I have finished my 2 weeks trip in the beautiful Yunnan province of China and brought some interesting inspirations and yummy food photo.
Yunnan province locates in the west part of China near to Sichuan, Tibit, Guizhou and Guangxi province with many of Chinese minorities. It is referred to be ‘the south of the colorful clouds’ (彩云之南 in Chinese). Recent years, there are many documentary files introducing some of the interesting Yunnan foods which attracted me absolutely.We spend most of our time in Lijiang, Yunnan and visited Kunming, Dali and Lijiang.
In China, if you ask people about the representative dishes of Yunnan food or Yunnan cuisine, most of the answers would be Guoqiao Mixian which is translated as across the bridge noodles literally.
Yunnan Rice Noodles
Across the bridge noodle usually is a bowl with rice noodles, meat slices and vegetables along with chicken stock. At the very beginning, the soup and the ingredients are separated. The story behind the name comes firstly.
For the name of across the bridge noodles, it is recorded that one caring wife brings food to her husband who is studying on a small island. She needs to cross a bridge each time for the food delivery. However she finds that each time when she had crossed the bridge, the noodles get cooled and soggy. So she use a large earthen pot to keep the chicken stock warm (with more oil) and then the ingredients separated. And then pour the hot chicken stock on the cooked rice noodles and fresh side ingredients. That’s a lovely idea, which can further keep the side ingredients fresh.
Nowadays, the side ingredients are served in some small plates with one bowl of cooked rice noodles and another large bowl with hot broth.
Across the bridge rice noodle ingredients and hot chicken broth
Additionally there are many other interesting rice noodles bowls which are quite popular in Yunnan and even over other provinces of China.We have visited one famous rice noodle restaurant in Kunming and taste some of their excellent rice noodles dishes. Those noodles can be replaced by another Yunnan food Erkuai.
earth pot rice noodles
Cold dressing rice noodles
cooked rice noodles are dressed with combined spicy sauce and chives.
Erkuai noodles with deep-fried pork rind
Erkuai is one type of highly refined and compressed rice cake, which can further be made into different textures for example noodles or a large pancake.
Pan-fried or roasted erkuai with pickled cabbage and spicy sauce
Jidou Liangfen
Jidou in fact is gram. Chinese people use different flours to make various types of Liangfen for example green bean liangfen, sweet potato liangfen. The making processes are quite similar. After the liangfen is formed, usually it is served with some spices or pickled cabbage.
Tofu
There are many interesting tofu recipes in Yunnan province including the famous Lufu. Lufu is one type of fermented bean curd.
Fried tofu with iron pan
Pan-fried tofu with spicy rose sauce
To be continued–Yunnan minority food and snack.
Food looks very good. You must have a good time in Yunan. 🙂 Honestly, I’ve never had many of the dishes you posted here. Have no idea which one I want to try, but I like something simple, easy, and delicious since there are too many work to do everyday.
Hi Vicky,
Yes, those days in Yunnan is really sweet. I have find lots of interesting and real simple Yunnan food. Firstly I will make some tests at home and then post succeeded recipes out. Thanks for the suggestion and I will focus on the simple, easy but also delicious ones.
Some very nice photos on your blog site. They really make the food feel like it’s fresh and tasty. Thanks for sharing.
Thanks Einar for the lovely comment.
You must have had a wonderful time traveling and eating all those mouthwatering dishes!
Hi Kari,
Thanks for stopping by. Yes, to me, that’s a lovely traveling time. Expects food, the culture and landscape are wonderful too.
Can you send me advise me recipe for Yunnan Fish Head curry and Yunnan Chicken in Bamboo
I love your food recipies
Hi Sumant,
That’s lovely suggestion. I will try to see whether we can develop recipes for those two dishes because bamboo is really hard to find in my current living place.
hi elaine
first time on your blog for me
i just wanted to say i enjoy your published reciepies particuly being uthentic most web pages around are not as good as yours
i am enjoying going through your recipes
even though you are making some easy reiepies for people that dont have time which is a good i
but i would still like to see your traditional true style of cooking i find it interesting to try
keep up your good work and great success on your web site i find it very interesting
cheers
Thanks Antonio for your lovely suggestions. Surely I will share more traditional Chinese dishes, though some of them are not famous but they worth the popularity. Thanks. I will work more hard to bring your guys more interesting and unique Chinese food and culture.
Hi, Elaine!
I’m from Kunming, Yunnan. I don’t know how restaurants make guoqiao mixian these days but it’s not nearly as good as it used to be. Traditionally, the stock for quoqiao mixian was covered in a layer of fat that kept it hot. Also, while the stock was made from chicken, fresh pork and Yunnan’s famous xianwei ham were also part of the ingredients. Chicken alone will never give you as delicious a broth.