1. Chenggong stinky tofu; Chenggong stinky tofu is said to have originated during the Kangxi dynasty of the Qing Dynasty, and was first invented by Wang Zhong of Qibuchang Village in the county. After tasting it, the Kangxi Emperor greatly appreciated its deliciousness, listed it as one of the small dishes of the "Imperial Dining Room", and gave it the name "Qingfang Stinky Tofu". Chenggong stinky tofu texture is soft and smooth, emitting a strange fragrance, and it is true that "the taste has residual beauty, and jade food should not be passed on".
2. Chicken silk cold roll powder; chicken silk cold roll powder is a rice product popular among the public in Yunnan Tuku. It is washed with japonica rice, soaked for several hours, ground into a pulp with water, steamed thinly in a special steaming drawer, cooled and rolled into a cylinder, cut into pieces with a knife when eating, and put in a bowl for use. Chicken shredded cold roll powder is soft and sticky, smooth, salty and fresh with sweet and sour slightly spicy, long-term eating is not greasy, delicious and long-lasting.
3. Pea flour; pea flour is a grain product that Yunnan people love very much. Pea is sweet and slightly cold. It has the effect of tonifying and detoxifying and utilizing. The texture is delicate and smooth, the color is turmeric, the taste has the special aroma of peas, and it can be eaten hot or cold after being cooked by knife work.
4. Modern Rice Dumplings are famous snacks in Kunming. The word "modern" is derived from French, meaning fashionable, and Kunming people should speak it beautifully. Because the creators of the variety are the sisters of the original Kunming Suijing Road, they are young and beautiful, the business is law-abiding, and the sales of the rice dumplings produced are increasing day by day, and after a few years, people will call this snack bar modern rice dumplings. The skin of the modern rice dumpling is crispy in the mouth, the rest of the skin is soft and chewy, the taste is sweet but not greasy, and it has a creamy aroma.
5. Dian flavor fried noodles; Dian flavor fried noodles crisp and soft both, salty and spicy sweet, noodles are fragrant and tough, the ingredients are rich and changeable without being redundant, the fragrance of leeks and pea tips plus the spices of pepper are harmonious and coexist, especially the unique yunnan seasoning sweet soy sauce has a long aftertaste, making people unforgettable.
6. Oat fried noodles; oats fried color is light coffee color, fragrant, sticky but not sticky, especially suitable for the elderly to eat, is a must-have food for patients with hyperlipidemia. Its eating method is simple, it can be eaten by boiling water, mixed with cold water and noodles, rolled into pancakes, steamed in a steamer, and rolled into dishes while hot, its taste is excellent.