Yuxi Featured Food:
Chengjiang Lotus Root Starch
It has little impurity. The color is pure white. It contains little water, and more Vitamin C and phosphorus disaccharides. The lotus root starch in Chengjiang is famous because most of the lotuses here do not have seedpods at top. As a result, the lotus root is stronger and fatter. It is more juicy and tender. The starch, which collect most of the nutrition, is high in quality. The nature of Chengjiang lotus root starch is quite mild and has a good effect for curing stomach and intestine disease. It is not only a healthy and nutritious food, but also can act as assistant medicine. It is a good present for the patients.
Jiangchuan Stewed Dish
Jiangchuan stewed dish integrated the fresh, tender, fragrant and spicy characters of stewed dish and local traditional flavor. Stewed sour and hot chicken, stewed fish and stewed pig's feet are cooked with Jiangchuan local chicken, fresh fish, or pig's feet. The soup is cooked by pig's bones, mix with natural pickle vegetables, pickle pepper, and other natural seasonings, as well as Chinese medicines handed down from the ancestors. No herbs or spices are added. The taste of the dish is sour but not tasteless, hot but without dryness heat, fresh but without taste of raw meat. The soup is rich in fragrance and tastes refreshing.
Stewed Soup In Bamboo Canister
To cook this dish, use a bamboo section as the pot. It can be used to cook vegetable soup, chicken's soup and pig's feet soup. Before cooking the dish, chop down sections of fresh Dragon bamboo. Then wash them, and put chicken or pig's feet into the bamboo canister. Boil the bamboo on fire after adding some soup. When it is cooked, mix the soup with oil, salt, and gourmet powder. Put the soup in a bowl with chopped green onions and coriander. The meat soup and vegetable soup cooked in a bamboo canister tastes refresh, delicious and fragrant. They have very special flavor.
Flavored Stewed Salt Fish
Flavored stewed salt fish is a traditional special delicacy in fishing villages beside Fuxian Lake and Xingyun Lake. It is cooked by fresh crucian, chub, or Kanglang Fish, mixed with salt water, prickly ash, Ba Guo, paprika, and other seasonings. The taste is pure, fragrant, and delicious. The fish is savory and crisp, which is a delicacy of highest grade.
Lucky Food Macui Cake (crisp Cake With Sesame)
Compared with Macui Cakes made by other nationalities, the Macui Cake of Dai Nationality is not made by adding buck, but use the root of a certain plant to make the cake becoming crisp, which is called "Macui Drug". Although the making process is not difficult, it requires serious work. The materials are very simple, for example, sticky rice, Macui Drug, sugar (either white sugar or brown sugar), and so on.
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