Stop Working and Come Eat, Drink, and Be Merry in Yunnan

Many people enjoy taking a spontaneous trip, while others prefer a leisurely journey to somewhere new.

Basking quietly in the sun amidst flowers and the sea, doing nothing at all.

Instead of fixating on famous sights like Cangshan and Erhai, simply relax and blend into the local way of life.

Taste unexpected new foods, make friends you might never see again but will always miss, and live someone else's life for a while.

A Slow-Life Destination: Yunnan

Yunnan is a place where colorful clouds pause, a destination many call 'slow life.' It's not only travelers' favorite but also a paradise for foodies.

Step onto this scenic land and embrace only a slow-paced life, without rushing through endless work or worrying about unread emails.

Take your loved one by the hand and stroll in the afterglow of sunset, sharing your lazy moments and beautiful photos on social media.

It is said that in this world, only love and beauty should never be missed. In Yunnan, neither love nor beauty will let you down.

Yunnan can fulfill all your fantasies of hidden paradises, romance, and beauty.

Yunnan People's Hometown Bond

When it comes to Yunnan's local specialties, one must mention the food you see everywhere on its streets—'mixian' (rice noodles).

(Image from Gaoshaoke)

Yunnan people's passion for rice noodles is almost obsessive: they can eat it three meals a day for a whole week, but they can't bear a single day without it.

Whenever a Yunnan native returns home, the first thing they do is find a rice noodle shop and down a bowl.

Small pot rice noodles, clay pot rice noodles, jar pot rice noodles, oil-braised rice noodles, mixed sauce rice noodles, quick-boiled meat rice noodles, stinky tofu rice noodles, vegetable blossom rice noodles...

The soft, springy, and bouncy rice noodles are simmered for a few minutes in a small pot, clay pot, or jar with rich broth, then topped with various seasonings.

Or simply blanched in a large pot, served with assorted toppings and Yunnan's own pickled vegetables.

A ladle of piping-hot broth poured over creates a bowl of savory, salty, fragrant, and spicy rice noodles that warm and comfort your taste buds and stomach.

Mengzi Crossing-the-Bridge Rice Noodles

The most ceremonial rice noodle dish is Crossing-the-Bridge Rice Noodles. Legend has it that a scholar, who repeatedly failed the imperial exams, secluded himself on a small island in Mengzi's South Lake to study hard.

His mother took care of his meals, but by the time the food arrived, the soup was cold and the dishes congealed. One day she sent chicken soup; the surface was still, but beneath the layer of oil it remained scalding hot.

The clever mother quickly realized that the chicken fat could keep it warm. So she simmered a rich broth with a whole chicken and pork bones, covered it with a thick layer of chicken oil, sliced the ingredients paper-thin, and brought them to the island. She then blanched the slices in the hot soup and added rice noodles.

The scholar finally enjoyed a hot meal and found that rice noodles blanched this way were even more fresh and smooth. From then on, the mother poured her ingenuity into the dish, selecting different ingredients and creating many variations.

The scholar went on to pass the provincial exam, then the imperial exam in the capital, and after a career in officialdom, he retired and returned home. Sadly, after ten years of separation, his mother had passed away, now separated by the Netherworld Bridge.

One day, the scholar came to Baoxinglou near the Lock Dragon Bridge outside Jianshui and saw bowls of rice noodles, which reminded him deeply of his mother.

He taught the cook how his mother made it, and a bowl of fragrant rice noodles was prepared. Others found it interesting, tried it themselves, and praised its deliciousness. When asked what this way of eating was called,

the scholar said, "I am on this side of the bridge, she was on the other side. People cross the bridge, and so does the rice noodles. I am eating Crossing-the-Bridge Rice Noodles."

According to the Mengzi City Chronicles, Mengzi Crossing-the-Bridge Rice Noodles is a famous Yunnan delicacy, originating in the late Ming and early Qing dynasties, with a history of over 300 years as of 1989. The writer Guo Moruo called it a "gorgeous camellia among Yunnan foods."

Mengzi Crossing-the-Bridge Rice Noodles has been listed as a national intangible cultural heritage and is recognized as one of "China's Famous Snacks," shining as a bright pearl in Chinese culinary culture.

Jianxin Yuan and Qiaoxiang Yuan are now well-known chain restaurants for Crossing-the-Bridge Rice Noodles across the province.

The Romance of Kunming

"In the Spring City, flowers bloom everywhere" describes the enchanting spring scene outside Chang'an, with swirling willow catkins and countless fallen blossoms. Here, the city filled with flying flowers is Kunming, known as the "Spring City" and "Flower City," where it's spring all year round.

Kunming has accumulated profound history and once shone brightly in the river of time. The three institutions—Peking University, Tsinghua University, and Nankai University—once merged to form the National Southwestern Associated University, which retreated to Kunming.

Literary figures like Shen Congwen, Zhu Ziqing, Wen Yiduo, and Wang Zengqi added even more cultural ambiance, making Kunming a romantic place.

Kunming is like an innocent and carefree child. No matter the time, walking down any street, you can feel the scent of blooming flowers and an endless vitality and energy, gracefully displaying her charm.

Upon arriving in Kunming, you will be greeted with a special ritual. Flowers that are mere romantic accents in others' lives become the most romantic invitation on your dining table here.

Blossoms from every season are woven into meals by romantic Yunnan people, turning deep warmth into sweet intimacy shared with your loved one at the table, letting your taste buds savor romance.

The Romance of Dali: Wind, Flowers, Snow, and Moon

"Cangshan is an inkless scroll of a thousand autumn paintings; Erhai is a stringless zither of eternal music." Dali is a stylish, artistic kingdom, once known as the Nanzhao Kingdom.

Dali's Upper Pass flowers, Lower Pass wind, Cangshan snow, and Erhai moon are the most romantic and literary experience of wind, flowers, snow, and moon.

Come here to find your own slow life—whether strolling and basking in the sun in the ancient city, or zoning out by the breezy Erhai. Dali turns life into a poem with its poetic charm.

Erhai purifies Dali's heavenly beauty.

Here, pure air and pure water nurture untainted life.

Plump crucian carp, icy cold snowmelt from Cangshan, the Bai family's homemade red chili sour soup, and authentic sour papaya—simmered together over a low flame—create a truly authentic sour and spicy fish.

This is the true "wind, flowers, snow, and moon" on Dali people's dining tables.

Wandering in the ancient city, a spontaneous journey brings together people from all over the country in a gathering of dialects.

Every free spirit enjoys the liberating air here, tasting street snacks that tingle the taste buds—freedom is a blissful comfort.

Dali Carved Plum: Historical records show that as far back as the Nanzhao period in the Tang Dynasty, people would give carved plums as gifts when visiting family and friends.

Local Bai girls learn to make carved plums from childhood; this skill is a measure of a girl's cleverness and dexterity.

According to custom, before a girl marries, she must present a plate of meticulously carved plums as a greeting gift to her in-laws.

Also not to be missed in Dali is the Dali Rushan (milk fan), as recommended by "A Bite of China."

This is a unique Dali delicacy: thin sheets of milk fan carry a rich milky aroma, and when deep-fried, they become crispy and delicious.

You can also grill them soft, roll them up, and drizzle with rose sugar sauce. The sweetness seems to seep from deep within.

These ubiquitous street snacks embody the diligence and wisdom of the Bai people, transforming their hard work into mouthfuls of fragrant sweetness and intimate pleasure.

The Purple Pottery of Jianshui

Jianshui's purple pottery, like the city's thousand-year-old character, is renowned far and wide.

Jianshui purple pottery began production in the late Song Dynasty and now boasts a history of over nine hundred years. The saying goes: Song had ceramics, Yuan had blue-and-white, Ming had coarse pottery, and Qing had purple pottery.

One of China's intangible cultural heritage craftsmen is Master Ma Chenglin, a master of Jianshui purple pottery.

Wang Zengqi once wrote: "The steam pot made in Jianshui is the best. Now, ceramic-producing places across the country can make steam pots, like Yixing in Jiangsu.

But I feel that chicken steamed in pots from elsewhere cannot match the flavor of Jianshui's steam pot chicken."

Jianshui Steam Pot Chicken is a unique and renowned dish with a long history. As early as the Qianlong period of the Qing Dynasty, it was popular in southern Yunnan.

Legend has it that it was invented by chef Yang Li of Fudeju restaurant in Lin'an Prefecture (now Jianshui). When the emperor visited Lin'an, the prefect sought fine dishes to please him, offering a reward of 50 taels of silver.

Yang Li was poor with a gravely ill mother. To win the reward, he combined local hotpot and steamed bun methods to invent the steam pot. Risking his life, he climbed to the top of Swallow Cave to collect bird's nest, intending to make a bird's nest steam pot chicken.

Unfortunately, the steam pot was stolen, and Yang Li was charged with deceiving the emperor and sentenced to death. Fortunately, the emperor later learned the truth and spared him, renaming Fudeju to "Yang Li Steam Pot Chicken."

From then on, steam pot chicken became famous, a celebrated dish in Yunnan. Back then, the method was simple, but the taste was pure. Now, there are more improvements, and the flavor remains rich and mellow.

"Water-converted curd, a marvel under heaven; fire-roasted tofu, fragrant beyond the clouds." This describes the tofu of Shiping, adjacent to Jianshui, which has a history of several hundred years and is widely renowned.

Shiping tofu is made using the local underground "sour water," giving it a delicate fragrance and tender texture, with a flavor unparalleled by other tofus. Whether fried, deep-fried, or stir-fried, it is incredibly delicious.

(Handmade tofu)

But the most distinctive way is to gather with a few friends around a charcoal fire, set up a grill, and slowly roast the tofu over the coals—this is the most delicious way.

The golden-brown, slightly charred skin wraps the silky interior; one bite fills your mouth with fragrance.

Rich Ethnic Flavors

Yunnan is where you'll find the greatest diversity of ethnic minorities, and its cuisine, steeped in ethnic elements, carries the distinctive charm of each group.

Warmth, simplicity, and the most authentic ethnic flavors will challenge and titillate your taste buds.

The sour and spicy Dai cuisine is as alluring as a graceful Dai maiden.

The Hani Long Street Banquet

The Hundred-Insect Banquet, a test of courage and daring

This passionate land has nurtured countless delicacies. When you come to Yunnan, you must navigate the map with the eyes of a foodie. Follow the clues and find the dishes that suit you best—this is the right way to unlock Yunnan.

The purpose of travel is to break free from routine life and gain different perspectives.

In this restless society, we've lost the quiet heart that discovers, appreciates, and enjoys beauty. Come to Yunnan, set aside life's desires and anxieties, and settle in like a local.

Blend romance and art into your daily life, simmering each ordinary day over a low flame.

There will be fresh vegetables to pick, hillsides covered in lovely flowers, fiery red peppers drying in the courtyard, and jars of freshly made pickled vegetables.

In the field by the door, rapeseed blossoms spread everywhere; grass is setting its seeds, the wind is rustling its leaves...

Everything is so beautiful. Come to Yunnan, turn life into a poem, and slowly simmer your days into sweet nectar.