Yuxi City is famous for its delicious local food, such as Sandaocai (or Jiangchuan Three Courses, which contain Hot and Sour fish, Mutton Soup and Chicken Broth), fish boiled in copper pot, aloe vera banquet and other very popular dishes. Yuxi local delicacies have absorbed the essence of the Sichuan cuisine, which is well known for its hot and spicy flavor, while well blended with local ingredients.
What makes Yuxi cold rice noodle differs from that of Kunming is the once piece of wandoufen (or pea flour cake) on top of the cold rice noodle. It tastes so soft and its golden yellow adds a little touch on the white base. In Yuxi, homemade vinegar is called “tianzi”(甜子) which is not as sour as brown vinegar that we see in restaurants or supermarkets. Locals put some rice noodles and chopped Chinese leek in the bowl, and to add a teaspoon of tianzi, soy sauce, sesame soy and a pinch of salt into the bowl, and then put the wandoufen on top and last but not the least, place some fried chili and chili sauce accordingly. Although it’s a cold dish, it is still popular in winter.
Yuxi Roast duck is acclaimed for its crispy on the outside while tender meat in the inside. Locals use pine leaves as the burning material to cook the duck, therefore, people also call it the “pine leaves roast duck”.
This jelly like, half transparent snack is made from lotus root starch, which is well accepted a long time ago. It is easy to digest and considers being a healthy food. To mix three-quarter of boiling water into a small bowl with a pack of lotus root starch, and stir with a teaspoon steadily until they blend with each other. To make it even sweeter, add half teaspoon of rose jam for someone special.
For decades, this Tongguoyu (fish boiled in copper pot) is a homely dish for fishermen near Chengjiang area. The copper pot is relatively light yet a quick heat-transfer. In old times, fishermen made a stove with three big stones and put a copper pot filled with the water from Fuxian Lake on it. And when the water is boiling they put local Kanglang fish into the pot, together boiling with some ginger, scallion, garlic, peppermint and some black pepper and a pinch of salt to make a savoury fish soup.
Except for the warm and fresh fish soup, a bowl of potato, rice and ham in a copper pot is a must-have main course while you are Jiangchuan. Add some oil into the pan and to fry some diced Yunnan ham, potato and scallion for several minutes and then add some pre-soaked rice into the pan. Let them cook for three minutes. Add a pinch of salt and to put all the ingredients into the copper pot filled with half pot of water, and wait for the water to boil and then allow them to simmer for about 20 minutes.
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