FOOD~!!

After knowing about its traditions and cultures, next up would be their unique and tasty Kunming cuisine.

Steaming-Pot Chicken (Qiguo Ji)

This dish gained its name from steaming the chicken in a pot with a hollow tube in the center. It is a simple tasty dish. 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. Before serving, remove ginger and shallot.

Braised Jizong (mushroom) in Soy Sauce (Hongshao Jizong)Kunming is host to various wild mushrooms including Jizong. Whenever the sun shines after a rain from June to September, many Jizong shaped like small grey umbrellas appear on the mountain. The chicken-like taste of Jizong is popular with gourmands. Braised Jizong in Soy Sauce is prepared this way: Wash Jizong; dry by airing; cut into pieces. Next chop chili and tenderloin pieces. Wrap tenderloin and Jizong pieces in egg white, starch and salt mixture; fry in hot oil. Finally, braise the Jizong and tenderloin pieces with garlic, ginger and shallot. Drizzle sesame oil on a plate, place braised pieces on oil.

Kunming Bittern Duck (Kunming Lu Ya)
The dish is a first choice among tourists. After choosing ducks from Dianchi Lake and preparing with some ten steps, it can be served. The dish is golden with a soft flavor. It is said that Bittern Duck is a dish do much good to people's health.

Across Bridge Rice Noodle (Guoqiao Mixian) 

One of the featured specialties of Kunming and Yunnan. It has three main parts: a bowl of extremely hot chicken broth, various slices of meat, including chicken, fish, and meat up to nine varieties, with various seasonings and rice noodles.
Preparation: Add meat and seasonings to the soup first, then the rice noodles. Season with pepper powder, gourmet powder, fried chili, and chopped onion; the flavorful soup is colorful red, green, yellow and white.

Wild Mushrooms (Wild Edible Fungus) 
Because of the particular geography and climate, Yunnan is very suitable for the growing of wild edible fungus and it is one of the places in the world with most abundant wild mushrooms. The wild edible fungus recourse in Yunnan is two thirds of that in China and over half of that in world.
There are many wild mushrooms can be found on Kunming tables and representative one are Bai Yi Gu (Ji Zhong), Zhu Sun, Song Kou Gu (Tricholoma matsutake), Gan Ba Jun, Niu Gan Jun, Qin Tou Jun, Hu Zhang Jun, Yang Du Jun, Hou Tou Jun and Lao Ren Tou. 

Xuanwei Ham (Xuanwei Huotui) 

Also called 'Yuntui' or 'Yunnan Ham' is one of the three famous and best hams in China. The main ingredient in many local dishes, Yunnan Ham retains its unique flavor and can be stored for long periods of time. Offered in most local restaurants, ham preparation includes baking, salting, pestle, warming, and freezing.

Modern Cake (Modeng Baba)
Baba is popular in Yunnan. It is a food made of flour, corn powder, sticky rice, lard, sesame and meat. The initiators of Modern Baba were two pretty sisters who made sweet and tasteful Baba that attracts people even today. Modern Baba has a crisp exterior and a soft interior; it is sweet with savory cream.

Apart from all these well-known dishes, I personally experince something that I would never see in Singapore. That is none other than..

1. Fried Silkworm

2. Rabbit Meat

3. Dog Meat (and of course I din't eat it!)