Go to Yunnan for a self-guided tour alone

There are really a lot of things you can buy when traveling to Lijiang, Yunnan. You can find something suitable for all age groups and consumer groups. The elderly can buy imitation jade pipes, and beauty-loving girls can buy silver jewelry, various pendants, and shawls. There are too many. Children can buy silk bellybands and lambskin accessories, and men can buy Dongba wood carvings, etc. But the principle is that all things should be bought only for fun, to cheer up the travel mood or to give back to relatives and friends.

The most famous and reliable place for tourist shopping in Lijiang is "Bai Sui Fang", a good silver jewelry store. There are many different items in places like Colorful Yunnan, Baisui Square, Shizhaizi, Qingfengxiang, Kunming Luosiwan, and Nanping Street. Maybe one or more of them will catch your fancy.

Yunnan has the characteristics of diverse climates and complex terrain. It has long been known as the plant kingdom, animal kingdom and mineral treasure house. From Chinese medicinal materials and rare stones to tea and various handicrafts, Yunnan is full of treasures.

Notes

1. Cost: Traveling requires money, but you should also pay attention to this. Plan well, including accommodation, meals, transportation, shopping, etc. Don’t put a bad shadow on a wonderful trip because of poor planning.

2. Check out the ethnic customs festivals in Yunnan. It is also a good place to be there during festivals.

3. The relationship between travel agencies and local specialty shops seems to be very good. It may happen that you visit four shops a day. Please pay attention to the secrets.

4. If you take a cruise on the Erhai Lake in Dali, it is recommended to have a private room and have some wine to accompany the song. Otherwise, you will feel tired after two or three hours.

5. It is best to stay in Dali Ancient Town because it is more convenient for shopping. You know, the round-trip taxi fare from Dali New Town to the ancient city is 60 yuan.

6. The sun exposure index is extremely high in all places in Yunnan, yes, it is extremely high! If you do not have the same skin color as the locals, it is recommended to wear long sleeves and apply thick sunscreen.

7. If you are staying in Kunming, you can go to the stalls on Jiaoling Road for a late-night snack (from Xiaoximen along Dongfeng West Road to the central axis of Sanshi Street).

8. Hotels in Lijiang are generally not far from the ancient city, and some of them live in the ancient city. Small hotels in the city cost 50 yuan a night.

9. If you like photography in Lijiang, you should arrive at the ancient city before 8 o'clock in the morning. There are few people and the small town shrouded in humidity is really beautiful. Generally, the team will arrange to go to Jade Dragon Snow Mountain. When passing by Ganhaizi, ask the driver to stop and take pictures with the snow mountain as the background.

10. Yunnan has a large temperature difference between morning and evening every day (12~15 degrees Celsius), please dress carefully to prevent colds;

11. Yunnan is located on the Yunnan-Guizhou Plateau, and outdoor ultraviolet radiation is strong. Pay attention to sun protection and bring sunscreen supplies;

12. Lijiang, Shangri-La, Deqin and other places have high altitudes, so take breaks to prevent altitude sickness;

Crossing the Bridge Rice Noodles

Any tourist who comes to Yunnan will never forget to taste Cross-Bridge Rice Noodles. Crossing the bridge rice noodles consists of three parts. One is a bowl of chicken soup, each bowl is no less than 600 grams. The second is sliced ​​foods, including one plate each of raw thin slices of meat, kidney slices, chicken slices, and fish fillets, plus one plate each of processed tofu skin, leeks, mung bean sprouts, pea tips, coriander, and green onions. . The third is rice noodles. In addition to the most famous cross-bridge rice noodles, there are many ways to eat rice noodles. If you have the chance, you might as well try them all.

Braised Chicken Fongs

Braised Chicken Fongs is a famous dish unique to Kunming. Chicken fir is a rare and valuable wild edible fungus that is a specialty of Yunnan. It is fresh, sweet, tender and fragrant. It is comparable to chicken. It can also nourish the stomach and refresh the mind.

Kunming sour pickles

"Kunming sour pickles are the favorite of Yunnan people." Kunming sour pickles are common people's home-cooked pickles, which can be eaten cold or stir-fried. How to eat it? It's a bit sour and very appetizing. How to make sour pickles: In winter and spring, wash the green vegetables and dry them. After the vegetables become wilted, cut them into sections, sprinkle with coarse salt, and mix with chili pepper, Sichuan peppercorns, ginger, star anise, cumin and a little cooking wine. Put it into a clay pot, seal it tightly, and marinate it for a month.

Green pepper and matsutake

One of Kunming’s famous dishes.

Stir-fry green chili peppers, red chili peppers, garlic slices and matsutake mushroom slices, and add moist starch to the broth to thicken the sauce. The white color is embellished with red and green, giving it a clear and mellow flavor. Tips: Matsutake, known as the "King of Fungi", has tender meat, sweet and smooth texture, and a special fragrance. The Japanese also come here to buy it. It is said that it can prolong life.

Xuanwei Ham

Xuanwei ham, also known as cloud ham, is one of the "three legs" of my country's specialties. It was exported to Hong Kong, Singapore and other places more than 60 years ago. It enjoys a high reputation at home and abroad. Since Xuanwei ham is a seasonal product, the processing season is between frost every year and the beginning of spring the following year. The optimal temperature is between 5℃ and 10℃. The meat of cloud legs is bright red and white, has a unique flavor and aroma, and is easy to store for a long time.

Yiliang roast duck

Yiliang roast duck has a history of more than 600 years, which is comparable to Beijing roast duck. There are two types of roast duck: baby duck and fat duck: baby duck, meat quality It is tender and tastes sweet; fat duck has more fat and the meat is old and fragrant. If it is eaten with scallions, pepper or sauce products, it will have a unique flavor, especially Dog Street roast duck. The production of Yiliang roast duck is very exquisite. When roasting, pine hair knots are used as fuel. When the smoke is gone, the duck body is turned over in time, and honey water and lard are spread on the skin. The duck roasted in this way has crispy skin without being burnt, crispy and soft meat, sweet and tender off the bone, and is very delicious. You can taste this famous dish in many places in Kunming, such as the specialty restaurant Guxinyuan. There is also a Yiliang roast duck restaurant on Jianshe Road, which has been operating for many years. A roast duck costs about ten yuan, and it is all smoked and roasted with pine branches. , the business is so good, they limit each person to only buy one at a time, and there is a long queue, and if you go late, it will be gone. Legend: Yiliang roast duck is not considered a local Yunnan dish, but was passed down from the south. According to legend, Zhu Yuanzhang in the Ming Dynasty sent Fu Youde to fight in Yunnan, and at the same time he brought the roast duck master Li Haishan with him. After the reunification of Yunnan, Fu Youde, who returned to Nanjing and was enshrined by Zhu Yuanzhang, was After hearing the news, the roast duck master did not dare to return to Nanjing, so he opened a roast duck restaurant in Yiliang incognito, and Yiliang roast duck has been passed down to this day.

Steam pot chicken

Steam pot chicken is named after it is steamed in a steam pot. The purple pottery steam pot produced in Jianshui, southern Kunming, is made of local five-color pottery clay of red, yellow, green, purple and white. It has the characteristics of "color like copper, sound like a chime, smooth like a mirror, and will never fade". During production, the artist first soaks the five-color clay in water, stirs it, and then filters it into green-red clay. After the clay is made, it is painted with landscapes, flowers and other patterns, and then carved and embedded with pottery clay of other colors. After being smelted and polished with stone tools, it is integrated and the pattern is clear. Those steam pots that have been used for a long time can be discerned by the light, and they are like simple and elegant folk handicrafts.

When making steam pot chicken, first put the chicken pieces into the pot, add condiments, put it into a large casserole with water, and seal the lid tightly. Steam over high heat for about four hours. At this time, steam is continuously sprayed into the inside from a pipe in the middle of the bottom of the boiler. The chicken pieces are steamed, and water droplets condense in the pot to become soup. As a result, the chicken pieces steamed in the steam pot are free from rotten meat and bones, and the soup is fresh and tender, which can best maintain the original flavor and nutrition of the chicken.

Yunnan is rich in medicinal materials, and locals like to add some Chinese medicinal materials when steaming steam pot chicken. For example, Cordyceps sinensis, which is produced in alpine meadows and mountains, is a worm in winter and a grass in summer. It is rich in cordycepic acid, vitamins, proteins, etc. It can treat tuberculosis, lung qi deficiency, lung and kidney deficiency, kidney deficiency, impotence, back pain, etc. It also has curative effect on diseases, so it is as famous as ginseng and deer antler. Panax notoginseng, the medical community believes that it has the effect of treating coronary heart disease, anti-cancer and refreshing and replenishing qi. Gastrodia elata has significant effects on headaches, dizziness, tetany, cramps and rheumatic pain. Therefore, when people steam steamed chicken, they often prescribe medicine for diseases, including appropriate amounts of Cordyceps sinensis, Panax notoginseng, Gastrodia elata, etc., to nourish and strengthen the body, cure diseases and prolong life.

Qujing steamed bait silk

Qujing steamed bait silk can be traced back to the 1980s. At that time, there was a restaurant at the entrance of Xueyuan Street in Qujing City. Although it was not big in appearance, the restaurant attracted customers every day because the main snacks it served, steamed shredded bait, were carefully made and had a unique flavor. It became famous in a few years. Customers who like spicy food can also add spicy oil by themselves and mix well before eating.

After the customer has finished eating the shredded fish, he then drinks a small bowl of tube bone soup sprinkled with chopped green onion, which is an unforgettable aftertaste!

Bait soaked in beef soup

Bait is a rice product that is sold all over the country, but is only sold in Yunnan. Thin slices of bait, baked until soft, are already a delicious snack. Dip the baked bait into sweet or salty sauce, tear it into small pieces, and soak it in rich and nourishing beef soup. After a while, add chili, chopped green onion and other condiments, and the food will be naturally delicious and refreshing.

Fried pea flour

Fried pea flour is a traditional folk snack with a long history. The specific method is to first soak high-quality peas in water and remove the shells, then grind them into a slurry, filter them with a sieve, then put the slurry into a pot and slowly cook it over a slow fire until it becomes a paste, and then cool it to make pea flour. Cut the pea flour into small pieces with a knife, put it into a pot and fry it with a mixture of sesame oil and cooked lard. When it is half cooked, take it out and let it dry, then put it back into the pot and fry it until it is cooked. Sprinkle with salt and pepper when eating. It tastes crispy, tender, has a good taste and is endlessly memorable.

The Emperor’s Famous Food “Dajiujia”

Yisi and Baijue are very popular popular rice foods in all parts of Yunnan. However, in terms of their quality and popularity, Tengchong The bait silk and bait formula are incomparable to any other place, especially the long-renowned emperor's famous "big rescue" - Tengchong fried bait cubes, which is even more beautiful in color, aroma, taste and shape. The unique quality of the utensils has attracted diners from all over the world who are blessed with this taste.

Tengchong people have refined rice into bait silk and bait blocks for at least three to five hundred years. According to word of mouth, Zhu Youlang (Emperor Yongli), the emperor of the Southern Ming Dynasty, was defeated and fled to the west. He once ate a large bowl of stir-fried bait cubes at a farmhouse. After being full to relieve hunger, he still felt an endless aftertaste, so he was full of admiration. Call it "the great rescue" without emotion. From then on, "Dajiujia" became the "title" of Tengchong fried bait cubes and even synonymous with Tengchong bait silk and bait cubes.

Tracing back to the origin, Tengchong bait silk and bait blocks are most famous for their production in Hujiawan, a suburb in the east of the city. Its refined products are made with extremely strict material selection and exquisite craftsmanship. Their outstanding features are soft and "skeletal", not mushy after being cooked for a long time, can be eaten slightly hot, and have a fine and waxy texture.

Tengchong bait shreds and quick bait can be eaten in a variety of ways, including frying, roasting, and boiling: the "big rescue" method is to first cut the reel bait thin slices into triangular or prismatic pieces and serve them with fresh Sliced ​​meat, ham slices, eggs, mushrooms, carrots, tomatoes, pea tips and other auxiliary ingredients and various spicy condiments are stir-fried in a spicy pot. The color is colorful and the taste is mouth-filling, smooth and not greasy. People eat without knowing they are satisfied; cut the bait pieces into cakes and roast them yellow on the charcoal fire, then mix them into a thin soybean flour slurry with herbs, star anise, sesame oil, chili oil and other ingredients, which is called thin soybean flour cake; fresh meat , fresh soup, fresh vegetables, and fresh bait shreds are rolled in a small pot, which is called small pot bait shreds.

Nowadays, Tengchong baitsi, a famous local food, has already left Gaoligong Mountain and settled in Chuncheng, Beijing and many major cities, and is favored by diners. And its new generation product - "Yunteng Fast Food Silk" won the title of "Yunnan Province Consumer Favorite Product" and "Excellent Product of the Third China Township Enterprise Export Commodity Exhibition" in 1994, 1995 and 1997 respectively. title.

Shidian Three Flavors

Shidian people are good at pickling. Their specialty products are carved plums, bone grasshoppers, and water bean drums. One fruit, one meat, and one vegetarian. Its unique flavor makes people salivate and make them think about it.

Plum carving. It is made from the unique local red flower and salt plum. According to research, it has a processing history of more than 200 years. In the past, there were many workshops specializing in plum carving. The more famous ones include Luo's "Fu Qingchang", Zhang's "Ruixinghao", Xu's "Huirongchang", Yang's "Yongchanghao" and other famous ones. They were once sold well both inside and outside Yunnan Province. and Southeast Asian countries. Compared with ordinary snacks, carved plums can be described as "white snow in spring" with an artistic flavor. Its processing technology is very exquisite: select a roughly round, ripe but not yet cooked red flower and large salt plum, remove the core, and then put it on the inside. Various patterns are carefully carved on the surface, such as plum lines, jade plum blossoms, canine teeth, chrysanthemums, purses, treasure covers, etc., and then the finished product is dipped in high-quality honey. Since the "highlight" of processing is carving, it is named Diao Mei.

The carved plums are exquisite and admirable, and the fragrance is fragrant. It not only has the sourness of green fruits but also eliminates the astringency. The sweet and sour taste is crisp and long-lasting. It has the effects of appetizing, strengthening the spleen, refreshing the lungs, producing body fluids and quenching thirst.

Yunzhou "Horse Rolling"

It is a sweet and warm glutinous food and one of the specialty snacks of Yun County, Lincang. In winter, fine glutinous rice like jade and pearls is ground into rice paste to make wax noodles. First, mix the wax noodles with clean water evenly, then shape into a round shape, pour into boiling water and cook until cooked, take out, then pour in the prepared spices and roll back and forth. The spices are made from fried soybean powder mixed with sesame seeds, white sugar, etc. Its taste is sweet, warm and waxy.

Papa rolls

Fengqing snacks. Stir the pea flour into a slurry, filter it to remove the residue, fry it in an iron pot into thin sheets of rice cakes, cut the bait into thin slices, roast it on a charcoal fire, and spread it with spicy sauce. When eating, just wrap the bait pieces in bean flour rice cake rolls and form a round bar shape. The rice crispy rice is crispy, the bait is soft, and the condiments are good, making it especially delicious.

Fragrant Bamboo Rice

Fragrant Bamboo Rice has a strong Dai flavor and is best made between November and February of the following year. At this time, there is a fragrant film inside the bamboo, so it is called fragrant bamboo. The Dai people first cut off the bamboo sections of the fragrant bamboo, then put the soaked glutinous rice into the bamboo tube, plug the mouth of the bamboo tube with banana leaves, soak it in water for 15 minutes, put it in the ashes or roast it on the charcoal fire. , wait until the steam comes out from the mouth of the bamboo tube for more than 10 minutes, then take it out and beat it with a wooden hammer when eating, so that the rice becomes soft and fragrant, and tastes fragrant, soft and waxy, with a unique flavor. Tips: "Eat glutinous rice". When eating glutinous rice in a restaurant in Banna, you must wash your hands first, because the glutinous rice needs to be kneaded with your hands. The longer you knead it, the better the taste. The locals say that when eating glutinous rice, you should touch your head and pinch it at the same time, so that it will become more delicious as you eat it. They say this, but no one does it this way. In fact, just add a little oil when pinching it, and it will become more delicious. fragrant.

Pineapple purple rice

Pineapple purple rice is also a glutinous rice food with Dai characteristics. First, soak the purple glutinous rice for 7-8 hours, cut a lid off the top of the pineapple, and remove it. Add purple glutinous rice to the pineapple heart, cover the pineapple and cook in a pot. Once you smell the aroma, you can open the lid and eat. It tastes a little sweet and has the effect of nourishing blood and lungs.

Specialty Food

Kunming: Crossing the Bridge Rice Noodles, Jiahua Flower Cake, Shredded Chicken Cold Noodles, Bean Curd Rice Noodles, Steam Pot Chicken, Bamboo Insects, Wild Mushrooms, Chenggong Baozhu Pears, Dianchi shelduck, Shilin fermented duck, and Yiliang salted duck.

Chuxiong: wild mushrooms, Yi cuisine.

Dali: Bai three-course tea, milk fan, live fish boiled in river water, Erhai sea vegetables, rake meat and bait shreds, roasted bait cubes, Midu rolled hoof.

Lijiang: Lijiang Baba, butter tea, chickpea jelly, Yongsheng Camellia oleifera, cured pork ribs, spirulina, green thorn fruit.

Diqing: butter tea, highland barley wine, Tibetan cured meat, dried milk.

Xishuangbanna: Dai’s fire-roasted ganba, fresh bamboo shoots, ant eggs, wild mushrooms, tropical fruits, Dai’s bamboo tube rice.

Baoshan: Puyang sugarcane, Tengchong "Dajiujia" (fried bait cubes), Tengchong bait shreds, Baoshan mung beans, rolled noodles.

Dehong: Dai cuisine, tropical fruits, squid, Dai bamboo tube rice, bubbles, Mangshi kimchi.

Zhaotong: Gastrodia stewed chicken, Zhaotong sauce, Cuihua tea.

Qujing: Xuanwei ham, walnuts, potatoes (special taste), linen rice dumplings, steamed bait shreds.

Wenshan: Panax notoginseng stewed chicken and other Panax notoginseng series dishes, sour soup chicken, sour soup beef, wild mushrooms, cold dishes, pretzels, braised pork rice noodles, rice cakes (Funing unique food), Vietnamese roll noodles, street stall dog meat, grilled bait cubes, buckwheat cakes, and flower glutinous rice.

Honghe: Mengzi cross-bridge rice noodles, Jianshui roasted tofu, Kaiyuan small roll noodles, Jianshui purple pottery, Mengzi sweet pomegranate, Jianshui Qujiang fire roast duck.

Yuxi: Jiangchuan three-course dish, Kanglang fish, Chengjiang lotus root noodles, copper pot fish, big head fish, small roll noodles, cold rice noodles, winter melon preserves, oil-braised tofu, bean foam sugar, oil chicken fir, Papaya water.

Pu'er: wild vegetables, ethnic dishes, dried rice (rolled noodles).

Lincang: Thin bean flour (thick soup made from ground soybeans), rotten chicken rice (a special dish of the Wa ethnic group, stewed with chicken, herbs and fresh peppers and pure chicken soup), Yunnan Black tea, papa rolls.

Nujiang: Nujiang fish, Ramadan pomegranate, Bingzhongluo chestnut, Shibanbaba, Gongla.

Yunnan specialty

Jianshui purple pottery (necessary for making Yunnan famous food "Steam Pot Chicken") Pu'er tea, Jiahua flower cake, Panax notoginseng series products, Cordyceps sinensis (price Super expensive, bring enough money, haha!), Zhaotong gastrodia elata, spotted copper crafts, ethnic handicrafts, tree jade (if the size is larger, the store will be responsible for shipping), jade products, silverware, butterfly wing paintings, ethnic costumes, Milk fan, tamarind, tamarind cake, sweet horn, Dai-style fire-roasted dried ham, "Yunnan's Eighteen Strange" snacks, mangosteen, flowers (can be checked at the airport), scented tea, Vietnamese fruit crisps, bagged dried wild edible fungi wait.

Yunnan’s climate has the characteristics of low-latitude climate, monsoon climate, and mountain climate. In addition, the terrain of Yunnan is extremely complex. Generally speaking, the northwest is the Hengduan Mountains with high mountains and deep valleys, and the east and south are the Yunnan-Guizhou Plateau. Obvious regional climate differences and large vertical changes in climate and temperature are the salient features of Yunnan's climate. There are certain differences in the climate of different regions. The climate characteristics of Yunnan have a great impact on Yunnan tourism. In addition to bringing colorful scenery to Yunnan, it also makes the best travel time for various scenic spots different.

1. Kunming: Kunming is the political and economic center of Yunnan and is also a beautiful scenic spot. Kunming is known as the "Spring City". It is like spring all year round, with neither winter nor cold nor the scorching heat of summer. The plateau monsoon brings warm and humid water vapor to it in all seasons. Kunming is full of vitality no matter what time of year it is.

Although the temperature difference in Kunming is similar throughout the year, the daily temperature difference is large. In Kunming, the daily temperature difference between winter and spring can reach 12-20℃. You should bring a coat and sweater when going to Kunming in this season. March to October is the best season to go to Kunming. This period is when Yunnan has the most ethnic minority festivals and the flowers are in full bloom. But also note that May to October is the rainy season in Yunnan, so don’t forget your windbreaker and rain gear.

2. Dali: Dali is home to "wind, flowers, snow and moon". It is deeply affected by the monsoon climate of the low-latitude plateau, and the seasonal changes are not obvious. A large number of Bai people live in Dali, and their grand gatherings are concentrated between March and April. If you go to Dali at this time, you can feel the rich ethnic customs. Of course, Dali is in full bloom with flowers like Kunming in spring, making it a great place to enjoy flowers and enjoy spring outings.

3. Xishuangbanna: Xishuangbanna is located in the tropical area of ​​Yunnan. Under the influence of the tropical rainforest climate, although the climate is pleasant all year round, there is still some heat in summer, so it is from October to June of the following year. Best time to travel. The biggest characteristic of Xishuangbanna's climate is that it has a clear distinction between dry and wet seasons. The dry season is from November to April of the following year, and the rainy season is from May to October every year. Xishuangbanna is a Dai Autonomous Prefecture. Mid-April is the Dai Water Splashing Festival, which is the most influential and most participated celebration among the ethnic minorities in Yunnan.

4. Lijiang: Lijiang has a plateau southwest monsoon climate, with a large temperature difference between day and night, and the overall climate is low. It is best to go to Lijiang in spring and summer. April to May is the most beautiful season in Lijiang. The lush flowers, trees and blue sky complement each other, just like a fairyland. The azaleas in Lijiang bloom in spring and are so beautiful. It rains a lot in Lijiang in summer and autumn, so tourists should not forget their rain gear.

5. Shangri-La: Shangri-La in spring and summer is full of charming scenery, with suitable temperatures and blooming flowers. , in the nearly 20 days after the Mid-Autumn Festival, the Diqing Plateau is colorful, and the autumn colors will continue on the endless plateau.

6. Honghe: The average annual temperature in Honghe is 15℃-22.6℃, which belongs to the subtropical plateau monsoon climate. The temperature gradually rises from Yuanyang to Hekou. Remember to bring clothes for both seasons when visiting the Red River. Honghe is mountainous and rainy, so bring a poncho to keep out the rain or lay it on the ground to rest while climbing. March-April and September-November are the best times to go to Honghe. The scene of "one mountain has four seasons, and the weather is different ten miles away" in Honghe will slowly unfold on your journey.

7. Nujiang, Baoshan, Chuxiong, Qujing and Yuxi are also picturesque throughout the four seasons, each with its own characteristics