Lao Kunming Xiao Guo Mi Xian KunMing Rice Noodle Ba Mi Kunming

Fried or boiled potato cubes mixed with dried chili powder and Sichuan peppercorns. Crispy on the outside, tender on the inside, with a numbing and spicy flavor.

Potatoes cooked with oyster sauce, savory and slightly sweet with a rich sauce flavor. Soft and flavorful.

Plain boiled potatoes, served with a special Yunnan dipping sauce (usually containing chili, herbs, fermented bean curd, etc.). The potatoes are dipped in the sauce before eating.

Potatoes made with Yunnan's specialty fermented bean curd. Has a unique fermented aroma and is savory and delicious.

Tender chicken feet stewed or braised in rich garlic flavor. Soft, chewy, and rich in collagen.

Chicken feet cooked with chili and spices, spicy and appetizing. Suitable as an appetizer or snack.

Tender pork trotters soup, with a rich white broth and a sticky, smooth texture ('nuo ji ji' describes a soft and glutinous texture). Nourishing and beautifying, with a delicious taste.

Cooked duck or pork blood cubes served in a sour and spicy soup base. Tender and smooth like jelly, with a refreshing sour and spicy broth.

A Yunnan specialty dessert, similar to ice porridge. Usually includes glutinous rice, rose sugar, sesame seeds, and preserved fruits. It's cool, helps relieve spiciness, and is sweet and delicious.

A Yunnan specialty tofu, deep-fried until golden and crispy on the outside, with a liquid, creamy interior. It bursts with flavor when bitten into and is often sprinkled with dried chili powder.

Simple fried egg, crispy edges, usually with a runny yolk. Perfect to pair with rice noodles.

Fried egg with garlic flavor added, making the taste richer.

Pan-fried luncheon meat slices, usually using Yunnan's famous 'Dehe' brand. Savory and slightly charred on the surface.

Stir-fried minced meat sauce, rich and savory. Used as a topping for rice noodles to enhance flavor.

Mushrooms and pork braised together, delicious and tender.

Braised pork intestines, cleaned thoroughly with no odor. Chewy and tender with a rich braised flavor.

Pork skin soaked in chili oil, with a Q-bouncy and smooth texture. It has the spicy flavor of chili oil.

Tender and smooth blood curd (blood tofu) seasoned with chili oil, with a numbing, spicy, fresh, and fragrant taste.

Fresh lean meat slices, usually cooked in hot soup. Maintains the tenderness of the meat.

A unique Yunnan pickled vegetable, sour and appetizing. It's a classic side dish for rice noodles and greatly enhances the soup base flavor.

Crispy soybean sprouts or mung bean sprouts, adding layers of texture.

Fresh tomatoes, which add a natural sweet and sour flavor to the soup base.

Fresh chive segments with a unique pungent aroma, a common side dish for Yunnan rice noodles.

Deep-fried Termitomyces fungus (a precious wild mushroom), with a strong aroma and chewy texture. Adds great umami to dishes.

Pickled chive flowers, with a strong savory flavor and unique taste. Often used as a condiment to enhance flavor.

Rice noodles cooked in a small copper pot with pickled vegetables, minced meat, chives, and other ingredients. The soup is rich, sour, spicy, fresh, and fragrant, representing the most classic way to enjoy it in Kunming.

Small pot rice noodles with stinky tofu. It has a unique fermented aroma when smelled and a rich, mellow flavor when eaten.

Rice noodles with pork intestines and blood curd. Usually has a strong flavor, spicy and oily.

Rice noodles topped with tender tofu pudding, usually served dry. Accompanied by minced meat sauce, preserved vegetables, sweet soy sauce, and chili oil, with rich textures and a soft, savory, spicy taste.

Rice noodles quickly stir-fried over high heat, with a rich 'wok hei' (breath of the wok). Usually includes meat slices, egg, and vegetables, with a dry, fragrant, and oily finish.

'Double Topping' refers to adding two portions or two different kinds of minced meat toppings (ingredients). Based on the small pot rice noodles, it has more meat and a richer flavor.

Rice noodles drained of soup, mixed with special brine and seasonings. Salty and savory with a rich braised aroma, each strand of noodle is coated in sauce.

Rice noodles topped with large pieces of braised beef. The beef is tender and flavorful, and the broth is rich and mellow with a braised soy sauce aroma.

The most famous way to eat rice noodles in Yunnan. The boiling chicken broth (simmered for 8 hours) is covered with chicken oil to keep warm. Customers sequentially add raw meat slices, vegetables, and rice noodles into the soup to cook. The broth is extremely fresh.

Rice noodles with tender braised meat as a topping, served with delicious high broth. The meat is soft and flavorful, and the broth is clear and fresh.

A light-flavored option. Clear bone broth paired with fresh lean meat slices, highlighting the natural sweetness of the ingredients, not spicy.

Cold rice noodles served with a sweet, sour, and slightly spicy sauce, topped with crushed peanuts, chives, etc. Smooth and refreshing, especially suitable for hot weather.