produced pickled vegetable warm local people and even visitors’ hearts from the very first bite. For those who’d live in Kunming a long time would call this simple dish “the taste of Kunming”.
What makes it so special then? Well, first, the rice noodle and other ingredients have to be cooked in a small copper pot, which has a long panhandle for the cook to hold it tightly and also to prevent the cook getting burnt by the pot. And one small pot could only make one bowl of Xiaoguomixian each time.
How to cook Xiaoguomixian at home
Put the rice noodle into a bowl of cold water to prevent them to get sticky in which case would loose the taste of rice noodle in its own way; cut up some Chinese leek into 3cm; chop up fine pork; Fill the copper pot with some broth (could be chicken broth or pork soup) and add the minced pork into the pot when it’s boiled, and to let them cook for about 2 minutes. And then put the chopped Chinese leek and pickled vegetable, some soy sauce, a pinch of salt, two drops of sesame oil into the pot. And add the rice noodle into the pot together cook with all the ingredients for another 3 minutes. Also you can add a spoonful of Yunnan fried pepper sauce to add some flavor.
Cherry, bamboo, windbell and matcha, now you can have it all at Yuzhichuxi (宇治初昔), a newly opened matcha parlor on Wenlin Street, which has officially opened at the end of April.
Ever since matcha (or the finely ground powder of specially grown and processed green tea) became a popular ingredient, matcha flavored tea, coffee, dessert, cake and ice cream have also became sought-after products in China. It is very well received not just because of its special taste, but it has so many health benefits, such as: it prevents disease, lowers cholesterol and blood sugar and it is rich in fiber and vitamins, etc.
Yuzhichuxi has chosen the name Yuzhi (Uji-shi), a Japanese city, which is renowned by its premium green tea. And Chuxi, which refers to the best time of the tea harvest in a year: March 21st. To use the tea picked on this special day ensures the best quality matcha.
Among a great variety of matcha desserts and beverages, matcha ice cream is, as we think a special treat in the summer and yet we didn’t feel guilty about having it, as we believe it is such a healthy dessert after all!
Address: Wenhuaxiang (文化巷), Kunming, just opposite the local police station
Besides Mixian (rice noodle), steamed buns, Ersi (sliced rice cake), there is another local food, which is still very popular on Kunmingers’ dinner table.
With its golden, crispy outer layer and soft texture, milky aroma from inside, Modeng Baba has, since 1930s, been a popular food in Kunming.
You may wonder what’s in its name “Modeng”. Well, it originated from the word “modern”. Kunmingers call cake as “baba”. So “Modeng Baba” first came into being was during 1930s. There was a family shop named Fengzhubing Shop on Fengzhu Street. And the owner’s two daughters (Mo Meizhen and Mo Lizhen) suggested their father to add some butter into the cake instead of salt. Since then, passersby couldn’t resist the cake’s aroma and great taste. And they named the improved cake as “Mozheng Baba” (Mozhen Cake). When the flying tigers came and they accidently took the name of the cake as “Modern Baba”.
Today, in most of the restaurants in Kunming, one can still find the Modeng Baba on the menu.
“Qiguoji” or “chicken soup steamed in clay pot” is one of the famous dishes in Yunnan. It got its popularity in 2000 years ago among Yunnan people. A clay or terra-cotta pot with a chimney in the middle makes people curious about its cooking method. And the special clay pot, which was manufactured in Jianshui is called “Qi Guo” or steam pot.
To make it, place chicken, ginger, shallot, pepper and salt in the pot and steam for about four hours, during which the steam from the tube contacts the cold pot cover turning to water, then flows back into the pot to become delicious chicken soup. The secret of the aromatic soup is to add no water into the pot, but the resultant steam extracts the juices of the chicken. Let it steam for four hours or so, the pot should be filled with 3/4 of the soup and the chicken become tender enough to be served.
Dish Introduction: Qiguoji (汽锅鸡) is a signature dish from Jianshui County, Yunnan Province, and belongs to the Yunnan cuisine category. Named after the clay pot used for steaming, it primarily features chicken and is known for its steaming method. It is reputed for its benefits, such as nourishing the body, replenishing blood, and enhancing appetite. Due to its rich nutritional value, Qiguoji is beloved by many. In September 2018, it was recognized as one of the top ten classic Yunnan dishes in “Chinese Cuisine.”
Dish Characteristics: Qiguoji is a celebrated dish from Yunnan, with a history of over 200 years in southern Yunnan. Jianshui produces a unique clay pot called “Qi Guo,” specifically designed for steaming food.
The preparation involves cutting the chicken into pieces, then placing it with ginger, salt, and scallions into the Qi Guo. The pot is then placed on top of a pot filled with water, and the seams are sealed with cloth to prevent steam from escaping. The dish is steamed for about 3 to 4 hours. The steam rises through the central tube of the Qi Guo, condenses on the cold lid, and drips back into the pot, forming a flavorful chicken soup. Since the soup is made from condensed steam, the chicken’s natural flavors are preserved.
Historical and Cultural Background: Qiguoji became popular during the Qianlong era of the Qing Dynasty. According to legend, a chef named Yang Li from Fudeju (now Jianshui County) invented this dish. To win a royal culinary competition, Yang Li combined local hotpot and steamed bun methods and used bird’s nests, though his Qi Guo was stolen. After a series of events, Yang Li was spared execution, and his dish gained fame, with Fudeju being renamed “Yang Li Qi Guo Ji.” The Qi Guo evolved from an earlier pottery hotpot and has been a prominent dish in Yunnan.
The predecessor of Qi Guo was the Yanglin Chicken, made with valuable medicinal herbs like cordyceps. The Qi Guo is now mass-produced in Jianshui and is well-known for its bright colors and distinctive properties.
Preparation Method:
Method 1:
- Ingredients:
- Chicken (appropriate size)
- Ginger, scallions, pepper, salt
- Optional: bamboo fungus, Xuanwei ham, medicinal herbs (cordyceps, tianma, sanqi)
- Steps:
- Cut the chicken into 3 cm cubes, slice ginger, and cut scallions into segments.
- Blanch and drain the chicken pieces.
- Place chicken, optional ingredients, and seasoning in the Qi Guo.
- Seal the Qi Guo and place it on top of a pot of boiling water. Seal the seams with dough to prevent steam leakage.
- Steam for 2-4 hours, depending on the pot size and amount of liquid.
- Add bamboo fungus or other ingredients in the last half hour if used.
- If reheating, avoid moving the chicken; you can add leftover chicken fat.
- Notes:
- Do not add water to the Qi Guo; all liquid comes from steam condensation.
- Use a chicken of moderate size and avoid strong-flavored or pungent ingredients that might overpower the dish’s natural taste.
Method 2:
- Ingredients:
- One tender chicken (about 1000 grams)
- 125 grams of ham
- 6 dried mushrooms
- 100 grams of bamboo shoots
- 25 grams of ginger
- 15 grams of Shaoxing wine
- 2.5 grams of salt
- Steps:
- Clean and cut the chicken into small pieces. Rehydrate and slice dried mushrooms. Clean bamboo shoots.
- Place the chicken, ham, bamboo shoots, mushrooms, and ginger into the Qi Guo. Add wine and salt.
- Steam for 2-3 hours. For medicinal purposes, add cordyceps, ginseng, or sanqi as needed.
Nutritional Value:
- Black-boned Chicken: Rich in melanin, proteins, B vitamins, and trace elements. It has high levels of niacin, vitamin E, phosphorus, iron, potassium, and sodium, with lower cholesterol and fat compared to regular chicken. It enhances physiological functions, delays aging, strengthens bones, and treats conditions like osteoporosis and anemia.
- Ham: Provides a rich flavor with high nutritional absorption. It helps with digestion, kidney health, and wound healing.
Consumption Guidelines:
- Food Pairings: Avoid pairing black-boned chicken with wild chicken, turtle, carp, crucian carp, rabbit meat, shrimp, onions, and garlic. Avoid combinations that may cause poisoning, diarrhea, or increase body heat.
- Nutritional Content:
- Calories: 989.39 kcal
- Protein: 165.51 g
- Fat: 34.09 g
- Carbohydrates: 5.10 g
- Dietary Fiber: 0.99 g
- Cholesterol: 679.50 mg
- Vitamin A: 17.10 µg
- Thiamine: 1.31 mg
- Riboflavin: 1.33 mg
- Niacin: 49.97 mg
- Vitamin C: 0.30 mg
- Vitamin E: 10.40 mg
- Calcium: 106.88 mg
- Phosphorus: 1535.02 mg
- Potassium: 2436.18 mg
- Sodium: 2394.83 mg
- Magnesium: 330.59 mg
- Iron: 15.65 mg
- Zinc: 14.18 mg
- Selenium: 52.91 µg
- Copper: 1.75 mg
- Manganese: 0.19 mg
Traditional hot pot has a different name as “Chui Guo” in Kunming. Chui Guo, literally means “Cooking Pot”. The big Chui Guo is supposed to be made of copper. The upper part of the Chui Guo is used to fill the soup and ingredients such as vegetables and meat. And the lower part of the Chui Guo is used for burning the wood coal to heat the pot.
To make it even tastier, the soup added into the pot could be chicken broth or meat broth. Traditionally, three layers of food should be placed into the pot. The base ingredient could contain some glass noodles while Yunnan ham, Tofu meatball, beef and other meaty ingredients come with the second layer. As these meaty ingredients would make the soup smell and taste better. On top of them should be vegetables, such as pea sprout, endive sprout, asparagus lettuce, bamboo shoots, etc.
Chips, French fries or fried potato, all sound like western food. But in Yunnan, almost everywhere you go, you will encounter fried potato with different shapes and tastes. Some of them are in long stripe shape while some of them come in cubes, or even slices. But the methods of frying the potato seem just the same. When the potato become golden in the oil, they are served with sauces and green vegetables such as chopped coriander, spring onion and the stems of cordate houttuynia.
In Yunnan, potato is being called “洋芋” (Yangyu), so fried potato is Zha Yangyu. A simple, cheap and delicious snack (main course sometime) is well received in Yunnan. And in Kunming, a narrow lane has got its name as “Yangyuxiang”, meaning the Lane of potato, has several small local snack bars serving golden crispy Kunming style fried potato. They have sweet and salty sauce, along with a mix of sweet and salty sauce. So next time when you have fried potato in Kunming, bear in mind that it doesn’t always come with Ketchup but a great variety of local sauces.
Known as the “Wild Fungus Kingdom”, Yunnan’s unique three-dimensional climatic conditions bred a wealth of wild edible fungi resources.
（Raw Thelephora ganbajun干巴菌）
Thelephora ganbajun is a gourmet fungus in Yunnan province of Southwest China. Every July and August, when the rainy season comes, the thelephora ganbajun could be found between pine trees in the forests in Yunnan. These natural green edible mushrooms are rich in vitamins, high-quality protein and other ingredients beneficial to the human body.
How to cook it:
- Pick and tick all the pine leaves and other impurities of the thelephora ganbajun, and to tear them into smaller parts. Put the fine thelephora ganbajun into a bowl, and gently rub them together with 5 grams of salt. And then rinse with clear water several times. When the dirt rinsed away, simply squeeze the water out of the ganbajun.
- Shred some green pepper and Yunnan ham into 3cm. Chop 6 – 8 garlic cloves.
- Warm the pan for several seconds and put about 70 grams of lard into the pan. And then add the ganbajun into the pan and keep stirring until it’s done and to put them into a bowl.
- Add 30 grams of lard again into the pan, and then put garlic cloves, green pepper, Yunnan ham all together into the pan. Keep stirring for 2 minutes and to add the ganbajun, a pinch of salt and some cooking wine. Stir fry for another 20 seconds.
September is when the Chinese traditional Mid Autumn Day takes place, which means a lot for the Chinese families to reunite. In the festive ambience of the Mid Autumn Day, visitors to Kunming (Yunnan) will have a big opportunity for tasting assorted moon cakes and pastries.
The rose-pied
The favourite of most visitors to Kunming (Yunnan), flower pastries are the very desserts one must try when in Kunming. It is said that Yunnan flower pastries were once praised by Qianlong Emperor of the Qing Dynasty about 300 years ago. In Anning in the west of Kunming, there are rose plantations which are mainly dedicated to making flower pastries which are available all the year round as many travellers to Kunming know these fragrant pastries are the authentic local specialty.
The ham-pied
Among the Yunnan style moon cakes, the ham-pied enjoy a wide popularity in China. This is partly because Yunnan’s climate is suitable for curing hams. The story of the ham-pied moon cakes can date back to the period of the Republic of China (1912-1949) and the producer at that time was the Hexianglou Workshop (in Kunming) which specilised in Han nationality pastries. As the best seller among moon cakes in Kunming today, the ham-pied moon cakes are either decently festival gifts or for locals to enjoy themselves.
Others
According to different clients, many new kinds of moon cakes are baked, including sugar-free and fruits-pied ones which are friendly to people even with diabetes.
Where to buy?
In the outlets of supermarkets like Carrefour and Wal-Mart in the city of Kunming, many kinds of moon cakes are available; and many bakeries like the Joy Bakery and Bread Works have very nice moon cakes for sale.
A culinary city is more than a place where you gormandise. The culinary art is something for an insight into the local ethnic customs and traditions with a profound historical background.
So far, there are six places in the world that are acknowledged as culinary cities which are: Popayan of Columbia, Östersund of Switzerland, Zahle of Lebanon, Chonju of South Korea, and Chengdu and Shunde of China.
As the capital city of Yunnan Province and an international city, Kunming is such a place that has great advantages regarding culinary art. There are too many reasons for Kunming the Spring City to recommend to visitors, including the breathtaking natural sites, colourful ethnic customs, and of course the big variety of drool inducing delicacies highlighted by various local and Chinese cuisines.
This article lists Kunming’s 10 traditional snacks the techniques of which are authenticated as intangible cultural heritages at different levels.
No.1.Yiliang roast duck
One of the traditional delicacies of the Han nationality in Yunnan Province, the history of the duck began in the Ming Dynasty (1368-1644). Tasting crispy (outside), tender and aromatic (inside), the smooth-looking roast duck is full of outstanding local flavour.
No.2.Jiqingxiang ham pied moon cake
The history of the pastry can date back at least 300 years in the period of Yongli Emperor of the South Ming Dynasty (1649-1656). It is not only the favourite treat of Yunnanese during the Middle Autumn Festival, but also a produce popular in China and even South Asia and Southeast Asia.
No.3.Yanglinfei liquor
The brand of the liquor was established about 135 years ago, but the brewing history began as early as the Ming Dynasty (1368-1644). The natural emerald colour of the liquor was brewed by a local gentleman named Chen Ding in Yanglin Town of Songming County in 1880 by referring to the records of the herbal book Dian Nan Ben Cao.
No.4. Xundian cured beef
Xundian county of Kunming has a long history of raising cattle. In 2009, the traditional technique for curing beef was listed as one of the intangible cultural heritages of Kunming.
No.5.Chenggong pea jelly
The salad pea jelly of the local restaurant San La Zi in Wujiaying Town of Chenggong District impresses gourmands with the unique spices. Beside the normal soy sauce and coriander, what makes the fame of the jelly is a kind of mystical sauce.
No.6.Cross Bridge rice noodle
Originating from Mengzi in the south of Yunnan Province, the noodle has enjoyed a history of at least 100 years. In 1920, the first restaurant for rice noodle was established in Kunming. Since then, the Cross Bridge rice noodle has enjoyed a bigger and bigger fame among Kunming locals. As the representative delicacy embodying the rich cooking materials of Yunnan cuisine, the Cross Bridge rice noodle has won an incredible popularity in China and abroad.
No.7. Erkuai rice cake
As the most popular household snack in Kunming, Erkuai rice cake is the unique specialty in Yunnan Province. It is also the must-prepare food during the Spring Festival in Yunnan. It can be prepared by baking, boiling, frying, and steaming etc. The charcoal baked Erkuai rice cake is the favourite of most locals in Kunming.
No.8. Guandu pancake
Locally called Guandu Baba, the tasty pancake is a traditional snack of the Han Nationality in Kunming and enjoys a big popularity among Kunming locals. According to historical records, this snack has a history that can date back to the Qing Dynasty (1644-1911). Pies for it vary from sesame, perillaseed, bean paste and peanut to the trendy edible rose.
No.9. Lunan fermented tofu
Fermented tofu as a household appetiser is one of the main pickled and cured produces in Yunnan Province. It ranks first for its exquisite making techniques, variety and flavours.
No.10. Jinning marinated duck
The renowned local delicacy in Kunyang Town of Jinning County at the southern bank of the Dianchi Lake, the duck is described as “fragrant, fat but not greasy”. In the Ming and Qing dynasties, Kunyang was of great importance for its waterway and land transport. At that time, sheldrake of the Dianchi Lake was the main material for Jinning marinated duck which had already enjoyed a big fame.
Introduction
In the spring season, when various plants bloom, Yunnan’s local restaurants showcase a variety of trendy delicacies featuring (wild) flowers. Explore these natural treats to experience authentic ecological cuisine in Kunming.
Roses
- Description: Roses are a favorite among visitors to Kunming, particularly enjoyed in rose-petal pastries and rose tea.
- Highlight: Delicate floral flavors enhance desserts and beverages, offering a unique culinary experience.
Banana Flowers
- Description: Found in diverse ethnic cuisines, banana flowers are often fried with pork and egg.
- Highlight: Unique texture and flavor profile that complements local dishes.
Sophora davidii Flowers (Ku Ci Hua)
- Description: Commonly found in Kunming, these flowers are scalded to remove bitterness before being fried with eggs.
- Highlight: Mild floral taste adds depth to savory preparations.
Broom Flowers
- Description: Popular in Kunming, broom flowers are fried with eggs, offering a refreshing sweet and bitter flavor.
- Highlight: Fragrant addition to dishes, cherished in local cuisine.
Birchleaf Pear Flowers
- Description: Clusters of flowers from wild birchleaf pear bushes used in quick frying, deep frying with eggs, soups, and salads.
- Highlight: Wild-grown delicacy with versatile culinary applications.
Leaves of Chinese Toon
- Description: Tender leaves popular from March to April, fried with eggs or mixed with tofu as a cold dish.
- Highlight: Refreshing vegetable with herbal notes, widely enjoyed in seasonal menus.
White Azaleas
- Description: Selected azaleas suitable for cooking, prepared by deep frying or boiling, often used in soups with broad beans.
- Highlight: Distinct floral essence enriches soups, reflecting local culinary traditions.
Magnolia Flowers
- Description: Prepared in various ways including frying after starching, sautéed with pork, in porridge, and cooked with egg custard.
- Highlight: Fragrant blooms that elevate both savory and sweet dishes.
Chrysanthemum Flowers
- Description: Petals used in Cross-bridge Rice Noodle dishes for a refreshing twist on traditional noodles.
- Highlight: Floral notes complement the noodle soup, offering a unique and refreshing dining experience.
Discovering and savoring these flowers not only adds visual appeal to dishes but also showcases the rich culinary heritage and commitment to ecological food practices in Yunnan.
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A culinary city is more than a place where you gormandise. The culinary art is something for an insight into the local ethnic customs and traditions with a profound...
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